MOGRO MOBILE GROCERY - Recipes

Linguine with Chard & Bacon

1/17/2019

Prep Time: 5 minutes
Cook Time: 30 minutes

8 ounces uncooked whole wheat linguine
4 bacon strips, chopped
4 garlic cloves, minced
½ cup reduced-sodium chicken broth
½ cup dry white wine or additional chicken broth
¼ teaspoon salt
6 cups chopped swiss chard (about 6 ounces)
⅓ cup shredded parmesan cheese

Cook linguine according to package directions; drain.
Meanwhile, in a large skillet cook bacon (bacon alternative, or other protein of your choice) on medium heat until crisp, stirring occasionally.
Add broth, wine, salt and chard to skillet; bring to a boil. Cook and stir about 4-5 minutes or until chard is tender. Add linguine; heat through, tossing to combine.
Sprinkle with cheese. Serve immediately.

Huevos Rancheros with Yellow Zucchini & Green Peppers

Prep Time: 5 minutes
Cook Time: 15 minutes

1 teaspoon olive oil
1 ½ cups diced yellow zucchini
½ cup diced green bell pepper
½ cup water
¼ teaspoon salt
¼ teaspoon ground cumin
⅛ teaspoon freshly ground black pepper
1 (10-oz) can diced tomatoes with green chiles, undrained
4 (6-inch) corn tortillas
4 large eggs
⅓ cup shredded cheddar cheese
2 teaspoons chopped fresh cilantro

Heat oil in a large non-stick skillet coated with cooking spray over medium-high heat. Add zucchini and bell pepper; saute 6 minutes or until lightly browned. Add water and next 4 ingredients (water through tomatoes). Stir to combine. Cover and simmer 3 minutes.
Warm tortillas according to package directions.
Break 1 egg into a small custard cup. Slip egg onto tomato mixture; repeat procedure with remaining eggs. Cover and simmer 3 minutes or until eggs are done. Sprinkle with cheese. Cover and cook 30 seconds or until cheese melts.
Place 1 tortilla on each of 4 plates. Spoon 1 egg and ¾ cup tomato mixture onto each tortilla. Sprinkle with ½ teaspoon cilantro.

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Bok Choy with Mushrooms

1/10/2019

Prep Time: 5 minutes
Cook Time: 10 minutes

1 pound of baby bok choy
4 teaspoons vegetable oil
2 garlic cloves, chopped
1 teaspoon minced ginger
5 ounces of small fresh mushrooms, chopped into ¼ in pieces
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
⅛ teaspoon kosher salt & pepper

Time bases of bok choy and separate outer leaves from stalks, leaving smallest inner leaves attached. Rinse thoroughly, pat dry with towel.
Heat large drying pan over medium-high heat until hot. Add vegetable oil, garlic, and ginger, stir once. Immediately add mushrooms and stir-fry until they just being to brown, 1-2 minutes.
Add rice wine vinegar and cook 30 seconds. Add bok choy leaves and stalks and cook, tossing with tongs, until beginning to wilt, about 1 minute. The pan may seem overcrowded, but the leaves will wilt significantly.
Add soy sauce, sesame oil, salt & pepper, and cook, tossing often until bok choy is tender-crisp, another 1 - 1.5 minutes.

Watermelon Radish & Orange Salad with Feta Cheese

Prep Time: 15 minutes

1 shallot or half od a small red onion
2 to 3 tablespoons white balsamic vinegar
Salt
2 - 3 small watermelon radishes
2 to 3 oranges
Handful of walnuts or pecans

Mince shallot. Place in small bowl and cover with 2-3 tablespoons of vinegar. Add pinch of salt, set aside.
Cut off one end of the radish. Peel radishes if you would like, but it’s not necessary. Slice paper thin with vegetable peeler, mandoline, or knife.
Arrange radish slices on platter. Season all over with salt. Cut off each end of all oranges. Squeeze each enc over the radish, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes.
Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour shallots and vinegar over top. Drizzle olive oil to taste. Scatter chives over top if using.
Let sit a few minutes (or longer — it benefits from a brief rest) before serving.

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Oats with Tangerine, Pomegranate, and Maple Syrup

1/3/2019

Prep Time: 3 minutes
Cook Time: 30 minutes

4 ½ cups water
1 cup steel cut oats
¼ cup pomegranate seeds
1 tangerine, segmented
¼ teaspoon salt
½ cup skim milk or non-dairy milk
3 tablespoons pepitas or other nuts or seeds (sunflower, almonds, cashews. etc.)
¼ cup maple syrup or honey

Bring water and salt to a boil. Whisk in grains and return to a boil. Reduce heat to low and simmer, stirring often for 35 to 40 minutes. Top with milk pomegranate seeds, pepitas, tangerine, and syrup/honey. Serve immediately. Make double the oatmeal in advance and prep breakfast for the week! Just reheat when you’re ready to eat!

Avocado Banana Smoothie

Prep Time: 10 minutes

1 large frozen banana (ripe, peeled & sliced)
½ medium ripe avocado (more avocado = creamier, thicker smoothie)
1 heaping tablespoon yogurt or protein powder (optional)
1 large handful of choice (spinach, kale chard, etc.)
¾ cup milk or dairy-free milk

Add frozen banana, avocado, protein powder or yogurt (optional), greens and milk of your choice.
Blend on high until creamy and smooth, scraping down sides as needed. If smoothie is too thick, add more milk. If too thin, add more avocado or banana if too thin. Add honey or more banana for sweetness.

Delicata Squash, Carrot, and Green Bean Roast

Prep Time: 20 minutes
Cook Time: 50 minutes

1 medium head of garlic
Extra-virgin olive oil
Salt & pepper
1 bunch of carrots, peeled & trimmed
1 large parsnip peeled and trimmed
1 large delicata squash, halved lengthwise, seeds removed and reserved
2 cups green beans, eds trimmed as needed
1 tablespoon lemon juice
¼ teaspoon smoked paprika

Preheat oven to 400 F. Cut off the top of the head of garlic to expose all of the cloves. Drizzle with 1 tablespoon of olive oil and sprinkle with salt & pepper, wrap tightly with folk. Roast in middle of oven until soft, about 40 minutes. Turn oven up to 425 F.
Slice carrots & parsnips into 3-inch lengths. Cut squash into half-moons. Combine in a bowl and toss with oil to coat. Season with salt & pepper. Spread veggies onto baking sheet. Place in oven for 10 minutes. Toss the green beans in oil and sprinkle with salt & pepper. Remove baking sheet from oven and stir, adding green beans. Return to the oven and roast for 15-20 minutes or until veggies are tender.
Rinse the squash seeds, lightly coat them with olive oil, season with salt & pepper and sprinkle with smoked paprika. Roast for 5-7 minutes in a small oven-proof pan, or until the seeds are golden brown.
Prepare the dressing by squeezing the garlic cloves out of their skins into a bowl. Mash them with a fork, them mix in the lemon juice and a pinch of salt. Whisk in the olive oil until the mixture is emulsified. Toss the vegetables with prepared dressing and top with squash seeds.

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Avocado & Grapefruit Salad

12/12/2018

Prep Time: 15 minutes

2 medium avocados, peeled & sliced
2 grapefruits, peeled,
segments and seeds removed
Lettuce or greens of your choice

Vinaigrette

½ shallot minced (or 1 clove of garlic and ¼ onion chopped very fine)
½ teaspoon oregano
1 ½ teaspoons lime zest
3 tablespoons lime juice
½ cup oil
1 teaspoon sugar
¼ teaspoon salt

In a small bowl, mix the vinaigrette ingredients.
Cut away the peel from the grapefruit following the contours of the fruit.
Peel & slice the avocados.
Arrange slices of avocados and grapefruit segments on a plate on a bed of lettuce leaves.
Spoon dressing over salad.

Roasted Carrots with Chimichurri

Prep Time: 10 minutes
Cook Time: 30 minutes

Small carrots
½ cup fresh flat-leaf parsley leaves
½ cup fresh cilantro leaves
¼ cup minced chives
1 minced garlic clove
¼ cup extra-virgin olive oil
2 tablespoons red-wine vinegar
Salt & pepper

Preheat oven to 375 F. Rinse carrots, place on rimmed baking sheet with oil, salt & pepper. Roast for 30 minutes or until tender and wrinkly.
While carrots are cooking prepare chimichurri. Chop herbs and combine in a bowl with chives, garlic, oil and vinegar. Let sit for 20-30 minutes to allow flavors to combine. Remove carrots from oven, to with chimichurri and serve.

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Skillet Chicken with Brussels Sprouts & Apples

12/7/2018

Prep Time: 15 minutes
Cook Time: 30 minutes

1 ½ lb. boneless, skinless chicken thighs
1 teaspoons chopped fresh thyme
Salt & black pepper
1 tablespoon canola oil
1 pound Brussels sprouts sliced thin
1 sliced apple
½ sliced onion
1 chopped garlic clove
2 tablespoons white vinegar
2 teaspoons brown sugar
⅓ cup chopped toasted pecans (optional)

Season chicken thighs with fresh thyme, salt & pepper. Cook in canola oil in a large skillet over medium-high heat until cooked through, 4-5 minutes per side. Transfer to a plate.
Add shredded Brussels sprouts, apple, red onion, and garlic clove to skillet. Cook, tossing, until brussels sprouts are wilted an onion has softened, 5-6 minutes. Stir in vinegar and brown sugar. Season with salt & pepper. Return chicken to pan and top with pecans (optional).

Sweet Potato & Carrot Fritters

Prep Time: 15 minutes
Cook Time: 40 minutes

1 ½ pounds sweet potatoes, peeled & grated (5 cups grated)
3 large carrots, peeled & grated
½ cup grated yellow onion
6 tablespoons flour
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon nutmeg
1 teaspoon baking powder
Salt to taste
2 eggs, beaten
6-9 tablespoons vegetable oil
Garnishes: chopped chives, yogurt/sour cream

Combine grated sweet potatoes, carrots, and onion in a bowl. Squeeze out as much liquid as possible. Transfer to a large bowl and add flour, spices, baking powder, salt, and eggs, and gently fold together. Add more flour if needed. You want the batter to be a little dry. The drier the batter, the crispier the fritter.
In a heavy-bottomed pan over medium-high heat, add ¼ inch of oil. Once oil is hot use a healing tablespoon to drop potato/carrot mixture into the hot pan.Cook in batches to avoid overcrowding. Use a spatula to flatten fritters into rounds. Once the edges are brown & crispy, flip. Cook the second side until golden.
Transfer the fritters to a paper towel-lined plate, sprinkle with salt. Serve warm with garnish of your choosing.

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Roasted Delicata Squash with Cilantro, Jalapeño & Lime

11/30/2018

Prep Time: 15 minutes
Cook Time: 20 minutes

2 delicata squash, ends trimmed, seeds removed, sliced into ½ inch thick pieces
3 tablespoons extra-virgin olive oil, plus more for greasing
1 small-medium red onion peeled and thinly sliced
½ jalapeno, or more to taste, finely chopped
1 small bunch of cilantro, chopped
Salt to taste

Preheat the oven to 425 F. Rub a small amount oil over a rimmed baking sheet. Throw the squash sliced onto the sheet pan, drizzle with olive oil, and season generously with salt.
Arrange sliced into a single layer. Place pan in oven on middle rack and cook for 20-25 minutes. Check after 15 minutes. If squash is browning too quickly, lower oven temp to 400 F.
Roast until the underside of the squash slices are evenly browned, then stick the pan under the broiler for 3 to 4 minutes or until the top is evenly golden. Remove pan from oven and set aside.
Meanwhile, place the sliced red onion and jalapeno in a small bowl. Juice half of the lime over top. Season with pinch of salt. Let it marinate while the squash roasts. Arrange the squash slices on a dish, scatter shallots and jalapenos over the top.

Fried Rice with Bok Choy

Prep Time: 50 minutes (including rice cook time)
Cook Time: 20 minutes
1 cup brown or black rice, cooked and cooled
2 tablespoons sesame oil plus 1 teaspoon
½ large yellow onion, chopped
2 carrots, chopped
3 garlic cloves, minced
1 pound purple bok choy
Chili flakes
2 green onions, chopped
2 tablespoons soy sauce
4 eggs, beaten
⅓ cup peanuts, almonds, or cashews (optional)

Heat oil in a large skillet on medium heat. Add onion, carrot, and garlic. Saute for 5 minutes until translucent. Add bok choy and chile flakes, saute until stems are tender and leaves are wilted. Stir in cooked rice, let sit for a minute, to crisp, then toss. Repeat until rice is slightly crispy, about 10 minutes.
Add scallions and soy sauce and toss to combine. Transfer rice to a serving bowl.
Reduce heat to medium, add sesame oil to empty skillet. Pour in beaten egg. Scramble. Add cooked eggs to rice. Garnish with cilantro, and peanuts (or almonds or cashews).

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Creamy Carrot & Potato Soup

11/20/2018

Prep Time: 10 minutes
Cook Time: 35 minutes

1 tablespoon olive oil
1 cup diced carrots
¼ cup chopped onion
½ teaspoon fresh grated ginger root or powdered ginger
¼ cup chopped yellow onion
2 cups vegetable broth
2 ½ teaspoons chopped fresh dill
¼ cup milk or milk substitute (coconut milk works well here!)
Salt & pepper to taste

Heat small saucepan on medium-high. Add oil, chopped carrots, onion and ginger. Add potatoes and then broth and bring to a boil. Reduce heat and simmer until potatoes are tender. Strain liquid into separate container.
Put veggies in a blender or food processor with dill and pour in just enough liquid to cover veggies. Puree in stages if necessary. Discard excess broth. Return veggie puree to pan. Stir milk or milk substitute into the pan with the veggies. Season with salt and pepper. Heat, being careful not to bring it to a boil, serve immediately.

Tomato, Purple Daikon, Parsley & Cucumber Salad

Prep Time: 10 minutes

1 medium purple daikon radish sliced thin
2 medium tomatoes, diced
2 medium cucumbers, diced
4 green onions, sliced
½ bunch parsley
1 tablespoon olive oil
1 tablespoon vinegar (rice, white wine, or red wine)
½ teaspoon salt
⅛ teaspoon pepper

Cut off the greens from the radishes. Wash the radishes and cut off the bottom roots and the top green parts. Chop the radishes into pieces.
Chop the tomatoes, cucumbers, parsley and green onions.
Put all cut-up veggies in a bowl.
Combine oil vinegar, salt & pepper. Drizzle over veggies. Sprinkle with salt and pepper.
Toss the radish salad with your hands so everything is combined.

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Purple Sweet Potato Hash with Spinach & Egg

11/8/2018

Prep Time: 15 minutes
Cook Time: 40 minutes

3 medium purple sweet potatoes
1 medium yellow onion
3 tablespoons oil (more for cooking egg and roasting potatoes)
Spinach from your Share
3 large eggs
Salt & pepper
Red pepper flakes
Cilantro & green onions to garnish

Preheat oven to 375 degrees. Scrub potatoes & cut into 1 inch chunks with the skin on (lots of nutrients are packed in the skin!). Toss potatoes in oil to coat, place in oven and roast for 20 minutes, or until tender.
Place 2 tablespoons of oil in a skillet and heat over low and add onion, cooking until soft.
Add potatoes to skillet with additional oil and increase temp to medium-high. Cook potatoes for 5-6 minutes, until brown and flip. Repeat for 20 minutes until all sides of potatoes are browned. Add spinach and cook until wilted. Season potatoes and onion with pepper & salt, and red pepper flakes to taste. Cook eggs in separate pan. Place eggs on top of browned potatoes, and garnish with cilantro & green onion.

Comforting Baked Acorn Squash with Butter & Brown Sugar

Prep Time: 5 - 10 mins
Cook Time: 45 mins - 1 hour

1 medium acorn squash, cut in half lengthwise
Melted butter or olive oil
Salt
Pepper
¼ teaspoon cinnamon
½ teaspoon brown sugar

Heat oven to 375 F. Cut squash in half from stem to tip. Hold the squash in both hands and pull the two halves away from each other.
Scrape out the seeds and strings from inside both halves. Place the halves cut-side up in a roasting pan or baking sheet, drizzle with olive oil or butter and use your hands to evenly distribute it between the two halves. Season with salt, pepper, cinnamon and brown sugar. Place in oven cut-side facing up and roast until caramelized and brown, around 45-60 minutes, or until you can pierce easily with a fork.
Make a great side for any meal. Serve hot, and have fun scooping out the sweet, buttery, tender squash from the skin!

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Jester Squash Casserole

11/1/2018

Prep Time: 10-15 minutes
Cook Time: 45 minutes

1 jester squash (1-2 lbs)
2 cups water
1 cup chix or veg broth
1 tablespoon chopped rosemary
2 tablespoons olive oil
1 diced yellow onion
2 minced garlic cloves
1 cup dry basmati rice
1 teaspoon chopped parsley
Salt & pepper
½ cup grated cheese

Preheat oven to 400 F. Coat casserole dish with oil or baking spray and set aside. Cut squash in half lengthwise and scoop out seeds. Fill dish with 1 inch of water. Microwave on high for 12 minutes OR place in oven for 20-25 minutes or until soft, but not mushy. Remove from microwave or oven, let cool. Peel & cut into cubes.
Combine water, broth and chopped rosemary in a saucepan and bring to a boil. Meanwhile, warm skillet to medium-high heat and add 1 tablespoon oil Add onion and cook 4-5 minutes, or until translucent and soft. Stir in minced garlic and cook for additional 30 seconds. Add rice and 1 tablespoon olive oil and stir for 1 minute. Stir in the broth mixture, prepared squash, parsley, salt and pepper. Bring to boil. Transfer rice mixture to prepared casserole dish and bake for 20-22 minutes, or until most of the liquid has evaporated. Sprinkle cheese and bake for 2-3 additional minutes Remove from oven and serve hot!

Stove-Top Potatoes & Kale

Prep Time: 5 minutes
Cook Time: 25 minutes

1.5 pounds russet potatoes diced into 1 inch pieces (skin on)
1 bunch kale, stems removed, leaves torn into 2 inch pieces
1 garlic clove, thinly sliced
Salt & pepper
2 tablespoons olive oil
Pinch red pepper flakes

Bring potatoes to a boil in a medium saucepan of salted water. Reduce heat and simmer until tember, about 10 minutes. Stir in kale and cook until just wilted, 1-2 minutes. Drain.
Heat oil in a large pan over medium-high heat. Add potatoes & kale and cook, stirring, until potatoes are golden brown. Add garlic and pepper flakes, cook about 1 minute. Season with salt and pepper. Serve right away or at room temp.

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Zucchini Bread

10/25/2018

Prep Time: 10 minutes
Cook Time: 1 hour

2 cups flour
1 ½ cups sugar
1 teaspoon salt
2 teaspoons baking soda
1 tablespoon cinnamon
3 eggs
¾ cup oil
1 tablespoon vanilla
2 cups grated zucchini
1 ½ cups chopped walnuts or pecans (optional)

Preheat oven to 350 Fahrenheit. Prepare two medium loaf pans with parchment paper, or butter and flour.
Combine flour, sugar, salt, baking soda, and cinnamon in a bowl. Whisk to combine.
In a large bowl, beat the eggs. Add the oil, vanilla and zucchini and mix together.
Add the dry ingredients to the wet mixture. Add walnuts and mix until just combined.
Divide evenly into two medium loaf pans and bake for 1 hour.

Farfalle with Watercress and Cherry Tomatoes

Prep Time: 3 minutes
Cook Time: 20 minutes

1 pound of farfalle (or your favorite pasta)
1 cup crumbled feta cheese
2 pints cherry tomatoes
6 cups watercress leaves
Salt & Pepper to taste
Red pepper flakes for garnish (optional)

Cook pasta according to package directions
Place cheese in a large bowl, top with watercress. Before draining pasta, take ¼ cup of cooking water from pot and pour it over the watercress. This will cause the cheese to soften and the watercress to wilt slightly.
Place tomatoes in a colander. Drain pasta over the tomatoes to quickly blanch them.
Toss with watercress and cheese; sprinkle with salt & pepper. Serve.

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