Last week in batch-cooking...

A Monday night after an exam...

A leg of lamb cooked at 350* for a couple of hours with onions, fennel, and broth

Parsnips cooked with coconut oil, maple syrup, and vanilla

Rainbow chard cooked with coconut oil

Carrots cooked in coconut oil

Mushrooms cooked with tallow and thyme

Not pictured in all it's batch-cooked glory, but here is pork belly to be reheated under the broiler.  This is just a small portion of ten pounds (TEN POUNDS) of pork belly from my half pig. I went back and forth with the farmer about whether I could get uncured bacon, and in the end I just got pork belly, but it wasn't cut into pieces. So it came in two big hunks of five pounds each, and I had to defrost it all at once. I braised it at 275* for a few hours with broth, onions, and red cabbage.

Some meals...

Broiled pork belly with chard, carrots, cabbage, onions, and a sweet potato with coconut oil

Splurge! A grass-fed steak with carrots, mushrooms, and a sweet potato with coconut oil

This was actually mostly a freezer find... a butternut squash/Brussels sprouts/apple/bacon mix circa Thanksgiving, kale, a pork chop with garlic, and a sweet potato

Sauteed chicken livers (found pasture-raised ones at WFM!), chard, mushrooms, and some coconut oil with a sweet potato

For breakfast, the leg of lamb with fennel, onions, parsnips, and chard

Look at that nerve! Can't ID it yet... we're still in the large animal neck. 

Breakfast of pork belly, cabbage, onions, and carrots

Another freezer medley for a weekend breakfast: shrimp over broccoli with garlic and cabbage