DAY 2: Mushrooms & Mac, Citrus Fennel Salad & Garlic Toast

Mushrooms and Mac

  • 2 cups elbow macaroni

  • 1½ tsp sea salt, divided

  • 2 ½ Tbsp butter, divided

  • 1 ½ Tbsp flour

  • 1 ½ cups milk

  • 1 cup grated cheddar, divided

  • 8 mushrooms, sliced

  • 2 small cloves garlic, minced

  • 1 leek, cut white part only into quarters, lengthwise, and slice

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

  • 1 fennel bulb, thinly sliced (reserve stems for Potato Fennel Soup, Day 4)

  • 1 grapefruit, peeled, sliced, and membrane removed

  • 1 orange, peeled and sliced

Citrus Fennel Salad Dressing

  • 2 Tbsp olive oil

  • 2 Tbsp agave

  • ¼ tsp dried mint

  • ¼ tsp cumin

  • ¼ tsp onion powder

  • Salt & pepper to taste

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.