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Chicken Tacos with Cantaloupe Salsa

6/21/2018

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Prep Time: 15 minutes
Cook Time: 15 minutes
                                                                  

 
Tacos:
1 pound chicken breast
2 tbsp oil
2 tablespoons minced onion
2 cloves of garlic, finely chopped
1 tsp ground cumin
2 tbsp lime juice
1 tsp oregano
Salt & Pepper
8 corn tortillas
Crumbled cotija cheese to finish

Salsa:
1 cup chopped cantaloupe
1 jalapeño pepper, seeded and diced
1/4 red onion, diced                                                        1/4 cup freshly torn cilantro                                        1 lime, juiced                                                                     1/4 teaspoon salt


  1. Heat oil in skillet on medium-high. Add onion & garlic and saute until fragrant and translucent. Add chicken and cook for 3 minutes. Add cumin, oregano, salt, pepper and lime juice. Cook until juices in chicken run clear. Turn off heat and set aside.
  2. While chicken is cooking, chop cantaloupe, pepper, onion, cilantro. Combine in a bowl and finish with lime and cilantro.
  3. Warm corn tortillas in oven or on greased skillet. Lay out 8 corn tortillas, place chicken mixture on warm tortilla, top with cantaloupe salsa, sprinkle with cotija (or feta) and chopped cilantro. Squeeze lime juice over top. Serve & enjoy!

Kohlrabi Slaw with Cilantro, Lime, and Jalapeno

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Prep Time: 15 minutes
Cook Time: 2 minutes

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6 cups kohlrabi - cut into

matchsticks or grated
in food processor
½ C chopped cilantro
½ jalapeno, minced
¼ C chopped green onion

¼ C olive oil
Juice from 1 orange
¼ cup honey or agave
½ tsp salt
1 Tbsp white vinegar

​
  1. Trim leaves and peel kohlrabi. Cut off two ends. Cut in half from top to bottom. Thinly slice, rotate and slice again, making 1/4 inch matchsticks.
  2. Place in large bowl with chopped cilantro, scallions, jalapeño. If you’d like, you can add chopped cucumber, jicama, and carrot to add even more flavor!
  3. Whisk together oil, orange juice, honey/agave, salt & vinegar in a small bowl. Toss with salad. Refrigerate until serving. Garnish with zest and cilantro.
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Caramelized Cabbage and Onion Saute

6/15/2018

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​Prep Time: 5 minutes
Cook Time: 15 minutes
​ 

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​3 tbsp olive oil
1 white onion diced
1/4 cup garlic whole or crushed cloves, skin off
1 cabbage (use half if very large cabbage) sliced into thin strips
1 tsp salt 

  


  1. Heat oil in large pan on medium-high heat. Add diced onions to pan, cook until soft and transparent, about 4 minutes. Stir to prevent sticking or burning. Add garlic to pan, cook until fragrant and soft, about 3 minutes.
  2. Add cabbage to pan and toss well to coat in oil. Season with salt.
  3. Let cabbage reduce by half, about 10 minutes, stirring occasionally as it cooks down to prevent burning and allow it to cook evenly.
  4. When cabbage has lost much of its volume and started to turn shiny, slightly translucent, and has browned bits, it is ready to serve.
  5. Remove from heat and plate with your favorite meat, casserole, fish, or other main dish! ​

Mixed Green Salad with Lemon Dijon Vinaigrette 

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                                                                                               Prep Time: 5-7 minutes
                                                                                                                                   Assembly Time: 1-3 minutes


 Salad 

½ pound mixed greens
2 avocados
Grated cheese to finish
Dressing
 ½ teaspoons yellow or Dijon mustard
2 tbsp lemon juice
  4 tbsp olive oil
 Salt & pepper to taste

  



Directions
  1. Whisk together mustard, lemon juice, olive oil, salt & pepper to make a vinaigrette.
  2. Pour about 3/4 of vinaigrette into large bowl. Add baby greens mix and toss to combine. If serving family-style, add avocados and lightly toss to coat avocados. For individual servings, place dressed greens onto plate, place 4-6 avocado wedges on greens. Sprinkle with ground black pepper & parmesan shavings, if desired. Serve extra dressing on the side for those wanting more.
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One Bowl Yogurt Blueberry Banana Bread

6/7/2018

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Prep: 10 minutes
Cook: 40 minutes

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​
2 large eggs
1/4 cup plain yogurt
2 medium bananas mashed 
6 Tbsp sugar
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1 1/2 cup white or whole wheat flour
1 cup blueberries

  1. Preheat your oven to 350ºF and lightly grease a 9X5 bread/loaf pan
  2. In a large mixing bowl, beat the eggs until the yolks break apart. Whisk in the yogurt, bananas, sugar, vanilla, baking soda, cinnamon, and salt, until smooth. Spoon in the flour and gently fold it in until just combined. Gently fold blueberries into the batter.
  3. Pour the batter into the prepared loaf pan, spreading it out evenly. Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
  4. Remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack to cool completely. Keeps for up to 5 days. ​

Red Potato and Radish Salad with Green Onion

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Prep: 10 minutes
Cook: 20 minutes
Total Time: 30 minutes




4 
pounds small red potatoes, quartered
1/2 pound purple daikon radishes, thinly sliced
1 bunch green onions, green parts only, thinly sliced
1/4 cup olive or vegetable oil
3 tablespoons lemon juice or white vinegar
Kosher salt and freshly ground black pepper to taste 

  1. ​Heat a large pot of well-salted water over high heat. When it boils, add the quartered red potatoes and cook until very tender, around 20 minutes.
  2. While the potatoes are boiling, slice purple daikon radish (from your Weekly Share), and 1 bunch of green onion and set aside.   
  3. Check potatoes, if you can pierce them with a fork they are done. Drain the water and return to the pot.
  4. Stir in the radishes, green onions, olive oil, lemon juice or vinegar, and salt and pepper to taste. Serve warm or at room temperature.
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