Sautéed Liver with Steamed Broccolini, Roasted Carrots and Onions, and Pesto

Preheat the oven to 400 degrees Fahrenheit.

Rinse liver with water and drain. Then cut into 1.5 cm X 1.5 cm X 0.5 cm pieces. Place liver pieces in a bowl and cover with milk. Cover the bowl and place in the fridge to soak for 30 mins. Once done; drain, rinse, and drain the liver again. Then set aside for later

Once the oven is preheated, start the roasted veggies. Place carrots and onions on a baking sheet, coat with oil or fat, and season with salt and pepper. Bake for 20-25 minutes until the veggies are fork tender. Stir occasionally. The thicker you cut your veggies, the longer they will need to cook. Therefore it is very important you cut them evenly to ensure even cooking.

For the sautéed liver, heat 1 tsp of fat in a pan over medium high heat. Once hot, add diced onions. Stir occasionally. After a few minutes when the onions turn translucent (more see through as opposed to solid white), add the bacon and garlic. Continue to stir occasionally. After a few more minutes, when the bacon is lightly browned, add the rinsed and drained liver and season with salt, pepper, and oregano. Cook for about 4 minutes, stirring occasionally. The liver should be browned on the outside and pink on the inside. Be careful not to cook the liver brown all the way through or it will get rubbery and metallic tasting. Once done, remove from heat and season with lemon juice.

For the broccoli or broccolini, place in a steamer in a pot with an inch of water and the lid on. Bring the pot to a covered boil over high heat. Once the pot begins to boil/steam set a timer for 5 minutes. After 5 minutes or when the broccoli is fork tender, remove from the pot and season with butter, lemon juice, salt, and pepper. Then rub the seasoning into broccoli with your hands.

Finally, divide the roasted carrots and onions, sautéed liver, and broccoli/broccolini between two plates. Top carrots and onions with pesto and enjoy!