On this week’s menu, two recipes that I haven’t made in too long. For dinner, the delicious Honey and Vinegar-Braised Short Ribs with Chard and Celery Root Purée. (The stuff in the Pyrex bowl is the sauce for the short ribs. And the celery root is in the red pot.). And for lunch, tarragon chicken salad. Both of these recipes are in my regular rotation of favourites.
And so, just like that, I have food for most of the week – such is the joy of batch cooking :)
What are you chewing on this week?