vegetable rainbow nest with a poached egg

Kicked off the first day of May with the Whole30 challenge! Why? Well, because I need to hit the reset button on my body. Ever since I started working at The Food Network, I’ve managed to gain back all the weight (and then some ><) that I’d lost while hustling as a line cook in The NoMad Hotel kitchen. No surprise there since the smell of sweet and salty temptations waft through the halls of our Chelsea Market office every. Single. Day. And apparently, at least according to my scale, I’ve been “tasting” one too many “small-bites” of every creation coming out of the FN Kitchen…

For this colorful recipe here, a stroll through your local farmer’s market will most likely provide you with all of the ingredients you need! If you don’t have one, I do recommend purchasing a mandoline to help slice all of the vegetables. Alternatively, a vegetable peeler could work as well.

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Ingredients:

Carefully pass the carrots, radish, and asparagus through the mandoline to get them into thin slices. Arrange in a circular shape on a plate to form the “nest.” Place the poached egg in the center of the nest. Drizzle the flavored olive oil from the poached shiitake mushrooms in olive recipe over the visible parts of the nest, being sure to drop a few shiitake slices and roasted garlic. Serve with a crack of freshly ground black pepper.

NEST luxury mini votive candles review

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These beautiful, mini NEST candles are much more powerful in scent than they appear and when lit, fills up your entire home with the fragrance being burned – not an exaggeration! But then again, I live in a one-bedroom apartment in NYC so my home is not very hard to fill up with any sort of smell… Anyway, after this experience, I would say that NEST candles are so far my absolute favorite candles! I love lighting them after dinner to get rid of the leftover food smell before settling in for the evening to study a bit for the LSAT, take a break from studying to watch Top Chef, and then read a bit before bedtime ❤

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