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Mixed Wax Beans With Onions & Peppers

8/31/2020

1 Comment

 
Picture
Time: 40 minutes
1 Lb Wax Beans
4 Tbsp Olive Oil

1 Med Onion, Peeled & Thinly Sliced

1 Med Red Bell Pepper, Cored, Seeded, And Thinly Sliced

3 Garlic Cloves, Thinly Sliced

1/2 Teaspoon Anchovy Paste

Zest of 1/2 Lemon

Salt & Pepper

Pinch Red Pepper Flakes

1/3 Cup Parsley


Rinse beans under cold water, snap off the pointy ends removing any tough strings. Heat a large pot of lightly salted water to boiling, drop in the beans and cook just until tender crisp, ~3 to 4 minutes. Drain the beans, and immediately drop into a large bowl filled with ice water.
In a large skillet, heat olive oil over medium heat and add onions. Cook until tender, ~4 to 5 minutes. Add pepper strips and cook 2 to 3 minutes or just until they begin to soften. Add the garlic and cook until fragrant, about 1 minute.
Move vegetables to side of the pan and tip it slightly to allow oil and vegetable juices to flow to the other side. Add anchovy paste, lemon zest, red pepper flakes, salt and pepper to the oil and use a spoon to mix well.
Drain beans and pat dry with kitchen towels. Add the beans to the skillet and toss everything together, cooking until the beans have rewarmed, about 2 minutes. Toss the vegetables with the fresh parsley, and immediately remove from the heat and place in a serving bowl.

Adapted from italianfoodforever.com


Summer Squash Grain Salad with Corn and Feta

Picture
Time: 15 Minutes
2 cups cooked brown rice, warm or room temp
1 Tbsp olive oil

2 Tbsp unsalted butter

1 medium zucchini, cut into bite-sized pieces

1 medium yellow squash, cut into bite-sized pieces

1 cup sweet yellow corn

1/3 cup feta or goat cheese, crumbled

1 Tbsp fresh chives, minced

Small handfull fresh basil, roughly chopped

salt and pepper, to taste




Heat olive oil and butter in a large skillet over medium heat until melted. Add the zucchini and yellow squash, and cook, stirring occasionally, until beginning to soften, 4-5 minutes. Add corn, continue to cook until just tender. Season with salt and pepper, to taste.

Add the cooked brown rice, vegetables, cheese,, chives, and basil to a large bowl.. Gently toss to combine. Season with salt and pepper, as needed. Serve warm or at room-temperature.
Adapted from forkknifeswoon.com

1 Comment

Stewed Romano Beans with Tomatoes

8/20/2020

1 Comment

 
Picture
Time: 40 minutes
1 Tbl olive oil
1/2 medium red onion, finely chopped

1 large garlic clove, minced
1/2 lb romano beans, trimmed

1/2 cup grated or chopped, peeled tomatoes

1 Tbl fresh dill, chopped (optional)
Salt & black pepper
Feta cheese for topping
Cooked pasta or grains (optional)



Heat olive oil over medium heat in a wide, lidded skillet and add onion and a pinch of salt. Cook gently without browning, stirring often, until tender and translucent, about 8 minutes. Add garlic and cook, stirring, for another minute, until fragrant.

Stir in romano beans, tomatoes and half the dill. Add 1/2 cup water, bring to a simmer, season with salt and pepper, cover and simmer 20 minutes, until beans are tender. Stir in remaining dill and olive oil and simmer another 2 to 3 minutes. Taste and adjust seasonings.

Serve hot, warm or room temperature, with feta sprinkled over the top. If serving as a main dish, serve over cooked grains such as quinoa, polenta or brown rice, or toss with pasta.

Adapted from cooking.nytimes.com


Sautéed Kale

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Time: 15 minutes
1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and sliced
1 large bunch kale, stemmed, with leaves coarsely chopped
1/2 cup vegetable stock, white wine or water
Salt, black pepper & red pepper flakes
2 tablespoons red wine vinegar

Heat olive oil in a large sauté pan set over medium-high heat until it shimmers. Add garlic, and cook until soft. Add kale to the pan, turn the heat to high and add the stock.

Use a spoon to toss the greens in the oil and stock, then cover and cook for approximately 5 to 7 minutes, until it is soft and wilted, but still quite green. 

Remove cover and continue to cook, stirring occasionally until all the liquid has evaporated, another 1 to 2 minutes. Season to taste with salt and peppers, add vinegar and toss to combine.

Adapted from cooking.nytimes.com

1 Comment

Avocado Sweet Potato "Toast" with an Egg

8/18/2020

0 Comments

 
Picture

Time: 40 minutes
1 large sweet potato
1 tbsp olive oil/ coconut oil
salt and pepper
1/4 tsp of crushed dry oregano or rosemary (optional)
2 hard or soft boiled eggs
1 large avocado
a squeeze of fresh lemon juice
1/2 tbsp sesame seeds (optional)
pinch of chili powder (optional)

Preheat your oven to 375 F and line a baking sheet with parchment paper. Slice your sweet potato in half (vertically) and then slice each half lengthwise once or twice more depending on how thick the potato is. Brush oil on both sides of potato slices. Bake for about 20-30 minutes.

While potato bakes, boil eggs.
In a bowl, mash avocado with fork and add lemon, sea salt and black pepper. Layer potato slices with avocado, and egg slices. Finish by sprinkling sesame seeds and chili powder.
Adapted from thedishonhealthy.com

Leek and Tomato Gratin

Picture
Time: 1 hour 10 minutes
1 pound leeks, preferably slender
1/2 pound tomatoes
1/8 cup olive oil

Salt and pepper
Grated Parmesan, optional

Chopped parsley, optional

Heat the oven to 350. Trim the leeks of the hard green parts and outer skin, and wash them well. If they’re fat, quarter them the long way. Chop the tomatoes and put them in a dish long enough to hold the leeks but narrow enough so that everything is snug. Add the oil and nestle the leeks in there; sprinkle with salt and pepper.

Bake, checking and stirring occasionally, until the tomatoes become saucy and the leeks are very, very tender, about an hour. If you like, sprinkle with Parmesan and raise the heat until the cheese melts and browns a bit. Otherwise, sprinkle with chopped parsley and serve hot or warm.
Adapted from cooking.nytimes.com
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