Cookin' Greens Pearl Couscous Salad

Couscous Salad Recipe Sheet

Cookin’ Greens™ Wants YOU to get “GREEN WITH ENVY” Contest

Who doesn’t want to give their kids nutrient-rich dark-leafy, body-building greens? The trick is getting them to eat the good-for-you greens with the same zeal with which they devour their favourite foods. Cookin’ Greens  – the dark-leafy greens that are farm-picked and, within 6 hours, double-washed, double- blanched, chopped and quick-frozen to lock in flavour and nutritional benefits – knows that moms and dads across Canada have been trying to figure this out for decades. We want to tap into your know-how and share it with parents across the land as part of our “Green With Envy” contest.  

Cookin’ Greens took on the challenge to come up with healthy and delicious greens that even the most rushed, picky diner would enjoy on a regular basis. Young, selective palates that generally don’t want to try greens are also changing their tune. Whether it’s our single vegetable chopped kale, spinach or rapini, or one of our two blends that you prefer (including our Designer’s Mix of collards, rapini, spinach, yellow beans and onion), what we want to know is:

•   What’s YOUR most ingenious tip, method, or idea for getting Cookin’ Greens into your family’s meals? Tell us (through an anecdote, recipe, poem/nursery rhyme, or song) or show us (via photos, a video, a play, a drawing or cartoon) – make us laugh, ponder or shriek with your entry - it’s up to you and the sky really IS the limit!

•  To Enter: Like Cookin’ Greens on Facebook and post your entry there. Then, go to Twitter and copy your entry’s link to @cookingreens with the phrase: “Going Green with Envy”.

•   Stay in the conversation with updates using the #greenwithenvy hash tag on Twitter.

• The contest is open from August 15, 2011-September 20^th 2011. Winning entries to be decided by Cookin’ Greens founder Toby Davidson in tandem with a panel of local food industry experts – with the lucky winner announced by Sept. 30/11.

·         What’s in it for you? Enviable Prizes of Course!
FIRST PLACE: $500 gift certificate to a grocery store of your choice for a shopping spree  + a few bags of Cookin’ Greens.

·         SECOND PLACE:  Cookin’ Greens for a year - 2 FREE Coupons per month (or 24 bags of Cookin’ Greens) and an hour consultation with a local, Registered Dietician so that you can better understand your family’s dietary needs.

·         THIRD PLACE: A one-hour consultation with healthy eating advocate/mom Nettie Cronish, a signed copy of her latest cookbook - The Everyday Flexitarian, and 6 FREE bags of Cookin’ Greens.

Never savoured the vibrant greens or blends from Cookin’ Greens? Just email contest@cookingreens.com to receive your free coupon voucher to redeem a pack of the greens of your choice at a local supermarket/health food store near you (participating retails here: http://www.cookingreens.com/store_ontario.html ). 

•  For product photos or to interview Cookin’ Greens founder Toby Davidson, Please Contact:Mary Luz Mejia (Sizzling Communications) Email: maryluz@sizzlingcommunications.com   or Cell: 416.992.2644

Black Bean Burrito with Cookin’ Greens

Use canned beans and have dinner ready in 35 minutes. Freeze leftovers, if there are any…! Works with Athlete’s Mix, Designer’s Mix, Chopped Kale or Chopped Spinach

8 servings

Ingredients:

2 tbsp olive oil

3 large sized cloves garlic, minced

1 medium sized red onion, thinly sliced

2 cups Cookin’ Greens  - Any one of our products - best in our opinion …Athlete’s Mix –it does include a white bean for some contrast!

1/2 cup stock or water

1 red pepper, thinly sliced

1 cup mushrooms, thinly sliced

½ cup sun dried tomatoes, julienned

1 tbsp lime juice

¼ cup fresh cilantro, chopped

1 tbsp chili powder

1 tsp ground cumin and dried oregano

1 14oz can black beans

1cup corn kernels

8-10 inch flour tortillas

1 cup Montery Jack or Cheddar cheese, shredded

2 cups salsa of your choice

Method:

1. In a large skillet heat olive oil over medium heat. Add garlic and cook for 30 seconds.
2. Add red onion and cook for 5 minutes until softened.
3. Add any Cookin’ Greens  product of your choice - and 1/2 cup of stock or water. Sauté until soft, for 5 more minutes.
4. Add red pepper and mushrooms; continue cooking for another 5 minutes.
5. Meanwhile cover tomatoes with 1 cup boiling water , let sit 8 minutes .Drain and chop finely. Stir into sautéed vegetables with lime juice, cilantro, chili powder, cumin and oregano. Cook another 3 minutes. Stir in beans and corn and cook, stirring until heated through about 3 minutes.
6. In another skillet over medium heat: warm tortilla for 2 minutes, turning once.
7. Place ½ cup of filling down centre of tortilla, leaving 1 inch border at bottom and top. Sprinkle with 2 tbsp cheese. 1 tbsp salsa. Fold up bottom and top edges in. Fold sides over filling. Repeat with remaining tortillas and filling .Place on parchment lined paper baking sheet.
8. Add extra cheese and salsa over tortillas.
9. Bake in preheated 300F oven for 10 minutes. Enjoy!

Cookin’ Greens - Chopped Rapini Feta Quiche

Serves 6

Layering the Cookin’ Greens  Rapini on the bottom of  the pie shell followed by feta and cheddar cheeses ensures there won’t be a single crumb left!

(Note, all other Cookin’ Greens products can be used  in replace of Chopped Rapini – Chopped Spinach, Chopped Kale, Designer’s Mix or Athlete’s Mix)

Ingredients:

1 ½ cups Cookin’ Greens Rapini

1 unbaked 9 inch pie shell

1 Tbsp fresh basil, minced

3/4 cup crumbled feta cheese

1 cup grated cheddar cheese

1 tbsp unbleached white flour

3 eggs

1 cup cream

Dash of paprika

Method:

1.      Preheat oven to 400F

2.      Prepare Cookin’Greens according to package instructions. (Drain if necessary)

3.      Spread Rapini on bottom of pie shell, and sprinkle basil on top of it.

4.      Mix together feta and cheddar in medium sized bowl. Add flour. Mix again.

5.      Spread over Rapini in pie shell.

6.      In a small bowl, beat eggs well, add cream, Whisk together.

7.      Pour over cheeses. Sprinkle with paprika.

8.      Bake 15 minutes. Lower heat to 325F and bake 30 minutes longer.

9.      Allow to set 10 minutes before cutting. Enjoy!

Cookin’ Greens - Every day, any time of the day WRAP

Makes 1 wrap

Ingredients:

2 eggs

Pinch each salt and pepper

½ cups (120 mL) prepared/sautéed Everyday Cookin’ Greens (Kale, Rapini, Designer’s Mix or Athlete’s Mix)

*1 tbsp julienned sundried tomatoes in oil (optional)

2 tbsp (30 mL) shredded Cheddar Cheese (You can also use Mozzarella, Monterey Jack, Swiss, Feta or other favourite cheese)

1 large whole wheat tortilla

1 tbsp (15 mL) salsa

METHOD

1. In a small bowl, whisk eggs with salt and pepper.
2. In a medium non-stick pan heat ½ cup (120 ml) prepared Everyday Cookin’ Greens recipe as per the back of the package or recipe provided.
3. When the greens are almost heated through, make a well in the centre of the pan and add whisked eggs; move the eggs around with a spatula until almost cooked. (3-4 minutes) (*you can add 1 tbsp julienned sundried tomatoes in oil at this point -optional)
4. Mix the eggs together gently with sautéed greens until they are completely cooked but not dried out. Remove pan from the heat.
5. Place wrap on the counter and fill the centre with the egg/greens mixture leaving 1” space around the outside to prevent the filling from falling during the rolling process.
6. Top egg/greens mixture with 2 tbsp (30 mL) shredded cheese or choice.
7. Fold in the sides then roll the tortilla carefully over the filling making sure that everything is securely inside.

8.  Enjoy with your favourite salsa on the side

OPTIONAL: Place filled wrap back onto preheated sauté pan and heat for 1-2 minutes on each side over medium heat to brown and crisp the outside. Handle carefully when turning to prevent filling from falling out!

For sharing, cut wrap into 2-3 portions. Wraps also taste great with guacamole and sour cream on the side.

Cookin’ Greens Everyday Pasta Recipe

Approximately 3-4 servings

Ingredients:

½ cup (125 ml) small uncooked pasta/whole grain

2 tbsp (30 ml) olive oil

2 medium finely chopped garlic cloves

½ cup (125 ml) thinly sliced onion

¼ cup (50 ml) sundried tomatoes, thinly sliced

1 14oz (398 ml) canned chickpeas (or use dried and prepare according to package directions)

2 cups (200 g) Cookin’ Greens Kale, Rapini, Designer’s Mix or Athlete’s Mix

¼ cup (50 ml) grated parmesan cheese

METHOD:

1. Cook pasta /whole grains according to package instructions.
2. Heat oil in large frying pan.  Add garlic, stir for 30 seconds.
3. Add onion, stir for 3 minutes, medium heat.
4. Add tomatoes, chickpeas and Cookin’ Greens Kale, Rapini, Designer’s Mix or Athlete’s Mix.
5. Simmer for 5 minutes.
6. Add pasta and cheese.  Stir.  Cook for 3 minutes and serve.

**Recipe works with: any cut of pasta – long or short, ravioli, gnocchi, any whole wheat pasta or risotto. Try with whole Grains; quinoa, couscous, brown rice, millet, bulgar, spelt to name a few.