Grilled Bacon-Quail Wrapped in Swiss Chard Leaves

For quails, wrap each in raw, reduced-fat turkey bacon, organic, fresh, heritage. Pin the bacon and Swiss chard leaves onto it using whole cloves. After the bacon layer, wrap each quail again in large, organic, Swiss chard leaves (get the types with bright red and yellow colors).

The quails can be rubbed with an unsalted, Asian, five-spice seasoning blend, or an Indian curry powder, unsalted, before being pinned with bacon and Swiss chard leaves too. Also, stuff the inside of each quail with: diced, organic baby bella mushrooms, coarsely-ground, Southern-spiced pecans, and diced, organic, yellow onion prior to wrapping them.

Then, serve it along side an Irish colcannon with organic, Swiss chard leaves. Top the colcannon with poached quail eggs in hollandaise sauce.

Add sauteed, melted, organic goose fat and minced, organic, wild ramps to the boiled potatoes in the colcannon. Also, use a 50/50 ratio of Swiss chard leaves to the potatoes. Typically, an Irish colcannon is mashed potatoes, mixed 50/50 with sauteed greens, e.g. baby kale, with a bit of minced onions and melted butter.

*You can also replace the mashed potatoes with boiled, mashed turnips/rutabagas/parsnips, organic, peeled. If you have the time, try a combination of all of those: new, organic, potatoes, mixed equally with the turnips, parsnips, rutabagas.