Liver Curry (lamb, pork, chicken or beef) $1.75/pp serves 4

I have made this dish with all the liver, but the lamb is my favorite. You can serve this over pasta or rice, even wheat berries are good. Liver has had a bad rap for many years, but the health benefits are amazing. Liver is a high protein food, helps increase your energy, high in CoQ10 (yup that pill everyone is taking), which is necessary for cardio-vascular function, it is a great source of vitamin A, D, E, K and B12. Also good for folic acid, copper and iron. And last but not least, if eaten 1 time a week, you can prevent anemia. Give it a try, it is not like the old days of rubber liver and onions!

1 lb liver
1 onion, thinly sliced (Old Path or the Farm B/B)
1/4 tsp dry mustard
1 tsp turmeric powder
1 tsp chili powder
1 tsp fresh ground black pepper
1 tbsp grated fresh ginger
1 tsp kosher salt
2 the Farm B/B garlic cloves, minced
2 tbsp olive oil

(cooked rice or pasta)

Mix together the mustard, turmeric, chili, black pepper and salt. Rinse and drain liver. Cut into thin strips.
In a large skillet, over med heat saute onion and garlic until soft, about 5-7 minutes. Add in ginger, spice mix and liver. Toss to combine, simmer with a tilted cover. Stir often, cook for about 20 minutes.
Serve over rice or pasta.