A fun way to dress up a side

Everyone know that you need to eat lots of green leafy vegetable as part of a healthy diet. But not everyone loves green leafy vegetables and Chard has perhaps even fewer followers. With the right preparation and treatment turn Chard from Drab to Fabulous!
Sauteed Chard with Almonds and Dried Apricots

Lisa Turner | Delicious Living

Serves: 4 People   Calories per serving: 149

Deep- colored chard and good-fat almonds fight inflammation -tastily. For a spicier version of this easy dish, substitute escarole for the chard and add crushed red pepper flakes (chili peppers are also anti-inflammatory). Serve alongside steamed salmon.



1 large bunch (about 12 ounces) red or green chard

2 tablespoons extra-virgin olive oil

1 small red onion (halved and cut crosswise into thin slices)

4 cloves garlic (minced)

1/4 cup finely chopped dried apricots

1/4 cup sliced almonds (lightly toasted)



1. Remove stems from chard. Chop stems into 3/4-inch pieces. Stack leaves and cut crosswise, about 1/2 inch wide.

2. In a large skillet, heat oil over medium-high heat. Add onion and chard stems and saute for 2-3 minutes, until just tender. Add chard leaves. Using tongs, turn greens to coat with oil. Sprinkle with sea salt.

3. Add garlic and apricots. Saute for 3-5 minutes, until chard is bright green and just tender. Transfer Greens to a serving dish. Sprinkle with toasted almonds and serve.


Per serving: 149 Cal, 11g fat (8g mono, 2g poly, 1g sat), 0mg chol, 4g protein, 11g carb, 3g fiber, 183 mg sodium


Yummy recipe just in time for summer

Super easy Fruit and Nut Snack Mix 

9 1/2 ounces mixed nuts
6 ounces smoked almonds
8 ounces dried apricots, using kitchen shears cut in halves (or thirds)
8 ounces dried cranberries


Combine all ingredients. Store in airtight container or bags.

Read more: <a href=”http://www.food.com/recipe/fruit-and-nut-snack-mix-253332?oc=linkback”>http://www.food.com/recipe/fruit-and-nut-snack-mix-253332?oc=linkback</a&gt;

Check this out!

Check out this Delicious Living recipe featuring our yummy fruits and nuts! You can buy all the ingredients from us! http://www.davislewisorchards.com/recipe-ingredients.html

Fruit and Nut Bark  Charity Ferreira Delicious living 11-23-2009

Source URL: http://deliciousliving.com/recipes/fruit-and-nut-bark

Makes 1 1/2 pounds

1 1/2 cups (about 9 ounces) whole raw almonds (divided)

1 pound bittersweet chocolate (finely chopped)

1/2 cup dried pitted tart cherries

1/2 cup chopped dried apricots


Instructions: Toast almonds by baking at 325* for 8-10 minutes, until fragrant and golden (Or leave raw). Line a baking sheet with waxed paper. Melt chocolate in a bowl set over hot water, stirring frequently until melted and smooth. Remove from heat. Stir in 1 cup almonds, plus cherries and apricots. Scrape mixture onto prepared baking sheet and spread out with a spatula to about 1/2 inch thick. Sprinkle remaining almonds evenly over top, gently pressing into chocolate to adhere. Chill bark until completely firm, about 2 hours. break or cut into chunks and store in an airtight container at room temperature for up to one day, or refrigerate for up to 2 weeks.

Per Serving (1 ounce): 162 Cal, 60% fat cal, 13 g fat, 4g sat fat, 0mg chol, 3g protein, 15g carb, 3 g fiber, 2 mg sodium

Do you want a quick and easy desert that is sure to please the chocolate lover in all of us? Try this recipe from February 2013 Taste for Life.
Chocolate Date Morsels
10 minutes prep time
makes 10 to 20 pieces

10 to 20 pitted dates 
1/4 to 1/2 cup chocolate chips

1. carefully stuff dates with chocolate chips
2. In a small nonstick saucepan, heat stuffed dates until warm and the chocoalte chips melt. Add a little water, if needed. Serve warm

Per piece: 96 Calories, 0.75 g Protein, 22 g Carbohydrates, 2 g fat, 1 mg Sodium.

Cherry – Date Oat Bars

From: Whole Living January/February 2013

Makes 9

Coconut or extra-virgin olive oil

2 cups rolled oats

1/2 cup sweetened dried cherries, remove pits

1/2 cup unsweetened dried dates

2 tsp ground cinnamon

1 tsp coarse salt

1/2 cup natural almond butter

2 Tbsp ground flaxmeal

1/2 cup unsweetened applesauce

1/2 cup honey

3 Tbsp orange juice

1/4 tsp Vanilla Extract


1. Heat oven to 350 degree. Brush an 8-by-8 inch pan with coconut or extra-virgin olive oil and line with parchment paper.

2. Combine rolled oats, cherries, dates, cinnamon, and salt in a medium bowl. In another bowl, combine almond butter (at room temperature), flaxmeal, applesauce, honey, orange juice and vanilla extract and stir to combine. Add wet mix to dry one and stir to combine. Press mixture evenly into pan with your fingers and bake on middle rack until golden brown and firm, about 30 minutes. Let cool completely, then remove from pan and cut into 9 squares. Store bars in an airtight container for up to 3 days.


Per 1 – Bar Serving; 295 caks; 9g fat (0g sat fat); 46g carb; 125 mg sodium; 9g protein; 7g fiber

Cherry – Walnut Bites

From Delicious Living, July 2007

Makes 24

1 cup dried sour cherries, with pits removed
4 Medjool dates
1/3 cup walnut pieces
1 tablespoon fresh orange juice
1/4 teaspoon ground cinnamon
3 tablespoons dark chocolate chips
2 tablespoons shredded coconut

1. Finely chop dried cherries, dates, and walnuts and combine in a large mixing bowl. Add orange juice, cinnamon, chocolate chips, and coconut. Mix together with hands, working into a sticky mass. Mixture should hold together; if necessary, add another chopped date or a little more juice.
2. With clean, slightly wet hands, roll mixture into walnut-size balls. Gently place into an airtight container and refrigerate. They will become firmer as they cool.

PER SERVING (1): 112 cal, 27% fat cal, 3g fat, 1g sat fat, 0mg chol, 2g protein, 20g carb, 1g fiber, 7mg sodium

Fruit and Nut Trail Mix for a sunny weekend

As Southern California warms up this weekend, we at Davis Lewis Orchards, though it would be fun to share a healthy snack to take with you no matter where your weekend takes you.

Fruit and Nut Trail Mix Recipe from Taste of Home

prep: 15 min. bake: 1 hour + cooling  Yield: 12 servings



  • Coat a foil-lined 15-in. x 10-in. x 1-in. baking pan with cooking
  • spray; set aside. In a large bowl, combine the first 10 ingredients.
  • In a small bowl, beat egg white and water on high speed for 1 minute
  • or until frothy; fold into fruit mixture.
  • Spread into prepared pan. Bake at 250° for 1 hour, stirring every
  • 15 minutes. Cool completely. Store in an airtight container. Yield:
  • 4 cups.
Nutrition Facts: 1/3 cup equals 206 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 182 mg sodium, 27 g carbohydrate, 3 g fiber, 4 g protein.