Brad Garlinghouse on how close the US may finally be to crypto regulatory clarity. “𝘞𝘦’𝘳𝘦 𝘢𝘴 𝘤𝘭𝘰𝘴𝘦 𝘵𝘰 𝘵𝘩𝘦 𝘧𝘪𝘯𝘪𝘴𝘩 𝘭𝘪𝘯𝘦 𝘢𝘴 𝘸𝘦’𝘷𝘦 𝘦𝘷𝘦𝘳 𝘣𝘦𝘦𝘯.”

Tried the crispy garlic butter shrimp at [Local Bites]—crunchy shells, juicy flesh, garlicky aroma that lingers! Pro tip: Pair with their buttery garlic bread for extra indulgence. #FoodieFind# #ShrimpLovers#

Lunch today. Here's the recipe and instructions: Pesto Veggies with Black Lentils and Sweet Potato 1–2 servings
 Prep: 15 min
 Cook: 25–30 min Total : 40–45 min Ingredients Veggie pesto: * 1 packed cup fresh basil leaves * 2 tablespoons olive oil * 2 tablespoons pine nuts * 1 small garlic clove * 1 to 2 tablespoons water, as needed Vegetables: * 1 cup cauliflower florets * 1 cup broccoli florets * 1/4 cup sliced red onion * 1 small garlic clove, minced * 1 cup cherry tomatoes, halved * 1 medium zucchini, sliced * 1 tablespoon avocado oil or and high smoke point oil Lentils and sweet potato: * 1 cup cooked black lentils, cooked in vegetable broth * 1 small sweet potato, peeled if desired and cut into cubes * Water for steaming or boiling Finishing: * 2 oz sliced black Kalamata olives * 1 teaspoon truffle oil, optional * Microgreens for garnish, optional Instructions: 1. Make the pesto * Add basil, olive oil, pine nuts, garlic, and a small splash of water to a blender or food processor. * Blend until smooth or slightly textured, depending on preference. * If needed, add a little more water to help it blend. * Taste and adjust seasoning if using salt. 2. Cook the lentils * Rinse the black lentils if needed. * Cook 1 cup of black lentils in vegetable broth according to package directions until tender but not mushy. * Drain any excess liquid if necessary and set aside. 3. Steam the sweet potato * Place the cubed sweet potato in a steamer basket or small pot with a little water. * Steam until fork-tender, about 10 to 12 minutes. * Set aside. 4. Sauté the vegetables * Heat 1 tablespoon oil in a large skillet over medium heat. * Add the red onion and garlic first and cook for 1 to 2 minutes. * Add cauliflower and broccoli and cook for 4 to 5 minutes. * Add zucchini and cherry tomatoes and continue cooking for another 4 to 6 minutes, until the vegetables are tender but still vibrant. 5. Combine with pesto * Turn the heat to low. * Add the pesto to the vegetables and stir well to coat everything evenly. * If the mixture is too thick, add a small splash of water to loosen it. 6. Assemble the dish * Spoon the cooked black lentils onto plates or into bowls. * Add the steamed sweet potato. * Top with the pesto vegetables. * Add sliced Kalamata olives over the top. * Drizzle with truffle oil if using. * Finish with microgreens for garnish. Serving Suggestion * Serve warm as a main dish for 1 hearty serving or as 2 lighter servings. * This dish also works well with extra lemon juice on top if you want brightness. Health Benefits * Black lentils provide plant-based protein, fiber, iron, and slow-digesting carbohydrates that support fullness and steady energy. * Broccoli and cauliflower supply vitamin C, vitamin K, and glucosinolates, which support antioxidant and detoxification pathways. * Zucchini, tomatoes, red onion, and garlic add antioxidants and phytonutrients that support overall cellular health. * Sweet potato provides beta-carotene, potassium, and fiber, supporting immune and digestive health. * Basil, pine nuts, and olive oil contribute healthy fats and aromatic compounds that support satiety and flavor. * Kalamata olives add heart-healthy monounsaturated fats and a savory finish. * Microgreens add concentrated micronutrients and a fresh garnish.