DAY 5: Fresh Corn Chowder, Cheese Tortillas, Pear & Hazelnut Salad

Fresh Corn Chowder

  • 2 Tbsp veggie broth powder

  • 2 cups hot water

  • 1 medium onion, diced

  • 2 tsp olive oil

  • 2 cloves garlic, minced

  • 1 large potato, cubed (peel first, if desired)

  • ½ tsp sea salt

  • 2 cups corn

  • 1 cup milk

  • ¼ tsp nutmeg

  • ½ cup sour cream

Instructions

Stir veggie broth powder into hot water; set aside. Sauté onion and garlic in oil until soft, 4-5 minutes. Add potatoes, salt, corn and broth. Cook until potatoes are tender, about 20 minutes. Add milk, nutmeg, salt and pepper. Heat through, but do not boil.

Pear Hazelnut Salad

  • 1 head red leaf lettuce

  • 1 firm ripe pear, cored and thinly sliced

  • 1 cup toasted hazelnuts

  • 3 Tbsp olive oil

  • 1 Tbsp balsamic vinegar

  • ¼ tsp sea salt

Instructions

Tear lettuce into bite-sized pieces. Place lettuce in a medium bowl. Add pear and hazelnuts and toss.

Drizzle oil and balsamic over the salad; sprinkle with salt, toss and serve immediately.

To make cheese tortillas, mix 2 Tbsp grated Parmesan with 2 Tbsp butter; spread on tortilla and broil.

Save for later: 1 cup frozen corn for Chicken Ensalada, ½ recipe Pear & Hazelnut Salad for Day 6