Finca Castelero Favorites

 I could eat this every day!  It's easy, yummy,  and the vinaigrette would work on anything. The recipe came from Every Last Bite Roasted Cauliflower 1   medium cauliflower, cut into florets 1   tbsp  olive oil 1/4   tsp   salt 1/2   tsp   paprika 1   tsp   dried oregano Vinaigrette 2   tbsp   extra virgin olive oil 1   tsp   lemon juice 1/2   tsp   lemon zest 1   tsp   apple cider vinegar 1   tbsp   tahini 1/4   tsp   salt 1/4   tsp  pepper Salad 1/3   cup   dates, cut into small pieces 1/4   cup   thinly sliced red onion 1/2   cup   chopped parsley 1/4   cup   pine nuts   toasted Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) In a bowl toss the cauliflower florets in olive oil and then sprinkle with paprika, oregano and salt. Toss the florets with your hands to make sure they are evenly coated. ...

  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...

This cake was perfectly spiced, very light, not too sweet and would definitely cook for dessert when guests are here! Ingredients ½   cup/120 milliliters extra-virgin olive oil, plus more for greasing the pan 1   cup/130 grams all-purpose flour, plus more for dusting the pan 1   cup/100 grams toasted, chopped walnuts 2   teaspoon baking powder ¼   teaspoon fine sea salt 4   large eggs, separated 1   cup/200 grams granulated sugar ½   cup/120 milliliters buttermilk ½   teaspoon vanilla extract 2   teaspoons orange zest FOR THE SYRUP: ½   cup/100 grams granulated sugar 1   cup/240 milliliters orange juice (from 3 medium oranges) 1   (1-inch) cinnamon stick 3   whole cloves 1   cup crème fraîche, lightly whipped cream or thick yogurt, for serving (optional) 1   cup pomegranate seeds (arils) Prep PREPARATION Heat oven to 350 degrees. Lightly oil sides and bottom of a 9-inch springform pan or cake pan. Place a pa...

Loved this recipe!  One pan but still fancy enough for guests. Ingredient Checklist Ingredients: 6 6-oz. bone-in, skin-on chicken thighs 1 ½ teaspoons kosher salt, divided 1 cup uncooked Israeli couscous ½ cup chopped shallots (from 1 shallot) ½ cup Castelvetrano olives, coarsely chopped ¼ cup chopped dried dates 1 teaspoon ground cumin ¼ teaspoon ground cinnamon ½ cup finely chopped fresh cilantro ¼ cup pomegranate arils Directions Instructions Checklist Step 1 Preheat oven to 425°F with rack 8 inches from heat. Sprinkle skin of chicken thighs with ½ teaspoon salt. Place chicken, skin side down, in a large, broiler-safe skillet. Cook over medium, undisturbed, until chicken skin is crisp and light golden, 12 to 15 minutes. Remove from heat. Transfer chicken, skin side up, to a plate. Discard drippings in skillet. Step 2 Add couscous, shallots, olives, dates, cumin, cinnamon, and remaining 1 teaspoon salt to skillet. Stir in 1⅓ cups water and bring to a simmer over medium-high. Nest...

 The combination of the sweet fennel, bitter greens and salty anchovy is a winner! Use the best anchovies you can buy For 2 Ingredients 1 medium fennel bulb topped and trimmed Salt and pepper 2 tbs EVOO 1 tbs lemon juice plus tsp of zest 1 small clove garlic  1/2 medium head of radicchio sliced thin I added some escarole and kale to make a bigger salad 2 egg minutes eggs cooled in ice water and peeled 4-6 anchovy filets Use the mandoline for the fennel cutting thin then season with salt and  pepper and add lemon juice olive oil zest and garlic, mixing together. Add greens to salad bowl and salt then toss with the fennel coating everything well.  Top with the halved eggs and anchovy filets. I added toasted breadcrumbs for the finish!

 This is a How Sweet Eats recipe and I could eat it all day! Ingredients I cup of shredded Brussel sprouts 1 cup cooked quinoa 1 tablespoon unsalted butter 1/2 cup seasoned breadcrumbs  tbs olive oil 2 garlic cloves minced kosher salt and pepper 1/3 c chopped marcona almonds ( I subbed slivered almonds, toasted) 1/4 cup freshly grated parmesan cheese Lemon Vinaigrette 3 tables lemon juice 2 tablespoons champagne vinegar or rice wine vinegar 1 1/2 tablespoons honey 2 garlic cloves finely minced 1/4 tsp salt 1/4 tsp pepper 1/2 cup of EVOO make the breadcrumbs by melting butter and tossing in panko until golden. Heat the olive oil in a large skillet over medium-low heat. Add in the brussels sprouts and garlic with a big pinch of salt and pepper. Cook, stirring often, until the brussels softened slightly and are bright green in color. Stir in the cooked quinoa. Transfer the brussels and quinoa to a large bowl. Drizzle with the lemon dressing and toss. Top with the marcona almonds,...