Finca Castelero Favorites

 This is Heidi Swanson's recipe that I have been making for years!  You can use any vegetable, I've done it in the winter with shaved brussel sprouts, in the spring with snap peas, and love the asparagus as it's written.  Comes together easy and it special enough for a casual dinner with friends! Ingredients 1/4 teaspoon saffron threads pinch of salt 1 stick / 4 oz / 100 g butter 2 tablespoons extra virgin olive oil 6 medium shallots, chopped 1/2 teaspoon ground ginger 1/2 teaspoon sweet paprika 1/2 teaspoon ground coriander 1/2 teaspoon ground cinnamon scant 1/2 teaspoon cayenne pepper 1/4 teaspoon red chile flakes 1/4 teaspoon ground turmeric 1/4 teaspoon+ fine grain sea salt black pepper 1/2 pound / 8 oz / 225 g dried pappardelle egg pasta 1/2 pound / 8 oz / 225 g asparagus, sliced into 1/4-inch rounds splash of cream 1/2 cup / 2 oz / 60 g pine nuts, toasted and chopped 2 tablespoons roughly chopped mint 2 tablespoons roughly chopped parsley Place a large pot of water ...

 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 ...