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Time: 40 Minutes

Beef Filets with Ancient Grain & Kale Salad

The most tender of them all, the Filet, is served beside a salad of faro, kale, dried cranberries and almonds.

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Ingredients

  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 2 beef Tenderloin Steaks, cut 1 inch thick (about 6 ounces each)
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • 1/4 plus 1/8 teaspoon cracked black pepper, divided
  • Salt
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  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 3 cloves garlic, minced, divided
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1 cup reduced-sodium beef broth
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1/2 cup pearlized farro - Quick (pearled) barley or long-grain brown rice may be substituted for farro. Cook according to package directions using 1/2 cup preferred grain and 1 cup reduced-sodium beef broth. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1 cup thinly sliced kale
  • 1/4 cup dried sweetened cranberries or cherries
  • 1/4 cup dried sweetened cranberries or cherries
  • 1/4 cup dried sweetened cranberries or cherries
  • 1/4 cup dried sweetened cranberries or cherries
  • 1/4 cup dried sweetened cranberries or cherries
  • 1/4 cup dried sweetened cranberries or cherries
  • 1/4 cup dried sweetened cranberries or cherries
  • 1/4 cup dried sweetened cranberries or cherries
  • 1/4 cup dried sweetened cranberries or cherries
  • 1/4 cup dried sweetened cranberries or cherries
  • 1/4 cup dried sweetened cranberries or cherries
  • 1/4 cup dried sweetened cranberries or cherries
  • 1/4 cup dried sweetened cranberries or cherries
  • 1/4 cup dried sweetened cranberries or cherries
  • 1/4 cup dried sweetened cranberries or cherries
  • 1/4 cup dried sweetened cranberries or cherries
  • 1/4 cup dried sweetened cranberries or cherries
  • 1/4 cup dried sweetened cranberries or cherries
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  • 1/4 cup dried sweetened cranberries or cherries
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  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
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  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
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  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 tablespoons sliced almonds
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
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  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
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  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons fresh lemon juice

    • Quick Facts

  • 40 Minutes
  • 2 Servings
  • 550kcal Calories
  • 47g Protein

    • Cooking

    1. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    2. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    3. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    4. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    5. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    6. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    7. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    8. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    9. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    10. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    11. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    12. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    13. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    14. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    15. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    16. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    17. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    18. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    19. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    20. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    21. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    22. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    23. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    24. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    25. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    26. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    27. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    28. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    29. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    30. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    31. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    32. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    33. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    34. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    35. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    36. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
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    38. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    39. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    40. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
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    48. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    49. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    50. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
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    53. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    54. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    55. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
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    80. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
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    143. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    144. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    145. Combine 1 clove garlic and 1/4 teaspoon pepper; press evenly onto beef steaks.
    146. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    147. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    148. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    149. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    150. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    151. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    152. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    153. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    154. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    155. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    156. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    157. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    158. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    159. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    160. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    161. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    162. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    163. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    164. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    165. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    166. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    167. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    168. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    169. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    170. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    171. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    172. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    173. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    174. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    175. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    176. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    177. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    178. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    179. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    180. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    181. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    182. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    183. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    184. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    185. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    186. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    187. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    188. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    189. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    190. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    191. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    192. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    193. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    194. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    195. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    196. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    197. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    198. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    199. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    200. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    201. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    202. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    203. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    204. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    205. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    206. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    207. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    208. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    209. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    210. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    211. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    212. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    213. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    214. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    215. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    216. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    217. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    218. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    219. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    220. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    221. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    222. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    223. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    224. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    225. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    226. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    227. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    228. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    229. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    230. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    231. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    232. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    233. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    234. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    235. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    236. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    237. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    238. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    239. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    240. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    241. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    242. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    243. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    244. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    245. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    246. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    247. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    248. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    249. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    250. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    251. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    252. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    253. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    254. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    255. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    256. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    257. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    258. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    259. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    260. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    261. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    262. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    263. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    264. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    265. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    266. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    267. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    268. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    269. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    270. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    271. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    272. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    273. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    274. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    275. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    276. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    277. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    278. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    279. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    280. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    281. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    282. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    283. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    284. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    285. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    286. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    287. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    288. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    289. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    290. Combine beef broth, farro, remaining 2 cloves garlic and remaining 1/8 teaspoon pepper in small saucepan. Bring to a boil; reduce heat to low. Cover and simmer 15 to 20 minutes or until most broth has been absorbed. Remove from heat. Stir in kale and cranberries. Cover; let stand 5 minutes. Stir in almonds and lemon juice. Season with salt, as desired.
    291. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    292. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    293. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    294. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    295. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    296. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    297. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    298. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    299. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    300. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    301. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    302. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    303. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    304. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    305. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    306. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    307. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    308. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    309. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    310. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    311. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    312. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    313. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    314. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    315. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    316. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    317. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    318. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    319. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    320. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    321. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    322. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    323. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    324. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    325. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    326. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    327. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    328. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    329. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    330. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    331. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    332. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    333. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    334. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    335. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    336. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    337. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    338. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    339. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    340. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    341. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    342. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    343. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    344. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    345. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    346. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    347. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    348. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    349. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    350. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    351. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    352. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    353. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    354. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    355. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    356. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    357. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    358. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    359. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    360. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    361. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    362. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    363. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    364. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    365. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    366. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    367. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    368. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    369. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    370. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    371. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    372. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    373. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    374. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    375. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    376. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    377. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    378. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    379. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    380. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    381. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    382. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    383. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    384. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    385. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    386. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    387. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    388. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    389. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    390. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    391. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    392. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    393. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    394. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    395. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    396. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    397. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    398. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    399. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    400. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    401. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    402. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    403. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    404. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    405. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    406. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    407. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    408. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    409. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    410. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    411. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    412. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    413. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    414. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    415. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    416. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    417. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    418. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    419. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    420. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    421. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    422. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    423. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    424. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    425. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    426. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    427. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    428. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    429. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    430. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    431. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    432. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    433. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    434. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    435. Meanwhile, place steaks on rack in broiler pan so surface of steaks is 2 to 3 inches from heat. Broil 13 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
    436. Season steaks with salt. Serve with farro mixture.
    437. Season steaks with salt. Serve with farro mixture.
    438. Season steaks with salt. Serve with farro mixture.
    439. Season steaks with salt. Serve with farro mixture.
    440. Season steaks with salt. Serve with farro mixture.
    441. Season steaks with salt. Serve with farro mixture.
    442. Season steaks with salt. Serve with farro mixture.
    443. Season steaks with salt. Serve with farro mixture.
    444. Season steaks with salt. Serve with farro mixture.
    445. Season steaks with salt. Serve with farro mixture.
    446. Season steaks with salt. Serve with farro mixture.
    447. Season steaks with salt. Serve with farro mixture.
    448. Season steaks with salt. Serve with farro mixture.
    449. Season steaks with salt. Serve with farro mixture.
    450. Season steaks with salt. Serve with farro mixture.
    451. Season steaks with salt. Serve with farro mixture.
    452. Season steaks with salt. Serve with farro mixture.
    453. Season steaks with salt. Serve with farro mixture.
    454. Season steaks with salt. Serve with farro mixture.
    455. Season steaks with salt. Serve with farro mixture.
    456. Season steaks with salt. Serve with farro mixture.
    457. Season steaks with salt. Serve with farro mixture.
    458. Season steaks with salt. Serve with farro mixture.
    459. Season steaks with salt. Serve with farro mixture.
    460. Season steaks with salt. Serve with farro mixture.
    461. Season steaks with salt. Serve with farro mixture.
    462. Season steaks with salt. Serve with farro mixture.
    463. Season steaks with salt. Serve with farro mixture.
    464. Season steaks with salt. Serve with farro mixture.
    465. Season steaks with salt. Serve with farro mixture.
    466. Season steaks with salt. Serve with farro mixture.
    467. Season steaks with salt. Serve with farro mixture.
    468. Season steaks with salt. Serve with farro mixture.
    469. Season steaks with salt. Serve with farro mixture.
    470. Season steaks with salt. Serve with farro mixture.
    471. Season steaks with salt. Serve with farro mixture.
    472. Season steaks with salt. Serve with farro mixture.
    473. Season steaks with salt. Serve with farro mixture.
    474. Season steaks with salt. Serve with farro mixture.
    475. Season steaks with salt. Serve with farro mixture.
    476. Season steaks with salt. Serve with farro mixture.
    477. Season steaks with salt. Serve with farro mixture.
    478. Season steaks with salt. Serve with farro mixture.
    479. Season steaks with salt. Serve with farro mixture.
    480. Season steaks with salt. Serve with farro mixture.
    481. Season steaks with salt. Serve with farro mixture.
    482. Season steaks with salt. Serve with farro mixture.
    483. Season steaks with salt. Serve with farro mixture.
    484. Season steaks with salt. Serve with farro mixture.
    485. Season steaks with salt. Serve with farro mixture.
    486. Season steaks with salt. Serve with farro mixture.
    487. Season steaks with salt. Serve with farro mixture.
    488. Season steaks with salt. Serve with farro mixture.
    489. Season steaks with salt. Serve with farro mixture.
    490. Season steaks with salt. Serve with farro mixture.
    491. Season steaks with salt. Serve with farro mixture.
    492. Season steaks with salt. Serve with farro mixture.
    493. Season steaks with salt. Serve with farro mixture.
    494. Season steaks with salt. Serve with farro mixture.
    495. Season steaks with salt. Serve with farro mixture.
    496. Season steaks with salt. Serve with farro mixture.
    497. Season steaks with salt. Serve with farro mixture.
    498. Season steaks with salt. Serve with farro mixture.
    499. Season steaks with salt. Serve with farro mixture.
    500. Season steaks with salt. Serve with farro mixture.
    501. Season steaks with salt. Serve with farro mixture.
    502. Season steaks with salt. Serve with farro mixture.
    503. Season steaks with salt. Serve with farro mixture.
    504. Season steaks with salt. Serve with farro mixture.
    505. Season steaks with salt. Serve with farro mixture.
    506. Season steaks with salt. Serve with farro mixture.
    507. Season steaks with salt. Serve with farro mixture.
    508. Season steaks with salt. Serve with farro mixture.
    509. Season steaks with salt. Serve with farro mixture.
    510. Season steaks with salt. Serve with farro mixture.
    511. Season steaks with salt. Serve with farro mixture.
    512. Season steaks with salt. Serve with farro mixture.
    513. Season steaks with salt. Serve with farro mixture.
    514. Season steaks with salt. Serve with farro mixture.
    515. Season steaks with salt. Serve with farro mixture.
    516. Season steaks with salt. Serve with farro mixture.
    517. Season steaks with salt. Serve with farro mixture.
    518. Season steaks with salt. Serve with farro mixture.
    519. Season steaks with salt. Serve with farro mixture.
    520. Season steaks with salt. Serve with farro mixture.
    521. Season steaks with salt. Serve with farro mixture.
    522. Season steaks with salt. Serve with farro mixture.
    523. Season steaks with salt. Serve with farro mixture.
    524. Season steaks with salt. Serve with farro mixture.
    525. Season steaks with salt. Serve with farro mixture.
    526. Season steaks with salt. Serve with farro mixture.
    527. Season steaks with salt. Serve with farro mixture.
    528. Season steaks with salt. Serve with farro mixture.
    529. Season steaks with salt. Serve with farro mixture.
    530. Season steaks with salt. Serve with farro mixture.
    531. Season steaks with salt. Serve with farro mixture.
    532. Season steaks with salt. Serve with farro mixture.
    533. Season steaks with salt. Serve with farro mixture.
    534. Season steaks with salt. Serve with farro mixture.
    535. Season steaks with salt. Serve with farro mixture.
    536. Season steaks with salt. Serve with farro mixture.
    537. Season steaks with salt. Serve with farro mixture.
    538. Season steaks with salt. Serve with farro mixture.
    539. Season steaks with salt. Serve with farro mixture.
    540. Season steaks with salt. Serve with farro mixture.
    541. Season steaks with salt. Serve with farro mixture.
    542. Season steaks with salt. Serve with farro mixture.
    543. Season steaks with salt. Serve with farro mixture.
    544. Season steaks with salt. Serve with farro mixture.
    545. Season steaks with salt. Serve with farro mixture.
    546. Season steaks with salt. Serve with farro mixture.
    547. Season steaks with salt. Serve with farro mixture.
    548. Season steaks with salt. Serve with farro mixture.
    549. Season steaks with salt. Serve with farro mixture.
    550. Season steaks with salt. Serve with farro mixture.
    551. Season steaks with salt. Serve with farro mixture.
    552. Season steaks with salt. Serve with farro mixture.
    553. Season steaks with salt. Serve with farro mixture.
    554. Season steaks with salt. Serve with farro mixture.
    555. Season steaks with salt. Serve with farro mixture.
    556. Season steaks with salt. Serve with farro mixture.
    557. Season steaks with salt. Serve with farro mixture.
    558. Season steaks with salt. Serve with farro mixture.
    559. Season steaks with salt. Serve with farro mixture.
    560. Season steaks with salt. Serve with farro mixture.
    561. Season steaks with salt. Serve with farro mixture.
    562. Season steaks with salt. Serve with farro mixture.
    563. Season steaks with salt. Serve with farro mixture.
    564. Season steaks with salt. Serve with farro mixture.
    565. Season steaks with salt. Serve with farro mixture.
    566. Season steaks with salt. Serve with farro mixture.
    567. Season steaks with salt. Serve with farro mixture.
    568. Season steaks with salt. Serve with farro mixture.
    569. Season steaks with salt. Serve with farro mixture.
    570. Season steaks with salt. Serve with farro mixture.
    571. Season steaks with salt. Serve with farro mixture.
    572. Season steaks with salt. Serve with farro mixture.
    573. Season steaks with salt. Serve with farro mixture.
    574. Season steaks with salt. Serve with farro mixture.
    575. Season steaks with salt. Serve with farro mixture.
    576. Season steaks with salt. Serve with farro mixture.
    577. Season steaks with salt. Serve with farro mixture.
    578. Season steaks with salt. Serve with farro mixture.
    579. Season steaks with salt. Serve with farro mixture.
    580. Season steaks with salt. Serve with farro mixture.

    Nutrition

    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    2 550kcal 14g 110mg 59g 47g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 4g Saturated Fat; 6g Monounsaturated Fat; Carbohydrates; Fiber; 15.1mg NE Niacin; 1.1mg Vitamin B6; 2mcg Vitamin B12; 4.5mg Iron; 62.1mcg Selenium; Zinc; Choline;

    Courtesy of BeefItsWhatsForDinner.com