This week is all about making vegetables, more specifically spring produce, delicious.

However, while it may seem like an herbaceous and bright week, we’re complementing the lighter and refreshing flavors with decadent goodness (think cutlets, buttermilk biscuits, and, my personal favorite, a herbed crème fraîche sauce).

I’ll cut to the chase, since we have a few Restaurant Dropout updates below, but let’s get cooking.

A Few Quick Updates

Chat Grand Opening

Upon sending this week's menu, I'm launching the Restaurant Dropout Chat (for paid subscribers only) to create a fun environment for sharing pictures of your dinner, answering fun prompts, and providing tips and tricks outside of the comment section.

I know how important community is, especially in today’s world, and I want to foster an environment where you all feel comfortable offering up possible alternative substitutions I might have missed, talking through recipes, etc.

Plus, in order to create the best possible book in due time, I’d love to cultivate a special place where I can hear your productive and incredibly helpful feedback.

Restaurant Dropout wouldn’t be a fraction of what it is today if it weren’t for you all this past year, and while I say it frequently, I still don’t feel like I say it enough: thank you, thank you, thank you.

FAQ

To answer some of Restaurant Dropout’s most frequently asked questions, I’ve created an FAQ page which can be found here.

We’ll continue to update it with any popular questions that continue to arise, but in the meantime, note that if you have a questions and you think it might be something we get asked often (e.g., serving sizes, PDF troubleshooting, billing, etc.) go ahead and give the FAQ a glance while you wait for us to get back to you.

Revival of The Dessert Menu

After a few months of prioritizing Restaurant Dropout and ensuring it’s in a place where I want it to be, we’re relaunching The Dessert Menu, starting with our Bake-As-You-Go Buttermilk Biscuits.

Be on the lookout, as it’s coming to your inbox today, April 18th, at 1 pm PT (3 pm CT / 4 pm ET).

Boursin Butter Salmon, Ranch Cutlets, Lemony White Fish