Happy Friday friends! We kept things a little easier this week, since I gave you a lasagna project last week. These are all on the quicker side, or at least the hands-on part of things.

The salad has all sorts of components you can take or leave. The flank steak is a mostly hands off meal that we serve with polenta or rice or into tortillas. And because apparently I can't get enough Tex Mex in my life, there is also an enchilada skillet casserole deal. Again, easily made vegetarian or not. The cake is breakfast or dessert, up to you, but it's not too sweet and studded with spring rhubarb. You can sub in berries no problem, or do half and half.

I'm planning May menus, so if you have any requests, please do send me a note!

Take good care.