Cookin Greens

Noodle Soup with Cookin’ Greens Chopped Kale and White Beans*

2012-01-17T05:56:00.000-08:00

2 Tbs. extra-virgin olive oil
3 medium carrots, peeled and chopped
1 medium red onion, chopped
1 cup broken (2- to 3-inch pieces) dried capellini pasta
2 quarts lower-salt chicken or Vegetable broth
250g or ½ bag of Cookin' Greens (Chopped Kale or Athlete's Mix)
One 15-oz. can cannellini beans, rinsed and drained (*beans not neend if you use Athlete's Mix as they are part of the blend)
3 Tbs. fresh lime juice; more to taste
Kosher salt and freshly ground black pepper
1/4 cup coarsely chopped fresh cilantro

Method:

Heat 1 Tbs. of the oil in a large pot over medium-high heat. Add the carrots and onion and cook, stirring occasionally, until the onion is soft and just golden-brown, about 10 minutes. With a rubber spatula, scrape the vegetables into a medium bowl and set aside. If necessary, wipe the pot clean.

Heat the remaining 1 Tbs. oil in the pot over medium-high heat. Add the pasta and cook, stirring often, until dark golden-brown, 3 to 4 minutes. Add the broth and stir, scraping the bottom of the pot to release any stuck-on pasta. Add the carrots and onions, Cookin' Greens chopped kale or Athelete's Mix, beans (if using kale), lime juice, 1/2 tsp. salt, and 1/4 tsp. pepper and bring to a boil. Reduce the heat to medium low and simmer until the kale, carrots, and pasta are tender, 8 to 10 minutes.

Remove the pot from the heat, stir in the cilantro and season to taste with lime juice, salt, and pepper before serving.

nutrition information (per serving):
Calories (kcal): 200; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 1; Protein (g): 11; Monounsaturated Fat (g): 3; Carbohydrates (g): 29; Polyunsaturated Fat (g): 1; Sodium (mg): 230; Cholesterol (mg): 0; Fiber (g): 4;

From Fine Cooking 102 , pp. 106 / October 29, 2009

Cranberry Kale Carrot Tart (Using Cookin’ Greens Chopped Kale)

2012-01-17T05:45:00.000-08:00

This savoury tart is sure to impress guests. If you can’t find almond flour in stores, make your own by grinding skinless blanched almonds into a meal.

1 cup (250 mL) whole wheat pastry flour
3/4 cup (180 mL) almond flour
1 Tbsp (15 mL) fresh rosemary, chopped
1/2 tsp (2 mL) salt
1/3 cup (80 mL) expeller-pressed grapeseed oil (or any vegetable oil)
250g (1/2 bag) Cookin’Greens Chopped Kale
2 medium carrots, shredded
1 shallot, chopped
1/8 tsp (0.5 mL) nutmeg
4 large free-range eggs, lightly beaten
1/3 cup (80 mL) high quality Parmesan cheese, grated
1/2 cup (125 mL) dried cranberries
1/4 cup (60 mL) pine nuts

Preheat oven to 350 F (180 C).

In large bowl combine pastry flour, almond flour, rosemary, and 1/4 tsp (0.5 mL) salt.
Whisk together oil and 1 Tbsp (15 mL) water.
Stir wet ingredients into flour mixture. Press dough into 9 in (23 cm) lightly greased tart pan.
Bake for 15 minutes, or until golden brown. Let cool 15 minutes before filling.

*Pre-Steam /Pre-sauté the Cookin’ Greens Chopped Kale until tender—about 7-8 minutes.

In food processor, process kale, carrots, and shallot until well combined. Place contents in bowl and stir in remaining salt, nutmeg, eggs, cheese, cranberries, and pine nuts.

Spread kale mixture over crust and bake for 20 minutes, or until cooked through. Let cool in pan for 30 minutes before slicing.

*Tip: You can add the Cookin’ Greens Chopped Kale to mixture a from frozen state. Pre-cooking is not necessary as the whole tart is baked. Excess water will not occur with this method. We do however suggest pre-cooking the frozen kale with some garlic, olive oil, sea salt to enhance the overall flavour of the finished recipe–(Or, follow preparation instructions on back of packaging)

Serves 8.
Each serving contains:
319 calories; 11 g protein; 23 g total fat (3 g sat. fat, 0 g trans fat); 23 g carbohydrates; 5 g fibre; 197 mg sodium

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Original Source: "Cranberries + Carrots," alive #349, October 2011

About the Author Gorden Matthews is a freelance writer, nutritionist, and recipe developer
http://www.alive.com/recipes/view/426/cranberry_kale_carrot_tart

Bubble-n-Squeak

2012-01-17T05:31:00.000-08:00

3 cups (750 mL) mashed potatoes
2 cups (500 mL) cooked dino kale, chopped or *250g (1/2 bag) Cookin’ Greens Chopped Kale
1 large beaten egg
4 oz (125 g) extra-sharp cheddar cheese, grated
Fresh grated nutmeg
Salt and pepper to taste
*Pre-steam or sauté Cookin’ Greens for 7-8 minutes or follow directions on packaging .

Mix potatoes with kale, egg, cheese, and seasonings. Divide mixture into 8 patties.
Chill patties in fridge for an hour to make them firm and easy to handle.

Coat patties with light dusting of flour. Lightly oil frying pan and heat until it’s nice and hot—slide patties in pan and fry on each side until golden and crisp. Serve with a dollop of chutney on top!

Serves 4.
Each serving contains:
344 calories; 15 g protein; 11 g total fat (6 g sat. fat, 0 g trans fat); 51 g carbohydrates; 8 g fibre; 259 mg sodium
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Original Source: "Spud Wiser," alive #349, October 2011

About the Author- Pamela Durkin is a registered nutritional consultant and freelance health journalist based in Victoria.

http://www.alive.com/recipes/view/434/bubble-n-squeak?cpage=1

Cookin’ Greens Cauliflower & Swiss Cheese Casserole

2011-12-13T08:33:00.000-08:00

Ingredients:

· 1 large head cauliflower, separated into florets (or use frozen cauliflower floret)

· 250g (1/2 bag) Cookin’ Greens*– anyone of our 5 products will work with this recipe.

(*Follow the Everyday Cookin’ Greens recipe)

· 1/4 cup butter

· 1/3 cup all-purpose flour

· 2 cups milk

· 1 cup shredded Swiss cheese (can also use shredded mozzarella and cheddar or any combo of these cheeses)

· 2 tablespoons diced pimientos

· 1 teaspoon sea salt (or to taste)

· Paprika

Directions

1. In a large saucepan, cook fresh or fresh frozen cauliflower & Cookin’ Greens in a small amount of water for 6-7 minutes or until tender; drain well. Set aside

2. In a medium saucepan on med-low heat, add butter, melt butter . add flour; gradually stir in milk. Bring to a boil; boil for 2 minutes, stirring constantly.

3. Remove from the heat; stir in cheese(s) until melted. Add pimientos and salt.

4. Place half of the cooked cauliflower & Cookin’ Greens mixture into a greased 2-qt. baking dish; top with half of the sauce.

5. Repeat layers. Bake, uncovered, at 325 degrees F for 25 minutes or until bubbly.

6. Sprinkle with paprika if desired.

Source: Adapted from: Allrecipes.com By: Betty Claycomb

Cookin’ Greens Athlete’s Mix & Quinoa Chilli

2011-12-13T08:19:00.000-08:00

Ingredients:

· 1 cup uncooked quinoa, rinsed –white, black, red or blend them!

· 1 pound extra lean ground beef (or Yves Veggie Ground Round)

· 1 tablespoon olive oil
1 Onion Chopped

· 4 cloves garlic, minced

· 1 jalapeno pepper, seeded and minced

· 1 tablespoon chilli powder

· 1 tablespoon ground cumin

· 1 (28 ounce) can crushed tomatoes

250g (1/2 bag) Athlete’s Mix which includes:

Collards, Kale, Spinach, Red Pepper, White Beans

1 (19 ounce) can drained red or black beans (optional as Cookin’ Greens has a bean)

· 1 teaspoon dried oregano leaves

· 1 teaspoon dried parsley

· salt and ground black pepper to taste

· 1 cup frozen corn kernels

· 1/4 cup chopped fresh cilantro

Directions

1. Quinoa – Follow directions on packaging.

2. If you bought bulk: Bring the quinoa and water to a boil in a saucepan over high heat.

3. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside.

4. Heat a large skillet over medium-high heat and stir in the ground beef.

5. Cook and stir until the beef is crumbly, evenly browned, and no longer pink.

6. Drain and discard any excess grease; set beef aside.

7. Heat the olive oil in a large pot over medium heat.

8. Stir in the garlic, and jalapeno pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with chilli powder and cumin; cook 1 minute more to release the flavour of the spices. Stir in tomatoes, black beans Add Athlete’s Mix (frozen or tempered), oregano, and parsley.

9. Season to taste with salt and black pepper. Simmer until about 20 minutes.

Stir in the cooked quinoa, beef, and corn kernels.

Return to a simmer, and cook 5 minutes to reheat. Stir in the cilantro to serve.

Adapted and simplified: Source: allrecipes.com/Recipe/Quinoa-Chilli

Delicious Food Show & National Woman's Show Draw Winners!

2011-11-29T06:01:00.000-08:00

THANK YOU everyone who visited our booth at The Delicious Food Show and The National Woman's Show that submitted a ballot. We have picked our ballot winners!

The Delicious Food Show Winners are:

1st Prize - 12 Free Bags of Cookin' Greens goes to Hattie Pair

2nd Prize - 6 Free Bags of Cookin' Greens goes to Heather Storey

3rd Prize - 3 Free Bags of Cookin' Greens goes to Ricki Snider

The National Woman's Show Winners are:

1st Prize - 12 Free Bags of Cookin' Greens goes to Lois Densmore

2nd Prize- 6 Free Bags of Cookin' Greens goes to Karen Bailey

3rd Prize - 3 Free Bags of Cookin' Greens goes to Christine Wong

Congratulations!

The Cookin' Greens Team

PASTA WITH COOKIN’ GREENS ATHLETE’S MIX & BUTTERNUT SQUASH

2011-10-28T11:07:00.000-07:00

Inspired by: http://megantempest.com/blog

(*This recipes works with all Cookin’ Greens products)

Serves 4-6

Ingredients:

2 tbsp extra virgin olive oil (or any veg oil of your choice)

1 tsp unsalted butter (optional)

1-2 med. sized garlic cloves or 1 tbsp pre-chopped garlic

2 shallots – finely chopped (or 1 medium sized yellow onion)

250 g (1/2 package) Cookin’ Greens –* Athlete’s Mix – Follow ‘Everyday Cookin’ Greens Recipe’ on back of package.

1 butternut squash – peeled, medium size diced or any size you like.

Pasta of your choice- filled, short or long (whole wheat pasta recommended or do 50/50 white/whole wheat

4 oz Low Sodium Vegetable Broth (or Chicken stock)

Dash of nutmeg (optional)

¼ tsp Sea Salt (or to taste)

¼ tsp ground black pepper or to taste)

Romano or Parmesan Cheese (optional)

Method:

Roasted Butternut Squash: Wash, remove skin and fibrous center, then cut into small cubes. (You can also buy fresh frozen diced butternut squash or pre-cut from produce department). Spread the cubes out on an aluminum baking sheet. Drizzle with olive oil, sea salt and pepper over top. Use your hands to mix everything around and evenly coat the squash. Roast in a 400 degree oven for 10 minutes, flip them around with a spatula, then roast for another 10 minutes.

Cookin’ Greens Athlete’s Mix (or any other CG product) –Follow the Everyday Cookin’ Greens Recipe found on the back of package or on our website. (you do have the option of not pre-seasoning your Cookin’ Greens – simply microwave or steam for a few minutes then toss into pasta.)
Pasta. Cook your selected pasta according to the package directions.
Sauce: In a medium size (deep) saucepan, over medium heat, heat olive oil, add shallot/onions, chopped garlic. Add butter. Sautee for about more 5 minutes. Add sea salt, pepper and grated nutmeg. Cook for another 1-2 minutes – put aside.

To serve: Toss the cooked, drained pasta directly in to the pan with the sauce. Then toss in the Cookin’ Greens Athlete’s Mix. Using tongs, mix and coat the pasta and Athlete’s Mix with sauce. On low, heat dish through for another 1-2 minutes. Add Romano /Parmesan Cheese. Portion out the mixture in to a bowls (or family style platter) then top with the roasted butternut squash. Season to taste.

Serve and enjoy.

Other ingredient pairing for this dish:
Pine Nuts
Pitted Black Kalamta Olives (1/2’ed)
Sundried Tomatoes

COOKIN’ GREENS CARROT PUMPKIN CAKE WITH GREENS INFUSED FROSTING

2011-10-28T11:02:00.000-07:00

Try this recipe with spinach, kale or BOTH!

1 box Carrot Cake Mix (any brand)

1 cups steamed Cookin’ Greens Kale, Spinach, or combo of the two

1 cup canned pumpkin puree

¼ cup water plus 2 tsp water

2 Tbsp vegetable oil

2 large eggs

1 egg white

1 cup light sour cream or vanilla yogurt

Preheat oven to 350’ F. Line a loaf pan with parchment paper, or spray thoroughly with non-stick cooking spray.
Steam or microwave Cookin’ Greens according to package directions. Puree in food processor with 2 tsp of water. Allow to cool.
In a large mixing bowl, combine cake mix, 1 cup cooled Cookin’ Greens, pumpkin puree, water, oil, eggs, egg white, and sour cream. Beat until smooth, approximately 2 minutes.
Pour batter into prepared loaf pan and bake until a toothpick comes out clean when inserted, about 45 minutes.
Allow to cool, and remove cake carefully from loaf pan. If you plan to frost it, slice cake horizontally and add Cookin’ Greens infused cream cheese frosting between layers. Cover reassembled cake with either plain frosting or Cookin’ Greens Infused frosting.

Greens Infused Cream Cheese Frosting

1 package (8oz) light cream cheese, at room temperature

4 Tbsp (1/2 stick) butter, at room temperature

½ cup cooked, cooled and pureed Cookin’ Greens

2 ½ cups icing sugar

2 tsp vanilla extract

Place the cream cheese and butter in a large mixing bowl. Blend with electric mixer on medium speed until combined (1 minute).
Add pureed Cookin’ Greens and mix for another 30 seconds to incorporate greens in batch.
Stop the mixer and slowly add the icing sugar and vanilla. Mix on low speed until all sugar is incorporated.
Increase speed to medium for another minute to ensure frosting is fluffy.
Add frosting between cake layers and use to cover entire cake.

Note: If you wish, for the finished cake to appear white on the outside, you may also make the frosting without the Greens, and then remove ¾ of the cream cheese frosting to reserve for covering the cake. Then add the prepared Greens to the remaining ¼ of the batch in the mixing bowl and mix well so the greens combine with the frosting. Use this batch for the inner cake layer and the plain white frosting for the outer coating .

Enjoy.

Our Green with Envy Contest Winners....

2011-10-15T11:18:00.000-07:00

THANK YOU everyone who participated and helped make our 'Green with Envy' contest a success. We have picked our winners!

Our FIRST PLACE Winner is Preena Chauhan with her "Feel ALIVE: 5 reasons to add greens to all your recipes" blog submission! Preena wins a $500 gift certificate to a grocery store of her choice for a shopping spree + a few bags of Cookin' Greens.

SECOND PLACE goes to Jill Harris the Veggie Voyeur with this fantastic You Tube video submission:

Jill wins Cookin' Greens for a year - 2 FREE Coupons per month (or 24 bags of Cookin' Greens) and an hour consultation with a local, Registered Dietitian so that you can better understand your family's dietary needs.

THIRD PLACE goes to Sara Reid of What Smells So Good? for her Vegan Torta Al Vino recipe. Sara wins 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.

Congratulations Ladies on a job well done!

Dark Leafy Greens are good for your body..Let us illustrate why

2011-09-09T07:24:00.000-07:00

Dark Leafy Greens Are Good for Your Body

H3 STUDY: HOW MUCH, HOW MANY HOW LONG.

2011-09-09T07:20:00.000-07:00

CHECK OUT THIS 3^RD PARTY VALIDATED STUDY THAT COMPARES OUR FROZEN DARK-LEAFY GREENS TO THE FRESH EQUIVALENT (PER 500g bag).

WE CALL IT THE H3 STUDY: HOW MUCH, HOW MANY HOW LONG.

THESE 3 CRITERIA WERE EVALUATED: RETAIL PRICE POINT, HOW MANY FRESH IT TAKES TO MAKE FRESH EQUIVALENT, PREP TIME.

FRESH VS FROZEN –RESULTS CLEARLY DEMONSTRATE THE BENEFITS OF ALL THREE AREAS...

IT’S A NO BRAINER. PLUS – NO WASTE & USE THEM WHEN YOU NEED THEM – NO MORE WILTING/ROTTING IN YOUR CRISPER...WE MUST POINT OUT THAT EATING FRESH IS STILL AN EXCELLENT CHOICE BUT FRESH FROZEN IS SIMPY A BETTER OVERALL CHOICE/EXPERIENCE.

SOURCE REFERENCE: H3 STUDY COMPLETED BY NETTIE CRONISH 2009.

H3 Case Study

Cookin' Greens Pearl Couscous Salad

2011-08-30T08:52:00.000-07:00

Couscous Salad Recipe Sheet

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

2011-08-15T08:27:00.000-07:00

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

2011-08-06T08:40:00.000-07:00

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:

In a large skillet heat olive oil over medium heat. Add garlic and cook for 30 seconds.
Add red onion and cook for 5 minutes until softened.
Add any Cookin’ Greens product of your choice - and 1/2 cup of stock or water. Sauté until soft, for 5 more minutes.
Add red pepper and mushrooms; continue cooking for another 5 minutes.
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.
In another skillet over medium heat: warm tortilla for 2 minutes, turning once.
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.
Add extra cheese and salsa over tortillas.
Bake in preheated 300F oven for 10 minutes. Enjoy!

Cookin’ Greens - Chopped Rapini Feta Quiche

2011-08-05T08:44:00.000-07:00

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

2011-08-05T08:12:00.000-07:00

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

In a small bowl, whisk eggs with salt and pepper.
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.
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)
Mix the eggs together gently with sautéed greens until they are completely cooked but not dried out. Remove pan from the heat.
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.
Top egg/greens mixture with 2 tbsp (30 mL) shredded cheese or choice.
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

2011-08-05T08:09:00.000-07:00

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:

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

Cookin' Greens, sausage, hash brown scramble

2011-06-28T08:56:00.000-07:00

Ingredients/Method;

Mix;

Sauteed hash browns

Sauteed Cookin' Greens product of your choice

Thinly sliced cooked sausage of your choice heated

2-3 eggs

Scramble together

Top with crumbled feta

Done....a perfect breakfast/brunch/lunch/dinner recipe.

Cookin’ Greens Single Serve Signature Purple Kale Smoothie

2011-06-24T07:40:00.000-07:00

Makes one large cup

Loaded with anti-oxidents, this delicious smoothie is sure to please even the pickiest of eaters!

Ingredients

½ cup Cookin’ Greens Kale

¼ ripe banana

½ cup lactose free 2% milk*

1 cup ice cubes

2 tbsp frozen blueberries (fresh blueberries do not provide the bright purple color)

3-4 tsp honey (to taste)

1 tsp vanilla

METHOD

Pre-Puree: In a blender, combine cooked, cooled Cookin’ Greens Kale with 3-4 oz liquid (water or milk) and puree until smooth.

Add all other ingredients, and blend until creamy.

Serve immediately in a tall glass and enjoy.

*Other options. Instead of lactose free milk you can substitute with: rice milk, almond milk, or organic soy milk. If you use organic vanilla soy milk you do not need to add the liquid vanilla in recipe.

If you have extra blueberry liquid/juice from the frozen blueberries – pour it into the blender for more color/nutrients.

Enjoy!

Cookin’ Greens Chicken Breasts Stuffed with Spinach & Goat Cheese

2011-06-05T06:05:00.000-07:00

Makes 6 breasts

Ingredients

2 tbsp olive oil

2 large cloves of garlic, minced

½ cup chicken stock or water

1 ½ cups Cookin’ Greens Spinach

½ tsp nutmeg

½ tsp salt

½ tsp freshly ground black pepper

4 ounces fresh goat cheese, at room temperature

6 large boneless, skinless chicken breasts

METHOD

Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently for 2 minutes, being careful not to let it color.

Add the stock and the spinach. Cook until warmed through. Add nutmeg. Season with salt and pepper.

When cool, transfer to a mixing bowl and gently combine with the goat cheese and parmesan. Taste and adjust the seasoning if necessary.

* If making in advance, store in a tightly covered container in the refrigerator for up to 24 hours.

Cover the chicken breasts, 1 at a time, between two pieces of waxed and gently pound to a thickness of 1/2 inch.

Season with salt and pepper.

Lay each breast (what used to be) skin side down, in the center of a clean 12 x 18- or 20-inch piece of plastic wrap.

Place one-sixth of the cooled prepared filling in the center of each breast.

Fold the edges of the chicken breast up over the filling, and wrap bundle tightly in plastic wrap. Set aside and repeat with the other 5 breasts.

Preheat oven to 350 degrees Fahrenheit

Place wrapped breasts in refrigerator 1hour

Bake for 30 minutes or until juices run clear. For first 15 minutes, cover with a foil tent.

Optional: brown chicken under broiler for final 2 minutes to add more colour to the breasts.

Cookin’ Greens Antipasto Salad with Quartered Artichokes

2011-06-05T05:59:00.000-07:00

Serves 4

Ingredients

Artichokes

2-3 tbsp (30-45 mL) olive oil

1 ½ tsp crushed garlic cloves

12 ½ oz (350 g) Cookin’ Greens Quartered Artichoke Hearts

Sea salt and black pepper, to taste

Other Ingredients

7 oz (200 g) Mini Bocconcini

4 oz (113 g) roasted red peppers, cut in strips

3 oz (85 g) pitted black olives

3 oz (85 g) marinated mushrooms

1 tsp (5 mL) basil pesto

1 tbsp (15 ml) balsamic vinaigrette

1 tbsp (15 mL) chopped green onions

Garnish

Boston leaf lettuce

Fresh Basil (optional)

METHOD

Artichokes

Heat the oil in a large frying pan; add garlic. Stir. Add Cookin’ Greens Quartered Artichokes; sauté for 12 minutes or until just cooked. Season with salt and black pepper, to taste. Set aside to cool.

Antipasto Salad Assembly

In a medium bowl combine the Bocconcini, red pepper strips, olives and mushrooms. Toss with pesto and balsamic vinaigrette. When artichokes have cooled, fold them in gently to avoid breaking them.

Line a platter or bowl with lettuce leaves. Place salad on top attractively. Garnish with fresh basil, if using.

Chef’s Tips

Serve as part of pre-dinner appetisers or for a light lunch along with Italian cheeses, cold cuts and crusty bread.
Combine with cooked pasta (penne, Farfalle or rotini) for a tasty pasta salad or heat together and garnish with grated Parmesan cheese as a vegetarian pasta entrée.

Cookin’ Greens Mini Muffin Meatloaf

2011-06-04T05:56:00.000-07:00

Makes 12

Ingredients

3 tbsp olive oil

4 large cloves of garlic, minced

1 ½ cups Cookin’ Greens Designer Mix

2 lbs lean ground veal, beef, turkey or chicken

1 cup panko crumbs

2 large eggs

½ tsp salt

½ tsp pepper

¼ cup honey garlic barbeque sauce

METHOD

Preheat over to 375 degrees Fahrenheit. Spray a 12 cup muffin pan with non-stick spray and set aside.

Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently for 2 minutes, being careful not to let it color.

Add the Cookin’ Greens Designer mix. Cover and cook until warmed through (5 minutes). Season with salt and pepper.

Transfer to a large mixing bowl and allow to cool.

Add ground meat, eggs, panko and more salt and pepper to the greens. Mix well with your hands or large spoon.

With your hands, or an ice cream scoop, roll mixture into 3” ball and drop into each muffin tin. Use your index finger to depress a well into each ball and spoon a bit of barbeque sauce inside. Close over the hole and reform solid top to the mini muffin meatloaf.

Carefully spoon remaining barbeque sauce over all twelve meatloaves.

Bake uncovered for 30 minutes. Wipe away any fat that may rise to the surface.

Herbed Cheese and Greens Wrap *Works with Cookin’ Greens™ Chopped Rapini, Spinach, Kale or Athlete’s Mix

2011-06-03T11:56:00.000-07:00

As seen on the stage at the National Women’s Show!

Makes 2 large wraps to serve 2-4 people or can be cut in smaller pieces to serve as an appetizer.

Ingredients

1 cup (480 mL) Cookin’ Greens™ Chopped Rapini, Spinach, Kale or Athlete’s Mix

Sea salt and pepper, to taste

2 10” flour tortillas

¼ cup (60 mL) softened light cream cheese

1 tbsp (15 mL) chopped fresh herbs (chives, parsley and basil)

A little milk

¼ cup (60 mL) roasted peppers, cut in thin strips (for a pretty colour contrast use red, yellow or orange peppers)

Method: Prepare Cookin’ Greens™ Chopped Rapini, Spinach or Kale according to package directions. The microwave version is best for this recipe. Season to taste with salt and pepper. Transfer to a bowl and set aside to cool. Combine the cream cheese with fresh herbs and a little milk to make a spreading consistency but not too wet.

Place tortillas on the counter and spread each one with 2 ½ tbsp (38 mL) herbed cheese mixture to within 1” of the edge. Drain the greens well to ensure any excess liquid is removed and spread ½ cup (120 mL) over the cheese. Spread the roasted pepper strips down the centre over the greens.

Roll the tortilla tightly, making sure that none of the filling falls out. Refrigerate for at least half an hour to set the filling. Cut in half and serve 1 or 2 halves per person. Tip: Appetizer Use: Carefully using sharp knife, cut the filled tortilla into 5-6 pieces vertically., arrange on platter and serve!

Healthy Choice: Use whole wheat or multigrain tortillas. Half a wrap is filling served with a side salad.

Cookin’ Greens Blueberry Banana & Kale Smoothie

2011-06-03T11:37:00.000-07:00

Perfect for: breakfast, snack – anytime of the day!

Decadent Veg & Fruit Smoothies –It’s about time! Nutritiously Delicious

Makes 6 - 7oz servings.

Loaded with anti-oxidents, this delicious smoothie is sure to please even the pickiest of eaters!

Ingredients

1 ½ cups Cookin’ Greens Chopped Kale

1 ripe banana

1 cup lactose free 2% milk*

1 ½ cup ice

1 cup frozen blueberries

4 tbsp honey

1 tbsp vanilla

METHOD:

In a blender, combine cooked, cooled Cookin’ Greens Kale with 3-4 oz liquid and puree until smooth. (Approximately 45-60 seconds)

Add all other ingredients, and blend until creamy. (approx 1-2 minutes)

Serve immediately in a tall glass and enjoy.

*Other options include rice milk, almond milk, or soy milk.

Hot of the Press

2011-06-01T06:52:00.000-07:00

Cookin' Greens Joins Carrot Lines

The Good Food Festival & Market Winners

2011-05-13T01:42:00.000-07:00

We’d like to thank everyone who attended ‘The Good Food Festival & Market’ at the International Centre on April 29 – May 1 and submitted a ballot entry for a chance to win a Cookin’ Greens™ thermal bag with 2 coupons for free Cookin’ Greens™ products.

We have picked 3 winners!

1) 1) Grace Scott from

2) 2) Colleen Page from

3) 3) Donna Oliver from

Congratulations ladies! We hope you enjoy your Cookin’ Greens™ products.

Be sure to like us on Facebook and sign up for our mailing list.

Congratulations!

The Cookin’ Greens™ Team

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

2011-04-13T05:57:00.000-07:00

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..

2011-04-12T05:24:00.000-07:00

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