"Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop!"
Ingredients:
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 small red onion, diced
1 bunch Swiss chard, stems and center ribs cut out
and chopped together, leaves coarsely chopped separately
1/2 cup dry white wine
1 tablespoon fresh lemon juice, or to taste
2 tablespoons freshly grated Parmesan cheese
salt to taste (optional)

Directions:
1. Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed. 
Harvest Chicken Salad-
this salad is easy to prepare, zesty and fresh- and healthy as well!
Serves 4
2 grilled chicken breasts, chopped 
1 large pomegranate, seeded
sliced almonds
green onions
celery
romaine lettuce
Vinaigrette:
1/2 cup olive oil
1/4 cup apple cider vinegar
1 T. sugar, fructose, or xylitol
dash Tabasco
2 T. dried parsley
1/2 t. salt
1/8 t. pepper

Put lettuce on plates and top with chicken, almonds, green onions, celery, pomegranate seeds, and vinaigrette.  Serve immediately. 

Healthy Lemonade
Makes 1 quart
1/2 cup fresh lemon juice (approx. 4-6 lemons)
1/3 cup sugar or 1/4 cup honey
3-1/2 cups filtered water
Mix all ingredients together and serve in iced glasses with a sprig of fresh mint or lavender.  For an old-fashioned summer treat, pair with Heavenly Acre Chocolate Chip Cookies.

Pineapple Sage Chicken

1/4 C Teriyaki Or Soy sauce
1/4 C honey
1/2 C Olive Oil
2 TBS lemon Juice-from Heavenly Acre
2 tsp. lemon zest-from Heavenly Acre
2 TBS Apple juice
2 tsp ground ginger
Handful of Pineapple Sage leaves chopped-from Heavenly Acre
Boneless Chicken Breasts

Marinade chicken in above ingredients for 12 hours in fridge. Cook on BBQ.
Serve with Pineapple kabobs.

Italian Bean Soup with Kale

·        8 garlic cloves, minced

·        1 white onion, chopped- from Heavenly Acre

·        4 cups raw kale, chopped (be sure to remove the spiny sections, there won't be many, but those that remain will be tough) -from Heavenly Acre

·        4 cups chicken broth or vegetable broth, divided

·        2 (15 ounce) cans cannelini beans or kidney beans, undrained, split

·        1 (28 ounce) can organic diced tomatoes

·        4 TB. chopped fresh oregano-from Heavenly Acre

·        2 TB. chopped fresh thyme-from Heavenly Acre

·        salt and pepper

·        1 cup chopped italian parsley-from Heavenly Acre

·        shredded parmesan cheese

·        shredded cooked chicken breast- optional

Directions

In a large pot, heat olive oil.

Add garlic, onion, oregano, and thyme; saute until almost soft.

Wash the kale, leaving small droplets of water. Add to onion mixture and saute, stirring, until wilted and a lovely emerald green, about 15 minute.

Add 3 cups of the broth, reserving 1 cup, 2 cups of the beans, reserving 1 cup, all of the tomatoes, salt and pepper.

Simmer 5 minutes.

In a blender or food processor, mix the reserved beans and broth until smooth.

Stir into the soup to thicken it nicely.  Optional: add shredded cooked chicken breast.

Simmer 15 more minutes.

Ladle into bowls; sprinkle with chopped parsley and shredded parmesan.