For about the past year my mom has been totally vegan. It has been kinda crazy and definitely changed up our dinner plans. We've started eating a lot more vegetables and the whole family's eating habits have totally changed. This is what a lot of our dinners look like now, lots of fresh simply cooked veggies and a little meat thrown in for those that want it. It's actually a really delicious and fun way to eat. This is a great meal or even just a snack or appetizer. This is so simple it's barely a recipe, but I added some great green goddess basil dressing from the Tartine All Day cookbook, and it really makes it special and extra delicious! I am craving spring and I thought this was a fun way to get in the mood for fresh vegetables and warmer temperatures!

Vegetable Board

(For all the veggies you can do as many or as few as you want, this can make enough for a crowd or just for family dinner.)

carrots
asparagus
green beans
fingerling potatoes
greek olives
grilled chicken or rotisserie chicken
salt

Tartine Green Goddess Dressing

3/4 cup mayonnaise
3/4 cup sour cream or greek yogurt
3 Tbsp chopped tarragon
1/4 cup chopped flat leaf parsley
2 Tbsp finely chopped chives or scallions
Juice of 1 lemon
2 olive oil or salt packed anchovies, rinsed, finely chopped
1 ripe avocado, halved peeled and cut into quarters
3 Tbsp chopped carrot tops
1/4 tsp salt
black pepper

There really isn't much to this "recipe" at all. Start with preparing your veggies. I started with the potatoes because I knew they would cook the longest. Start a big pot of water boiling on high heat and add a good handful of salt. Once its boiling, add your fingering potatoes whole, no need to cut them or anything. Let them boil for about 15 minutes until a fork pokes smoothly through their skin. It's during this time I usually quickly whip up the dressing. Just add all the dressing ingredients into a food processor or blender, and blend until smooth. Taste for seasoning and add a little more salt if needed.

Ok! Next, scoop your potatoes out of the water and set aside while you cook the other veggies. I threw in my asparagus and green beans next, and just let them cook till barely tender and bright green, about 3 minutes. To get them out easily I just used tongs and set them aside to cool. You can run them under some cold water if your worried they'll continue cooking.

Lastly, the carrots - I threw them in for about 5 minutes and then removed with the tongs. They should be just right and still have a little bit of a bite to them. While the veggies cool, you can get out your rotisserie chicken, and cut it into pieces. Then arrange it all on a big platter. I cut my fingerling potatoes straight down the middle for easier snacking and then sprinkled the whole platter with sea salt. Lastly, add a few big handfuls of greek olives. Set a big bowl of the dressing/dip (...I could probably eat this plain!) to the side, and dinner / appetizer / picnic lunch, whatever you want it to be... is served!