Blog Archives

Balsamic Chicken with Sweet Peppers & Zucchini

8/30/2018

Prep Time: 10 minutes
Cook Time: 28 minutes

1 ½ lbs thin sliced chicken cutlets
1 teaspoon olive oil
8-10 small sweet peppers, sliced into rounds
1 zucchini halved longways, then sliced into half moons
1 teaspoon dried oregano
¼ balsamic vinegar
½ cup crumbled feta

Heat oil in large skillet over medium heat. Place chicken on a plate and pat dry with paper towel (this helps to sear the chicken and hold in all of the juices). Sprinkle both sides of the chicken with salt & pepper.
Places chicken on skillet. Cook one side for 4-5 minutes. Carefully flip over chicken and let cook 3-4 minutes longer. At this time add your sliced zucchini, peppers, and oregano to pan.
Toss vegetables then add ¼ cup balsamic vinegar over chicken. Let simmer on low for a few minutes until veggies are cooked through. Top each chicken cutlet with feta & serve with veggies.

Quick Japanese-Style Pickled Cucumbers

Prep Time: 5 minutes

3-5 mini cucumbers
2 teaspoons salt
¼ cup rice vinegar
2 tablespoons sugar
Pinch of salt
2 tablespoons sesame seeds

Toss together cucumber slices and salt in a small bowl, let stand for 5 minutes. Drain & rinse.
Toss together cucumbers, scallions, vinegar, sugar, soy sauce, and sesame seeds in a medium bowl. Serve as a side with meat, stir fry, or just enjoy as a tangy snack!

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

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Ratatouille

8/23/2018

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Prep Time: 20 minutes
Cook Time: 40 minutes

1 large eggplant, cut into ⅓ in. cubes
6 tablespoons olive oil
2 medium zucchini, cut into ⅓ in cubes
1 medium yellow onion, chopped
1 bell pepper, diced ¼ in pieces
5 garlic cloves, chopped
5 vine-ripened tomatoes, cut into ⅓ in cubes
1 tablespoon tomato paste
2 teaspoons fresh chopped thyme
¾ teaspoon sugar
¼ teaspoon crushed red pepper flakes (optional)
3 tablespoons fresh chopped basil

Heat oil in large pan over medium heat. Add eggplant, season with ¼ tsp. salt. Stir frequently until soft & brown. Transfer to plate & set aside.
Repeat step 1 in same pan (no need to wash) with zucchini.
Add 2 more tablespoons of oil to the pan and saute onion and pepper. Stir frequently for about 5 minutes. Add garlic, cook until fragrant. Add tomatoes, tomato paste, thyme, sugar, red pepper, ¾ tsp. salt. Stir occasionally for 10 minutes. Add cooked eggplant and zucchini and simmer for 10 minutes uncovered. Sprinkle with fresh thyme & basil. Serve with warm, crisp bread, over pasta, or enjoy by itself!

How to Prep Jicama for an Easy Snack

Rinse jicama.

Using a vegetable peeler or paring knife carefully remove all of the brown skin.

Slice into 1/8 - 1/4 inch circles and then into sticks.

Arrange sticks on flat surface and drizzle with juice of 2 limes and sprinkle with 1 - 2 teaspoons of red chile powder.

In under 5 minutes you can prepare a crunchy, flavorful snack!

Download a PDF of this week's recipes!

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Kiwi Quickbread

8/16/2018

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Prep Time: 10 minutes
Cook Time: 50 minutes

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup butter (softened) or coconut/canola oil
⅔ cup sugar
2 eggs
1 cup peeled & mashed kiwi

Preheat oven to 350 F. Grease and flour a loaf pan.
Sift together flour, baking powder baking soda and salt and set aside.
In large bowl cream butter and sugar together until light and fluffy. Add eggs one at a time to creamed mixture beating well after each one. Stir in kiwis. Fold in dry ingredients gently, stirring only until batter is completely moistened. Spoon batter into pan, place sliced kiwi (optional) along top, and bake for 55-65 minutes or until toothpick inserted comes out clean. Cool for 10 minutes on wire rack. Remove from pan and continue cooling on rack.

Roasted Zucchini & Mushrooms with Feta and Thyme

Prep Time: 10 minutes (or 1 hour if you let it marinate)
Cook Time: 40 minutes

½ lb white button mushrooms (all of your share)
1 lb. zucchini (all of your Share)
1 oz. crumbled feta cheese
3 teaspoons chopped fresh parsley
Marinade:
⅛ cup olive oil
1 tablespoon balsamic vinegar
½ tsp dried thyme
Black pepper to taste

Preheat oven to 400 F. Wash the mushrooms with cold water and let drain. While mushrooms are draining, cut zucchini lengthwise and take a spoon to scrape out the seeds (it’s also okay to leave them in if you prefer), dice into bite-sized pieces.
Whisk together olive oil, balsamic vinegar, dried thyme, and black pepper to make the marinade and place zucchini and mushrooms in bowl and cover with the marinade. If you’re preparing ahead you can let the zucchini and mushrooms marinate for 1-2 hours for extra flavor. If you don’t have time, they’re still delicious cooked right away!
When you’re ready to cook, spread veggies on baking sheet - try to keep in one layer. You can use two baking sheets if one is too crowded. Place in the oven and turn after 15 minutes. Place in the oven for 15-20 minutes more or until the the zucchini and mushrooms are tender and slightly brown. Place in serving dish, sprinkle crumbled feta and chopped parsley on top. Sere hot!

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

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Chunky Guacamole with Serrano Pepper

8/9/2018

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Prep Time: 15 minutes

3 Avocados, chopped
2 medium-size ripe tomatoes
diced into ½ in. pieces
½ large white onion, chopped or 3 sliced green onions
½ bunch fresh cilantro, chopped
½ serrano pepper, finely minced
Juice of 2 lemons (about 4 tablespoons)
Salt to taste

Cut avocado in half lengthwise, slice through the skin until you feel the knife hit the pit. Twist to release the two halves and remove the seed. Chop into pieces and remove skin.
In a large bowl, place chopped avocado, tomato, onion, cilantro, serrano, lemon juice and salt.
Stir gently until combined.
Serve with blue corn tortilla chips, or try adding to tacos and burritos!

Stumped on how to use some of the items in your Weekly Share, or need some inspiration to keep it exciting? Here are some tips!

Peaches are great sliced and tossed on top of hot & cold cereal. If you’re into oatmeal, try adding sliced peaches when your oats have 2-3 minutes left to cook to soften them up and release more juice and sweetness!

Fruit can be a great way to balance out something savory. Try toasting a piece of bread, topping with cream cheese or plain yogurt, and adding thinly sliced pears to the top and drizzling with honey.

Pasta doesn’t always have to be covered in a thick red sauce. Embrace the vibrant flavors of summer with a no-cook fresh pasta sauce! Chopped tomatoes, garlic, basil, salt, pepper and parmesan cheese make a great sauce that’s also quick & easy!

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

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Blueberry & Mango Overnight Oats

8/2/2018

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Prep Time: 5 minutes

⅓ cup rolled oats
⅓ cup plain yogurt
½ cup plain, vanilla or other flavored yogurt
⅛ tsp cinnamon
1 tsp honey or maple syrup (if desired)
½ cup mango, diced
½ cup blueberries

Slice mango and place in a container with blueberries, put in fridge.

Mix all ingredients (except fruit) together in a container with a lid. Place lid on container and refrigerate overnight or at least 8 hours.
Layer yogurt & sliced fruit in a bowl and enjoy.
You can prep the fruit the night before, place in a separate container, and just dump it on top of the oats when you’re ready to eat them at work, school, on the go, etc.!

Roasted Cherry Tomato & Green Bean Salad

Prep Time: 20 minutes
Assembly Time: 5 minutes

Salad:
2 handfuls of cherry tomatoes, halved
1 pound green beans
1 red onion, cut in half circles
1 handful chopped parsley
3 ½ - 4 oz. feta, cubed

Dressing:
1 ½ tablespoons balsamic vinegar
1 tablespoon olive oil
1 ½ tablespoons honey
1 pinch of salt

Nut topping (optional):
15-20 pecan halves
1 tablespoon light brown sugar
1 teaspoon olive oil
⅛-¼ teaspoon hot sauce

Fill medium-sized pot with ¼ water, add rinsed and trimmed string beans, bring to a boil and let steam for 5 minutes, or until bright green. Drain and rinse with cold water to stop cooking process.
Preheat oven to grill setting and arrange cherry tomato halves, cut-side down, on a pan lined with parchment paper or tin foil. Grill for 10-15 minutes, or until tomatoes start to brown & soften.
Place dressing ingredients in a small bottle or container and shake until combined
In a dry frying pan over medium-high heat, lightly toast pecan halves for 3 minutes. Lower heat and add sugar, olive oil, and hot sauce. COntinue toasting for 2 minutes, or until coated. Stir frequently, cool and chop finely.
Place drained beans and roasted tomatoes in a large bowl. Add onion & chopped parsley. Mix well. Add dressing before serving and toss until evenly coated. Top with feta & toasted pecans.

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Balsamic Chicken with Sweet Peppers & Zucchini

Quick Japanese-Style Pickled Cucumbers

Ratatouille

How to Prep Jicama for an Easy Snack

Kiwi Quickbread

Roasted Zucchini & Mushrooms with Feta and Thyme

Chunky Guacamole with Serrano Pepper

Prep Time: 15 minutes

3 Avocados, chopped
2 medium-size ripe tomatoes
diced into ½ in. pieces
½ large white onion, chopped or 3 sliced green onions
½ bunch fresh cilantro, chopped
½ serrano pepper, finely minced
Juice of 2 lemons (about 4 tablespoons)
Salt to taste

Stumped on how to use some of the items in your Weekly Share, or need some inspiration to keep it exciting? Here are some tips!

Blueberry & Mango Overnight Oats

Roasted Cherry Tomato & Green Bean Salad

Recipe Archives

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

Balsamic Chicken with Sweet Peppers & Zucchini

Quick Japanese-Style Pickled Cucumbers

Ratatouille

How to Prep Jicama for an Easy Snack

Kiwi Quickbread

Roasted Zucchini & Mushrooms with Feta and Thyme

Chunky Guacamole with Serrano Pepper

Prep Time: 15 minutes3 Avocados, chopped2 medium-size ripe tomatoesdiced into ½ in. pieces½ large white onion, chopped or 3 sliced green onions½ bunch fresh cilantro, chopped½ serrano pepper, finely mincedJuice of 2 lemons (about 4 tablespoons)Salt to taste​

Stumped on how to use some of the items in your Weekly Share, or need some inspiration to keep it exciting? Here are some tips!

Blueberry & Mango Overnight Oats

Roasted Cherry Tomato & Green Bean Salad

Recipe Archives

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

Prep Time: 15 minutes

3 Avocados, chopped
2 medium-size ripe tomatoes
diced into ½ in. pieces
½ large white onion, chopped or 3 sliced green onions
½ bunch fresh cilantro, chopped
½ serrano pepper, finely minced
Juice of 2 lemons (about 4 tablespoons)
Salt to taste