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