Vegetarian

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. 

This fabulously cheesy mac and cheese comes together in a flash—perfect for busy weeknights.

Beans on toast—but make it Italian. Use thick slices of the crustiest loaf bread you can find to hold up to the saucy weight of these salty, briny beans.

You can make this bright pasta with just one pan. (Enough said, right?)