Back to full on batch cooking. I love my “pizza & pasta” combo, and this week it’s thin crust meatza (caramelized onions, elk salami, pear, goat cheese, and basil), and a roasted spaghetti squash with garlic, lemon, and goat cheese. That’s all for dinner, and then for lunch: lamb stew.
Now I have food for most of the week – such is the joy of batch cooking :)
What’s on your menu this week?