Isn’t It Ironic

When I was a kid, no one could persuade me to taste even one bite of liver. Then one day (I don’t know why) I tried it. I liked it. Since then, I’ve also learned to cook it.

I know there is a tremendous controversy over whether liver is good for you. It contains lots of iron but also cholesterol. Well, anything is fine in moderation, as far as I’m concerned.

If you already like liver or are willing to try it, this recipe is terrific. And with a spinach salad, you’ll have a double dose of iron and lots of Vitamin A.

Another bonus: This entire menu can be prepared in one hour.

MENU

Sun-Dried Tomato and Rosemary Liver

Provencal Roasted Potatoes

Spinach and Mushroom Salad

Staples

Salt

Pepper

Sugar

Flour

Olive oil

Wine vinegar

Worcestershire sauce

Garlic cloves

Shopping List

1/2 pound calf’s liver

Onion

Fresh rosemary

Sun-dried tomatoes

1 (6-ounce) package pre-washed spinach

12 button mushrooms

1 (2 1/4-ounce) can sliced olives

6 red potatoes

Herbs de Provence

Game Plan

1 hour before: Pre-heat oven and slice the vegetables needed for each recipe.

45 minutes before: Prepare potatoes and place in oven. Saute onion for the liver. While the onion cooks, dredge liver in flour and set aside. Put spinach, mushrooms and olives in salad bowl and chill in refrigerator.

30 minutes before: Add liver to the pan and brown on both sides.

15 minutes before: Turn off oven when potatoes are browned and keep warm in oven. Make salad dressing.

10 minutes before: Remove greens from refrigerator, add dressing and toss salad. Plate remaining courses.

SUN-DRIED TOMATO AND ROSEMARY LIVER

1/4 cup flour

Salt

Pepper

1 tablespoon olive oil

1 onion, sliced thin

1/2 pound calf’s liver, sliced thin

1 clove garlic, minced

8 to 10 sun-dried tomatoes, sliced thin

1 sprig fresh rosemary or 1/4 teaspoon dry

1 to 2 teaspoons Worcestershire sauce

Place flour in wide bowl or on plate and season with salt and pepper to taste for dredging, mixing well. Set aside.

Heat olive oil in nonstick skillet. Add onion and cook until slices begin to brown.

Meanwhile, dredge liver in seasoned flour, coating on both sides.

Add garlic to onion in skillet and stir in quickly. Immediately add liver slices and brown on 1 side. Add sun-dried tomatoes and rosemary. Turn liver and cook other side few minutes until brown. Add Worcestershire sauce and continue to cook 1 more minute. Remove from heat and serve.

Makes 2 servings.

Each serving contains about:

286 calories; 533 mg sodium; 301 mg cholesterol; 11 grams fat; 27 grams carbohydrates; 21 grams protein; 0.33 grams fiber.

PROVENCAL ROASTED POTATOES

Herbs de Provence can be found in most supermarkets and gourmet shops. A mixture of almost any dried herbs can be used instead.

Olive oil

6 red potatoes, quartered

4 cloves garlic, sliced

2 teaspoons herbs de Provence

Lightly film baking sheet with olive oil. Place potatoes on baking sheet. Sprinkle potatoes with garlic and herbs. Bake until potatoes begin to brown, about 30 minutes.

Makes 2 servings.

Each serving contains about:

164 calories; 13 mg sodium; 0 mg cholesterol; 3 grams fat; 33 grams carbohydrates; 4 grams protein; 1.08 grams fiber.

SPINACH AND MUSHROOM SALAD

1/4 cup olive oil

2 tablespoons wine vinegar

1 teaspoon sugar

Salt, pepper

1 (6-ounce) package pre-washed spinach, chilled

12 button mushrooms, sliced thin

1 (2 1/4-ounce) can sliced black olives

Place olive oil, vinegar and sugar in small bowl with salt and pepper to taste. Stir well until sugar dissolves. Set dressing aside.

Place spinach in large chilled bowl. Top with sliced mushrooms and olives. Pour dressing over greens and toss.

Makes 2 servings.

Each serving contains about:

297 calories; 405 mg sodium; 0 mg cholesterol; 30 grams fat; 8 grams carbohydrates; 3 grams protein; 1.39 grams fiber.