Summertime Liver and Onions and Veggies

So, I love liver. As far back as I can remember, I’ve always loved liver. In fact, as time passes and I try more foods, I’ve come to discover that I am particularly fond of organ meat in general.

This fact has come in handy as I continue to live and eat Paleo on a regular basis: because many people find organ meats off-putting, they tend to be more affordable than your average cut of grass-fed meat. Now, in the interest of honesty, I will admit that I do not eat grass-fed, organic meat all of the time– I am about to start grad school (yaay!) and I’m not independently wealthy, which means I do the best I can. But the fact that I enjoy offal makes it possible for me to eat grass-fed and organic meat way more often than would otherwise be true.

I have become particularly fond of the meat from Happy Hooves Organic Farm. They have a booth at the Brighton Farmers’ Market, one of my favorite markets here in the greater Rochester area. Throughout the course of the summer, I have gotten delicious tongue, heart, and liver from them, and am eager to try more of their wide selection of ethically-raised options. All their animals are raised “in the fresh air and sunshine” with a soy-free and grain-free diet. If you are in the area, I highly recommend checking them out!

If you or any of your friends and loved ones are skeptical about liver, I hope this recipe will change your mind. It is overflowing with fresh summer flavors, and is sure to be a hit with one and all.

And, with no further ado…

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Summertime Liver and Onions

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  • Summertime Liver and Onions3-4 T refined coconut oil
  • 2 onions, thinly sliced
  • 8 oz. mushrooms, cleaned and thickly sliced
  • 2 bell peppers (I used one yellow and one red), julienne cut
  • 3 summer squash (I used 2 yellow and one green), cut into strips approximately 3” long and ½” by ½” thick
  • 1 T chopped fresh dill (if you must use dried, use 1 t)
  • 1 or 2 t chopped fresh oregano (1/2 t dried)
  • 1 T chopped fresh basil (1 t dried)
  • 1 beef liver, cut into strips
  • Sea salt and freshly ground black pepper to taste
  1. Heat the coconut oil in a thick-bottomed pan over medium-high heat. Add the onions and sauté, stirring constantly, for about 5 minutes while the onions sweat. Turn the heat down to low and cook until caramelized, about 45 minutes. While the onions are caramelizing, only stir them every 5-10 minutes. They are done when they have reduced significantly in volume and are golden-brown colored and sweet to taste.
  2. Turn the heat up to medium and add the mushrooms. Sauté the mushrooms until all of the moisture that they release has evaporated.
  3. Add the bell peppers and sauté a few more minutes before adding the squash and fresh herbs. Sauté all the veggies together for 2-3 minutes.
  4. Add the liver, sea salt, and black pepper. Cover the pan and cook for 15 minutes, stirring every five minutes or so.
  5. Remove from heat and adjust seasonings to taste.
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