purple power bowl

my go-to lunch this week is what i'm deeming "the purple power bowl." it's packed with color and nutrient-dense foods, and will power me through what i'm *hoping* will be a very empowering week. the purple comes from roasted purple sweet potatoes, quick pickle red onions and beet hummus. the purple elements are mixed into a bed of leafy greens and quinoa, and topped off with a drizzle of avocado dressing. if you prepare all the elements on a sunday night, it makes for a great work lunch throughout the week. i've broken out each element of the salad individually, so you can mix and match the components as you'd like.

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notes on processing pistachio pesto

this pistachio and mint pesto is the perfect flavor bomb in a colorful quinoa salad. it's swirled into a bed of quinoa, plump dried apricots and crunchy pomegranate arils. the colors alone are lovely, but the flavor is unbelievable. it's a perfect accompaniment to lemon-roasted salmon or chicken.  

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in which i discover the science of eggs

i wish i would've known about the food lab as a tiny elementary school student. if my science classes revolved around figuring out why bacon cooks better on a rimmed baking sheet than wire racks, why kale is brighter and less bitter if you massage it, chop it, then wash it, or why the perfect level of hydration matters so much when making pizza dough...i'm fairly certain i could've been the next marie curie. (more likely I probably would've just had a deeper appreciation for dunkaroos and gone right back to reading ramona quimby, but still.) all this is to say that i have developed a fascination with science that i never really had as a child, and that is all thanks to cooking and inspired by j. kenji l√≥pez-alt. it was through this recipe, created by the new york times' melissa clark, that i discovered the science of boiling and peeling eggs.

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