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Food [ MONDAY ] Glow Green 30-Minute Pesto Pasta Serves 6 Prep 30 min; total 30 min 2 tbsp extra-virgin olive oil 1 8-oz. pkg cremini mushrooms, thinly sliced 1 medium green zucchini, diced into ½-inch pieces 3 cups diced (½-in. pieces) broccoli florets Fine sea salt and freshly ground black pepper 14 oz dry rotini pasta Double-Batch Pretty Parsley-Cilantro Pepita Pesto 6 to 7 tsp fresh lemon juice, or to taste 1. Add the ginger, water (starting with 3 tbsp), peanut butter, lime juice, oil, tamari, maple syrup and sriracha. Once the pasta is al dente, remove the pot from the heat and stir in the parsley, lemon juice, cayenne pepper and salt and black pepper to taste. [ WEDNESDAY ] Instant Marinated Chickpeas on Avocado Toast Serves 3 Prep 15 min; total 15 min 1 398-mL can chickpeas, drained and rinsed 1/3 cup packed fresh basil leaves, minced 3 tbsp finely chopped oil-packed unsalted sun-dried tomatoes, drained 2 tbsp minced red onion 2 tbsp extra-virgin olive oil 2 tbsp fresh lemon juice 1 tsp red-wine vinegar 1/8 tsp fine sea salt ¼ tsp freshly ground black pepper Red pepper flakes (optional) For serving 1 to 2 ripe medium avocados, pitted Toasted sliced bread Fine sea salt and freshly ground black pepper Fresh lemon juice 1. [Extracted from the article] |
