Batch Cooking: Honey and Vinegar Braised Short Ribs with Spinach and Celery Root Purée and Turkey Sausage, Mushroom & Chard Frittata

October 30, 2012


Hearty fall flavors this week. I can’t believe it’s been so long since I’ve had these honey and vinegar braised short ribs – they’re delicious fatty goodness. And along with horseradish celery root puree and some spinach, they’re what’s for dinner. And for lunch, I made a turkey sausage, chard, and mushroom frittata. Breakfast will be kept simple with either eggs or sausage and some veggies/fruit – whatever’s in the fridge.

Now I have food for most of the week – such is the joy of batch cooking :)

What’s on your menu for the upcoming week?

Browning-Short-Ribs Short-Ribs-Browned
Braised-Short-Ribs Eggs-for-frittata

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