1 large red onion
1 large peach
6 oz presliced portabellas
1 lb lean grilling steaks (such as shoulder tender, tenderloin, or sirloin)
8 (12-inch) wooden skewers
1 tablespoon brown sugar
1 teaspoon kosher salt
1 teaspoon curry powder
1 lime, for juice
1 tablespoon sriracha (optional)
- Preheat grill (or grill pan). Cut onion and peach into 1-inch-thick slices; halve mushrooms. Cut beef into 1-inch cubes. Place beef, onions, mushrooms, and peaches (alternately) onto skewers (wash hands). Combine brown sugar, salt, and curry; coat skewers with seasoning, then coat with spray.
- Grill skewers 8–10 minutes, turning occasionally, and until meat is 145°F. Remove skewers from grill. Squeeze lime juice over skewers; drizzle with sriracha, if desired. Serve.
1 cup pearled farro (or barley)
1/4 cup slivered almonds, coarsely chopped
1 large carrot, shredded
1 lime, for zest/juice
1/4 cup golden raisins
2 tablespoons unsweetened coconut flakes
1/2 teaspoon kosher salt
1/2 teaspoon curry powder
- Prepare farro following package instructions. Meanwhile, chop almonds; peel carrot and shred (about 1/2 cup), then place both in salad bowl. Zest lime (1/2 teaspoon); squeeze for juice (1 tablespoon), then add both to almond mixture.
- Drain farro (if needed); chill 5 minutes to cool. Stir farro and remaining ingredients into almond mixture until blended. Serve. (Makes 6 servings.)