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

Cookin' Greens Spinach dip in pumpernickle Bread Basket – Party Food!

Ingredients:

250g Cookin’ Greens™ chopped spinach (prepare CG according to preparation instructions on package)
1 c. sour cream (light or full fat)
1 can water chestnuts, drained, diced
1 envelope Knorr vegetable soup mix or Hidden Valley Ranch Party Dip mix
1 large round dark pumpernickel loaf, 7-grain or other whole grain bread
Assorted dipping vegetables

Method:
Mix first 5 ingredients together.
Refrigerate for at least 2 hours.
With a serrated knife, carve out top of loaf so as to make a bowl shape out of the bottom.
Cut the top of the bread into 1 1/2 inch cubes for dipping.
When ready to serve, pour dip into bread shell on large platter and arrange bread cubes and vegetables around the dip.

Enjoy –all year round!

The creative ways to use cookin greens…

Did you know that there are various ways to use your Cookin’ Greens™ products? That Cookin’ Greens™ spinach can be use for more that just dips, kale can be used in smoothies and Rapini in Lasagna.  

Since Cookin’ Greens™ products come washed and chopped; they are ready to be thrown into practically any dish. You can add them to your soups, pasta, omelets, stir fry’s and smoothies. Coming soon we will have tips on how you can cook your Cookin’ Greens™ on the BBQ.

Tell us the creative ways you use your Cookin’ Greens products; we’d loved to hear from you.  info@cookingreens.com

Natalie

The Cookin’ Greens™  Team

 

I spy with my little eye something that is Very Green!

Cookin’ Greens™ is proud to have partnered with the CNIB at a 1st time Yoga Event last week, put on for partially sighted and blind participants. Why the partnership?? Cookin’ Greens™ has taken part in CNIB’s “Vision Health Month” to promote the connection that dark, leafy greens are an important part of eye health, and can help prevent certain eye diseases.


Attendees were amazed at the new flash frozen, ready to serve product. Some commented that they don’t normally like to cook these kind of greens because it’s too time consuming BUT, Cookin’ Greens™ to the rescue! The attendees sampled these yummy greens and saw how easy they are to prepare – it got these die hard yoga attendees chatting amongst themselves in what was supposed to be a silent yoga room!

Marla
The Cookin’ Greens™ Team

Cookin’ Greens™ is taken Sobeys by storm

March 2009 was the launch of  Cookin’ Greens™  into the grocery retail market. At that time all 4 Cookin’ Greens™ products: Spinach, Rapini, Kale and Designer Mix were being sold at 14 Sobeys Urban Fresh locations in the Greater Toronto Area (GTA). As of May 1st, 2010 you can now find Cookin’ Greens™ Designer Mix and Spinach in all 85 Sobeys locations across Ontario.

Last Saturday 29 Sobeys locations throughout the GTA were demoing Cookin’ Greens™ Designer Mix. We are happy to report, that all demo’s were a success! Thank you Team Sobeys for doing a great job on promoting our brand.

Here are a couple of Sobeys employees showing their excitement about having Cookin’ Greens™ in their store.

If you still haven’t tried Cookin’ Greens™  yet and need more of an incentive other than the convenience and nutritional benefits , you’re in luck! Cookin’ Greens™  in on sale at all Sobeys location for $4.29 until July 8th. Also you have  11 more days to send us  your proof of purchase to receive a free Cookin’ Greens™  thermal bag. http://cookingreens.blogspot.com/2010/04/attentionall-cookin-greens-fans.html

So what are you waiting for? Go and enjoy some greens today!

Natalie
The Cookin’ Greens™ Team