Sometimes, I have a hard time coming up with new ways to cook organ meats, but I do want to eat them as they bring a lot of nutrients.
Last week, I made this super easy dinner with beef heart, jowl bacon, yellow zucchini squash and grassfed butter / olive oil.
All you need to do is to take grassfed and grass finished beef heart and heritage jowl bacon and cut into small pieces. I used about 1 lbs of beef heart and 1/2 lbs of jowl bacon and 1 small yellow zucchini squash. I started with sautéing the jowl bacon on high for about 2 minutes, then added the beef heart and continued to fry on high for another minute. Then I turned down the heat to low, added zucchini squash that I had sliced into fairly thin half moon shapes. After a few minutes on low, the squash is soft and the dish is ready. I seasoned with salt and pepper and some coconut aminos and some random herbs like thyme. If you use fresh herbs, add them at the very end. I drizzled a little bit of extra olive oil on it before serving but that is totally optional. You can serve this as is or with any sides of your choosing - enjoy!
Have an amazing week!