Extremely nutritious liver was a weekly fare in many households until concerns about cholesterol and toxins threw it off the American menu.  However, the availability of liver from grass fed animals answers this issue and permits liver to return to our tables!
 
On a budget, minimum preparation, serves 2 to 4.
 

• 1 lb. beef liver
• 1-cup fresh lemon juice
• 3 tart, firm apples, cored and finely diced, but not peeled
• 1 large onion, finely chopped
• ¾ tsp. coarse salt
• ¼ tsp. ground pepper
• 2 tbsp. unsalted butter
• 4 slices of bacon
• ¼ cup of hot water
• 1 ½ tsp. of paprika

 
Slice the beef liver into strips, about ½ in wide.  Place strips in a small bowl, soak in lemon juice, adding more if necessary.  Cover the bowl, and marinate the meat several hours or overnight in the refrigerator.
 
Preheat oven to 350F
 
Mix the apples, onion, salt, pepper.  Heat the butter in a frying pan and sauté the mixture until the onion is translucent and the apples are crisp-tender, about 5 to 6 minutes.  Set aside.
 
Remove the liver from the lemon juice, pat dry, and place in the bottom of a buttered baking dish.  Pour the apple/onion mixture over the liver.  Arrange the bacon slices on top and pour in hot water.  Sprinkle with the paprika.  Cook for 20-30 minutes, or until the liquid is bubbling and the apples are soft.  Serve immediately.

Recipe from "The Grassfed Gourmet Cookbook" by Shannon Hayes.
 ​

Appetizer, easy, fast, kid friendly- serves 10.
 
Meatballs:

• 1 lb Starry Nights Farm ground beef
• ½ cup dry breadcrumbs
• 2 tablespoons finely chopped onions
• ½ teaspoon salt
• ½ teaspoon Worcestershire sauce
• 1 egg, lightly beaten
• 2 tablespoons olive oil

Mix all the ingredients, except olive oil, in a large bowl.  Shape into 11/4-inch balls.  Sauté meatballs in the olive oil over medium heat, turning occasionally for about 15 to 20 minutes until brown.  Pour off fat, remove the meatballs from the skillet, and set aside.
 
Pineapple sauce:

• ½ cup packed light brown sugar
• 1-tablespoon cornstarch
• 1-13 oz. can of chuck pineapple, in natural unsweetened juice
• 1/3 cup apple cider vinegar
• 1-tablespoon soy sauce
• 1 small green bell pepper, coarsely chopped

 
Mix together the brown sugar and cornstarch and add to the skillet used for meatballs.  Pour in the pineapple and juice; add vinegar, soy sauce and chopped pepper.  Over a medium heat, bring to a boil, stirring constantly.  Reduce heat, immediately add the meatballs and simmer for 10 minutes.
 
Recipe from "The Grassfed Gourmet Cookbook" by Shannon Hayes.

​

Sounds fancy, but it really isn't. If you are like me, most nights I just want to cook something easy, healthy, and that everybody in the family will eat. Just this 6 ingredients make for a great meal! Prep takes me about 10 minutes (no more!) and it roasts in just over an hour.  I pair it with steamed broccoli or other vegetable, and there's our dinner. Easy and soooo good!
Ingredients:

• 4-5 garlic cloves​
• Salt
• Pepper
• 3-4 lb Chuck roast

Mustard Cream:

• 1 cup sour cream
• 2-4 teaspoons Dijon mustard*

*you can substitute the mustard for 2-4 teaspoons grated horseradish.

Directions:
Season the chuck roast with salt and pepper and rub minced garlic all over the meat.
Allow the roast to come to room temperature on the kitchen counter while you preheat the oven to 300 degrees F.
place the meat in a pan and roast, uncovered for about 24 minutes per pound or until the internal temperature is between 120 and 140 degrees.
Let rest of a few minutes, cut, and enjoy!

​I've been really inspired lately by cooking the more unusual cuts of beef. I want variety from ground beef and honestly, the more popular steaks can be expensive for a regular weeknight family meal.  
Round steaks is one of those cuts that people think as being tough and lean and so we shy away from it, but let me tell you, this recipe won in our house and I am SO excited to show you a new, super easy, super inexpensive way to eat a "steak" on a weeknight without breaking the bank!
  Ingredients:

• 1/2 cup Tamari
• 2 tablespoons grated fresh ginger
• 4 tablespoons toasted sesame oil
• 1 tablespoon honey or maple syrup
• 2 tablespoons diced shallot, chives, leeks, or green onion
• 4 cloves garlic
• 2 tablespoons Mirin (sweet Japanese cooking wine) or sherry
• 1 tablespoon crushed red pepper
• 2 pounds thinly cut round steak
• 2 tablespoons peanut oil

Directions:

Add the tamari, ginger, sesame oil, honey, shallot, garlic, mirin, and crushed red pepper to the small bowl of a food processor.  Puree.  Place the marinade in a glass bowl and add the beef. Turn to coat. Marinate for at least 1-2 hours or overnight (covered) in the refrigerator.

When you are ready to cook the steaks, remove them from the marinade and blot dry.  Heat a skillet over medium heat. Add just enough oil to lubricate the pan, then add the steaks, laying them flat. Take care to cook only a few at a time so that there is ample space around each piece of meat, otherwise it will not brown. Fry 30 seconds per side, or until browned. Repeat with remaining steaks, using additional fat if needed. Serve immediately. 

We like these served with brown rice and a side of sauteed veggies!

Serves 6.