The Edible Week
Seasonal weekly meal plans built around one grocery list. Beautiful, efficient home cooking that feels good in your week.
Four dinners that flow naturally night to night, with shopping lists, wine pairings, and real-life kitchen notes.
Clean, beautiful and seasonal meals, made in your kitchen.
The Edible Week 🌿✨
Find us on Substack every Friday dropping seasonal menu plans with protein and plant forward meals that all work off one very simple grocery list.
Every recipe in The Edible Week comes with a tailored beverage pairing (wine, beer, a cocktail, and always an NA option) because in our home, the drink is just part of the dinner.
I pick the brain of our “house somm” aka my husband, whose last gig was working the floor of .
We create a custom drink menu each week to match each dish perfectly.
It might be one of the most underrated parts of the newsletter, but a huge perk for my subscribers.​​​​​​​​​​​​​​​​
04/01/2026
A very delegatable Easter spread for hosting a crowd. This TEW issue is for anyone who love hosting but doesn’t want to be cooking all day.
How to make ahead, delegate dishes, and take a few shortcuts. Link in bio.
03/28/2026
An Early Spring Menu~ Pozole Verde, Pasta Primavera, Roasted Asparugus and Salmon Salad, and Thai Dumplings…. Four dinners that work off one shopping list with thoughtful overlap so that you use up what you buy without eating the same thing all week.
Meal planning for people who crave variety and diversity of flavors.
Come cook with us.
Why is it that everything tastes better outdoors?
03/23/2026
Part travelogue, part personal narrative… this week’s issue of TEW is different. Inspired by a trip to Sonoma County (the western portion) where I come from- I share my favorite places, what I cooked during a full week, and what it feels like to go back to a place that used to be home. It’s a special edition for me, and worth a read. Even if you don’t see yourself visiting this little corner of the earth anytime soon.
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Los Angeles, CA