• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Roughly chop walnuts. Zest and quarter lemon. Drain and rinse beans.

• In a small bowl, combine scallion greens, walnuts, 2 tsp olive oil (4 tsp for 4 servings), juice from one lemon wedge (two wedges for 4), a pinch of lemon zest, a pinch of salt, and pepper.

• Heat a drizzle of oil in a small pot over medium-high heat. Add scallion whites; cook, stirring constantly, until fragrant and tender, 30-60 seconds. • Stir in beans, stock concentrate, ¼ cup water (½ cup for 4 servings), a pinch of salt, and pepper. Bring to a boil, then reduce to a low simmer. Cook, mashing about half the beans with the back of a wooden spoon, until beans are creamy and thickened, 3-5 minutes. • Remove from heat and stir in crème fraîche. Taste and season with salt and pepper if desired. Keep covered until ready to serve.

• While beans cook, pat pork* dry with paper towels and season all over with Italian Seasoning, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. • Turn off heat; transfer to a cutting board and tent with foil to keep warm. Let pan cool for 1 minute, then wipe out pan. **Swap in chicken for pork; cook until cooked through, 3-5 minutes per side.**

• Heat same pan over medium heat. Add jam, ¼ cup water (½ cup for 4 servings), and 1 TBSP butter (2 TBSP for 4); cook, whisking, until butter has melted and sauce has thickened, 1-2 minutes. Remove from heat.

• Slice pork crosswise. • Divide beans between shallow bowls and top with sliced pork. Spoon pan sauce over pork and top with gremolata. Serve with any remaining lemon wedges on the side. **Slice chicken crosswise.** ***Chicken is fully cooked when internal temperature reaches 165°.***