Tuscan Beef with Mushroom Farro Risotto, Agave-Balsamic Carrots, and Blueberry Coconut Freeze | Publ

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)
• 1/2 cup prediced red onions
• 4 oz fresh gourmet mushroom blend
• 1/2 cup dry white wine (or broth)
• 2 tablespoons fresh Italian parsley
• 3 tablespoons grated Parmesan cheese
• 1 lb baby cut carrots
• 2 tablespoons fresh Italian parsley, finely chopped
• 2 1/2 tablespoons balsamic vinegar
• 2 1/2 tablespoons agave nectar (or honey)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• Juice of 1 lemon
• 4 cups frozen blueberries
• 3 tablespoons agave nectar (or honey)
• 1 (5.3-oz) container reduced-fat coconut Greek yogurt
• 1/4 cup sweetened coconut flakes (optional)