5 Meal Plan Featuring Garlic- (for 3-5 bulbs)(From Elmira, conv),Radicchio (ea),and Radishes-Daikon, larger (ea)

Shopping List:

• Garlic, 3-5 bulbs
• Radicchio, 2
• Daikon Radish, 1 large
• Beets, 4 medium-large (quart)
• Habanero Pepper, 3-4
• Italian Parsley, 1 bunch
• Cho Ho Asian Greens, 1 bunch
• Chicken Breast, 3 lbs
• Eggs, 12
• Milk, 1/2 gallon
• Butter, 1 stick (unsalted)
• Rice, 3 cups
• Pasta, 1 lb
• Potatoes, 5-6 large
• Bread, 1 loaf (whole grain preferred)
• Tomato, 4 large
• Onion, 2 large
• Cheddar Cheese, 8 oz
• Parmesan Cheese, 4 oz
• Olive Oil, 1 bottle
• Balsamic Vinegar
• Soy Sauce
• Dijon Mustard
• Honey
• Black Pepper
• Cream, 1 cup

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Meal 1: Breakfast – Cheesy Scrambled Eggs with Italian Parsley, Garlic Toast & Radicchio

Ingredients:

• 8 Eggs
• 1/2 cup cheddar cheese, grated
• 1 small radicchio, thinly sliced
• 2 garlic cloves, minced
• 2 tbsp Italian parsley, finely chopped
• 2 slices of bread, toasted
• 2 tbsp butter
• Salt & pepper, to taste

Instructions:

1. In a pan, melt 1 tbsp butter and sauté garlic for 1 minute.
2. Beat the eggs with 1/4 cup of cheese, parsley, and salt and pepper.
3. Pour egg mixture into the skillet and cook over low heat, stirring periodically.
4. Once scrambled eggs are done, toss the radicchio quickly in the pan for 30 seconds.
5. Toast the bread, spread with remaining butter, and top with garlic sauté.
6. Plate scrambled eggs with a side of garlic toast and radicchio.

Protein source: Eggs, cheese
Carbohydrate source: Bread

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Meal 2: Lunch – Grilled Chicken and Roasted Beets Salad with Radishes, Balsamic Vinaigrette

Ingredients:

• 2 boneless chicken breasts
• 2 medium beets, peeled and cubed
• 1/2 large daikon radish, thinly sliced
• 1 radicchio, chopped
• 2 tbsp Italian parsley, chopped
• 3 tbsp olive oil (for salad and grilling)
• 1 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F, toss beets with 1 tbsp olive oil, salt, and pepper. Roast for 15 minutes.
2. Season chicken breasts with salt and pepper. Cook on a grill or pan over medium heat until done (about 5-7 minutes per side).
3. Combine radicchio, roasted beets, sliced radishes, and parsley in a large bowl.
4. In a small bowl, whisk 2 tbsp olive oil, balsamic vinegar, and Dijon mustard for the dressing.
5. Slice grilled chicken and arrange atop the salad. Drizzle with vinaigrette.

Protein source: Chicken, cheese
Carbohydrate source: Beets

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Meal 3: Dinner – Spicy Habanero Garlic Chicken with Cho Ho and Rice

Ingredients:

• 2 large chicken breasts, cubed
• 1 habanero pepper, finely chopped (use gloves)
• 3 garlic cloves, minced
• 1 bunch Cho Ho greens, chopped
• 2 cups cooked rice
• 2 tbsp olive oil
• 2 tbsp soy sauce
• Salt to taste

Instructions:

1. Heat olive oil in a large pan and sauté garlic and habanero for 1-2 minutes.
2. Add cubed chicken to the pan and cook until browned on all sides, approximately 6-7 minutes.
3. Toss in Cho Ho greens and sauté until just wilted (2-3 minutes).
4. Add soy sauce and adjust salt to taste.
5. Serve hot chicken and vegetables over a bed of rice.

Protein source: Chicken
Carbohydrate source: Rice

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Meal 4: Lunch – Pasta with Garlic Beet Pesto and Grilled Chicken

Ingredients:

• 1 lb pasta (penne or spaghetti)
• 2 medium beets, roasted and peeled
• 1/4 cup olive oil
• 4 garlic cloves, chopped
• 1/4 cup Parmesan cheese, grated
• 1 small bunch Italian parsley, chopped
• 2 chicken breasts, grilled and sliced
• Salt and pepper

Instructions:

1. Cook pasta according to package instructions.
2. In a blender, combine roasted beets, garlic, olive oil, parsley, and Parmesan. Blend into a smooth pesto.
3. Season the pesto with salt and pepper to taste.
4. Grill chicken breasts and slice into thin pieces.
5. Toss cooked pasta with beet pesto and top with grilled chicken slices.

Protein source: Chicken, Parmesan
Carbohydrate source: Pasta

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Meal 5: Dinner – Radicchio & Beet Gratin with Garlic Roasted Potatoes

Ingredients:

• 2 large potatoes, cubed
• 1 small radicchio, thinly sliced
• 1 medium beet, sliced thinly
• 4 garlic cloves, minced
• 1/2 cup cheddar cheese, grated
• 1/4 cup Parmesan cheese
• 1/2 cup cream
• 2 tbsp butter, melted
• Salt and pepper, to taste
• Italian parsley for garnish

Instructions:

1. Preheat oven to 375°F. Toss potato cubes with half of the minced garlic, melted butter, salt, and pepper. Arrange on a baking sheet and roast for 20 minutes, turning halfway.
2. In a greased baking dish, layer thinly sliced radicchio and beets. Pour the cream over the vegetables and top with grated cheddar and Parmesan cheese.
3. Bake beet and radicchio gratin for 15-20 minutes until cheese is bubbly and slightly browned.
4. Serve the gratin alongside garlic roasted potatoes. Garnish with parsley.

Protein source: Cheese
Carbohydrate source: Potatoes, vegetables

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