1. Fill a medium bowl with ice water. Place eggs in a medium saucepan and cover with cold water. Bring to a boil over high heat. Remove from heat, cover, and let sit for 10 minutes. Drain eggs, transfer to ice water, and let cool completely.

2. Meanwhile, combine potatoes and 2 tablespoons water in a medium microwave-safe bowl, cover, and microwave until tender, 8 to 10 minutes. Place green beans in a medium bowl, cover, and microwave according to package instructions; toss with olive tapenade and set aside.

3. Whisk oil and lemon zest and juice in a large bowl. Add potatoes and gently toss to combine, then fold in arugula. Peel and cut eggs in half lengthwise. Divide potato and arugula mixture between four plates. Arrange eggs, green beans, tomatoes, and cheese evenly over top and serve.

Source: Hannaford fresh Magazine, March - April 2018