Finca Castelero Favorites

 I have a thing for Cauliflower and Tahini!  We used Farro instead, would love to try it with quinoa too. INGREDIENTS Roasted cauliflower 1  large, tightly packed head of cauliflower, sliced into bite-sized florets 2  to  3  tablespoons extra-virgin olive oil Salt and freshly ground black pepper Freekeh pilaf 1 tablespoon  extra-virgin olive oil ¼ cup  slivered or sliced almonds 1 ¼ cups  cracked freekeh* 2  cloves garlic, pressed or minced ½ teaspoon  salt ¼ teaspoon  cumin ¼ teaspoon  coriander 3 cups  plus 2 tablespoons ( 25 ounces ) vegetable stock and/or water Garlicky tahini sauce ⅓ cup  tahini 3 tablespoons  fresh lemon juice 2  cloves garlic, pressed or minced Generous pinch of red pepper flakes Scant  ⅓ cup  water Salt and freshly ground black pepper, to taste Garnishes Handful fresh parsley and/or cilantro leaves, chopped Crumbled feta (optional, omit for a vegan dish) Small handful ...

  We LOVED this recipe, but basically we love anything with Tahini! Super simple and left overs are perfect the next day! Ingredients: 1 large or 2 medium butternut squash, halved 2 tablespoons extra virgin olive oil 1 tablespoon pure maple syrup 1 teaspoon chile flakes sea salt and cracked black pepper 1/4 roasted almonds chopped For the tabouli: 2 cups cooked quinoa 1/2 cup torn mint leaves 2 oz. arugula leaves For the Dressing: 1.2 cup tahini 2//3 cup lemon juice 1 cup water 1 clove garlic crushed sea salt flakes Preheat oven to 425 Scoop seeds from squash, place squash, cut side up on a baking sheet.  Using the tip of a sharp knife, make some shallow slashes into the squash flesh.  Combine the oil, maple, chile, slat and pepper and brush over the squash.  Cover with aluminum foil and roast for 20 minutes.  Remove the foil and roast for a further 40 minutes or until the squash is golden and soft. To make the quinoa tabouli, in a large bowl combine the quinoa,...