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Samin’s spinach soup and more green dreamsHappy 2026! The best thing about New Year’s Day falling just before the weekend is that we get an extra few days to wind down before the big return to school and real life, to the full-on thrum of January that’s about to take hold. This is the weekend to take down the Christmas tree and pack away the ornaments, finish up the last of the gingerbread and go to bed early. I’m all about it. This weekend will also be my gateway back to a more sensible way of eating. More greens, fewer cookies. (There will always be cookies, maybe just not at every meal). And so I’ll start with one of the greenest recipes of all: Samin Nosrat’s stunningly emerald spinach-and-cilantro soup with tahini and lemon. Packed with greens and herbs, it’s got a light-bodied broth enriched with a swirl of cumin-spiked tahini, which adds a silky texture and nutty, earthy flavor. Be sure to follow Samin’s advice to use really good chicken stock here, either homemade or from a butcher or other reliable source or brand. It makes a big difference in this minimalist dish. Featured Recipe Spinach-and-Cilantro Soup With Tahini and Lemon
More (green) food for thoughtSpicy coconut pilaf with crispy kale: If you prefer your greens crisp and salty rather than silky and sweet, follow Andy Baraghani’s lead and top a bowl of chile-flecked coconut rice with homemade kale chips. You could serve this alongside chicken or fish, but it also makes a lovely and light main dish. Plus, the leftover kale chips are excellent TV snacks. Smashed cucumber, avocado and shrimp salad: For paler shades of green spiffed up with a little pink, this lively salad features plump shrimp and creamy avocado with juicy pieces of smashed cucumber, all tossed with a bracing rice vinegar-sesame dressing spiked with chile crisp. Crispy halloumi salad with dates and arugula: Another salad, this one starring arugula. Instead of using croutons, Nargisse Benkabbou sears cubes of halloumi cheese until golden on the outside and molten within. They add protein and heft to this otherwise buoyant mix of peppery greens, buttery dates and toasted almonds. Slow-roasted chicken with garlicky green beans and sage: When cooked gently in chicken fat and olive oil for an hour and a half, snappy green beans turn moss-colored and velvety, taking on sweet, deep flavors brightened by a dash of vinegar just before serving. And the chicken gets tender enough to shred right off the bones with your fingers. Be sure to serve this with rice or bread to soak up all the garlicky drippings. Green smoothie: The secret to this creamy, healthful smoothie, adapted from Veggies Natural Juice Bar and Cafe, is a touch of vanilla extract, which rounds out the mix of spinach, kale, fresh ginger and banana. Don’t be tempted to add any extra liquid. The greens will release theirs; just let the blender run for a few minutes until it all comes together into a green drink that will start your day — and your year — off right. That’s all for now. If you need any help with a technical issue, reach out to cookingcare@nytimes.com. And I’m at hellomelissa@nytimes.com if you want to get in touch. I’ll see you on Monday.
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