Post both!! As a novice cook, I get meal ideas from the easier dinners.
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Today at work I made Eggplant Parmesan with homemade bolognese. Also, some acorn squash with marscapone, brown butter, slivered almonds, fried sage and pomegranate seeds. Not pictured is some noodles to go with the leftover sauce and a lemon tahini Caesar salad.
At home I made egg rolls two ways: in a bowl and frozen 
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Mushroom lasagna, as presented by Smitten Kitchen/Ina Garten.
My modifications included adding sauteed onion to the mushroom mix, and sauteed spinach to the bechamel. I made a half recipe in an 8x8” baker, and used 7 ½ lasagna noodles to get there.
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One of my favorite lasagnas —especially since I make my PIC make it for us 
ETA: AND double ‘points!’ If it had any Armenian roots you’d have a hattrick on your hands 
I vote yes! I used to be a personal chef and look forward to seeing your work.
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i would love to see those!!
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We can always use inspiration here, so post both work and home dinners! (And I see you’ve posted already.) Looking forward to your personal chef meals.
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Made this unassuming mish-mash of a tomato orzo recipe with added lentils, criminis, and spinach (you can’t even see the spinach and parsley!) Also used canned Mutti cherry tomatoes, capers, a ton of parm, and a parm rind. Turned out super good, very comforting. I had to immediately put the leftovers in the fridge to keep us from eating the whole thing out of the pot.
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Very nice eggplant thingys!
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@Roy If you are able to share, what is the profile of those you are cooking for? (Adults, kids, any cultural leanings, that kind of thing.)
Welcome!
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I made some Instant Pot chicken biryani following this recipe:
It came out a bit too soggy despite using sela rice. It also didn’t come to pressure for some reason. I may have overcooked it.
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Moroccan Eggplant Salad from Dinner in French - pan-fried eggplant slices topped with a “ragu” made from oven-roasted yellow peppers, tomatoes, parsley, garlic, paprika, cumin and preserved lemon. Everything was topped with plenty of cilantro and mint as well as some lemon juice and olive oil. And served with some wiener wuerstchen
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I would suggest using a vetted and complete recipe for biryani at least once.
From a quick glance, chicken tenderloins are the first problem - the masala will never get the flavor biryani needs in the speed at which tenderloins cook.
Sella rice takes longer to cook - but with chicken tenderloins that isn’t necessary - but it lacks the aroma of proper basmati, which is integral to biryani.
I think you’d enjoy making (and eating) a real biryani as a baseline experiment, and it wouldn’t be too much more effort than other things you cook. After that, you can speed it up various steps (when I’m in a rush I make the onions in the microwave, use a pressure cooker for the meat, and finish combining the layered dish in the microwave - so I am all for speedy shortcuts 
)
ETA: There’s a Biryani thread for discussion and more:
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Thanks for the tips! I actually used chicken thighs rather than tenderloins as I prefer dark meat. I’ll have to try making a real biryani sometime. The author of the recipe also notes that it is technically a pulao rather than a biryani.
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There are many kinds of biryani, many present as pulaos to people who grew up with layered biryanis.
But yes, what she made more resembles a pulao (simple spicing, missing elements of biryani, all-in-one speed cooking).
Though my bar is usually only “does it taste right?”
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WFD was 3 different meals…aka just another Tuesday night chez digga.
Pan-roasted Arctic char with lots of lemon and furikake rice for Spring Onion.
Scary close-up pre-plating of B’s oven roasted salmon bathed in the sauce from the NYT salmon Caesar.
An even scarier photo (which accidentally had a filter applied) of Woks of Life air-fryer tofu. Rice accompaniment.
Sautéed broccoli rabe and oyster mushroom as a side for the adults. Lotsa gahlic.
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Wow Greek Jambalaya!
