Seeing old friends warms the heart. In those moments it feels that no time has passed and you are once again transformed back to being 18 years old, wiser and less indulgent, but 18 none the less. Over the weekend, I ventured into NYC to catch up with some dear loved ones, ladies that I couldn't imagine not having in my life. Friendship is a precarious thing and can often be fickle but the best kind of friendship, the truest form, is effortless. My girlfriend and I discussed this over beers on Sunday afternoon, relishing in the fact that even if months have passed, we can still feel comfortable and relaxed with one another and it always feels like only a moment has passed.

As good weekends go, tons of food and drink was had. And before you ask, Alkaline lifestyles are usually alcohol free but in moderation I think that a good time should be had - in reality I just don't want to give up wine or craft beer! The theme of the weekend was oysters and champagne and boy did we enjoy the feast. Indulgence is a sign of a good life and food and friends are two indulgences that should be engaged in on a regular basis, however, now that I am back home, I needed a little something lighter to get me back on track.

This evening I sliced up some small fingerling style potatoes and roasted them with some garlic, tossed them with some green beans and opened up the giant box of grapefruits that I had ordered for a fundraiser. It may seem at first that these items in no way go together but the sweet, tangy and earthy components of each along with a touch of heat from a jalapeno provided a thoroughly satisfying meal. I hope that you enjoy!

Roasted Potato and Green Bean Salad with a Grapefruit & Parsley Pesto

2 lbs Small Potatoes (fingerling, blue, or red), divided in half

2 cloves of Garlic, chopped

2 tbs Olive Oil

1 tbs Pink Himalayan Sea Salt

2 cups of Green Beans, halved

1 small Red Onion, sliced

1 Grapefruit, sections removed.

Pesto

1 cup Parsley

1 cup Arugula or Cilantro

1/4 cup Grapefruit Juice

1 tbs Olive Oil

1 Jalapeno

1 Clove Garlic

1 tsp Pink Himalayan Sea Salt

Splash of Apple Cider Vinegar

Preheat the oven to 400 degrees. Place the sliced potatoes, garlic, olive oil and salt in a bowl, tossing the potatoes to evenly coat. Transfer to a baking sheet. Roast for 20 minutes or until the garlic is browned and the potatoes are crisp on the outside.

Meanwhile, bring 2 cups of water to a boil. Place the green beans into the boiling water and blanch for 1 minute or until bright green but crisp. Remove the green beans and run under cold water.

For the pesto: combine all ingredient in a food processor or small blender. Pulse until well combined with herbs still a little chunky.

Combine the warm potatoes and green beans in a bowl, add the sliced red onion and grapefruit sections, toss with the pesto. Enjoy and Healthy Eating!