Ingredients

• 1 large red onion
• 1 large ripe peach
• 6 oz sliced fresh portabella mushrooms
• 1 lb lean boneless 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
• Cooking spray
• 1 lime, for juice
• 1 tablespoon sriracha sauce (optional)

Steps

1. Preheat grill (or grill pan) on medium. Cut onion and peach into 1-inch-thick slices; halve mushrooms. Cut beef into 1-inch cubes.
2. Alternate onions, peaches, mushrooms, and beef onto skewers (wash hands). Combine brown sugar, salt, and curry powder; coat skewers with seasoning, then with spray.
3. Grill skewers 8–10 minutes, turning occasionally, until beef is 145°F. Transfer skewers to serving platter. Squeeze lime juice over skewers; drizzle with sriracha sauce, if using. Serve.

Ingredients

• 1 cup pearled farro (or barley)
• ¼ cup slivered almonds
• 1 large carrot
• 1 lime, for zest/juice
• ¼ cup golden raisins
• 2 tablespoons unsweetened coconut flakes
• ½ teaspoon kosher salt
• ½ teaspoon curry powder

Steps

1. Cook farro following package instructions.
2. Meanwhile, chop almonds finely; peel and shred carrot (about ½ cup). Place both in salad bowl. Zest lime (½ teaspoon), then juice (1 tablespoon); add lime zest and lime juice to almond mixture.
3. Drain farro if needed; chill 5 minutes to cool. Stir farro, raisins, coconut, salt, and curry powder into almond mixture until blended. Serve.