Sunday

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

• 2 tbsp Olive oil
• 1 Yellow onion, diced
• 3 Garlic cloves, minced
• 1 bunch Lacinato kale, chopped
• 2 can Cannellini beans, 15 oz each, drained
• 6 cup Vegetable broth, low sodium
• 1 tsp Dried oregano
• 1 pinch Salt & pepper
• 1 Lemon wedges

Method

1. 1Warm olive oil in a Dutch oven; sauté onion until soft, 5 min.
2. 2Add garlic and oregano; cook 1 min.
3. 3Pour in broth and beans; simmer 15 min.
4. 4Stir in kale; cook 5 more min until tender.
5. 5Season, finish with lemon, and ladle into bowls.

Ingredients

• 2 lb Beef chuck, cubed
• 2 Carrots, chunked
• 2 Parsnips, chunked
• 1 Yellow onion, diced
• 3 Garlic cloves
• 1 cup Red wine
• 3 cup Beef broth
• 2 tbsp Tomato paste
• 4 sprig Fresh thyme
• 1 Bay leaf

Method

1. 1Sear beef in batches in a Dutch oven. Remove.
2. 2Sauté onion and garlic; stir in tomato paste.
3. 3Deglaze with wine; add broth, herbs, beef, and vegetables.
4. 4Cover and simmer 2.5–3 hours until fall-apart tender.