The Green Spoon

Hi friends, We’ll cut to the chase: we’re offering 20% off annual Green Spoon subscriptions between now and Labor Day. That’s $48/year—instead of $60—for every recipe, weekday dinner inspiration, make ahead breakfast idea, lunchbox shopping list, interview, recommendation, bad pun and dad joke.

Hi friends, If your algorithms are anything like ours (and we know they are), you’ve been hearing the same back-to-school stuff for weeks: getting back to a routine, stocking your pantry, oh shit LUNCH, where’s the lid to the snack container, what time do we set our alarm for haha, etc. etc. etc.

Hi friends, Today we’re pleased as punch to present the Cub Street Diet of Winnie Yang! Winnie’s work likely needs no introduction: she’s a senior editor at the Strategist and one of the great minds behind its gorgeous newsletter, the Secret Strategist.

Hi friends, Sometimes, the answer to the age old question “What should I make for dinner?” sounds a lot like this: This week, our inarticulate Italian desires wanted shrimp, they wanted a summery pasta and they didn’t want to make more than one dish. And thus, the Green Spoon Shrimp Scampi was born. Loaded with all of the garlicky, butter-y goodness of a shrimp scampi, plus a tangle of wilted cherry tomatoes and greens for good measure.

Hi friends, If you’re anything like us, you have a reached a point in summer where any semblance of a routine is but a faint and distant memory. Chips for dinner? Sure. Popsicle for lunch and pasta for dessert? Let’s do it. Popcorn in bed? Knock yourself out. Snacks every 20 minutes all day long?

Hi friends, Today we’re coming atcha with a (FREE!) recipe for a frittata-adjacent summer squash, corn + olive pie a.k.a. the key to all summer mythologies1. Why, you might ask? It’s sliceable, transportable and easy to throw into the back seat to quell hunger without needing to stop the car (again)—no utensils needed! It can be sliced into generous wedges and served as the main course for breakfast, lunch or dinner or cut into cutie little squares and put out as a snack.

Hi friends, Today’s recipe likely needs no introduction. It’s ice cream that your kids—and you—can eat for breakfast (or whenever the heck else you want to). No fancy ingredients, no crazy equipment beyond a simple ol’ food processor, it comes together in 10 minutes or less and it gets eaten—and in the routine-less, treat-ful days of summer, what else could you possibly need?

Hi friends, Today we’re delighted to present the Cub Street Diet of Nicole Garelick, a writer-by-night, tech-employee-by-day who is currently in the throes of relocating from Chicago to San Francisco. Nicole is the author of the Substack, The Performance Plan, a newsletter about the comedy of getting life wrong. Her essays have appeared in Hey Alma and Spread the Jelly. For today’s purposes, though, she is mom to Leon (5) and Ruben (2), who—along with her husband—give her plenty of material.

Hi friends, It’s still hot AF, but our families (us included) have tired of crunchy raw salads for dinner so we’re bringing you a delicious and satisfying meal that—despite requiring that you turn on the stove—thankfully only requires one pot. For many reasons, we like cooking with ground turkey: it’s lean, it’s versatile, it’s got a bunch of micronutrients like B vitamins and zinc (we learned that five seconds ago) and it’s currently significantly cheaper than beef.

What with the tsunami of tomatoes in the markets currently, we thought it was about time we get around to a recipe featuring the so-called Golden Apple—that’s the literal translation of the Italian word for tomato, “pomodoro,” in case you didn’t know (Fanny didn’t). There are a billion things you can do with an abundance of fresh summer tomat…