5 Meal Plan Featuring Cabbage-mini (ea),Leeks- From Elmira, conv (ea),and Parsnips -Jumbo (for 2) (From Elmira, conv)

Shopping List:

  1. Mini Cabbage (1 head)
  2. Leeks (1 leek)
  3. Parsnips (1 jumbo)
  4. Huckleberry Gold Potatoes (1 quart)
  5. Eggs (6 large)
  6. Chicken breasts (2 large)
  7. Tofu (1 block, firm)
  8. Olive oil
  9. Garlic (4 cloves)
  10. Kosher salt
  11. Ground black pepper
  12. Butter (4 tbsp)
  13. Parmesan cheese (1/2 cup)
  14. Paprika
  15. Dijon mustard
  16. Soy sauce
  17. Fresh parsley
  18. Lemon (1)
  19. Chicken broth (1 cup)
  20. Heavy cream (1/4 cup)
  21. Fresh dill (small bunch)
  22. Rice (1 1/2 cups)
  23. Mixed herbs (rosemary, thyme)
  24. Sourdough bread (4 slices)
  25. Sesame seeds
  26. Hot sauce (optional)

Meal 1: Breakfast – Leek & Potato Frittata

Ingredients:

  • 1/2 Huckleberry Gold potato, thinly sliced
  • 1/2 leek, thinly sliced
  • 2 large eggs
  • 1 tbsp olive oil
  • 1 tbsp grated Parmesan cheese
  • Salt and ground pepper, to taste

Instructions:

  1. Preheat a skillet over medium-high heat, and add olive oil.
  2. Add sliced potatoes and leeks; cook for about 5-7 minutes until soft, stirring occasionally.
  3. Whisk eggs with Parmesan cheese, add salt and pepper.
  4. Pour egg mixture over leeks and potatoes. Reduce heat to low, cover, and cook for 5-8 minutes, until eggs are set.
  5. Serve warm, optionally with a slice of sourdough bread.

Protein: Eggs
Carbs: Potatoes

Meal 2: Lunch – Warm Cabbage & Chicken Salad with Lemon Dressing

Ingredients:

  • 1/2 mini cabbage, thinly shredded
  • 1 chicken breast (grilled or sautéed, sliced)
  • 1 garlic clove, minced
  • 2 tbsp olive oil (for sautéing and dressing)
  • Juice of 1/2 lemon
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 1/2 tbsp fresh parsley, chopped

Instructions:

  1. Heat 1 tbsp olive oil in a skillet over medium heat. Add garlic and cabbage; sauté for 5-6 minutes until lightly browned.
  2. Meanwhile, combine the lemon juice, Dijon mustard, and remaining olive oil in a small bowl to make the dressing.
  3. Grill or sauté the chicken breast until fully cooked, about 6 minutes per side. Slice thinly.
  4. Mix the cabbage with chicken slices, drizzle over the dressing, and garnish with parsley.

Protein: Chicken
Carbs: None (Low-carb meal)

Meal 3: Dinner – Creamy Parsnip & Potato Soup

Ingredients:

  • 1/2 jumbo parsnip, chopped
  • 2 Huckleberry Gold potatoes, chopped
  • 1/2 leek, thinly sliced
  • 2 garlic cloves, minced
  • 2 tbsp butter
  • 1 cup chicken broth
  • 1/4 cup heavy cream
  • Salt and pepper to taste
  • Fresh dill, chopped

Instructions:

  1. Heat butter in a pot, and sauté garlic and leeks for 2 minutes.
  2. Add parsnips and potatoes, and stir for another 2-3 minutes.
  3. Pour in the chicken broth. Bring to a boil, then lower heat. Cover and simmer for 10 minutes, until vegetables are soft.
  4. Blend the soup until smooth, return to the pot, and stir in the cream. Season with salt, pepper, and fresh dill.
  5. Serve hot with optional crusty bread on the side.

Protein: Chicken broth (stock) & cream
Carbs: Potatoes and Parsnips

Meal 4: Lunch – Sautéed Tofu with Cabbage and Leeks

Ingredients:

  • 1/2 block firm tofu, cubed
  • 1/2 mini cabbage, shredded
  • 1/2 leek, sliced
  • 1 tbsp soy sauce
  • 1 garlic clove, minced
  • 1 tbsp sesame seeds
  • 2 tbsp olive oil
  • Salt and pepper, to taste
  • Fresh parsley, chopped

Instructions:

  1. Heat 1 tbsp olive oil in a pan over medium heat. Brown the tofu cubes for about 8 minutes, turning occasionally.
  2. Remove the tofu and set aside. Add the remaining olive oil, garlic, cabbage, and leeks to the same pan, sauté for 4-6 minutes.
  3. Add tofu back into the pan, drizzle soy sauce, and toss everything together for a final 2 minutes.
  4. Sprinkle sesame seeds and parsley, and serve hot.

Protein: Tofu
Carbs: None (Low-carb meal)

Meal 5: Dinner – Roasted Parsnip, Potato, and Chicken Tray Bake

Ingredients:

  • 1 chicken breast
  • 1/2 jumbo parsnip, cut into sticks
  • 2 Huckleberry Gold potatoes, quartered
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp mixed herbs (rosemary, thyme)
  • Salt and pepper, to taste
  • Fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss chicken breast, parsnip sticks, and potato quarters with olive oil, paprika, mixed herbs, salt, and pepper.
  3. Lay everything on a baking tray in a single layer and roast for 20 minutes, or until chicken is fully cooked and vegetables are tender.
  4. Garnish with fresh parsley before serving.

Protein: Chicken
Carbs: Potatoes and Parsnips

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