more veggies, please!

20 minutes – serves 4 to 6 1 pound asparagus, trimmed and cut into 2-inch segments 1 clove garlic, or more to taste 1/4 cup pine nuts 1/4 cup olive oil, or more as desired 3/4 cup freshly grated Parmesan cheese Freshly ground black pepper Salt Juice of 1/2 lemon, or to taste 1. Bring a large pot of water to a boil and salt it. Add the asparagus and cook until fully tender but not mushy, 8 to 10 minutes. Drain well, reserving some of the cooking liquid, and let the asparagus cool slightly. 2. Transfer the asparagus to a food processor and add the garlic, pine nuts, 2 tablespoons of the oil, Parmesan, a pinch of salt and a couple of tablespoons of the cooking liquid. Process the mixture, stopping to scrape down the sides of the container if necessary, and gradually add the remaining oil and a bit more of the reserved cooking liquid to moisten if necessary. Add the lemon juice and season with salt and pepper to taste, pulse one last time, and serve over pasta (or cover and refrigerate for

20 minutes - serves 3 1 bulb fennel, cut into quarters 1/4 cup raw pine nuts 2/3 cup quinoa juice of 2 limes olive oil, to taste 1/3 cup grated ricotta salata or pecorino romano (optional) 1. Boil medium pot of water. Add quinoa to water. Add salt to taste and reduce heat to simmer. Cook quinoa until al dente and tendrils begin to show. 2. Thinly slice fennel quarters to the thickness of your liking, by hand or using a mandoline. I like mine 2 mm thick. 3. Toast pine nuts over high heat in a dry skillet. Once they begin to brown, immediately remove from skillet and set aside in a bowl. 4. Mix fennel, quinoa, pine nuts and lime juice together in a bowl. Add olive oil and freshly ground pepper to your liking. 5. Add the grated cheese at this time. If not using cheese, add salt. 6. Two people can easily enjoy this dish. Then you can pack the third portion for lunch! by sasha