Finca Castelero Favorites

 This is rich but for once a year on St. Paddy's so worth it!  Takes a bit to put together and is even better the second day! Ingredients: olive oil 2  leeks, thinly sliced 1  lb thinly sliced green cabbage 2  garlic cloves, minced kosher salt 2 ½ cups  heavy cream 3  lbs russet potatoes, scrubbed 6 oz  Irish white cheddar, shredded garnish: thinly sliced scallions + freshly cracked black pepper Instructions Preheat the oven to 375F. Heat a 12” cast-iron skillet over medium heat. Add enough olive oil to cover the bottom. When the oil is hot, add the leeks. Saute until slightly caramelized. Add the cabbage and a drizzle more of olive oil. Stir well and cook until the mixture is caramelized and tender. Stir in the garlic and a good pinch of salt. Transfer the cabbage mixture to a bowl and reserve the skillet. Pour the heavy cream into a small saucepan over medium-low heat and bring to a gentle simmer. Simmer for 2-3 minutes to slightly reduce. Meanw...

I had this with Soyrizo instead of meat and it was perfect.  The heat is well balanced and we used Rancho Gordo pinto beans, so creamy and smooth!  Definitely a hit! Ingredients Ingredient Checklist 1 tablespoon olive oil 12 ounces fresh Mexican chorizo, casings removed 1 yellow onion, chopped 1 poblano chile, stemmed, seeded, and chopped 1 tablespoon tomato paste 2 teaspoons chili powder 1 teaspoon kosher salt 1 teaspoon ground cumin 1 teaspoon garlic powder 2 15-oz. cans no-salt-added pinto beans, drained and rinsed  if you want a shortcut but I did Rancho Gordo beans in the Instapot and froze what we didn't use in the chili! 3 cups unsalted chicken broth   diced avocado, finely shredded cabbage, chopped fresh cilantro, and lime wedges, for serving. Prep: Directions Instructions Checklist Step 1 Heat oil in a large pot over medium-high. Add chorizo in large chunks; cook until browned, about 2 minutes. Break up chorizo with a wooden spoon. Cook, stirring occasionall...

 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 ...

This recipe from NTY hit all the notes!  mildly spiced and the herbed mushrooms were perfect as a topping! Ingredients: 1   (14-ounce) can whole peeled tomatoes 1   (12-ounce) jar roasted red bell peppers, stemmed, seeded and roughly chopped (about 1 cup) 4   tablespoons olive oil, plus more for drizzling 8   ounces mixed fresh mushrooms, such as oyster, maitake or shiitake, cut into 2-inch pieces (about 4 loose cups) 2   garlic cloves, peeled and sliced 1   (1-inch) piece fresh ginger, peeled and thinly sliced 2   fresh makrut lime leaves (or 1 tablespoon lime zest)   Kosher salt ¼   cup sliced scallions 2   shallots, peeled and diced 1   tablespoon tomato paste 1   (13-ounce) can coconut milk ½   red habanero chile, seeds removed 1   pound large (tail-on) shrimp, peeled and deveined (or 1 pound any firm white fish, such as halibut, cut into 2-inch pieces)   Steamed white or brown rice, for serving 1  ...

 We loved these wraps.  I didn't have beets but will add next time.  Or sprouts.  And I used extra hummus and kimchi.  I also put the curry in with the wrap.   WRAPS 1   large   collard green leaf 2   Tbsp   hummus 1/4   cup   shredded beet 1/4   cup   shredded carrot 1/4   cup   thinly sliced red bell pepper 3   Tbsp   ripe avocado 1/4   cup   sprouts  (any sprout // we prefer broccoli) 1-2   Tbsp   sauerkraut   or kimchi (or sub thinly sliced cabbage or herb such as parsley or cilantro) SAUCE 3-4   Tbsp   green curry paste  (if using store-bought curry paste, start with less as it’s saltier and spicier than our DIY recipe) 1   Tbsp   tahini  (or sub cashew butter) 1   Tbsp   lemon or lime juice 1/2-1   tsp   maple syrup  (if not vegan, raw honey is good too) Instructions Start by rinsing collard green, patti...

 I love this meal!  It's super easy, hearty, and easily be a light supper. INGREDIENTS 4  large eggs 1  pound  thick-cut bacon 6  cups  thinly sliced kale leaves 2  cups  thinly sliced radicchio 1  cup  cacio e pepe croutons  1/2  cup  basic vinaigrette Croutons: 1/4  cup  freshly grated Pecorino Romano cheese 1/4  teaspoon  kosher salt Freshly ground black pepper 2  tablespoons  olive oil 3  cups  day-old bread cubes (about 1 inch) Basic Vinaigrette: 3/4 to 1 cup EVOO 1/4 cup vinegar or lemon juice 1/2 tsp salt 1/4 tsp pepper I like to add minced shallots or garlic and sometimes some grainy dijon mustard. INSTRUCTIONS Fill a small saucepan with several inches of water and bring to a boil over high heat. Reduce the heat to a rapid simmer and gently add the eggs to the water, one at a time. Cook 6 minutes for a runny yolk. Remove the eggs with a slotted spoon. Run the eggs under ...

 This is a Minimalist Baker recipe which we just loved.  Big flavor, plant based and yummy! 4 servings SOUP 2   tsp   avocado or olive oil  (or sub 1/4 cup water) 1   cup   chopped white or yellow onion   (1 small onion yields ~ 1 cup) 4   large cloves   garlic, minced   (4 cloves yield ~4 tsp minced garlic) 1 ½   cups   diced gold potatoes, peeled, 1/4-inch pieces   (~2 small-medium potatoes) 1   cup   green split peas 3  chicken or veggie broth 1/2   cup   water 1/2   tsp   dried oregano 4   sprigs   fresh thyme   (whole) 3-4   tsp  Braggs or coconut amino acids 1/2   tsp   ground black pepper 1/3   cup   full-fat coconut milk FOR SERVING  optional Freshly chopped parsley Olive oil Homemade croutons* or bread   (gluten-free if needed) Turn on the sauté function on your  Instant Pot  (to the default “Normal” — not high...