Pork or Chicken & Pears with Quiona

I wish I had a picture of this excellent dish that only takes about 30 minutes to prepare.  Keys to making it a healthy meal is to remember to use ONLY Pasture raised Pork. This would work equally well with chicken!   I adapted this dish from a recipe I found in Good Housekeeping.

Serves 2

1/2 cup quinoa, rinsed
1.5 cups chopped fresh butternut squash (3/4-inch cubes) (can use frozen)
1 cup chopped Swiss Chard (can use spinach or Kale)
1/2 pound Pastured Pork tenderloin (I used two small chops), This would work equally well with chicken!
1 tablespoon extra virgin olive oil
2 green onions, thinly sliced, whites and greens separated
1 ripe pear, cored and cut into eighths
1/2 teaspoon ground coriander
1 1/2 tablespoon pure apple cider vinegar

Grandma's Garden - Chard

In Grandma's Garden you will find at least two varieties of Chard or as it is sometimes called, Swiss Chard.

We currently have planted Bright Lights Swiss Chard in the small greenhouse.  It should be ready the end of May.  Other varieties will be planted in a couple of weeks along with plantings in the fall which we will over winter for as long a possible.