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Description
Wash, core, and chop ten saturn peaches. Place in large saucepan. Repeat with 12 yellow plums. Wash and chop one bunch of red chard and set aside.

Place six strips of duck bacon in a large, square, ridge-bottomed skillet. Take two spoons rendered duck fat, separate into three pieces and place in far corners and center. Add 2 tbsp each coconut rum and Oliver black cherry honey wine to skillet and 4 tbsp of each to saucepan. Also add 4 spoons refrigerated creme de coco saucepan. Set heat under both to medium high (7). Add 1 tbsp kosher salt, 1/2 tsp white pepper, and 1/2 tsp lavender to saucepan, stirring. Once bacon begins to brown a bit, and solid are all liquids in skillet, add 1 lb ground bison, 1 tsp hickory smoked salt, 1/2 tsp black pepper, and 1/2 tsp lavender. Cook both for 10-15 minutes, stirring each occasionally and using a knife to slice up the duck bacon. Add chard leaves to the sauce and chard stalk to the skillet. Leave leaves on top for 3-4 minutes while stirring up skillet, then stir leaves thoroughly into sauce. Cook another 5 minutes or so. Add one 8oz package Hy-vee Ruby Wild Blend rice mix (brown rice, sprouted brown rice, sprouted red rice, Colusari red rice, and wild rice) to saucepan. Stir, cover, and drop heat to low to cook for 30 minutes. When meat has almost no pink left, also drop it to a notch above low to simmer, stirring occasionally. Remove lid from rice, stir together, raise heat to 5 (medium). Cover again and cook for 10 minutes longer on medium. Serve side by side or together.

This recipe is free of gluten, dairy, nuts, peanuts eggs, fish, shellfish, tomatoes, grapes, and peppers.

Saturn Peaches 2
Heart of Saturn 2
Yellow Honey Lemon Plums 1
Yellow Honey Lemon Plum 2
Yellow Honey Lemon Plums 2
Yellow Honey Lemon Plums 3
Red Chard and Meat
Bison and Duck with Yellow Plum Rice 1
Bison and Duck with Yellow Plum Rice 2

Description
Wash, core, and chop ten saturn peaches. Place in large saucepan. Repeat with 12 yellow plums. Wash and chop one bunch of red chard and set aside.

Place six strips of duck bacon in a large, square, ridge-bottomed skillet. Take two spoons rendered duck fat, separate into three pieces and place in far corners and center. Add 2 tbsp each coconut rum and Oliver black cherry honey wine to skillet and 4 tbsp of each to saucepan. Also add 4 spoons refrigerated creme de coco saucepan. Set heat under both to medium high (7). Add 1 tbsp kosher salt, 1/2 tsp white pepper, and 1/2 tsp lavender to saucepan, stirring. Once bacon begins to brown a bit, and solid are all liquids in skillet, add 1 lb ground bison, 1 tsp hickory smoked salt, 1/2 tsp black pepper, and 1/2 tsp lavender. Cook both for 10-15 minutes, stirring each occasionally and using a knife to slice up the duck bacon. Add chard leaves to the sauce and chard stalk to the skillet. Leave leaves on top for 3-4 minutes while stirring up skillet, then stir leaves thoroughly into sauce. Cook another 5 minutes or so. Add one 8oz package Hy-vee Ruby Wild Blend rice mix (brown rice, sprouted brown rice, sprouted red rice, Colusari red rice, and wild rice) to saucepan. Stir, cover, and drop heat to low to cook for 30 minutes. When meat has almost no pink left, also drop it to a notch above low to simmer, stirring occasionally. Remove lid from rice, stir together, raise heat to 5 (medium). Cover again and cook for 10 minutes longer on medium. Serve side by side or together.

This recipe is free of gluten, dairy, nuts, peanuts eggs, fish, shellfish, tomatoes, grapes, and peppers.

Saturn Peaches 2
Heart of Saturn 2
Yellow Honey Lemon Plums 1
Yellow Honey Lemon Plum 2
Yellow Honey Lemon Plums 2
Yellow Honey Lemon Plums 3
Red Chard and Meat
Bison and Duck with Yellow Plum Rice 1
Bison and Duck with Yellow Plum Rice 2