DAY 2: Mushrooms & Mac, Citrus Fennel Salad & Garlic Toast
Mushrooms and Mac
Instructions
Boil 6 cups water in a saucepan. Add ½ tsp salt and pasta; stir. Cook until pasta is al dente. Drain and rinse with cold water; set aside. Melt 1 ½ Tbsp butter in saucepan; stir in flour and ½ tsp salt. Cook, stirring constantly, 1 minute; add milk. Whisk until smooth; gently bring to a simmer; cook 1 minute. Add ½ cup cheese; stir until smooth. Sauté mushrooms, garlic and leek in remaining 1 Tbsp butter. Add to cheese sauce and stir. Add sauce to pasta and mix. Transfer pasta to an 8″x8″ baking dish. Top with ½ cup cheese and bake at 350°F 15-20 minutes.
Citrus Fennel Salad
Citrus Fennel Salad Dressing
Instructions
Prepare the dressing by mixing all ingredients together. Allow flavors to meld while preparing the remaining salad ingredients. Toss fennel, grapefruit and orange together in a bowl and dress just before serving. Set aside ½ for Day 3.
Tip: Research “supreming a grapefruit” to learn the best way to remove the membrane from a grapefruit.
Garlic Toast
Instructions
Garlic toast: Slice 4 dinner rolls horizontally into 3-4 slices. Butter each slice, sprinkle with garlic salt & broil until lightly browned.