What I Made – Week 2

We started the week with a hearty lamb ragú with green garlic and carrots. Definitely comfort food!
If you already have cooked chicken and frozen collards (or another leafy green), these skillet chicken enchiladas come together in minutes. If you start with raw kale, like I did this week, it’s still a super fast (and very cheesy) weeknight dinner.
These peanut sauce-covered noodles with collard greens are so fast and easy, but they taste almost as good as takeout.
This saag paneer recipe is easily adapted to use whatever greens you have on hand. This week, that mean beet greens, komatsuna, and spinach. We also substitute tofu for the paneer.
We enjoyed the first summer-like weather of the season with an indoor cookout: a cheeseburger and some oven-baked sweet potato fries.
Last but not least, a birthday cake! The yellow cake is filled with rhubarb vanilla jam and covered with rhubarb buttercream (the same jam mixed into buttercream).