A New Beast Loaf

Jess isn't quite the offal fan that I am, so my goal has been finding a 2nd liver dish other than pate that she'd enjoy.  On Friday I noticed a recipe on Mark's Daily Apple that sounded like it might fit the bill.  http://www.marksdailyapple.com/pork-beef-and-liver-terrine/

I was informed by Jess I couldn't call what I made a terrine since I omitted the nuts, but it came out great and she even agreed!  I used ground pork, ground beef, and beef liver, wrapped in bacon all from Meadow Haven Farms.  I used bourbon instead of brandy and we didn't have any allspice in the house.  I'll probably go a little more adventurous on the flavoring next time.  I followed the directions themselves pretty closely and it was pretty labor intensive, but in the end worth it.  We enjoyed a piece tonight sprinkled with some fresh parsley and a little Dijon mustard. 

For those that aren't big fans of the taste of beef liver,  but are trying to find ways to mix it in due to being such a nutrient powerhouse, this might be a good option.  It's not overly liver-y, has bourbon in it, and is wrapped in bacon! 

Cucumber

These were one of our swap items for the green beans in this week's basket.  I love cucumbers, typically just eating raw.  We also really the fresh taste they can give water and a nice alternative to lemon.

Red Potatoes

Typically a Paleo no-no.  For a change up though, they're a nice treat and if you skin these guys and cook them you've removed the majority of the anit-nutrients.  They're not overly high in nutrients on a per calorie basis, but a nice vehicle for many flavors.  We did kohlrabi and potato cakes last night, modified slightly from the the recipe Jesse sent and they came out really well.