LIVER IN DISGUISE

You all know by now how great I think liver is. It's a hard sell for most people though. That is why I came up with the ultimate method of getting the liver in you when you can't even stomach the thought. Meatballs. Simple to make, awesome tasting, and chock full of liver. They make great last minute lunchbox additions which is why I always make a double batch and freeze these little suckers. 

MEATBALLS

2 pounds grass fed ground beef

2 pastured organic eggs, lightly scrambled

3/4 cup sourdough breadcrumbs

2 medium organic onions, grated

3 cloves organic garlic, grated

1 small piece grass fed liver, frozen and grated

sea salt and pepper

chopped garden herbs (parsley, chives etc)

Method: Preheat oven to 350*. Place the beef, eggs, breadcrumbs, onions, garlic, sea salt, pepper and herbs in a large bowl. The trick is to freeze the liver, which makes it easier to grate into small pieces with a cheese grater - this makes the pieces so small and hard to identify and taste! Gently stir the mixture together. 

Line a large tray with parchment paper. Form the mixture into golf ball sized balls, and flatten slightly with your palm. Place into the oven and bake for 15 minutes. Flip each meatball over and then cook another 20 minutes or so. Serve hot.

PRINT RECIPE

THE MAKING OF AN AUTUMN SALAD

I love making salad. There is a seemingly infinite number of ways to compose a salad depending on the time of year and breadth of your imagination. Last week I picked up some nice looking bitter endive which I've been making into some really great salad.

Mache and two kinds of endive

Purple cabbage and carrot sauerkraut.

Thinly sliced beet.

Thinly sliced carrot.

Feta cheese.

Soaked and dried sunflower seeds.

Seaweed - dulse, sea lettuce, and nori.

DRESSING: Drizzled with ev olive oil, garlic and basil infused apple cider vinegar, grated garlic, maple syrup, sea salt and pepper.

CRISPY ROASTED POTATOES

By far one of my family's favourite side dishes. So good we have never had any leftover.

6 Yukon Gold potatoes, diced

a free spoon full of extra virgin olive oil, lard or coconut oil

sea salt and pepper

large pinch paprika

a few pinches garlic granules or powder

about 3 Tbsp grated romano or parmesan cheese

Method: Preheat oven to 450*. Place all the ingredients in a large cast iron skillet or pan. Toss well. Bake in the oven for 15 minutes, stir, and bake another 15 minutes or until golden brown and crispy. Serve hot.

PRINT RECIPE