DAY 4: Potato Fennel Soup, Cheese Rolls, Sesame Glazed Carrots & Green Salad

Potato Fennel Soup

  • 2 large russet potatoes, peeled & cut into bite-sized pieces

  • 3 fennel stems

  • 1 Tbsp olive oil

  • 10 oz Beyond Beef Crumbles

  • ½ cup coarsely chopped onion

  • 2 cloves garlic, minced

  • 2 cups milk

  • Salt & pepper to taste

  • ½ cup grated Parmesan

Instructions

Cover potato and whole fennel stems, including fronds, with water and cook until potatoes are tender, about 15 minutes. Drain, remove, and discard fennel. Sauté onion and garlic until soft. Add Beyond Beef Crumbles and sauté for 3 minutes, stirring often. Heat milk and add potatoes, onion mixture, Parmesan, salt & pepper. Heat through and serve.

For the cheese rolls, spread butter over top of 4 dinner rolls; Sprinkle with 2 Tbsp grated Parmesan and broil until cheese is lightly browned.

Sesame Glazed Carrots

  • 4 large carrots, peeled & sliced

  • 1 Tbsp water

  • 1 Tbsp butter

  • 1 Tbsp sesame seeds

  • 1 Tbsp tamari

  • 1 clove garlic, minced

  • 1 Tbsp maple syrup

Instructions

Combine all ingredients in a skillet over medium heat and cook until carrots are tender-crisp. Save ½ recipe Sesame Glazed Carrots for Day 6.

For the green salad, use 1 head lettuce, ½ cucumber, 1 red bell pepper and 1 carrot. Save ½ for Day 6.