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?
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