Festive Recipe Contest

Hey all Cookin’ Greens™  Facebook fans,  share with us your families favourite Holiday - Festive Cookin’ Greens™ recipe for a chance to win a YEARS supply of Cookin’ Greens.

...and yes, everyone who submits will be entitled to win...so read on....

HOW TO ENTER - 2 EASY STEPS!

1.     Purchase any of your favourite Cookin’ Greens™ product at any one of the following retail locations Find a store .  

2.     Email us your tried and true Cookin’ Greens yummy holiday season recipe along with a digital snap shot of your creation(s) to winterrecipecontest@cookingreens.com  and you will win.

WHAT YOU CAN WIN:

ONE lucky winner will receive a year’s supply of Cookin’ Greens™ products (Maximum 4 retail bags per month –one of each product). 

Everyone else who submits as required will be mailed a coupon for a (one) FREE bag of Cookin’ Greens™. So yes, everyone’s a Cookin’ Greens winner!

HOLIDAY 2010 CONTEST RULES:

1)    Recipes must be entered as a Cookin’ Greens™ brand recipe, defined as an original recipe that utilizes at least one Cookin’ Greens™ branded product. Recipes must be original.( An original recipe is the product of one's own mind and is not a copy or imitation of a recipe published elsewhere). Your recipe submission must include: submitter’s name, contact information, a recipe name, a complete list of all ingredients used, exact measurements, the number of servings per recipe, time required to prepare and preparation instructions (See Recipe Example HERE. Ingredients for all recipes must be readily available in Canada. Each recipe must include at least one (1) of the following Cookin’ Greens™ branded products:  Cookin’ Greens chopped Kale, Cookin’ Greens Chopped Spinach,

Cookin’ Greens Chopped Rapini, Cookin’ Greens Designer Mix. Recipes will be featured in our monthly newsletter and posted on our Facebook fanpage.

2)    Grand Prize winner must be a resident of the province of Ontario

3)    Contest Runs from December 1, 2010 – January 1, 2011.

4)    Winners will be announced in the February 2011 newsletter and other Cookin’ Greens social media outlets.

5)    Be sure to like us on Facebook and Follow us on Twitter for important updates about the contest.

Important Notes:  Limited quantities and while supplies last. Allow 6-8 weeks for delivery of FREE coupon.  Maximum 2 entries per household. The Toby Brand Corporation (TTB) reserves the right to use, modify and publish all submissions at its discretion at any given time without written permission by person(s) or anyone related to the recipe(s) submission. TTB owns the rights to all recipes once submitted. Contest valid in Ontario, Canada only. Contest ends January 1^st at 11:59 pm.  Questions? Please submit to info@cookingreens.com .  

We have our Winners ...

We’d like to thank everyone who attended ‘The National Woman’s Show’ at the Toronto Metro Convention Centre on Nov 5 – 7 and submitted a ballot entry for a chance to win a year supply of Cookin’ Greens™

We have picked our winners!

Grand Prize - a year supply of Cookin’ Greens™ products goes to Jennifer Bennett –Toronto, ON

2^nd prize - a Cookin’ Greens™ foody gift basket goes to Laurie Malanuk – Whitby, ON

3^rd prize - 4 Free Cookin’ Greens™ product coupons goes to Mina Chim – Toronto, ON

Congratulations ladies!

We hope you enjoy your Cookin’ Greens™ products.

Be sure to like us on Facebook and enter our Festive Recipe contest.

We Survived!

We are just getting over the excitement of ‘The National Woman’s Show’.  We are so happy to have been a part of such a great event. The Cookin’ Greens™ booth was hopping all weekend long. We talked to 100’s of health conscious women that loved our concept of flash frozen greens.  They we surprised at how easy it was to add greens to their diet, most were aware of the amazing health benefits of dark leafy greens but did not know how to use them. We were happy to tell people that we have solved their problem with our blanched, double washed, chopped Kale, chopped Rapini , chopped Spinach and our Designer Mix (spinach, collards, rapini, yellow bean and onions). We demonstrated how easy it was to cook the greens and how delicious they were all on their own, or added in dishes like lasagna, pasta sauces, omelets and stir fry’s.

On Monday November 15, 2010 we will be announcing the winners of our great giveaways. We received hundreds of entries; unfortunately there will only be three lucky winners. So if you submitted a ballot we may be contacting you on Monday, good luck to all.

Thanks again to the Cookin’ Greens™ Team that made our time at ‘The National Woman’s Show’ a great success.  We’d also like to thank all the lovely ladies and the few gentlemen at the show that tried our products and are now Cookin’ Greens™ fans.

Here are some pic’s from the show:

Remember to eat your Greens!

Cheers!
Natalie
The Cookin’ Greens™ Team

Cookin' Greens Herbed Cheese and Greens Wrap

Cookin' Greens Herbed Cheese and Greens Wrap

The countdown begins...

In 10 days we will be at ‘The National Women’s Show', at booth #844 located in the ‘Cascades World of Taste’ section.

We will be handing out samples all weekend long, so make sure to stop by our booth and try a sample. At the end of the show we will be giving away three great prizes:

First Prize – A year supply of Cookin’ Greens™ products (4 bags per month) delivered in the GTA only

Second Prize – A Cookin’ Greens™ foodie gift basket (in a thermal bag)

Third Prize – 4 Coupons for Free Cookin’ Greens™ Products

 All you have to do is fill out a ballot with your name and e-mail address.  Every ballot entry  gets a $1 off coupon for future purchase of your favourite Cookin’ Greens product. 

‘OUR SHOW SPECIAL’

Just for ‘The National Women’s Show’ you will be able to purchase a Cooking Greens Thermal bag with one bag of Rapini, Kale and our Designer’s Mix for $15.00 – You save over $10.00!

See you at the show!

Natalie

The Cookin’ Greens™ Team

ANNOUNCEMENT COOKIN’ GREENS FANS...and soon to be fans

Cookin’ Greens- Chopped Rapini, Chopped Kale and Designer’s Mix are now available at Loblaws - nationally, Real Canadian Superstores  (Western Canada) & Fortino’s (Ontario) within the frozen food section of the Health and Wellness area of the supermarket.  This represents over 210 more stores to help you find Cookin’ Greens!

Yes, we do have freezers in our fields....please try our farm fresh frozen dark-leafy greens today! 

Find us on Twitter & Facebook...Our team would love to hear about how you use your Cookin`Greens.

Send us an email and we will mail you a few coupons valid across Canada wherever Cookin`Greens are available.

Visit us at www.cookingreens.com  for lots of great info on why dark-leafy greens are great for you, recipe ideas and lots more.

History in the making

Rick and Richard were Cookin’ Greens very FIRST customers. The day after our first production in Feb 2009, Toby had ‘fresh from the fields to the freezer’ product in her thermal bags. They asked what was in the bag so of course Toby gave them each a bag. They were so excited...they wanted to know when CG is going to be available in the US....soon....!

I spy with my little eye something that is green!

Cookin' Greens is in Paris! Toby from Cookin' Greens is now attending the SIAL 2010 The Global Food Marketplace. Here's a peek at what she found at the show.

Dark chocolate ravioli with ricotta and greens...green apple/chorizo/balsamic garnish

Beautiful display of fresh/frozen pastas from Italy

 Toby at the Italian fresh frozen pasta/ sauce booth

 

Where will CG be next?

Natalie

The Cookin' Greens Team

Athlete's Blend Power Popper Mini Muffins

Cookin' Greens Athlete's Blend Power Popper Mini Muffins PDF

Chopped Kale and Potato Pancakes

Cookin' Greens Chopped Kale and Potato Pancakes

Spiced Kale Pancakes

Cookin' Greens Spiced Kale Pancakes - PDF

Extra Extra this just in...

 

Cookin’ Greens™  will be at The National Women's Show! 

We are excited to be a part of The National Women's Show and to show our appreciation we will be giving away free thermal bags, free product coupons and our grand prize of a monthly supply of Cookin’ Greens™ (4 bags per month) for a full year. 


Make sure to join our Facebook page and to follow us on Twitter to keep updated on the contest details.


See you in November at booth 844!


Natalie
The Cookin’ Greens™ Team

Customer Appreciation Day At Nature's Emporium

Chunky Chicken Minestrone Soup

Chunky Chicken Minestrone

CG Where are you now?

City Pulse has nothing on the CG Team, we truly are everywhere. Last night Toby was was the Pink Floyd concert and she made sure to represent Cookin' Greens.

  

Where will we be next?

Natalie

The Cookin' Greens Team

Cookin' Greens hits the road

Cookin’ Greens is hitting the road! Our roving demo trailer will be at various Metro store parking lots throughout the months of September and October.

 

 

If you see the CG trailer come up and try a sample, and if you like what you taste, you can pick up a bag or two in the Metro’s Health and Wellness/Organic frozen food section.  When you have made your purchase visit the roving demo trailer again and show Peter your invoice and he will give you a free Cookin’ Greens thermal bag. Also if you give Peter the passcode ‘CG123’ you will qualify to win $25 worth of free product redeemed through coupons.

Here are some pic of happy Metro shoppers with their Cookin’ Greens products and their free thermal bags.

See you on the road!

Natalie

The Cookin Greens Team

Cookin' Greens is everywhere

This week is the Toronto International Film festival and Cookin' Greens was there. Toby founder of Cookin' Greens was in line waiting for the Bruce Springstein event and she made sure to represent Cookin' Greens.

I wonder where she will be next?

Cheers!
Natalie
The Cookin Greens Team

We will be at Organic Garage on Sat. Sept 11, 2010

Organic Garage Ad

Cookin' Greens case study

Cookin Greens Breakdown

Dark Leafy Greens are good for the whole body

TV Segment Poster

Cookin’ Greens Stuffed Baked Potato

6 servings

Ingredients
3 large baking potatoes
Extra Virgin Olive Oil
1 cup (240 mL) Cookin’ Greens™ Spinach
1 cup (240 mL) Cookin’ Greens™ Kale
½ tsp (3 ml) each sea salt and ground black pepper
2 tbsp (30 mL) melted butter
2 tsp (10 mL) crushed garlic
3 tbsp (45 mL) sour cream
1 tbsp (15 mL) fresh chopped dill
¼ cup (60 mL) chopped green onion
¼ cup (60 mL) crumbled Feta cheese


Scrub potatoes and rub with olive oil. Bake potatoes on upper level of the barbecue until just cooked through. Remove and set aside until cool enough to handle, then cut in half and scoop out most of the insides. Mash the removed potato.
In the meantime, combine Cookin’ Greens™ with salt, pepper, melted butter, sour cream, dill, green onion and Feta cheese. Combine with the cooked mashed potato and stuff back into the potato skins (approximately ½ cup (120 mL into each potato half).
Place directly on the barbecue grill over medium heat and cook until heated through and the top is lightly browned. Serve half a stuffed potato as a side dish.

Healthy Choice: Replace butter with olive oil; use lower fat sour cream and feta.

Variation: Replace Cookin’ Greens™ Spinach and Kale with all Spinach or all Kale or Designer’s Mix

Enjoy!
The Cookin’ Greens™ Team

Stuffed Vegetables on the Barbecue

Each variation makes 6 servings

Ingredients

Filling (makes approximately 3 cups)
1 cup (240 mL) Cookin’ Greens™ Chopped Kale
1 cup (240 mL) Cookin’ Greens™ Chopped Spinach
½ cup (120 mL) diced red pepper
2 tbsp (30 mL) melted butter
1 tbsp (15 ml) crushed garlic
1 tsp (5 ml) sea salt
½ tsp (3 mL) ground black pepper
3 tbsp (45 mL) chopped green onions
¼ cup (60 mL) shredded Cheddar cheese

Method

Prepare vegetable mixture by combining Cookin’ Greens™ with red pepper, butter, crushed garlic, sea salt, pepper, green onion and cheese.
Vegetables 3 versions included
Mushrooms
6 large Portobello mushrooms
1 tbsp (15 ml) olive oil
Extra Cheddar cheese

Remove stems from mushrooms and chop; scrape out the dark gills and then baste the mushrooms on the outside with olive oil. Add the chopped stems to the vegetable mixture. Stuff the hollow of the mushrooms with the mixture – approximately ½ cup (120 mL) per mushroom.
Grill mushrooms on medium heat barbecue until cooked and vegetable filling is heated through. Sprinkle a little extra cheese on the top and continue grilling until the cheese melts.
Bell Peppers
3 Bell Peppers (red, green, yellow or orange)
Extra Cheddar cheese

Cut the peppers in half and scoop out any ribs and seeds. Fill each pepper half with ½ cup (120 ml) filling. Grill on medium heat barbecue until heated through. Sprinkle a little cheese on the top and continue grilling until the cheese melts.
Large Beefsteak Tomatoes
6 large tomatoes
Extra cheese for garnish

Cut a slice off the top of the tomato. Scoop out the seeds and discard. Fill the center with Cookin’ Greens™ mixture. Grill on medium heat barbecue until tomato is soft and vegetable filling is heated through. Sprinkle a little cheese on the top and continue grilling until the cheese melts.

Healthy Choice: Replace butter with olive oil and use a lower fat cheese.

Variation: Replace Cookin’ Greens™ Spinach and Kale with Designer’s Mix or Spinach and Rapini

Enjoy!
The Cookin’ Greens™ Team

Cookin’ Greens Quesadilla

Ingredients
4 ½ cups (1.08 L) Cookin’ Greens™ Designer Mix
1 cup (240 mL) corn niblets
2 tsp (10 ml) sea salt
2 tbsp (30 mL) extra virgin olive oil
1 tbsp (15 mL) crushed garlic
1 tsp (5 ml) crushed chili flakes
12 small flour tortillas (plain, whole wheat or multigrain)
¾ cup (180 mL) refried beans (low fat preferred)
9 oz (256 g) Tex Mex cheese blend
For Dipping: Salsa, Sour Cream and Guacamole

Method
Combine the greens with corn, salt, olive oil, garlic and crushed chili flakes.
Lay 6 tortillas on a flat surface. Spread each with 2 tbsp (30 mL) refried beans.
Top the beans with ¾ cup (180 mL) greens mixture then 1 ½ oz (43 g) cheese. Cover the mixture with the other 6 tortillas. 
Grill on oiled barbecue over medium heat until lightly browned on both sides and the vegetables are heated through.
Cut in wedges and serve with salsa, guacamole and sour cream for dipping.

Healthy Choice: Use whole wheat or multigrain tortillas, low fat refried beans and lower fat cheese blend.

Enjoy!
The Cookin’ Greens™ Team

Grilled Sausage and Greens Pizza

Makes 4 small pizzas that can serve 4-8 people depending on their appetites!

Ingredients
1 pizza dough ball, divided into 4
1 tbsp (15 mL) extra virgin olive oil
1 tsp (5 ml) crushed garlic
3 cups (720 mL) Cookin’ Greens™ Designer’s Mix
½ tsp (3 ml) sea salt
12 grape or cherry tomatoes cut in half
¼ cup (60 mL) basil pesto
4 oz (113 g) cooked Italian sausage, cut in slices
4 oz (113 g) shredded Mozzarella cheese
3 tbsp (45 ml) shredded Parmesan cheese

Method
Place dough pieces on oiled tray and cover with clear wrap. Let dough rise at room temperature until double in size.
Roll out or stretch each piece of dough to about ¼” of thickness. Return to oiled tray to transfer to barbecue. Don’t worry if the dough is not a perfectly round shape.
Heat barbecue to medium. Place dough directly on grill and cook for 2 minutes per side to make grill marks and to set the crust. Remove from grill and set aside while you prepare the toppings.
Combine olive oil, garlic, Cookin’ Greens™ Designer’s Mix and salt.
Spread 1 tbsp (15 ml) pesto over each pizza crust; top with ¾ cup (180 mL) greens mixture, 1 oz (28.4 g) cooked sausage rings and 6 tomato halves. Finish with 1 oz (28.4 g) Mozzarella and 2 tsp (10 mL) Parmesan cheese.

Heat one side of the BBQ to high and leave one side off. Place the topped pizza directly on the grill of the “off” side and close the lid. Bake until the vegetables are cooked, the dough is lightly browned and the cheese has melted, approximately 5-10 minutes.


Variations
Replace the pesto with pizza sauce; sausage with cooked chicken breast strips or bacon or shrimp; the tomatoes with red pepper strips or mushrooms; Mozzarella cheese with Cheddar, Provolone, Feta or any other favourite cheese blend. Replace Designer’s Mix with all Cookin’ Greens™ Spinach or all Cookin’ Greens Kale or Spinach and Kale combined.

To make a calzone instead of a flat pizza, roll out the dough pieces. Place all the fillings inside exactly like the flat pizza, but in the center of the dough only. Dampen the outside of the dough with water. Stretch dough up and over the filling. Press down tightly and fold to secure. Bake as per flat pizza.

Healthy Choice: Use a whole wheat or multigrain pizza dough, reduced sodium sausage and lower fat cheese blend.

Enjoy!
The Cookin’ Greens™ Team

Food in Canada May 2010 Issue (B to B Magazine)

Food in Canada Magazine published its ‘Top 10 Innovators” list in May’s issue and Cookin’ Greens™ has made the list. Check out the article!

Cookin' Greens - Food in Canada May 2010 - Top 10 Innovators

Remember to keep buying Cookin’ Greens™s – now available in Ontario at:  Sobeys, Metro, Longos and other fine retailers.

Please check out our website for a full by province list of where you can find Cookin’ Greens™ close to you. www.cookingreens.com.

PS – we just officially launched Cookin’ Greens™ in Western Canada so please spread the Cookin’ Greens™ word to your friends /family members in this beautiful area of our country!

Thank you for your continued support!

The Cookin’ Greens™Team

Cookin’ Greens Spinach Kale and Cheddar Biscuits

Ingredients

Vegetable Mixture

1 tbsp (15 mL) olive or vegetable oil

1 medium garlic clove, finely chopped

1 cup (240 ml) Cookin’ Greens™ Chopped Spinach and Kale, blended 50/50

¼ tsp (1 ml) sea salt

Biscuit Mixture

2 cups (480 ml) Bisquick or other dry biscuit mix

½ cup 9120 mL) shredded Cheddar cheese or Nacho Cheese blend

¼ tsp (1 ml) cayenne pepper

½ to ¾ cup (120 to 180 ml) milk

METHOD

Vegetable Mixture

Heat the oil in a large frying pan; add garlic. Stir. Add Cookin’ Greens Chopped Kale and Spinach and sauté for 5 minutes or until just cooked. Season with salt. Set aside to cool while preparing the biscuit mixture.

Biscuit Mixture

In a bowl, combine biscuit mix, cooled vegetables, cheese and cayenne. Gradually add milk to make soft dough. (If the dough is soft without adding all of the milk, do not use it all. Temperature and humidity will affect the amount of liquid required). Knead in the bowl to make sure all dry ingredients are well incorporated with the vegetables.

Preheat oven to 450° F (232° C).

Using a #16 scoop or ¼ cup measure, portion the biscuits into greased muffin cups or onto a baking paper lined sheet pan.

Bake for 8-10 minutes until golden or until a tester comes out clean.

Yield: 10 biscuits

Great served with a bowl of soup or entrée salad or as a pastry choice for a breakfast or brunch menu.

Enjoy!
The Cookin' Greens Team

Cookin’ Greens Designer’s Mix Frittata with Parmesan and Fresh Basil

Serves 4 as a main brunch dish or 8 as part of a brunch buffet with other dishes

Ingredients

Vegetable Mixture

2 tbsp (30 mL) olive or vegetable oil

2-3 medium garlic cloves, finely chopped

2 ½ cups (600 ml) Cookin’ Greens™ Designer’s Mix

½ cup (120 ml) diced red pepper

¼ tsp (1 ml) sea salt

Egg Mixture

6 large eggs

¼ cup (60 ml) milk or cream

2 tsp (10 ml) all purpose flour

1 tsp (5 ml) sea salt

½ tsp (3 ml) freshly ground black pepper

1 tbsp (15 ml) chopped fresh basil

½ tsp (3 ml) dried oregano

1/3 cup (80 mL) grated Parmesan cheese

1 tbsp (15 ml) olive or vegetable oil

METHOD

Vegetable Mixture

Heat the oil in a large frying pan; add garlic. Stir. Add Cookin’ Greens Designer Mix and red pepper; sauté for 7 minutes or until just cooked. Season with salt. Set aside to cool down while preparing the egg mixture.

Egg Mixture

In a bowl, whisk the eggs with milk or cream, flour, salt, pepper, basil, oregano and cheese. Set aside until vegetables have cooled.

Just before cooking, combine egg and vegetable mixtures and stir well.

Preheat oven to 350° F(180° C).

Heat the oil in a non-stick large omelette pan over medium heat. When the oil is hot, add the egg mixture, spreading everything evenly over the bottom of the pan. Reduce heat to low, cover and cook until the eggs are barely set and can be easily loosened from the sides of the pan, approximately 8-10 minutes.

Uncover the pan and place in the oven to finish cooking, until the top puffs and the eggs are completely set, another 5-10 minutes.

Remove from the oven. Loosen the frittata using a rubber spatula to make sure it is not sticking to the pan. Slip it out onto a plate or cutting board. Cool slightly before cutting into portions. 

Tastes great served hot or at room temperature with salsa or tomato sauce and a green salad on the side.

Enjoy!
The Cookin' Greens Team