DAY 3: Fresh Tomato Alfredo, Green Salad, Raw Beet Salad

Fresh Tomato Alfredo

  • 1½ cups penne

  • 1½ tsp sea salt, divided

  • 2 Tbsp olive oil

  • ½ onion, diced

  • 2 cloves garlic, diced

  • 3-4 slices bacon, cooked and chopped

  • 1/8 tsp black pepper

  • ½ pint cherry tomatoes, halved

  • ½ tsp dried oregano

  • ½ cup whole milk

  • 1 tsp flour

  • 1 Tbsp butter

  • ¼ cup grated Parmesan

Instructions

Bring 3 cups water to a boil. Add 1 tsp salt & pasta. Cook until al denté; drain and rinse. Sauté onion and garlic in oil until soft, about 3 minutes.Add tomatoes and oregano and cook until heated through and tomatoes start to soften, about 5 minutes. Add bacon, ½ tsp salt and pepper; set aside. Melt butter in saucepan and add flour. Stir in milk and heat gently.

Sprinkle Parmesan over top, and simmer until thickened, 2-3 minutes. Add tomato mixture and pasta. Mix and serve.

Raw Beet Salad

  • 1 lb raw beets, trimmed

  • 3 Tbsp balsamic vinegar

  • 1 Tbsp olive oil

  • ½ tsp stoneground mustard

  • 2 Tbsp fresh mint, finely chopped

Instructions

In a small bowl, whisk together balsamic vinegar and mustard. Slowly whisk in olive oil. Add chopped mint and mix well.
Grate beets in a food processor. Add beets to dressing and toss well. Let marinate at least 15 minutes before serving.

Save for later: 1 cup milk for Fresh Corn Chowder, lettuce for Stuffed Tomatoes, Pear Hazelnut Salad and Chicken Ensalada, ½ recipe Raw Beet Salad for Day 6

Make salad with ½ head lettuce, 1 carrot and 1 stalk celery. Serve all of it today.