WEEKNIGHT DINNERS MADE SIMPLE. 

Enjoy quick, healthy weeknight meals – minus the planning.

 

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Welcome to The Yellow Table Weekly.

Healthy, homemade meals don't happen by accident. They take planning and intention. But perhaps the biggest challenge is knowing what to cook – and who has time to spend hours online searching for recipes each week?

Think of Yellow Table Weekly as your personal meal-planning concierge. Every Friday, you'll receive a curated seasonal menu with 5 delicious dinner recipes (created by The Yellow Table cookbook author Anna Watson Carl) that can each be prepared in 30 minutes or less. You'll also receive an organized grocery list and a time-saving prep list so you can get a jump start on shopping and cooking over the weekend. 

Plus, you’ll be joining a really fun community of other home cooks, who are excited to try new recipes, share photos online, and learn from each other. We'll have contests and giveaways, live video chats, and more. I hope you'll join us!

 
 
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How It Works

For $6.99 per month, every Friday you'll receive a newsletter that includes:

  • A delicious, seasonal dinner menu for the upcoming week
  • 5 simple, healthy recipes (including vegan, vegetarian, GF, and DF options)
  • Mouth-watering photos of each dish
  • A genius prep-ahead plan to save you time during the week
  • An organized grocery list that you can simply check off as you shop

All that's left for you to do is to cook and enjoy delicious meals each week!

 
 

Sample Weeknight
Menus

Spring

Lemongrass & Ginger Chicken Stew with Spring Vegetables (GF, DF)

Split Pea & English Pea Soup with Mint and Crispy Bacon (GF, DF)

Korean Steak Lettuce Wraps with Sticky Rice and Veggie Slaw (GF, DF)

Sheet Pan Roasted Cod & Asparagus with Lemon Aioli (GF)

Farro Salad with Asparagus, Peas, Radishes, and Ricotta Salata (Veg)

 

Summer

Grilled Fish Tacos with Chipotle Crema, Avocado, & Red Cabbage (GF)  

Heirloom Tomato Pizzas with Whipped Ricotta & Basil (Veg)

Barbecue Chicken & Arugula Salad with Grilled Peaches and Corn (GF)

Za’atar-Roasted Salmon with Couscous, Tomatoes, and Tzatziki 

Cumin-Rubbed Skirt Steak with Chimichurri & Sweet Potato Fries (GF)

Fall

Kale Salad with Delicata Squash, Quinoa, Feta, Cranberries & Pecans (Veg, GF)

Crispy Chicken Thighs with Sage & Butternut Squash Risotto (GF)

Seared Flatiron Steak with Creamy Polenta & Roasted Broccolini (GF)

Spiced Butternut Squash & Pear Soup  (Vegan, GF)

Cheesy Mac & Cheese with Prosciutto and Crispy Panko 

Winter

Apricot-Dijon Pork with Roasted Sweet Potatoes & Brussels Sprouts (GF, DF)

Farfalle with Broccoli Rabe, Sausage, and Crispy Breadcrumbs

White Bean Chicken Chili with Sour Cream, Avocado & Corn Chips (GF)

Black Lentils with Roasted Veggies & Green Tahini Sauce (Vegan)

Spiced Lamb Tagine with Dried Apricots & Couscous (DF)

 

Life is too short NOT to celebrate. Pour a glass of wine and share a homemade meal with the people you love. 

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About Anna

Photo by Nate Poekert

Photo by Nate Poekert

Hi! I’m Anna Watson Carl, author of The Yellow Table: A Celebration of Everyday Gatherings (Sterling, 2015) and creator of the blog The Yellow Table. I’ve been fortunate to spend my career doing what I love: creating (and sharing) simple, seasonal recipes, and writing about food.

I studied cooking in France, at La Varenne Ecole de Cuisine, and spent several years working in the test kitchens of food magazines in NYC (Martha Stewart, Bon Appetit, Real Simple, and Food & Wine, to name a few). These days, as a busy mom, I cook more than ever. Whether preparing a simple weeknight meal for my family or throwing a dinner party for friends, I genuinely love spending time in the kitchen.

But you know what I don’t love? Opening the fridge at 5:30 p.m., with a cranky toddler fussing at my feet, and having no idea what’s for dinner. This all-too-familiar scenario has taught me the importance of meal-planning. For my own sanity's sake, I’ve had to start shopping and prepping ahead, so there's always something ready to go in the fridge. 

After talking to friends (from busy professionals to stay-at-home moms), I quickly learned that I wasn’t alone in the dinnertime struggle. They all told me that they wanted to cook more, but lacked the time to to meal plan and scroll through endless recipes online. And everyone said they were sick of cooking the same boring dishes again and again. Thus, the idea for Yellow Table Weekly was born.

My passion, as you may know from reading my blog or cookbook, is gathering people around the table. Yellow Table Weekly fits right into that vision: by simplifying weeknight meals, I hope to encourage families and friends to spend more with each other – talking, eating, and connecting – around the table each week.

xo, Anna

My daughter Evie – my mini sous chef and toughest food critic :)

This picture was taken when she was a wee 7-month-old, but now that she's almost 2, she's VERY opinionated about what she likes and doesn't like to eat. (And that changes daily.) Feeding her can be a challenge, but ultimately, that makes her a great test subject for Yellow Table Weekly recipes – if she'll eat it, chances are your kids will, too!

Despite her picky eating habits, she loves to spend time with me in the kitchen, and I'm happy to let her "help" in simple ways, from tearing herbs to shelling peas to stirring cookie batter. She loves tasting everything, and I find that she's much more likely to eat something that she helped to make!

 

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WHAT PEOPLE ARE SAYING...

  • This makes planning our week so much easier. It’s inspiring, healthy, and teaches us new ways to cook. The ideas and lists are also super helpful!
    — Emily H.
  • I love The Yellow Table Weekly! Having someone else put thought into what I should cook every week – and tell me what to buy in advance and how to cook it – has not only been helpful, but really fun. I’m gaining confidence in the kitchen and trying new ingredients and cooking methods. And the food is so yummy!
    — Meredith F.
  • I love your recipes! They are flavorful, healthy, and interesting, and super easy to adapt to our dietary needs.
    — Emily G.
  • I LOVE the organized grocery list, and the recipes are super easy to follow.
    — Shelby G.
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Join

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Weekly

 

Try it today and get a 30-day free trial*

For $6.99 per month, every Friday you'll receive a newsletter that includes: 

  • A delicious, seasonal weeknight menu for the upcoming week
  • 5 healthy, simple dinner recipes (including vegan, vegetarian, GF, and DF options)
  • Mouth-watering photos of each dish
  • A genius prep-ahead plan to save you time in the kitchen
  • An organized grocery list that you simply check off as you shop

*After the 30-day free trial, your paid membership will begin at $6.99 per month. Feel free to cancel at any time if you're not 100% satisfied.