Serves 4

This may make more pesto than you need, and is great to have on hand for eggs, sandwiches, dipping of any sorts. These bowls are satisfying as is, but can take a poached egg or whatever protein you have to throw on the grill or some rotiserrie chicken.

No dairy? You can skip the parmesan in the pesto, no problem.


2 cloves garlic
1/3 cup lightly toasted almonds, plus more for bowl garnish
1 jalapeno or serrano, stemmed and seeded to taste
3/4 tsp. sea salt
juice from one small lemon, about 4 Tbsp.
4 oz. arugula
2 Tbsp. grated parmesan
1/3 cup extra virgin olive oil

12 oz. asparagus
1 Tbsp. extra virgin olive oil
1/2 tsp. everyday/grilling seasoning blend
salt and pepper

1 cup cooked lentils
1 Tbsp. olive oil
2 tsp. Dijon mustard
2 Tbsp. champagne vinegar or apple cider vinegar
1 Tbsp. minced shallot
handful of minced chives

2 cups cooked quinoa
4 radishes, shaved
2 avocados, quartered


To make the pesto, put the garlic, almonds, jalapeno and salt in a food processor and pulse to break them down. Add the lemon juice, arugula, parm and pulse a few more times. With the motor going, drizzle in the olive oil and run until you get the texture you want. I end up adding a small splash of water. Set aside. This can be made in advance and keep for a week or so in the fridge.

Preheat the oven to 425’. Snap the ends off the asparagus and then use a peeler to clean up the bottom edges so they are smooth and tapered. It looks fancy, Ina does it, so we’re doing it too but you also don’t have to. Oil and season them and roast for 12 minutes until just tender but not mooshy.

Meanwhile, in a mixing bowl, combine the lentils with the olive oil, mustard, vinegar, shallot and a few pinches of salt and pepper and stir to combine. Add fresh chives, stir again.

Assemble your bowls with some quinoa, dressed lentils, roasted asparagus and a few shaved radishes for garnish. Nestle in a wedge or two of avocado, puddle of pesto and some toasted almonds over top.

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