Easter Recipes (and How to “Boil” the Perfect Egg) - Tanglewood Moms

Ingredients

• 2 pounds fingerling potatoes, cut into ½ slices
• 1 pound haricot vert (very small green beans), trimmed
• 2 bunches arugula, rinsed
• ¼ cup white wine vinegar
• 1 teaspoon whole-grained mustard
• 1 shallot, minced
• Pinch sugar (optional – this tones down the acidity of the vinaigrette)
• 1/3 cup extra-virgin olive oil
• Toasted pine nuts (optional)
• Juice and zest of 1 Meyer lemon
• 1 teaspoon honey
• 1 cup whole milk Greek yogurt or Icelandic skyr
• 2 tablespoons extra-virgin olive oil
• 1 bunch dill, chopped
• 3 bunches baby carrots (not the “baby” carrots that come in bags, the real ones with the greens still on), peeled and shaved or grated
• 2 bunches radishes, shaved or grated
• Roughly chopped pistachios, optional