MOGRO MOBILE GROCERY - Recipes

Orange, Tofu, and Bell Pepper Stir-Fry

9/7/2020

Time: 20 Minutes
1/4 cup canola oil
5 Tbsp cornstarch
1 (14-oz.) pkg. Extra-firm tofu, drained and cut into 3/4-in. cubes
1/2 cup orange juice
1 cup thinly sliced onion
1 cup sliced green bell pepper
1 cup sliced red bell pepper (or another 1 cup green bell pepper)
1 Tbsp thinly sliced garlic
1/2 tsp grated orange rind (optional)
1/2 tsp crushed red pepper
3 Tbsp soy sauce
1 Tbsp unseasoned rice vinegar
1 tsp light brown sugar (optional)
1/2 tsp salt
2 cup cooked brown rice
2 Tbsp chopped cilantro

Heat 3 tablespoons oil in a large nonstick skillet over medium-high. Combine 1/4 cup cornstarch and tofu in a bowl; toss. Add tofu to pan; cook 8 minutes or until golden brown. Remove from pan. Combine remaining 1 tablespoon cornstarch and orange juice in a small bowl. Heat remaining 1 tablespoon oil in pan over medium-high. Add onion and bell peppers; cook 5 minutes. Add garlic, orange rind, and crushed red pepper; cook 1 minute. Add juice mixture, soy sauce, vinegar, sugar, and salt; bring to a boil. Stir in tofu. Place 1/2 cup rice on each of 4 plates; top each serving with 3/4 cup tofu mixture. Sprinkle evenly with cilantro.

Adapted from cookinglight.com

Roasted Fingerling Potatoes

Time: 30 Minutes

3/4 lbs fingerling potatoes sliced in half lengthwise
1 Tbsp unsalted butter, melted
2 cloves garlic, minced
1/2 Tbsp Italian seasoning
1/4 tsp salt
1/4 tsp pepper
1/2 Tbsp olive oil
1 Tbsp parsley fresh, chopped, for garnish

Preheat your oven to 425 F degrees.
Toss the potatoes with the butter, garlic, Italian seasoning, salt, and pepper. Add the olive oil to a large skillet, then spread the potatoes evenly in a large cast iron skillet.

Bake for 20 to 25 minutes, or until crispy. Garnish with parsley and serve.
Adapted from jocooks.com

Mixed Wax Beans With Onions & Peppers

8/31/2020

Time: 40 minutes
1 Lb Wax Beans
4 Tbsp Olive Oil
1 Med Onion, Peeled & Thinly Sliced
1 Med Red Bell Pepper, Cored, Seeded, And Thinly Sliced
3 Garlic Cloves, Thinly Sliced
1/2 Teaspoon Anchovy Paste
Zest of 1/2 Lemon
Salt & Pepper
Pinch Red Pepper Flakes
1/3 Cup Parsley

Rinse beans under cold water, snap off the pointy ends removing any tough strings. Heat a large pot of lightly salted water to boiling, drop in the beans and cook just until tender crisp, ~3 to 4 minutes. Drain the beans, and immediately drop into a large bowl filled with ice water.
In a large skillet, heat olive oil over medium heat and add onions. Cook until tender, ~4 to 5 minutes. Add pepper strips and cook 2 to 3 minutes or just until they begin to soften. Add the garlic and cook until fragrant, about 1 minute.
Move vegetables to side of the pan and tip it slightly to allow oil and vegetable juices to flow to the other side. Add anchovy paste, lemon zest, red pepper flakes, salt and pepper to the oil and use a spoon to mix well.
Drain beans and pat dry with kitchen towels. Add the beans to the skillet and toss everything together, cooking until the beans have rewarmed, about 2 minutes. Toss the vegetables with the fresh parsley, and immediately remove from the heat and place in a serving bowl.

Adapted from italianfoodforever.com

Summer Squash Grain Salad with Corn and Feta

Time: 15 Minutes
2 cups cooked brown rice, warm or room temp
1 Tbsp olive oil
2 Tbsp unsalted butter
1 medium zucchini, cut into bite-sized pieces
1 medium yellow squash, cut into bite-sized pieces
1 cup sweet yellow corn
1/3 cup feta or goat cheese, crumbled
1 Tbsp fresh chives, minced
Small handfull fresh basil, roughly chopped
salt and pepper, to taste

Heat olive oil and butter in a large skillet over medium heat until melted. Add the zucchini and yellow squash, and cook, stirring occasionally, until beginning to soften, 4-5 minutes. Add corn, continue to cook until just tender. Season with salt and pepper, to taste.

Add the cooked brown rice, vegetables, cheese,, chives, and basil to a large bowl.. Gently toss to combine. Season with salt and pepper, as needed. Serve warm or at room-temperature.
Adapted from forkknifeswoon.com

Stewed Romano Beans with Tomatoes

8/20/2020

Time: 40 minutes
1 Tbl olive oil
1/2 medium red onion, finely chopped
1 large garlic clove, minced
1/2 lb romano beans, trimmed
1/2 cup grated or chopped, peeled tomatoes
1 Tbl fresh dill, chopped (optional)
Salt & black pepper
Feta cheese for topping
Cooked pasta or grains (optional)

Heat olive oil over medium heat in a wide, lidded skillet and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.

Stir in romano beans, tomatoes and half the dill. Add 1/2 cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.

Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as quinoa, polenta or brown rice, or toss with pasta.

Adapted from cooking.nytimes.com

Sautéed Kale

Time: 15 minutes
1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
1/2 cup vegetable stock, white wine or water
Salt, black pepper & red pepper flakes
2 tablespoons red wine vinegar

Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft. Add kale to the pan, turn the heat to high and add the stock.

Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green.

Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

Adapted from cooking.nytimes.com

Avocado Sweet Potato "Toast" with an Egg

8/18/2020

Time: 40 minutes
1 large sweet potato
1 tbsp olive oil/ coconut oil
salt and pepper
1/4 tsp of crushed dry oregano or rosemary (optional)
2 hard or soft boiled eggs
1 large avocado
a squeeze of fresh lemon juice
1/2 tbsp sesame seeds (optional)
pinch of chili powder (optional)

Preheat your oven to 375 F and line a baking sheet with parchment paper. Slice your sweet potato in half (vertically) and then slice each half lengthwise once or twice more depending on how thick the potato is. Brush oil on both sides of potato slices. Bake for about 20-30 minutes.

While potato bakes, boil eggs.
In a bowl, mash avocado with fork and add lemon, sea salt and black pepper. Layer potato slices with avocado, and egg slices. Finish by sprinkling sesame seeds and chili powder.
Adapted from thedishonhealthy.com

Leek and Tomato Gratin

Time: 1 hour 10 minutes
1 pound leeks, preferably slender
1/2 pound tomatoes
1/8 cup olive oil
Salt and pepper
Grated Parmesan, optional
Chopped parsley, optional

Heat the oven to 350. Trim the leeks of the hard green parts and outer skin, and wash them well. If they’re fat, quarter them the long way. Chop the tomatoes and put them in a dish long enough to hold the leeks but narrow enough so that everything is snug. Add the oil and nestle the leeks in there; sprinkle with salt and pepper.

Bake, checking and stirring occasionally, until the tomatoes become saucy and the leeks are very, very tender, about an hour. If you like, sprinkle with Parmesan and raise the heat until the cheese melts and browns a bit. Otherwise, sprinkle with chopped parsley and serve hot or warm.
Adapted from cooking.nytimes.com

Tomato, Potato, Summer Squash Casserole

7/23/2020

1 tablespoon olive oil
1 medium onion
2 cloves of garlic
1 medium zucchini
1 medium summer squash
1 large potato
1 large tomato
1 teaspoon dried thyme
1 teaspoon fresh rosemary (chopped)
1 cup shredded Italian cheese

Preheat the oven to 400 degrees. Finely dice onion and mince garlic. Sauté onions in a skillet with olive oil until softened (roughy 5 minutes) then add the garlic until fragrant (about 1-2 minutes). While the onion and garlic are sauteing, thinly slice the rest of the vegetables. Slice them into the same shape and thickness.

Spray the inside of an 8×8 square or round baking dish with non-stick spray. Spread the softened onion and garlic in the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper,thyme, and rosemary.

Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown. Adapted from:farmboxdelivery.com

Shishito Pepper Salsa

1 lb shishito peppers
2 garlic cloves, minced
1/4 cup red wine vinegar
Salt and pepper to taste
Vegetable oil, for frying

In a large cast iron skillet, add about a 1/4 cup of vegetable oil. Turn the skillet to medium-high heat; almost smoking. Add the shishito peppers in batches turning them to keep them from burning but still allowing them to char slightly.

Once slightly charred, place the peppers on a cutting board to cool. After the peppers have cooled, roughly chop the peppers and place them into a bowl. Next, add the garlic, vinegar, salt and pepper. Toss to combine and set aside until ready to garnish tacos. Adapted from: climbinggriermountain.com

Cucumber Salad with Peppers and Onion

3/12/2020

Time: 15 minutes

3 cups thinly sliced cucumbers
¾ cup chopped red onion
1½ cups chopped bell peppers
½ cup cider vinegar
2 Tbl. sugar

In a large serving bowl, combine the cucumbers,
onion and peppers. In a small bowl, whisk vinegar
and sugar. Pour over vegetables, and toss to coat.
Chill until ready to serve.

Best Chicken Fajitas

Time: 25 minutes

1½ lbs. chicken thighs, boneless and skinless
3 bell peppers, cut into strips
1 red onion, thinly sliced
2 avocados, peeled, seeded and sliced
2 Tbl. oil
½ - 1 tsp. ground chili
1 tsp. salt
2 Tbl. lime juice
2 garlic cloves, minced
1½ tsp. ground cumin
Optional - 1 Tbl. cilantro

1) In a large shallow bowl, combine lime juice, oil, garlic, cumin, salt, chili and cilantro (if using). Mix together. Add the chicken thighs and If time allows, let it marinate for 30 minutes.

2) Heat a large pan or skillet on medium-high heat until smoking. Add a drizzle of olive oil to lightly coat the bottom of the pan. Sear the chicken on both sides until golden, charred and cooked right through (about 8 minutes per side, depending on the thickness). Flip them a couple of times while cooking so they get a nice even char.

3) Transfer chicken to a warm plate, loosely cover with foil and let it rest. Add the peppers and onions to the pan, drizzle with a little extra oil only if needed, and cook until the onion is soft and the peppers are slightly charred and cooked to your liking. Season with salt and pepper.

4) Slice chicken into strips. Serve with warmed tortillas, chopped cilantro (if using), sliced avocado and other of your favorite fillings.

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Roasted Brussels Sprouts with Pear and Cranberries

3/5/2020

Time: 30 minutes
¾ lb. Brussels sprouts, cut in half (about 2 cups)
1 pear, cored and cut into bite sized pieces
¼ cup finely chopped yellow onion
1 Tbl. olive oil
¼ lemon or lime
½ Tbl. honey
2 Tbl. dried cranberries
Salt and pepper

1) Preheat the oven to 450ºF. Line a rimmed baking
sheet with foil and set aside.

2) Combine the brussels sprouts, pears and onions in
a large bowl. Add the olive oil, salt and pepper. Toss
to combine. Transfer to the baking sheet and bake for
25 minutes, or until the pears have caramelized.
Toss half way through.

3) Remove pan from oven and squeeze lemon juice
over the top. Drizzle honey over the top and top
with cranberries. Stir. Serve while hot.

Chunky Venezuelan Guasacaca

Time: 15 minutes

3 avocados
1 large onion
1 green pepper
1 red pepper
½ cup chopped tomato
Dash Tabasco sauce, or any hot sauce
3-4 cloves garlic
⅓ cup olive oil
¼ cup vinegar
¼ cup chopped parsley
Dash of salt
Dash of pepper

1) Mash one of the avocados. Chop the others and mix them with the mashed avocado in a bowl. Stir in the vinegar and olive oil.

2) Finely chop the red and green peppers, tomato, and the onion and add to the avocado. Mince the garlic and add to the mixture.

3) Season with salt, pepper, and Tabasco sauce to taste.

Click here to download a PDF of this week's recipes!

Creamy Radish Soup

2/27/2020

Time: 30 minutes

2 cups sliced black radishes, divided
1 medium yellow potato, peeled and cut into 1-inch cubes
1 Tbl. chopped radish greens or parsley
½ cup chopped onion
2 Tbl. olive oil
¼ cup sour cream
2 cups milk
½ tsp. salt
¼ - ½ tsp. pepper

1) Heat oil in a large saucepan over medium-high heat. Add 1¾ cups radishes and onion and cook for 5 minutes, stirring regularly. Add the potato, milk, salt and pepper to taste. Bring to a boil, stirring occasionally. Reduce heat to a simmer, cover and cook, stirring occasionally, until the potato is tender, about 5 minutes more.

2) Working in batches, puree the mixture in a blender (or in the pan with an immersion blender) until smooth.

3) Slice the remaining ¼ cup radishes into matchsticks. Serve each portion of soup topped with 1 Tbl. sour cream, some radish matchsticks and a sprinkle of radish greens (or parsley).

Roasted Broccoli with Red Peppers

Time: 40 minutes

1 head broccoli florets
1 red bell pepper, stemmed, seeded, and cut into strips
2 Tbl. olive oil
2 cloves garlic, finely chopped
½ tsp salt
Pepper

Preheat the oven to 400 degrees F. Remove florets from the head of broccoli. In a large bowl, toss the broccoli florets with the red pepper strips, olive oil, garlic, salt and pepper. Spread in an even single layer on a rimmed baking sheet. Bake for 25 to 30 minutes, until the broccoli has browned at the edges and is tender.

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Cucumber, Avocado, and Feta Salad

2/20/2020

Time: 5 minutes
2 medium cucumbers, chopped
3 large avocados, chopped (remove pit & skins before chopping)
Juice of 1 lemon
⅓ cup crumbled feta or cotija cheese
1 Tbl. finely chopped fresh dill
Salt & pepper to taste

1) In a large bowl, combine cucumber, avocado, lemon juice, feta, and dill. Gently stir to combine. Season with salt and black pepper, to taste. Serve.

2) Note-this salad is best the day it is made.

Chicken, Spinach, Artichoke & Rice Casserole

Time: 45 minutes
¾ C. basmati rice
1 ½ C. milk
6 oz. cream cheese
2 cloves garlic, minced
Crushed pepper flakes
Salt & black pepper
4 ½ C. cooked, shredded chicken
2 C. fresh spinach
1 14 oz. can artichoke hearts drained
2 C. shredded mozzarella

1) Preheat oven to 350°. Prepare rice according to package instructions.
2) In a medium saucepan over medium heat, combine whole milk and Parmesan. When cheese is melted, add cream cheese, garlic, and red pepper flakes and season with salt and pepper. Cook until cream cheese is melted and mixture is slightly thickened, about 4 minutes.
3) In a large bowl, stir together cooked rice, chicken, spinach, artichoke hearts, 1 cup mozzarella, and cream cheese mixture and transfer to a 9"-x-13" baking dish. Top with remaining cheese and bake until cheese is melty and golden, 20 minutes.

Roasted Turnips and Potatoes with Lime Juice and Parsley

2/13/2020

Time: 30 minutes
12 oz. red potatoes, chopped to large bite-sized pieces
1 large turnip
1 Tbl. chopped fresh parsley, or ½ Tbl. dried
2 Tbl. olive oil
1 Tbl. lime juice
2 cloves garlic, minced
1 tsp. smoked paprika
½ tsp. salt

1) Preheat oven to 450°F. Heat olive oil in a small pan or skillet over medium heat. Add garlic and smoked paprika, and cook for 2 minutes.

2) Peel turnips, and cut into wedges. Combine them with chopped potatoes and garlic oil in a large bowl, and toss. Place on a baking sheet lined with parchment paper. Bake until golden, about 20 minutes, stirring halfway through. Toss with parsley, lime juice and salt.

30-Minute Creamy Cauliflower Potato Soup

4 cups red potatoes, peeled and chopped
4 cups cauliflower, chopped
½ large yellow onion, sliced thin
4 cups vegetable broth (or more if preferred)
3, 1-inch sprigs of rosemary. Or, 1 Tbl. dried
2 Tbl. olive oil
1 clove garlic, minced
1 Tbl. salt
1 tsp. pepper

1) Set a large pot to medium heat. Add olive oil, then onions and
sauté 5 minutes, until they become translucent. Add garlic and
sauté 2-3 more minutes. Add broth to the pot and stir.

2) Gently add potatoes, cauliflower, and rosemary. Bring the pot
to a boil, then reduce to a simmer. Add salt and pepper.
Cook for 20-30 minutes, until potatoes and cauliflower are soft.

3) Remove the pot from heat. Allow the mixture to cool slightly, and mix it in a blender. Blend until mostly
smooth and creamy, with small chunks still remaining throughout.

4) Serve with a garnish of rosemary and pepper.

Click here to download a PDF of this week's recipes!