MOGRO MOBILE GROCERY - Recipes

Calabacitas

5/16/2019

1 tablespoon vegetable oil
1 yellow onion, diced
1 poblano pepper, diced
3 cloves garlic, chopped
2 bell peppers, diced
2 zucchini, diced
1 cup corn kernels
4 oz. green chile
1 cup tomatoes, diced
Salt & ground pepper
1-2 cups grated cheddar cheese

. In a large cast iron skillet, heat the vegetable oil over medium high heat. Add the onion and poblano pepper and sauté for 4-5 minutes until the onion is translucent. Add the garlic and stir to combine.

2. Add the various bell peppers, zucchini and yellow squash and cook for another 5 minutes until the zucchini and squash are slightly soft. Stir in the corn and green chiles and continue to sauté for a few minutes more until the corn is warmed through. Remove the skillet from the heat and add the tomatoes, stir to combine.

3. Top the mixture with the grated cheddar cheese and cover for a few minutes to melt the cheese. Serve immediately.

Pan Con Tomate

2 medium (or 1 large) beefsteak tomatoes
Salt
1 loaf ciabatta, sliced in half lengthwise and cut into ½ inch slices
Extra virgin olive oil
2 medium cloves garlic split in half
Sea salt

1. Slice tomatoes in half horizontally. Place a box grater into a large bowl. Rub the cut faces of the tomatoes over the large holes of the box grater. Discard the skin and season the tomato pulp with salt to taste.
2. Adjust rack to 4 inches below broiler and preheat broiler to high. Drizzle bread sliced with olive oil & season with salt. Place bread, directly on the broiler rack and broil until crisp and starting to char around the edges, 2 to 3 minutes.Remove bread from oven and rub with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with more extra-virgin olive oil and season with sea salt. Serve immediately.

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Bok Choy Stir Fry

5/9/2019

Prep Time: 10 minutes
Cook Time: 5 minutes

2 tablespoons high-heat cooking oil (safflower, canola, avocado)
4 baby bok choy, sliced in half lengthwise
1 teaspoon minced ginger
2 garlic cloves, minced
2 tablespoons water
Salt & pepper

Heat oil in a pan on medium.
Add minced ginger & garlic and stir for 30 seconds.
Add the bok choy and use tongs to turn and stir fry the bok choy in the garlic and ginger for 2 minutes.
Pour 2 tablespoons of water into the ay, cover and let cook for 2 minutes more.
Turn off heat, add salt and pepper and serve.

Lemon Garlic Butter Chicken with Green Beans

Prep Time: 10 minutes
Cook Time: 20 minutes

3-6 skinless, boneless chicken thighs
1 pound green beans, trimmed
2 tablespoons butter or ghee divided
4 garlic cloves, minced
1 tsp paprika
1 tsp onion powder
Salt & pepper
Juice of ½ lemon
½ cup chicken stock
1 tbsp hot sauce
½ cup chopped parsley

In a small bowl combine onion powder, paprika, salt & pepper. Season chicken thighs with spice mixture. Set aside.
Arrange beans in a microwave-safe dish with ½ cup water. Cook for 8-10 mins until tender-crisp.
Melt 1 tablespoon butter in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer on the skillet. Cook for 5-6 minutes, until cooked through. If chicken browns too quickly, lower the heat. Adjust timing depending on thickness. Transfer to plate, set aside.
In the same skillet, lower heat and melt the remaining tablespoon butter. Add chopped parsley, garlic, and green beans. Cook for 4-5 minutes, stirring regularly.. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.
Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper and serve the lemon garlic butter chicken thighs immediately, garnished with more crushed chili pepper & fresh parsley.

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Baked Jicama with Yogurt Dip

5/2/2019

Baked Jicama:
1 medium jicama
1 tablespoon olive oil
½ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
Pinch of cayenne
½ teaspoon salt
Yogurt Dip:
1 cup yogurt
¾ cup water
2 tablespoons lemon juice
½ teaspoon onion powder
½ teaspoon dried parsley
¼ teaspoon dried chives
½ teaspoon salt, or to taste

Preheat oven to 425 F. Peel jicama and cut into ¼” matchsticks. Bring water to boil in medium saucepan over medium heat. Add jicama and cook for 10 minutes until tender.
Drain water using a colander, transfer jicama sliced in a large bowl and toss with olive oil, paprika, garlic powder, onion powder, cayenne, and salt.
Place in a single layer on a prepared baking sheet. Bake for 30 - 45 minutes or until crispy, turning halfway. Delicious served with yogurt dip (see step 4) or guacamole.
Yogurt dip: Place all ingredients in a high-speed blender except parsley. Process until smooth and creamy, pausing blender and scraping down the sides. Pour into a medium bowl and stir in parsley. Keep refrigerated.

Baked Zucchini Tots

2 cups packed shredded zucchini
2 large eggs
⅔ cups shredded Italian cheese
½ cup crushed rice cereal such
as Chex or rice puffs
1 ½ teaspoons Italian seasoning
½ teaspoon garlic powder
Salt & pepper

Preheat the oven to 400 F. Shred the zucchini and measure out 2 cups tightly packed. Dump zucchini onto paper towel. Using another towel press out as much moisture from the zucchini as possible. Place drained zucchini in large bowl.
Crush the rice cereal into fine crumbs. Add the eggs, cheese, crushed rice, cereal, herbs, garlic, ½ teaspoon of salt and ¼ teaspoon black pepper. Mix well to combine.
Scoop out 1 heaping teaspoon of tightly packed portions of zucchini mixture and place on parchment-paper lined baking sheets until you’ve used all of the mixture.
Bake for 20-25 minutes until golden brown. Serve immediately with your favorite dipping sauce or condiment.

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Roasted Carrot & Avocado Salad

4/26/2019

Prep Time: 10 minutes
Cook Time: 50 minutes

3 garlic cloves, peeled
1 teaspoon cumin seeds
1 teaspoon fresh thyme
¼ teaspoon red pepper flakes
Salt & pepper
1 teaspoon red wine vinegar
4 tablespoons olive oil
1 pound medium carrots, peeled
1 orange, halved
1 lemon, halved
1 avocado, pitted
1 ½ cups packed sprouts
3 tablespoons yogurt or sour cream
3 tablespoons roasted pumpkin seeds (optional)

1) Heat oven to 400 F. In a small food processor pulse or the garlic with the cumin, thyme, chile flakes, 1 1/2 teaspoons salt and 3/4 teaspoon pepper to make a paste. Add vinegar and 2 tablespoons of the oil, mix well.
2) Arrange carrots in a roasting pan and spread spice paste on top. Place orange and lemon halves, cut side down, on carrots. Roast until carrots are tender and starting to brown, about 45 minutes.
3) Using tongs, arrange carrots on a serving platter. Squeeze juice from the roasted orange and lemon halves into a measuring cup. You should have about 1/2 cup juice. Beat in remaining 2 tablespoons oil. Season with salt and pepper. Drizzle some of this sauce over the carrots.
4) Arrange avocado over carrots, then scatter sprouts on top. Drizzle with reserved sauce, top with dollops of sour cream and a sprinkling of the seeds. Serve.

Skillet Potatoes & Greens

Prep Time: 5 minutes
Cook Time: 20 minutes

1.2 lbs yellow potatoes
8 ounces saute greens
1 clove of garlic
Coarse salt & ground pepper
2 tablespoons olive oil
Pinch red pepper flakes

1) Bring potatoes to a boil in a medium saucepan of well-salted water. Reduce heat and simmer until tender, about 10 minutes. Stir in kale and cook until wilted, 1 to 2 minutes. Drain.
2) Heat oil in a large pan over medium-high heat. Add potatoes and kale. Cook, stirring, until potatoes are golden brown, about 5 minutes. Add garlic and red pepper flakes and cook about 1 minute. Season with salt and pepper; serve warm or at room temperature.

Mediterranean Chicken Lettuce Wraps

4/19/2019

Prep Time: 10 minutes
Cook Time: 20 minutes
Chicken:
1 large chicken breast
Salt & pepper to taste
1 teaspoon dried rosemary
1 teaspoon dried oregano
1-2 tablespoons extra virgin oil
1 medium lemon
Dressing:
5 tablespoons greek yogurt
¼ cup fresh parsley, chopped
3 tablespoons olive oil
1 tablespoon lemon juice, fresh squeezed
Wraps:
1 large orange
5-6 sun dried tomatoes
1 head of butter leaf lettuce
8 artichoke hearts
1 green onion

Season the chicken breast with salt, pepper and the herbs. Pour some olive oil onto a skillet or frying pan and cook on both sides until it’s cooked through.
Cut the artichoke hearts in halves and place them the cut side onto the same skillet/frying pan or grill pan. Add lemon juice to the pan. Cook the artichokes until they are nice and brown.
Meanwhile prepare the yogurt dressing: Combine the yogurt, chopped parsley, olive oil and lemon juice in a bowl and mix with a spoon until combined.
Peel the orange, cut into segments and then into small pieces. Slice the sun-dried tomatoes. Wash and pat dry the lettuce leaves. Cut the spring onion.
Arrange all the ingredients (including grilled and sliced chicken breast and artichokes) inside the leaves and drizzle over the yogurt dressing.

Cucumber, Tomato & Avocado Salad

Prep Time: 5 minutes

1 ripe avocado, diced
1 large bell pepper, diced
½ cup cherry tomatoes, halved
2 green onions, slived

2 tablespoons minced parsley or cilantro
Juice of one lemon
Salt & pepper to taste

Combine all ingredients in a bowl, stir to combine. Enjoy immediately.
Garnish with fresh mozzarella balls or feta cheese (optional)

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Hoisin Chicken & Asian Greens Stir-Fry

4/12/2019

Prep Time: 5 minutes
Cook Time: 25 minutes

½ cup whole blanched almonds
2 ½ tablespoons peanut oil
1 lb Asian greens (from Weekly Share)
2 teaspoons soy sauce
1 yellow onion, halved, cut into wedges
1 garlic clove, crushed
3 chicken breast fillets, trimmed thinly, sliced against the grain
2 tablespoons hoisin sauce
Cooked long grain rice, to serve

Heat a large saute pan over medium heat. Add almonds and cook, stirring, for 1-2 minutes or until golden. Transfer to a bowl and set aside.
Add 2 teaspoons of oil in the pan over medium heat. Add greens and stir-fry for a 2-3 minutes, or until just wilted. Add the soy sauce. Transfer to a bowl and cover with foil to keep warm.
Heat 1 tablespoon of oil in a pan over high heat. Add the onion and stir-fry for 1-2 minutes or until softened slightly. Add the garlic and stir-fry for 1 minute or until aromatic. Transfer to a bowl. Add 2 teaspoons of remaining oil to the pan and swirl to coat the surface. Add half the chicken and stir-fry for 2-3 minutes or until browned and just cooked through. Transfer to a bowl. Repeat with remaining oil and chicken. Return all chicken and onion to the wok. Add the hoisin sauce and stir-fry over high heat for 1 minute or until combined and heated through.
Place the Asian greens on serving plates and top with the hoisin chicken. Sprinkle with almonds and serve immediately with steamed rice.

Pear Salad with Walnuts, Avocado, and Grilled Chicken

Prep Time: 20 minutes

Salad:

6 cups mixed greens, or salad mix of your choosing
2 pears, sliced or chopped
6 oz grilled chicken breast (optional)
2 slices of cooked turkey bacon (optional)
¼ cup of feta cheese, crumbled
2 tablespoons dried cranberries
2 tablespoons walnuts, chopped
½ avocado, sliced into chunks

Dressing:

½ cup balsamic vinegar
¼ cup olive oil
1 teaspoon maple syrup or honey
1 teaspoon dijon mustard
1 teaspoon minced garlic
½ teaspoon salt
¼ teaspoon Italian seasoning

Cook turkey bacon and grill chicken if you haven’t already.
Prepare dressing by whisking together all ingredients in a small bowl or jar. I like using a jar with a lid for this so you can easily store any leftover dressing in the fridge in that same jar.
To prep salad, grab two bowls and add a base of spring mix, pear slices, grilled chicken breast, bacon, goat cheese, dried cranberries, walnuts and avocado. Drizzle salad with desired amount of balsamic dressing and enjoy!

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Baked Eggplant Stacks

4/4/2019

Prep Time: 20 minutes
Cook Time: 50 minutes

2 medium eggplants, sliced
¼ cup olive oil
2 medium green peppers, sliced
1 small onion, finely chopped
3 tomatoes, peeled & sliced
1 cup parsley, chopped
2 garlic cloves, minced
¾ cup tomato sauce
Salt to taste
Black pepper to taste

Preheat oven to 350 F.
Saute eggplant rounds in olive oil until tender, set aside.
Saute peppers and onion until aromatic and slightly translucent.
In an 8-inch square casserole dish, arrange in lagers: eggplant, peppers, onions, tomatoes, parsley, garlic, salt and pepper. Repeat layers.
Pour tomato sauce over the top of the layered vegetables.
Bake for 50-60 minutes, uncovered.

Chicken Orzo Kale Soup

Prep Time: 10 minutes
Cook Time: 20 minutes

1 tablespoon olive oil
1 large yellow onion, diced
4 cloves garlic, crushed
2 medium carrots, diced
2 stalks celery, diced
1 lb. boneless & skinless chicken breasts, cubed
5 cups chicken stock
3-4 handfuls fresh kale, ribs removed and roughly chopped
1 teaspoon fresh lemon juice, more to taste
½ teaspoon salt, more to taste
½ teaspoon black pepper, more to taste
Fresh parsley, chopped for garnish

In a large pot over medium-low heat, heat oil.Add in onion and garlic and sautè for one minute.Add in carrots and celery. Sautè for five minutes, until onion is translucent.
Pat chicken dry and season generously with salt and pepper.
Once onion is translucent, add in chicken and sautè until chicken is fully cooked through, 8-10 minutes. Stir occasionally.
Pour in chicken stock and season with salt, pepper, ginger and lemon juice if using. Add in kale.
Bring to a boil over high heat. Turn heat down to low and let simmer for 15 minutes. Taste and adjust seasoning as desired.

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Braised Chicken Thighs with Tomatillos

3/28/2019

Prep Time: 15 minutes
Cook Time: 45 minutes

1 tablespoon canola oil
1 ½ - 2 pounds bone-in, skin-on chicken thighs or legs
Salt & pepper
2 garlic cloves, smashed
1 red or yellow onion, thinly sliced
1 pound tomatillos, husks removed, chopped
1 jalapeño, thinly sliced, seeds removed if you like
4 cups chicken stock
1 (15 ounce) can hominy, chickpeas, or other beans rinsed and drained (or 2 cups of cooked rice)
4 radishes, thinly sliced
2 tablespoons fresh lime
1 ½ cups cilantro, tender stems and leaves
Corn tortillas for serving

Heat oil in a large dutch oven or heavy-bottomed pot. Season chicken with salt & pepper.Add to pot, skin-side down and cook without disturbing until skin has rendered most of the fat and it’s golden brown, 8-10 minutes. Using tongs, flip the chicken and continue to cook until it’s all golden brown, another 5 minutes or so. Transfer to a plate or cutting board. Leave fat in pan.
Add smashed garlic and half the sliced onion. Season with salt & pepper and cook, stirring occasionally until onion is softened and translucent, 5-7 minutes. Add tomatillos and half of the jalapeno and season with salt & pepper.
Add chicken stock and bring to a simmer. Reduce heat to medium and add chicken back in, skin side up. Simmer uncovered, until tomatillos have completely broken down and the sauce has thickened, 25-30 minutes. Add hominy & continue to cook until flavors have melded and the sauce has thickened enough to coat the back of a spoon, another 15-20 minutes.
Meanwhile, combine radish, remaining onion, remaining jalapeno and lime juice. Season with salt & pepper and toss to combine.
Serve each piece of chicken with sauce spooned around. Top with radish mixture, cilantro and tortillas to sop up all of that delicious juice!

Avocados with Mango Salsa

Prep Time: 10 minutes

3 avocados, pits removed
½ cup mango, sliced
½ cup red onion, diced
½ cup cherry tomatoes, diced
1 tablespoon cilantro, chopped
1 tablespoon lime juice

In a small bowl, mix all of the ingredients except the avocados. Remove the avocado pits and place some salsa inside of each hole.
These are best when served immediately, but they will keep in the fridge for 3-4 days if you squeeze some extra lime juice on the avocados before filling them with salsa.

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One-Pan Crispy Chicken with Zucchini & Red Potatoes

3/21/2019

Prep time: 10 minutes
Cook Time: 30 - 40 minutes

4 boneless skinless chicken breasts
Salt & pepper
4 tablespoons butter
½ cup Italian bread crumbs
⅓ cup grated Parmesan cheese
½ teaspoon garlic powder
2 tablespoons olive oil
2 medium zucchini, sliced
½ pound red potatoes, cut into quarters

Preheat oven to 350 F. Lightly coat a 9 X 13 inch pan with oil or baking spray.
In a shallow dish, melt butter. In another shallow dish add bread crumbs, parmesan, and garlic powder. Salt and pepper both sides of the chick breasts.
Dip chicken breasts into the butter and then coat in the parmesan/garlic crumbs. Lay in the coated 9 X 13 pan.
In a medium-sized bowl add zucchini and potatoes. Toss in olive oil and add salt and pepper and the remaining breadcrumb mixture from the chicken. Arrange around the chicken breasts in the pan.
Bake for 30-40 minutes until chicken is cooked throughout and vegetables are tender.

Greek Cucumber Salad

Prep Time: 10 minutes
⅓ cup thinly sliced red onion
¼ cup olive oil
1 ½ teaspoons red wine vinegar
1 ⅓ teaspoons dried oregano
2 cucumbers peeled, thinly sliced
1 cup plain greek yogurt
1 tablespoon fresh lemon juice
1 clove of garlic, chopped
¼ cup fresh dill, chopped
1 teaspoon salt, plus more to taste
Ground black pepper

Preheat oven to 350 F. Lightly coat a 9 X 13 inch pan with oil or baking spray.
In a shallow dish, melt butter. In another shallow dish add bread crumbs, parmesan, and garlic powder. Salt and pepper both sides of the chick breasts.
Dip chicken breasts into the butter and then coat in the parmesan/garlic crumbs. Lay in the coated 9 X 13 pan.
In a medium-sized bowl add zucchini and potatoes. Toss in olive oil and add salt and pepper and the remaining breadcrumb mixture from the chicken. Arrange around the chicken breasts in the pan.
Bake for 30-40 minutes until chicken is cooked throughout and vegetables are tender.

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Spaghetti Squash with Garlic & Herbs

3/14/2019

Prep Time: 15 minutes
Cook Time: 45 minutes

1 medium spaghetti squash, halved and seeded
Olive oil
Salt
2 cloves of garlic, minced
2 teaspoons white wine vinegar
¼ cup minced fresh parsley
2 tablespoons minced fresh basil
¾ cup shredded cheese of your choice
½ cup pine nuts (toasted)
Black pepper

Preheat oven to 375 F. Rub squash with a bit of olive oil and sprinkle with salt.
Place the cut side down on a rimmed baking sheet and roast for 25 minutes, until fork tender. Let cool about 10 minutes, then scrape the inside with a fork to pull the strands away from the skin.
Place strands in a colander, press them with a paper towel and let them rest.
In a large skillet, heat 2 ½ tablespoons of olive oil over medium heat. Add garlic and cook for 1 ½ minutes until fragrant. Stir in spaghetti squash, vinegar, herbs, and ¼ teaspoon of salt.
Cook for about 2 minutes to heat through. Remove from heat and stir in cheese, then top with toasted pine nuts.
To with salt & pepper to taste if desired. You can also add crushed red pepper to garnish!

Sweet Potato Black Bean Burrito Bowls

Prep Time: 15 minutes
Cook Time: 20 minutes

Bowl
2 large sweet potatoes
2 bell peppers, cored and thinly sliced
1 small yellow onion, peeled and thinly sliced
2 tablespoons olive oil
1 teaspoon chile powder
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon onion powder
3 ½ cups water
2 cups uncooked white rice
1 lime, juiced
¼ cup cilantro, minced
1 (15 oz) can black beans, drained rinsed
Crumbled cotija cheese (optional)
Minced cilantro to garnish

Dressing
2 cups packed cilantro with stems
3 garlic cloves
⅓ cup olive oil
¼ cup water
2 tablespoons red wine vinegar
Salt, to taste
Crushed red pepper flakes, to taste
Black pepper, to taste

Preheat oven to 435 F. Cube sweet potatoes into bite-sized chunks and add to a mixing bowl with sliced peppers, and onions. Drizzle with oil, chili powder, salt, garlic powder, cumin, smoked paprika, and onion powder. Toss to coat.
Add vegetables to a lined baking sheet and bake for about 20 minutes or until sweet potatoes are tender. Remove from the oven.
While the potatoes are roasting add water to a medium sized pot and set over high heat. Once water boils, add in the rice, cover and reduce heat. Cook for about 20 minutes or until water is absorbed and rice fully cooked.
Remove rice from the heat and stir in lime juice and cilantro, stir to combine, set aside.
Assemble bowls. Add rice and top with beans, sweet potato, pepper, onion, garnish with cheese and drizzle with homemade cilantro vinaigrette.
For dressing: add all ingredients to a blender and blend until smooth.

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