Breakfast: Poached Knoll Crest eggs over whole wheat toast
Lunch: Rotini salad with sugar snap peas and spring garlic pesto (recipe below)
Dinner: Leftover Grazin' Angus Acres roast chicken with roasted asparagus
Spring Garlic Pesto
Adapted from United Taste with Richard Ruben
- 4 scallions
- 3 spring garlic
- 2 tbsp walnuts, toasted
- 1 tsp salt
- Ground black pepper, to taste
- 3/4 cup oil
- Coarsely chop scallions and garlic and place into bowl of food processor.
- Add walnuts, salt, and pepper and begin to process. Drizzle in oil and process until smooth. If necessary, add more oil to reach desired consistency. Taste for salt and pepper and serve.