Peach-Glazed Chicken with Peach-Studded Bulgur

My boyfriend loves peaches so I am always keeping an eye out for any recipe that incorporates peaches into it. This recipe from Cooking Light not only included peaches two ways, but it also used a wheat product I’ve never used before: bulgur.     Bulgur is a fast cooking whole grain that’s been parboiled, dried, and cracked. One cup of bulgur is only 150 calories and includes 8 grams of fiber and almost 6 grams of protein. Sounds like a good addition to any meal!       Ingredients: 1 1/3 cups water 3/4 cup uncooked bulgur 2 tablespoons canola oil, divided 2 1/2 tablespoons white wine vinegar, divided 2 teaspoons chopped fresh thyme 1 teaspoon grated peeled fresh ginger 2 cups chopped peaches 1/4 cup thinly sliced green onions 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 ounce goat cheese, crumbled (about 1/4 cup) 4 (6-ounce) skinless, boneless chicken breast halves 1/2 cup unsalted chicken stock 1/4 cup peach preserves 2 teaspoons whole-grain mustard

Farro, Berry, and Walnut Salad

This recipe from Cooking Light is actually supposed to be a side dish. But I thought it would make a great summer lunch! I have been looking for something that can be made the night beforehand and transports easily so this salad seemed perfect. I added in some blueberries because my boyfriend is allergic to cherries and I wanted him to still be able to enjoy a fruit within the salad (he’s fine with cherries being in something, he just has to pick them out).     Ingredients: 5 cups water 1 1/2 cups uncooked farro 1/2 teaspoon salt, divided 3/4 pound sweet cherries, pitted and halved (about 2 cups) 1/3 cup blueberries 2/3 cup diced celery 1/2 cup coarsely chopped walnuts, toasted 1/4 cup packed fresh flat-leaf parsley leaves the juice of one lemon (about 2-3 tablespoons) 1 tablespoon whole-grain Dijon mustard 1 tablespoon honey (or agave nectar) 1/4 teaspoon freshly ground black pepper 3 tablespoons extra-virgin olive oil

Flank Steak with Tomato Bruschetta

One of the best parts of Steak is how simple it is to prepare. You really don’t have to do much to a steak to make a delicious meal. But sometimes you want something a little different. This recipe for Flank Steak with Tomato Bruschetta is still super simple but ups the flavor of the steak with smoked paprika and a creole seasoning. The original recipe uses a pre-made creole seasoning, but I just substituted in some spices I had on hand to make my own version. This quick Bruschetta is really tasty on bread, but be sure to use any leftover to put on top of the steak as well! Ingredients: 2 teaspoons canola oil 1/2 teaspoon smoked paprika 1/8 teaspoon onion powder 1/8 teaspoon garlic powder 1/8 teaspoon dried oregano 1/8 teaspoon dried thyme a pinch of salt and pepper 1 (1-pound) flank steak, trimmed Cooking spray 2 cups cherry tomatoes 4 teaspoons olive oil, divided 2 tablespoons chopped fresh basil 1 small shallot, chopped 8 (1-ounce) slices whole-wheat French bread baguette 1 garlic clove, halved

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