Roasted Potatoes

• 8 cups cubed yellow or red potatoes (1-inch cubes, from 6 medium potatoes)
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon fine sea salt
• Freshly ground black pepper, to taste
• 1 teaspoon smoked paprika
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon garlic powder

Broccoli-Parsley-Walnut Pesto

• 2 heaping cups broccoli florets
• 1 1/2 lightly packed cups parsley (tough stems removed)
• 1/2 cup raw walnut halves or sunflower seeds
• 1/4 cup extra virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 2 large garlic cloves, minced
• 1/2 teaspoon fine sea salt, plus more to taste
• Freshly ground black pepper, to taste
• 3 tablespoons nutritional yeast
• 2 tablespoons water, plus more as needed to thin

For Serving

• Greens, such as baby spinach or arugula, or steamed kale or collards
• Eggs (1-2 eggs per person, cooked any way you like)
• Pitted kalamata olives
• Nut/Seed Parmesan Cheese