Joanne’s Tortellini and Designer’s Mix Hearty Soup recipe

This recipe has been submitted by Joanne a new Cookin' Greens fan. We love to hear from our fans about the great ways they use our products. Just for sending us this delicious soup recipe we will be sending Joanne a Cookin' Greens thermal bag along with coupons for Free product. If you'd like to submit a recipe of your own please send it to recipe@cookingreens.com
 
Here is Joanne's story behind her new dinner creation.

I love Rapini, yellow beans, and knowing Collards were in there, I thought, "let's give this a try!". I had been at Costco prior, picked up the double pack of Tortellini on sale....one thing led to another, not wanting just pasta and sauce, I thought of a soup...loaf of bread, some cheese....This is how I came up with the soup:
 Ingredients:

1.5 lbs mushrooms, chopped
3 cloves garlic, finely chopped
2 X 900 ml Campbell's sodium reduced chicken broth
1 - 680g jar la San Marzano fresh mashed tomatoes (with basil)
2 celery stalks, chopped
1 large carrot, chopped
1 pkg Olivieri Fresh Tortellini (sausage)
1 pkg "Designer Mix Cooking Greens" frozen vegetables

Freshly grated Parmigiano cheese for topping.




Directions:

In large pot, heat some olive oil (2 Tbsp approx), add the chopped mushrooms and sweat for about 5 - 7 minutes, add the garlic and cook another minute.  
Add the chopped celery stalks and chopped carrot and cook another 2 - 3 minutes.  
Add the 2 containers of stock, jar of fresh mashed tomatoes, simmer for about 10 minutes.  
Add the "Designer Mix Cooking Greens" frozen vegetables, simmer for a couple of minutes, lastly add the fresh Tortellini and cook for 6 minutes. 

When serving, add some freshly grated Parmigiano Cheese.

*Note:  this is exactly how I made this wonderful, filling soup, with the added goodness of the vegetables.  As my husband does not eat 'beans' I would have added a can of rinsed kidney beans.  I did not add seasonings: salt pepper etc.  It tasted just fine.

Thanks Joanne for this wonderful recipe I know I can't wait to try it.


Natalie & The Cookin' Greens Team

Cookin’ Greens and The Yoga in Motion Event..

On April 11^th, 2011,  Cookin’ Greens had the great pleasure of being part of The Yoga in Motion event hosted by Mount Sinai Hospital to raise money for breast cancer research. This was our first time as a product presenter at this event, from this perspective it was a wonderful day.

  

The other Cookin’ Greens  team members that participated, Cheryl & Alan, were also very impressed with the level of sophistication of the event held for this very important cause. It was held at the Liberty Grand a beautiful old building on the CNE grounds.Upon arrival,  we were greeted by a nice  (and very handsome) gentleman in his suit very “a la Men in Black” that held the door open for us as we entered. Talk about making us feel special.  

We then enter the presentation area located in the Renaissance Room. It was so nicely set up and organized: the presentation tables were draped in beautiful white table cloths. There was a stunning low hanging chandelier in the middle of the room.  They had set up comfy seating area for the participants to mingle and enjoy their complimentary treats.

So how did we do?? Cookin’ Greens was very well received by the participants. They raved about the freshness of our greens, the convenience and marvelled at how easy they are to work with.  

Overall Yoga in Motion is a very well organized event; everyone involved was gracious and helpful.  The participants and suppliers all received red carpet treatment. Not only will Cookin’ Greens be a part of this again next year but  hope to have a Cookin’ Greens Yoga team participating in the event as well!  

Way to go Mount Sinai. Thanks for having us! Looking forward to 2012.

Natalie  & the Cookin’ Greens Team

Cookin’ Greens Pizza with NEW Artichoke Heart Quarters

Ingredients

1 tbsp (15 mL) extra virgin olive oil

1 tsp (5 ml) crushed garlic

1 cup (240 ml) Cookin’ Greens Artichoke Heart - Quarters

2 cups (480 mL) Cookin’ Greens Designer’s Mix or other Cookin’ Greens of your choice (Spinach, Kale, Rapini or Athlete’s Mix)

½ tsp (3 ml) sea salt

1 purchased parbaked pizza crust 12” diameter, white or whole wheat

2 tbsp (30 mL) basil pesto

2 oz (113 g) shredded mozzarella cheese or Italian cheese blend

5 grape or cherry tomatoes, cut in half

1 tbsp (15 ml) shredded Parmesan cheese

Method

Heat olive oil in skillet over medium high heat. Add garlic and frozen Cookin’ Greens Artichoke Heart - Quarters; sauté for 6 minutes. Add Cookin’ Greens Designer’s Mix to pan and combine to mix with the artichokes. Season with salt. Continue cooking for another 6 minutes or until the vegetables are just tender or reach an internal temperature of 165 degrees F. Remove from the heat.

Spread 2 tbsp (30mL) pesto over the pizza crust; top with ½ the amount of Mozzarella cheese, then the cooked greens making sure to create a nice pattern with the artichokes. Add the tomato halves and finish with the remaining Mozzarella cheese and 1 tbsp (15 mL) Parmesan cheese.

Bake pizza in a preheated 400 degree F (200 degree C) oven for 6-8 minutes or until the crust is browned and the cheese is bubbling. Turn the stove to broil and lightly brown the top of the cheese for 1 minute if necessary.

Variations:

Replace the pesto with pizza sauce; tomatoes with roasted red pepper strips, sausage rounds or cooked chicken breast strips or ham; other cheeses can replace the Mozzarella and Parmesan.

In the summer, bake the pizza on a BBQ heated to medium.

Make approx 6 slices