Southern fried beef heart with roasted cherry tomatoes, pickled fiddleheads, and toasted chili brown butter from The Vermont Non-GMO Cookbook: 125 Organic and Farm-to-Fork Recipes from the Green Mountain State (page 166) by Tracey Medeiros

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beer for hard apple cider, asparagus for fiddlehead ferns, and a mixture of thyme and sage or thyme and mint for summer savory. Fiddlehead ferns must pickle at least 3 hours or up to overnight.

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