Blog Archives

Pan Seared Chicken Breasts with Cilantro Pesto

1/31/2019

Prep Time: 10 minutes
Cook Time: 25 minutes

Cilantro Pesto:
1 large bunch cilantro (stems trimmed)
¼ cup pinon nuts
1 clove garlic
2-3 tablespoons lemon juice
¼ cup grated Parmesan cheese
½ cup oil
Pinch of salt

Chicken:
2 boneless, skinless chicken breasts pounded to ¼ in.
1 tablespoon olive oil
2-4 handfuls mixes greens (kale, spinach, etc.)
1 tablespoon balsamic vinegar
1-2 teaspoons olive oil

For pesto: Place cilantro leaves, pine nuts, garlic, lemon juice, parmesan in the base of a food processor or blender. Pulse until ingredients are roughly incorporated. With the food processor on, slowly add grapeseed oil until smooth. Season with salt and adjust if necessary.
In a large saute pan, heat olive oil over medium-high heat. Season with salt & pepper. When pan is hot, place chicken in pan and cook chicken about 4-5 minutes per side. Turn heat down if necessary.
When chicken is cooked, remove from pan and allow to cool a bit. Place the greens in a large bowl and toss with olive oil and balsamic vinegar. Divide the greens between two plates and place a chicken breast on top of each plate of greens. Spread 2-3 (or desired amount) of cilantro pesto on each chicken breast.

Hearty Sweet Potato and Kale Tacos

Prep time: 5 minutes
Cook time: 20 minutes

3 tablespoons olive oil
1 small sweet potato, peeled, grated
1 garlic clove, finely chopped
4 cups lacinato kale ribs & stems removed, torn into bite-size pieces
2 tablespoons fresh lime juice
Salt & pepper
4 corn tortillas, warmed
1 avocado sliced thinly
¼ cup crema mexicana

Heat oil in a medium saucepan over medium heat. Cook sweet potato and garlic, stirring often, until potato is tender and just beginning to brown, 8-10 minutes. Add kale and cooked, tossing often, until it is wilted and tender, 8-10 minutes. Add lime juice and season with salt & pepper.
Serve sweet potato and kale mixture on tortillas, top with avocado, crema, and other toppings that you like! Try cilantro, green onion, jalapeno, hot sauce, or cabbage slaw. Also try adding other veggies like sauteed yellow squash, onions, mushrooms, etc.

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One Pot Zucchini & Mushroom Pasta

1/24/2019

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Prep Time: 5 minutes
Cook Time: 15-20 minutes

1 pound spaghetti, or your favorite pasta
1 pound mushrooms, thinly sliced
2 small or 1 medium-large zucchini thinly sliced & quartered
⅔ cup peas
2 cloves garlic, thinly sliced
2 sprigs thyme
Salt & pepper to taste
¼ cup Parmesan cheese
¼ cup milk

In a large stock pot or dutch oven over medium heat, combine 4 ½ cups water, spaghetti, mushrooms, zucchini, peas, garlic & thyme sprigs. Season with salt & pepper.
Bring to a boil, reduce heat and simmer, uncovered, until pasta is cooked through and liquid has reduced, about 8-10 minutes. Don’t be afraid to strain out excess water.
Stir in cheese & milk until creamy. Serve immediately.

Millet Couscous with Carrots

Prep Time: 10 minutes
Cook Time: 45 minutes

4 tablespoons olive oil, divided, plus more for drizzling
1 cup millet (or whole grain of your choice like brown rice, farro, barley, etc.)
2 ¼ cups of low-sodium vegetable or chicken broth
6 medium carrots, peeled, cut into 1” pieces
Salt & pepper
¼ cup roasted almonds, chopped (optional)
¼ teaspoon cayenne pepper
¼ cup fresh cilantro leaves with tender stems
Lemon wedges (for serving)

Preheat oven to 400 F. Heat 1 tablespoon of oil in a medium saucepan over medium-high heat.
Add grain and cook, stirring, until beginning to brown, about 2 minutes. Add broth and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, until grain is tender, 25-35 minutes.
Meanwhile, toss carrots with 2 tbsp. Oil on a rimmed baking sheet; season with salt & pepper. Roast until tender and golden brown, 15-20 minutes.
Heat remaining tablespoon of oil in a small skillet over medium-low heat; cook almonds and cayenne, stirring occasionally until fragrant, 2 minutes.
Serve drizzled with oil and topped with roasted carrots, cilantro and roasted almonds.

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

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Linguine with Chard & Bacon

1/17/2019

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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.

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

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Bok Choy with Mushrooms

1/10/2019

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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.

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

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Oats with Tangerine, Pomegranate, and Maple Syrup

1/3/2019

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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.

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

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Pan Seared Chicken Breasts with Cilantro Pesto

Hearty Sweet Potato and Kale Tacos

One Pot Zucchini & Mushroom Pasta

Millet Couscous with Carrots

Linguine with Chard & Bacon

Huevos Rancheros with Yellow Zucchini & Green Peppers

Bok Choy with Mushrooms

Watermelon Radish & Orange Salad with Feta Cheese

Oats with Tangerine, Pomegranate, and Maple Syrup

Avocado Banana Smoothie

Delicata Squash, Carrot, and Green Bean Roast

Recipe Archives

(505) 216-8611 | info@mogro.net

Pan Seared Chicken Breasts with Cilantro Pesto

Hearty Sweet Potato and Kale Tacos

One Pot Zucchini & Mushroom Pasta

​Millet Couscous with Carrots

Linguine with Chard & Bacon

Huevos Rancheros with Yellow Zucchini & Green Peppers

Bok Choy with Mushrooms

Watermelon Radish & Orange Salad with Feta Cheese

Oats with Tangerine, Pomegranate, and Maple Syrup

Avocado Banana Smoothie

Delicata Squash, Carrot, and Green Bean Roast

Recipe Archives

(505) 216-8611 | info@mogro.net

Millet Couscous with Carrots