Dinner

Welcome to Cooking On The Cheap, a series of editor-approved recipes that deliver big taste on a small budget.

Welcome spring with this Sardinian greens-loaded soup that comes together quickly with canned beans, but packs a special punch when you use dried: the cooking liquid’s starches add body to the broth.

I love making breakfast for dinner, and whipping up çilbir, a Turkish dish typically made with cool garlicky yogurt and silky soft-poached eggs, is a quick and nourishing way to do it. To speed up the process even more, I make soft-boiled eggs in advance. I also add dill and parsley for a grassy, lemony zip to cut through the butter and yolks.

Inspired by a trip to taste the best olive oil Italy has to offer, here are four ultra green, spring-friendly recipes that make good use of the good stuff. 

Pantry in need of a little shelf love? We’re here to help. Here’s a primer on what to keep, what to toss and what to re-package.