1. Preheat the oven to 350° F.
2. Place a large skillet over medium-heat and add the bacon. Cook, stirring every minute or so, until the bacon is crispy and nicely browned (adjust heat accordingly to ensure even cooking). Once done, use a slotted spoon to transfer the bacon bits to a bowl and set aside.
3. While the bacon cooks, dice the onion, mince the garlic, remove the stem and seeds from the red pepper and dice.
4. Drain all but approximately 2 tablespoons of bacon grease from the skillet and set back over medium heat. Add the onion and sauté until translucent, about 3 minutes. Add the garlic and red pepper and sauté, stirring frequently, for another 2-3 minutes.
5. While the onion cooks, rinse the chard leaves under cold water and shake off excess water. Remove the stems, stack the leaves, and roll them up. Thinly slice and then chop to create bite-size pieces. Add half of the chard to the skillet, toss to incorporate, cover, and let wilt, about 1 minute. Repeat the process with the remaining chard. Keeping the skillet covered, remove from the heat and set aside.
6. Line a muffin pan with 12 muffin cups. Use approximately 2 tablespoons of olive oil to grease the liners.
7. In a large bowl, whisk together the eggs, the remaining olive oil, and seasonings; stir in the chard-vegetable mixture and the cheese shreds and gently mix together. Evenly divide the egg mixture into the muffin cups using a ladle or a measuring cup with a spout. Sprinkle the bacon bits evenly over each cup and place in the oven to bake for 15-20 minutes, or until the eggs are set in the middle.
8. While the egg bites cook, make the salad. In a large bowl, whisk together the honey and lime juice. Add the coconut, berries, and mango and gently toss until well combined. Serve alongside the egg bites.

1. Preheat oven to 350° F. Whisk together the coconut, almond, and tapioca flours and the pinch of salt. Add the maple syrup, coconut oil, and vanilla and use a fork to mix until a smooth dough forms. Roll the dough into twelve 1-inch balls and gently press each ball to form a ½-inch thick cookie. Place on a parchment-lined plate and chill in the freezer for 15 minutes.
2. Set six strawberries aside for later use and stem and slice the remaining strawberries into ¼-inch thick slices. Transfer the strawberries to an airtight container and store in the refrigerator until ready to use.
3. Transfer the parchment with the cookies to a baking sheet and rearrange cookies so they are at least two inches apart. Bake for 9-11 minutes, or until cookies are lightly browned. Set aside to cool completely, at least 30 minutes.
4. Assemble the parfaits: Spread a thin layer of preserves over each cookie and break each cookie into small pieces. Place one cookie’s worth of pieces in the bottom of six small glass containers (wine glasses or half-pint mason jars work well). Add a layer of sliced strawberries, followed by a layer of whipped topping; be sure to spread each layer entirely to the edges of the containers so each layer can be seen. Repeat, adding another layer of cookies, followed by strawberries and whipped topping, finishing with the whipped topping. Lay the reserved strawberries on their sides and use a sharp paring knife to cut 4 or 5 slices vertically, from the end of the berries to just below the stems, leaving the slices attached to the stems. Gently fan the strawberries out and place one on top of each parfait for decoration. Refrigerate for at least one hour and up to 24 before serving.

Beer Pairing

Recommended Beer Style: Chocolate Ale

• Samuel Smith Chocolate Ale