5 Meal Plan Featuring Radishes-Daikon,Potato- Huckleberry Gold (Elmira- Conv.)(qrt),and Onions: Jumbo Red (ea)(from Elmira, conv)

Shopping List:

  • Radishes (Daikon)
  • 4 Huckleberry Gold Potatoes
  • 1 Jumbo Red Onion
  • Bell Peppers (mixed colors)
  • Tomatoes
  • Mixed Greens (spinach, arugula, etc.)
  • Eggs
  • Chicken Breast (boneless, skinless)
  • Firm Tofu
  • Unsalted Butter
  • Olive Oil
  • Garlic Cloves
  • Soy Sauce
  • Parmesan Cheese
  • Pine Nuts
  • Fresh Lemon
  • Heavy Cream
  • Dijon Mustard
  • Fresh Thyme
  • Fresh Basil (optional for garnish)
  • Salt and Pepper
  • Paprika
  • Cumin
  • Rice (white or brown)
  • Whole Grain Bread
  • Balsamic Vinegar
  • Honey

Meal Plan

Meal 1: Breakfast

Fried Potato & Red Onion Hash with Poached Egg
Serves: 2 | Prep/Total Time: 30 min

Ingredients:

  • 2 Huckleberry Gold potatoes (cubed, skin on)
  • 1/2 red onion (thinly sliced)
  • Olive oil (2 tbsp)
  • 2 eggs
  • 1/4 tsp paprika
  • Salt and pepper, to taste
  • Fresh herbs (optional: parsley or thyme for garnish)

Instructions:

  1. Boil the cubed potatoes for 8-10 minutes, until fork-tender. Drain and set aside.
  2. Heat olive oil in a skillet over medium heat. Add sliced red onion. Cook for 3-4 minutes until soft.
  3. Add potatoes to the skillet. Season with paprika, salt, and pepper. Cook for an additional 6-7 minutes, stirring occasionally for crisp edges.
  4. Poach the eggs in simmering water.
  5. Serve the potato hash with poached eggs on top. Garnish with fresh herbs.

Protein Source: Eggs
Carbohydrate Source: Potatoes

Meal 2: Lunch

Tofu & Daikon Radish Stir-Fry
Serves: 2 | Prep/Total Time: 25 min

Ingredients:

  • 1/2 Daikon radish (julienned)
  • 1/2 red onion (thinly sliced)
  • 1 block firm tofu (cubed)
  • 1 bell pepper (thinly sliced)
  • 2 garlic cloves (minced)
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • Fresh thyme (optional)
  • Cooked rice (1 cup after cooking)

Instructions:

  1. Press tofu to remove moisture and cut into cubes.
  2. Heat olive oil in a large pan. Add tofu cubes and fry on each side until golden (6-8 mins). Set aside.
  3. In the same pan, add garlic and sliced onions. Cook for 2-3 minutes until fragrant.
  4. Stir in Daikon radish and bell pepper. Stir-fry for about 5 minutes.
  5. Add tofu back to the pan along with soy sauce. Toss and cook for another 2-3 minutes.
  6. Serve over cooked rice and garnish with fresh thyme.

Protein Source: Tofu
Carbohydrate Source: Rice

Meal 3: Dinner

Pan-Seared Chicken with Tomato and Bell Pepper Sauté
Serves: 2 | Prep/Total Time: 30 min

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 large tomato (chopped)
  • 1 bell pepper (sliced)
  • 1/2 red onion (sliced)
  • 2 garlic cloves (minced)
  • 1 tbsp olive oil
  • 1 tbsp fresh thyme
  • Salt and pepper, to taste
  • Juice from 1/2 lemon
  • Cooked quinoa or rice (1 cup, cooked)

Instructions:

  1. Heat 1 tbsp of olive oil in a skillet over medium-high heat. Season chicken breasts with salt and pepper and sear on each side for 5-6 minutes or until cooked through. Remove and set aside.
  2. In the same skillet, add sliced onions and garlic. Cook until softened (2-3 mins).
  3. Add tomatoes and bell peppers. Cook until vegetables are tender (about 5 mins).
  4. Squeeze fresh lemon juice into the sauté. Stir in fresh thyme.
  5. Serve chicken on top of the sautéed veggies, along with quinoa or rice on the side.

Protein Source: Chicken
Carbohydrate Source: Quinoa or Rice

Meal 4: Lunch

Warm Potato & Radish Salad with Balsamic Glaze
Serves: 2 | Prep/Total Time: 30 min

Ingredients:

  • 2 Huckleberry Gold potatoes (cut into wedges)
  • 1/2 Daikon radish (thinly sliced)
  • Mixed greens (2 cups)
  • 1/4 red onion (thinly sliced)
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey
  • 2 tbsp pine nuts
  • Salt and pepper, to taste
  • Fresh basil (optional, for garnish)

Instructions:

  1. Boil the potato wedges in salted water until fork-tender (about 10 minutes). Drain and set aside.
  2. In a skillet, heat olive oil and add sliced red onions and radishes. Cook lightly for 3-5 minutes until slightly softened.
  3. In a small bowl, mix together balsamic vinegar and honey.
  4. Arrange the cooked potato wedges on a plate. Top with the sautéed radish-onion mixture and mixed greens. Drizzle with balsamic glaze.
  5. Sprinkle pine nuts on top and garnish with fresh basil if desired.

Protein Source: Pine Nuts
Carbohydrate Source: Potatoes

Meal 5: Dinner

Creamy Bell Pepper & Tomato Pasta with Parmesan
Serves: 2 | Prep/Total Time: 30 min

Ingredients:

  • 1 bell pepper (thinly sliced)
  • 2 tomatoes (chopped)
  • 1/4 red onion (chopped)
  • 1 garlic clove (minced)
  • 1/2 cup heavy cream
  • 2 tbsp butter
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 1 tbsp fresh basil (optional)
  • 4 oz pasta (linguine or penne)
  • Salt and pepper, to taste

Instructions:

  1. Cook pasta according to package directions. Drain and set aside.
  2. In a large pan, heat olive oil over medium heat. Add garlic and onions, cook until softened (2-3 mins).
  3. Add bell peppers and tomatoes, cooking until the tomatoes break down and form a sauce (about 10 mins).
  4. Stir in the heavy cream and Parmesan cheese. Let it thicken for 2-3 minutes.
  5. Toss the cooked pasta in the sauce. Season with salt and pepper. Garnish with fresh basil if desired.

Protein Source: Parmesan Cheese
Carbohydrate Source: Pasta

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