Finca Castelero Favorites

  This is the easiest and yet sophisticated take on eggs.  And since our girls are laying up a storm, a great way to use them!  This is from Kitchn.  Tip - go easy to not get the butter too dark, it's the red color that really adds a punch. Ingredients 2 small bunches of kale 1 small lemon 2 cloves garlic divided 1 cup plain whole milk greek yogurt 1/2 tsp kosher salt 8 fresh sage leaves 1/2 tsp pimenton (I used picante and eliminated the crushed red pepper) 1/4 tsp pepper flakes Ground pepper 2 to 4 tablespoons olive oil 4 to 8 eggs pita or flatbread to wipe the plate! :) Instructions: Use your hands to pull the leaves from the stems of 2 small bunches flat-leaf (lacinato) kale. Tear the leaves into bite-sized pieces and place in a colander. Rinse them, but do not dry. Use a Microplane to finely grate the zest of 1 small lemon and 1 garlic clove into a small bowl. Add 1 cup Greek yogurt and 1/4 teaspoon of the kosher salt, and stir to combine. Divide the yogurt amon...

 This is a NYT recipe which we love along with a couple of fried eggs on top!  The crispier the veggies the better! Ingredients Kosher salt 1   pound  fresh  lo mein noodles  or regular pasta if that's what you have 1/4   cup  vegetable, canola, or  peanut oil , divided 4   cups   shredded white cabbage 4   ounces   shiitake mushroom  caps, thinly sliced 4   ounces  Chinese chives or  scallions , cut into 2-inch segments 1   tablespoon   minced fresh garlic  (about 3 medium cloves) Ground white pepper 1   tablespoon   roasted sesame oil 2   teaspoons   light soy sauce 2   teaspoons   dark soy sauce 1   tablespoon   Shaoxing wine Bring a large pot of salted water to a boil and cook noodles, stirring regularly with tongs or long chopsticks, until al dente and separated, about 1 minute. Drain and transfer to a large bowl. Toss with 1 tablespoon vegetab...