Ingredients

• Nonstick aluminum foil
• 1 lb beef petite shoulder tender
• Cooking spray
• 2 teaspoons reduced-sodium garlic/herb seasoning, divided
• 3 cloves garlic
• 6 cups unsalted beef stock (or broth)
• 2 tablespoons whipped salted butter, divided
• 1 cup farro (or barley)
• ½ cup prediced red onions
• 4 oz fresh gourmet mushroom blend
• ½ cup dry white wine (or broth)
• 2 tablespoons fresh Italian parsley
• 3 tablespoons grated Parmesan cheese

Steps

1. Preheat oven to 425°F. Line baking pan with foil. Coat beef with spray, and season with 1 teaspoon seasoning. Arrange beef on baking sheet and bake 20–25 minutes until 145°F (for medium rare).
2. Meanwhile, finely chop garlic. Add stock to 4-quart saucepan on medium; bring to a simmer then reduce heat to low and keep warm.
3. Preheat large sauté pan on medium-high 2–3 minutes. Place 1 tablespoon butter, garlic, farro, onions, mushrooms, and remaining 1 teaspoon seasoning in pan; cook and stir 3 minutes. Stir wine into farro mixture; cook 1–2 minutes until wine has reduced by about one-half. Reduce heat to medium.
4. Stir 1 cup warm stock into farro; simmer 2–3 minutes, stirring occasionally, until absorbed. Repeat until all warm stock has been added and absorbed (about 30 minutes). Meanwhile, finely chop parsley.
5. Remove beef from oven and let stand 5 minutes to rest. Remove risotto from heat; stir in remaining 1 tablespoon butter, Parmesan, and parsley. Slice beef thinly against the grain. Serve with farro on the side.

Ingredients

• 1 lb baby cut carrots
• 2 tablespoons fresh Italian parsley, finely chopped
• cooking spray
• 2 ½ tablespoons balsamic vinegar
• 2 ½ tablespoons agave nectar (or honey)
• ½ teaspoon kosher salt
• ½ teaspoon pepper

Steps

1. Place carrots in microwave-safe bowl and cover; microwave on HIGH for 5 minutes. Meanwhile, chop parsley. Drain carrots.
2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat carrots with spray and add to pan; cook and stir 5 minutes. Combine vinegar, agave, salt, and pepper.
3. Remove pan from heat. Pour glaze over carrots and return to heat; cook and stir 2–3 minutes or until carrots are tender and well coated. Sprinkle with parsley. Serve.

Ingredients

• Juice of 1 lemon
• 4 cups frozen blueberries
• 3 tablespoons agave nectar (or honey)
• 1 (5.3-oz) container reduced-fat coconut Greek yogurt
• ¼ cup sweetened coconut flakes (optional)

Steps

1. Squeeze lemon for juice (1 tablespoon). Place all ingredients (except coconut flakes) in food processor bowl. Process 3–5 minutes or until smooth.
2. Place mixture in sealed container; freeze 30 minutes. Scoop into serving bowls; top each with 1 tablespoon coconut flakes. Serve.