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Creamy Radish Soup

2/27/2020

1 Comment

 
Picture
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

Picture
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.

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

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Cucumber, Avocado, and Feta Salad

2/20/2020

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Picture



​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

Picture
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.
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Roasted Turnips and Potatoes with Lime Juice and Parsley

2/13/2020

1 Comment

 
Picture
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

Picture
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!

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Lemony Avocado and Celery Salad

2/6/2020

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Picture
Time: 25 minutes

¾ lb. lettuce, leaves separated 
3 celery ribs, peeled and thinly sliced  
2 avocados, cut into ¼-inch wedges
1 red or green bell pepper, cut into thin sticks 
2 Tbl. plus 1 Tbl. olive oil 
2 Tbl. fresh lemon juice 
1 garlic clove, minced 
Salt and pepper 



1) In a small bowl, whisk the olive oil with the lemon juice and garlic, and season with salt and pepper. 

2) In a large bowl, toss the lettuce with half of the dressing and mound the leaves on a plate. Add the celery, avocados, bell peppers and the remaining vinaigrette to the large bowl and toss to coat. Mound the vegetables on the lettuce and serve.

​Velvety Carrot Cilantro Soup

Picture
Time: 30 Minutes

1 lb. carrots, roughly chopped

1 medium onion, diced
1 bunch cilantro including roots, finely chopped
1 Tbl. olive oil

3 cloves garlic, minced

3½ cups vegetable stock

4 Tbl. sour cream & extra cilantro leaves


1) Heat olive oil over medium high heat in a saucepan. Cook the onion, garlic and cilantro for a few minutes. Add carrots, turn the heat to high, and cook for a few more minutes, until the carrots begin to brown. Season with salt and pepper.

2) Add 3 cups of vegetable stock and cook until the carrots are tender,  about 15 minutes. Then, puree in a blender until nice and smooth. Add more stock if needed, to find the right consistency. Add seasoning 
if needed. Garnish with sour cream and fresh cilantro.

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