The Green Spoon

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…

Hi friends, If you’ve been reading the Green Spoon for any amount of time, it will come as no surprise whatsoever to learn of our devotion to Iranian cuisine. Between its rainbow of colors, array of spices and so, so many fresh herbs, we are always thrilled to tuck into a meal rich in Persian tradition. And, like most people these days, we are hot and cannot bear the thought of standing in front of a stove.

Hi friends, Summer’s in full swing! Kids are out of school! People are traveling! People are working! It’s chaos! It’s hot! Greta is currently indoors in a heatwave, huddled around a portable A.C; Fanny is currently indoors in Los Angeles thanks to a nearby industrial fire and huddling around an air purifier, and we need treats and easy breakfasts in equal parts.

Hi friends, Today we are so excited to present the Cub Street Diet of Anastasia Miari, an Athens-based writer who has spent the last decade plus traveling the Mediterranean to cook with grandmothers and document their time-honed culinary traditions. She is the author of two books, Yiayia: Time-Perfected Recipes from Greece’s Grandmothers and more recently Mediterranea: Life-Perfected Recipes from Grandmothers of the Mediterranean.

Hi friends, Did you see Bess Kalb’s post this week, “End-of-year reminders from your child’s preschool!” Here’s a taste: If you also feel this deeply, we are are especially grateful that you’re taking the time to read this post between various mandatory ceremonies. This week’s recipe is everything we—and we’re imagining you, too—want for dinner at this time of the year: something that’s bright, new and easy.

Hi friends, As you might remember, Greta has been cooking bi-monthly family style lunches for her daughter’s 3-year-olds class since the school year started in September (check out chapter one and chapter two ). Since we’re in the waning days of the ‘25/’26 academic year, we wanted to give you the dramatic final installment, which features everything from the mysterious power of democracy to a surprise appearance from Samin Nosrat and, yes, sprinkles.

It's a breakfast, it's a snack, it's a winner Hi friends, A few years ago, we published our first granola recipe for easy breakfasts and crunchy—albeit crumb-y—snacking, and we are proud to say that we stand by it entirely. It’s a super energy-packed formula that nourishes and sustains.

Mia Rigden's Cub Street Diet Hi friends, You may recognize the name Mia Rigden from a myriad of mentions in The Green Spoon, or from her contribution to Our Favorite Things of 2025 post last year, or maybe you already subscribe to her wonderful Substack Btwn Meals or follow her on Instagram. In any event, we’re thrilled to have Mia here today to tell us about how, what, when and where she feeds her two kids, Ozzie (6.5) and Freya (2.5).

Hi friends, You might recall that one of Greta’s biggest successes in her bi-monthly attempt to satisfy fourteen 3.5-year-olds was a taco bar: the kids could choose between a crunchy shell or a soft quesadilla and could fill it with brown rice, black beans, shredded cheese, avocado and a purple cabbage and apple salad. (Washed down with a breakfast cookie.) They loved it: the choices, the agency, but most of all, they loved the crunch. Of course they did.