Second time cooking Pad Thai, this time w/ a mind for authenticity: tamarind + fish sauce = smelly but so delicious. How'd I do?

Swordfish with Kohlrabi Carrot fritters and sautéed mustard greens

Seared loin of lamb, roasted carrots, mashed sweet potatoes, and grilled zucchini and squash. First time cooking lamb, really loved the results! #challenge #color #omnomcity

Loin lamb chop with fresh thyme, parsley, sage, and garlic, topped with a portobello balsamic reduction. #nbd #dinneronaweeknight