• Wash and dry produce (except green beans). • Dice potatoes into 1/2-inch pieces. (TIP: For a smoother texture, peel potatoes first.) Zest and quarter lemon.

• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Cover, bring to a boil, and cook until tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid (3/4 cup for 4 servings), then drain. • Return potatoes to pot. Add sour cream and 1/2 TBSP butter (1 TBSP for 4 servings); mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. • Keep covered off heat until ready to serve.

• While potatoes cook, place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until softened, 10-15 seconds. • Stir in honey and a pinch of salt.

• Pat pork dry with paper towels. Season lightly with salt and pepper, then rub all over with BBQ Seasoning. • 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. Swap in chicken for pork. Cook until cooked through, 4-6 minutes per side.

• While pork cooks, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. TIP: No microwave? No problem! Steam green beans in a small pot with a splash of water until just tender, 5-7 minutes. • Carefully transfer green beans to a medium bowl and toss with lemon zest, 1/2 TBSP butter (1 TBSP for 4 servings), a squeeze of lemon juice, and a big pinch of salt and pepper.

• Divide mashed potatoes and green beans between plates. Top mashed potatoes with pork. Dollop pork with honey butter and sprinkle with chili flakes if desired. Serve with remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165°.