California-Style Pesto Rice Bowls

Fill a small pot 3/4 of the way up with water; cover and heat to boiling on high. In a separate, medium pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the pesto until thoroughly combined. Taste, then season with salt and pepper if desired.

Meanwhile, carefully add the eggs to the pot of boiling water and cook 7 minutes for soft-boiled, or until your desired degree of doneness. Turn off the heat. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Season with salt and pepper.

Meanwhile, wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. In a bowl, combine the feta (crumbling before adding), lemon purée, and 1 tablespoon of olive oil. Season with salt and pepper. Halve the radishes lengthwise, then thinly slice crosswise. Place in a separate bowl; add the vinegar. Season with salt and pepper; stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

Meanwhile, stack the prosciutto (removing the plastic lining between the slices), then thinly slice crosswise. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced prosciutto. Cook, stirring frequently and breaking apart any clumps, 2 to 3 minutes, or until crispy. Leaving any browned bits (or fond) in the pan, transfer to a paper towel-lined plate.

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the chopped kale; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly wilted. Add 1/4 cup of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 2 to 3 minutes, until the kale is wilted and the water has cooked off. Turn off the heat. Serve the pesto rice topped with the cooked kale, crispy prosciutto, marinated radishes (including any liquid), seasoned eggs, and lemon feta. Enjoy!