Friday

Ingredients

• 1 slice Sourdough bread
• 0.5 Avocado
• 1 tsp Lemon juice
• 0.25 tsp Chili flakes
• 1 pinch Flaky salt
• 1 tsp Olive oil

Method

1. 1Toast the bread until golden.
2. 2Smash avocado with lemon and salt; spread on toast.
3. 3Drizzle with olive oil and top with chili flakes.

Ingredients

• 12 oz Pasta
• 1 cup Fresh basil
• 0.5 cup Pumpkin seeds
• 2 Garlic cloves
• 0.5 cup Olive oil
• 1 tbsp Lemon juice
• 0.25 tsp Salt

Method

1. 1Cook pasta to al dente; reserve ½ cup pasta water.
2. 2Blend basil, pumpkin seeds, garlic, olive oil, lemon, and salt.
3. 3Toss hot pasta with pesto, loosening with pasta water.
4. 4Finish with cracked pepper and extra pumpkin seeds.

Ingredients

• 1 cup Arborio rice
• 4 cup Warm vegetable broth
• 0.5 cup Dry white wine
• 1 Shallot, minced
• 2 tbsp Butter
• 0.5 cup Parmesan, grated
• 2 tbsp Fresh parsley

Method

1. 1Sauté shallot in butter until soft.
2. 2Add rice, toast 1 min; pour in wine and reduce.
3. 3Add warm broth ½ cup at a time, stirring, until rice is creamy (20 min).
4. 4Stir in parmesan; top with parsley.