Feel good about what’s on the table.

Ingredients

• 8 large eggs
• 2 cups mixed greens
• ½ cup crumbled feta
• 1 shallot, sliced
• 2 tbsp olive oil
• Fresh dill, salt, pepper

Method

1. Heat oven to 375°F. Whisk eggs with salt, pepper, and half the dill.
2. Warm oil in a 10-inch oven-safe skillet. Cook shallot, then add greens and wilt for 2 minutes.
3. Pour eggs into the skillet and scatter over feta. Cook until the edges set.
4. Bake 8–10 minutes until just set. Rest 5 minutes, slice, and finish with dill.

Ingredients

• 4 boneless chicken thighs
• 1 lemon, sliced
• 1 lb baby potatoes
• 2 cups green beans
• 2 tbsp olive oil
• Garlic, oregano, salt, pepper

Method

1. Heat oven to 425°F. Toss potatoes with oil, garlic, oregano, salt, and pepper on a sheet pan.
2. Roast potatoes for 15 minutes. Season chicken and nestle it among the potatoes.
3. Roast 18 minutes more, then add green beans and lemon slices.
4. Return to the oven for 8–10 minutes, until chicken is cooked through. Spoon over pan juices.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 3 cans beans, rinsed
• 1 can crushed tomatoes
• Smoked paprika, cumin, lime

Method

1. Warm oil in a heavy pot. Cook onion with a pinch of salt until soft, about 5 minutes.
2. Add garlic, smoked paprika, and cumin. Stir for 30 seconds until fragrant.
3. Add beans, tomatoes, and 1 cup water. Bring to a simmer.
4. Cook uncovered 25 minutes, stirring occasionally. Finish with lime and favorite toppings.