Good food starts with a greenspoon.

Ingredients

• 8 large eggs
• 2 cups mixed greens, chopped
• ½ cup crumbled feta
• 1 small 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 until soft, then add greens and wilt for 2 minutes.
3. Pour eggs into the skillet and scatter over feta. Cook without stirring until the edges set.
4. Bake 8–10 minutes until just set in the center. 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 the 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 for 25 minutes, stirring now and then. Finish with lime and serve with your favorite toppings.