5 Meal Plan Featuring Cabbage, Napa-green, small (ea),Potato- Huckleberry Gold (Elmira- Conv.)(qrt),and

Shopping List:

• 1 small Napa-green cabbage
• 1 quart Huckleberry Gold potatoes
• Chicken breast (1 lb)
• Tofu (1 block, firm)
• Eggs (6)
• Whole wheat bread
• Parmesan cheese (1/4 cup)
• Rice (2 cups)
• Fresh cilantro (1 bunch)
• Garlic (5 cloves)
• Olive oil
• Butter (1/2 cup)
• Lemon (1)
• Dijon mustard (1 tbsp)
• Soy sauce (3 tbsp)
• Red onion (1)
• Fresh ginger (1 inch piece)
• Ground cumin (1 tsp)
• Ground black pepper
• Turmeric (1 tsp)
• Paprika (1 tsp)
• Cayenne pepper (optional)
• Salt
• Heavy cream (1 cup)
• Sour cream (1/4 cup)

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Meal 1 (Breakfast): Potato and Cabbage Hash with Eggs

Ingredients:

• 2 Huckleberry Gold potatoes (cubed)
• 1/4 Napa-green cabbage (shredded)
• 1 red onion (chopped)
• 4 eggs
• 2 tbsp olive oil
• Salt and pepper (to taste)
• Fresh cilantro (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add potatoes and cook for about 10 minutes, stirring occasionally.
2. Add chopped onion and shredded cabbage. Cook until the cabbage is softened and potatoes are crispy, about 10 more minutes. Season with salt and pepper.
3. Meanwhile, in a separate pan, fry 4 eggs to your liking.
4. Serve the cabbage and potato hash topped with the eggs. Garnish with fresh cilantro.

Protein: Eggs
Carbohydrate: Potatoes

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Meal 2 (Lunch): Roasted Chicken and Creamy Cabbage Slaw

Ingredients:

• 2 chicken breasts
• 1/4 Napa-green cabbage (shredded)
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 clove garlic (minced)
• 1 tbsp olive oil
• Salt and pepper (to taste)

Instructions:

1. Preheat oven to 375°F (190°C). Season chicken breasts with olive oil, salt, and pepper. Place on a baking sheet and roast for 25-30 minutes, or until the chicken is cooked through.
2. While chicken is cooking, prepare the slaw. Mix shredded cabbage, sour cream, Dijon mustard, lemon juice, minced garlic, salt, and pepper together in a bowl.
3. Serve sliced roasted chicken alongside the slaw.

Protein: Chicken
Carbohydrate: None

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Meal 3 (Dinner): Tofu and Cabbage Stir-Fry Over Rice

Ingredients:

• 1 block firm tofu (cubed)
• 1/2 Napa-green cabbage (shredded)
• 2 cloves garlic (minced)
• 1 tbsp fresh ginger (minced)
• 2 tbsp soy sauce
• 1 tbsp olive oil
• 1 cup rice
• Salt and pepper (to taste)

Instructions:

1. Cook rice according to package instructions.
2. Heat olive oil in a large skillet or wok over medium heat. Add tofu and cook for 8-10 minutes until lightly browned on all sides. Remove tofu from the pan and set aside.
3. In the same pan, add garlic, ginger, and shredded cabbage. Stir-fry for about 5 minutes until the cabbage softens.
4. Add tofu back to the pan, pour in soy sauce, and stir everything together. Cook for another 2-3 minutes. Season with salt and pepper to taste.
5. Serve stir-fry over rice.

Protein: Tofu
Carbohydrate: Rice

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Meal 4 (Lunch): Huckleberry Gold Potato Salad with Dijon Dressing

Ingredients:

• 3 Huckleberry Gold potatoes (cubed)
• 1/4 cup sour cream
• 1 tbsp Dijon mustard
• 1 tbsp olive oil
• Juice of 1/2 lemon
• 1 clove garlic (minced)
• Salt and pepper (to taste)
• Fresh cilantro (for garnish)

Instructions:

1. Bring a pot of salted water to a boil, add potatoes, and cook for 12-15 minutes, or until tender. Drain and cool.
2. In a separate bowl, whisk together sour cream, Dijon mustard, olive oil, lemon juice, minced garlic, salt, and pepper.
3. Toss the cooked and cooled potatoes with the dressing. Garnish with fresh cilantro.
4. Serve chilled or at room temperature.

Protein: None
Carbohydrate: Potatoes

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Meal 5 (Dinner): Creamy Potato Soup with Crispy Cabbage Topping

Ingredients:

• 3 Huckleberry Gold potatoes (peeled and cubed)
• 1/4 Napa-green cabbage (shredded)
• 1/4 cup Parmesan cheese (grated)
• 1 clove garlic (minced)
• 1 cup heavy cream
• 2 cups vegetable broth
• 2 tbsp butter
• 1 tsp paprika
• Salt and pepper (to taste)

Instructions:

1. In a large pot, melt butter over medium heat. Add garlic and cook for 1-2 minutes until fragrant.
2. Add cubed potatoes, vegetable broth, and paprika. Simmer for 20 minutes until potatoes are soft.
3. Use an immersion blender to blend the soup until smooth and creamy. Stir in heavy cream and season with salt and pepper. Simmer for another 5 minutes.
4. In a small skillet, sauté the shredded cabbage over medium heat until crispy, about 5-7 minutes.
5. Serve the soup in bowls topped with crispy cabbage and a sprinkle of Parmesan cheese.

Protein: Parmesan cheese and cream
Carbohydrate: Potatoes