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Batch Cooking: Honey and Vinegar-Braised Short Ribs with Chard and Celery Root Purée and Tarragon Chicken Salad

January 29, 2013

Batch-Cooking-Jan-27-2013

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?

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{ 2 comments… read them below or add one }

Holly January 29, 2013 at 5:26 AM

That tarragon chicken looks awesome – putting on my list!
I made some beef stew/soup this weekend…working on finishing that up. Need to get cooking!

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Elise Lin January 29, 2013 at 6:54 AM

That looks and sounds so delicious, I’ll be checking those out for my next weekly menu plan! My only batch cooking is to cook for 2 days at once, but now that I’m eating more home made dishes it’s time for some real batch cooking. Yesterday (and the day before) I had pork stew, and right at this moment I’m eating (oven)fried celeriac chips.

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