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Christmas Kale Salad

11/28/2019

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Picture
Time: 15 minutes

​1 bunch of kale
2 tangerines
​
¼ cup pomegranate seeds
1 avocado, cut into chunks 
½ lemon, zest and juice
1 Tbl. parmesan cheese
1 tsp olive oil
1-2 tsp. balsamic vinegar
Salt and pepper 
​

1) Peel the tangerines, remove the seeds and cut the segments in half.

2) Remove the stems from the kale. Wash the leaves, roughly chop and place in a large bowl. Sprinkle with a little salt, lemon zest and lemon juice. Massage the kale with your hands for about a minute, until it starts to look a little wilted.

3) Add the parmesan, oil, and balsamic vinegar to the kale. Toss to coat, then toss in the pomegranate seeds, tangerine slices and avocado chunks. Toss to coat again, then season with salt and pepper to taste.

​Apple Pomegranate Harvest Salad

Picture
Time: 10 Minutes

​Living lettuce, chopped

1 cup pomegranate seeds
1 apple, sliced thin
¼ cup chopped pecans or walnuts
2 Tbl. feta cheese

Dressing

⅓ cup olive oil
¼ cup balsamic vinegar
3 Tbl. honey
½ tsp. black pepper
Pinch of garlic powder

​1) Place the chopped lettuce in a bowl and add the salad toppings.

​
2) In a separate bowl, add all of the dressing ingredients and whisk well to combine. Taste and adjust as needed. Add dressing to the salad.


Click here to download a PDF of this week's recipes!
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Garlic Mushroom and Potatoes

11/14/2019

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Picture
Time: 30 minutes

​4 Tbl. butter or margarine
1 head of garlic, minced
2 cups potatoes
2 cups mushrooms
1 sprig fresh rosemary. Or ½ tsp. dried
1 Tbl. chopped fresh basil. Or ½ tsp. dried
3 Tbl. soy sauce
Salt and pepper

1) Wash potatoes well and place them in a small pot. Add enough water to cover the top. Pour in 2 tablespoons of soy sauce, and boil for 10-15 minutes, or until just cooked. Do not overcook. Check by poking one with a toothpick. If it goes through easily, then it should be done. Cut the potatoes into large bite-sized pieces.
​

2) In a pan or skillet, melt butter over medium heat and saute garlic until tender. Add potatoes and mushrooms, and cook until the edges are browned. Add rosemary, basil, 1 tablespoon soy sauce and season with salt and pepper to taste.

​Honey-Sage Sweet Potatoes, Pears and Walnuts

Picture
Time: 35 Minutes
2 sweet potatoes
2 medium pears 
1 red onion
2 tsp. chopped fresh sage, or 1 tsp. dried
4 tsp. olive oil
½ tsp. kosher salt
¼ tsp. pepper
½ cup chopped walnuts
1 Tbl. honey


1) Peel, half lengthwise and slice sweet potatoes ½-inch thick. Core the pears and slice to ¼-inch thick pieces. Cut the red onion to ½-inch wedges.  

2) In a baking pan, toss sweet potatoes, pears and red onion. Add olive oil, salt and pepper. Toss to combine. Spread in an even layer. 

3) Roast in a preheated 425°F oven 15 minutes. Stir in walnuts. Roast 5 to 10 more minutes. To serve, drizzle with honey and sprinkle with sage.

Click here to download a PDF of this week's recipes!
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Sheet Pan Chicken with Sweets & Beets

11/7/2019

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Picture
Time: 50 minutes

6 skin-on, bone-in chicken thighs 
3 Tbsp. Oil
1 Tbsp. Paprika
1 tsp garlic powder
½ tsp salt
3 small beets, diced into ½ in. chunks
1 large sweet potato, diced into 1 in. chunks

1) Place sheet pan into oven and preheat to 400 F. Prepare chicken: rub 1 Tbsp. olive oil into skin. Once oven is preheated, remove sheet pan and place chicken, skin side down, onto baking sheet. Roast for 10 mins.
2) While chicken is roasting, combine paprika, garlic salt & sea salt. Toss diced beets and sweet potatoes together with remaining oil.
3) Remove chicken from oven, and flip skin-side up. Scatter sweets & beets through pan evenly. Place pan back in over for additional 15 mins. Remove the pan again. If there are a lot of juices, drain some off before placing the pan back into the oven for 10-15 minutes, or until both the sweets and beets are fork-tender and the chicken is cooked through.

Smashed Chickpea Salad with Celery and Grapes 

Picture
Time: ​15 minutes
​
​1 can chickpeas, rinsed & drained
4 Tbsp. mayo
Pinch of salt
½ lemon, juiced
2 Tbsp. chopped red onion
¼ cup chopped celery
⅓ cup grape, quartered
Ground Pepper & Salt to taste

1) In a medium mixing bowl, add the chickpeas, mayonnaise, salt and pepper, and lemon  juice. Smash with a fork until creamy with some whole peas left. Fold in the red onion, celery, and grapes. Add ground pepper, salt and herbs of your choice (parsley, chives, dill, etc.) 
2) Serve on toast, on a sandwich, or add to a salad.
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