You'll love this spring meal plan 🌞
Happy Spring! 🌞
Before we dig into this post, I want to take a minute to share a little update about the future of this newsletter. I’ve gone back and forth on this for a while, and I’m finally ready to make the leap and begin offering paid subscriptions to my newsletter. If you’re a free subscriber, not much will be changing for you. You’ll continue to receive easy, elegant recipes straight to your inbox. But, I wanted to start exploring ways to continue to elevate my creative work, and paid subscriptions on Substack just make sense.
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A monthly subscription is $5 per month, or you can sign up for an annual subscription of $45 per year. Paid subscribers will receive exclusive recipes and meal plans (like this one!). These recipes and meal plans will not exist anywhere else, including my website and social media accounts. They will be developed and tested only for paid Substack subscribers. While I don’t want to commit to an exact number, I can say that paid subscribers will receive at least 3–5 exclusive recipes per month. As a paid subscriber, you will also have access to all archives in this publication.
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The Spring Meal Plan
This is the inaugural first paid subscription, and it’s an absolutely beautiful spring meal plan, featuring 3 dinner recipes and a technique for using those giant bunches of basil that we all just can’t help but buy when we see them (please tell me I’m not the only one who impulse buys giant bundles of basil)!
If you’ve been to the farmer’s market, you’re already starting to see the change in produce happening before your eyes. Everything is a little greener with fresh herbs and tender veggies available, like asparagus, fresh peas, and fennel.
This spring plan celebrates the change in the seasons with three recipes highlighting herbs and greens with plenty of brightness from lemons. Early spring is a time to start incorporating more delicate flavors, but the evenings can still be chilly. With that in mind, two of the recipes lean heavily into comfort while still celebrating the bright new flavors of spring.
Before beginning any of the recipes, you’ll make a beautiful jar of basil oil. This will be the foundation for all three recipes. You’ll use a little bit for the first two recipes. In the third recipe, the basil oil is reinvigorated with fresh herbs and Dijon mustard and poured over a gorgeous salmon salad.
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