MOGRO MOBILE GROCERY - Recipes

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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Black Radish Chips

10/18/2018

Prep Time: 5 minutes
Cook Time: 15 minutes

Your share of black radishes (1 lb.)

2 tablespoons olive oil

Salt & pepper to taste

Preheat oven to 400.
Using a mandoline slicer or a sharp knife, slice the radishes 1/4 to 1/8 inch thick. Place in a large mixing bowl and toss with the oil, salt and pepper.
Arrange the radishes on a single layer on a baking sheet covered with aluminum foil coated with cooking spray. Bake at 400 10 to 15 minutes, turn once, until lightly browned and slightly crisp. Remove to a wire rack to cool completely. Serve with your favorite dip.

Stewed Romano Beans with Tomato

Prep Time: 15 minutes
Cook Time: 35 minutes

1-2 tablespoons olive oil
3 green onions, white portion only, thinly sliced
½ pound ripe fresh tomatoes, peeled, seeded, diced, or 1 can plum tomatoes, coarsely chopped with juices
1 small dried red chili (optional)
1 lb. romano beans, ends trimmed
Salt & pepper to taste
1 tablespoon chopped flat-leaf parsley

In a saucepan large enough to hold the beans, warm the olive oil over medium-low heat. Add the green onions and cook, stirring, until translucent, about 8 minutes. Add the tomatoes and chili, increase the heat to medium and simmer, stirring occasionally, until the tomatoes reduce slightly, about 10 minutes.
Stir in the beans and season with salt and a few grinds of pepper. Reduce the heat to low, cover and cook until the beans are very tender, about 30 minutes. Check frequently and add 2 Tbs. hot water if the sauce looks dry. (The dish can be prepared up to this point, cooled, covered and refrigerated, and then reheated gently the next day. It will taste even better the second day).

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Stuffed Delicata Squash

10/11/2018

Prep Time: 20 minutes
Cook Time: 40 minutes

1 ½ cups brown, white or wild rice
2 teaspoons salt, divided
3 delicata squash
3 tablespoons olive oil
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried chili powder
1/2 yellow onion
2 cloves garlic
1 carrot
½ bunch of kale, spinach, or other green of your choosing
3 tablespoons butter or oil
½ cup shredded cheddar cheese
Black pepper to taste
¼ cup pepitas (pumpkin seeds) optional

Cook rice according to package directions.
Preheat oven to 450 F. Wash squash, cut each in half lengthwise and scoop out seeds with spoon. Rub both sides of each half with olive oil. Sprinkle each with pinch of salt and herb mixture (basil, oregano, chili powder). Place squash cut-side down on a baking sheet lined with parchment paper or foil and bake for 25-30 minutes or until tender enough to pierce with a fork.
Mince onion and garlic. Cut carrot into ¼ inch pieced. Remove stems from kale and chop into thin strips.
Add 3 tablespoons of butter or oil to a hot pan on medium-high heat. Add carrot, onion, garlic and saute until carrot is soft, about 10 minutes. Add kale and saute for 2 more minutes. Add cooked rice, cheese, salt, and pepper. Remove from heat and add the mixture into the wells in the squash.
Top with pepitas, serve warm.

Sheet Pan Potatoes with Serrano Peppers

Prep Time: 10 minutes
Cook Time: 30 minutes

1 ½ pound red potatoes, cut into bite-size pieces
½ bell pepper, diced
2 cloves garlic, diced
1 serrano pepper, sliced thin
½ teaspoon paprika
¼ teaspoon cayenne
¼ teaspoon black pepper
2 tablespoons olive oil
Salt to taste
Cilantro (optional)

Preheat oven to 400 F and line a baking sheet with parchment paper or foil.
Combine potatoes, bell pepper, onion, garlic, serrano pepper, paprika, cayenne, pepper, oil in large bowl. Stir.
Spread potato mixture onto baking sheet. Place in the oven for 25 minutes, flipping halfway. Increase heat to 500 degrees and cook until crispy, approximately 10 minutes.
Remove from oven and top with salt and cilantro.
Serve hot and enjoy!

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Baked / Stuffed Apples

10/4/2018

4 large apples
3 tablespoons olive oil
1 cup cooked diced meat (ex. sausage, bacon, roasted chicken)
1 cup dice veggies of your choosing (ex. onion, pepper, Brussels sprouts, kale, mushroom)

1 cup diced apple insides
3 garlic cloves, diced
½ tablespoon fresh thyme
½ tablespoon fresh oregano
1 teaspoon salt
Shredded cheese for topping

Preheat the oven to 375 degrees F. Cut a thin slice off the tops and bottoms of your apples. With a melon baller or sturdy spoon, scoop out the insides of the apples, leaving a 1/2 inch thick wall of apple on all of the sides and the bottom. Discard the bits of core and dice the remaining apple insides.
In a large saucepan, heat 2 tablespoons of olive oil. When the oil is hot, add the meat, vegetables, diced apple, herbs, garlic, and salt to the pan. Cook, stirring often, until the ingredients are heated all the way through and any uncooked veggies are softening. While the filling is cooking, smear the remaining tablespoon of olive oil around the inside and outside of each of the apples and place them in a baking dish.
When the filling has cooked, remove it from heat and spoon equal amounts into the cavities of the apples. Pack the filling in firmly. Bake the apples for 25-30, add cheese to the top of the apples and bake them for an additional 2-3 minutes or until the cheese has melted.

Watermelon Radish Salad with Avocado Vinaigrette

1 avocado, halved lengthwise, pitted and diced
¼ cup olive oil
1 head romaine lettuce
1 watermelon radish, very thinly sliced
¼ cup chopped fresh cilantro

1 shallot (or ¼ large yellow onion and one garlic clove) finely diced
1 ½ tablespoons fresh lemon juice
1 ½ tablespoons white wine vinegar
Salt to taste

In a small bowl, stir together the shallot, lemon juice, vinegar, and a pinch of salt. Gently stir in the avocado, season with salt and let stand for 10 minutes, stirring occasionally. Whisk in the olive oil.
In a large bowl, combine lettuce, radish, and cilantro. Stir in the vinaigrette and drizzle over the salad. Toss gently and season with salt and more lemon juice, if needed.. Serve immediately. Yields 4 servings.

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