Cookin’ Greens Antipasto Salad with Quartered Artichokes

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

1. Serve as part of pre-dinner appetisers or for a light lunch along with Italian cheeses, cold cuts and crusty bread.
2. 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 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

Cookin’ Greens Pasta Rapini with NEW Artichokes Heart Quarters

Ingredients

2 cups (480 ml) uncooked small pasta cuts such as penne or rotini

2 tbsp (30 ml) extra virgin olive oil

1 tbsp (15 ml) chopped garlic

¼ tsp (1 mL) red chili flakes

1 ½ cups (360 mL) Cookin’ Greens Artichoke Heart Quarters

2 ½ cups (600 mL) Cookin’ Greens Chopped Rapini

¼ tsp (1 mL) sea salt

¼ tsp (1 ml) black pepper

½ cup (120 ml) roasted red pepper strips

Parmesan cheese for garnish

METHOD

Cook pasta according to package directions.

In the meantime, heat the oil in a large skillet; add garlic. Stir. Add Cookin’ Greens Artichoke Heart - Quarters and sauté for 7 minutes. Add Cookin’ Greens Chopped Rapini and continue cooking until both artichokes and rapini are tender, approximately another 7 minutes, or until they reach an internal temperature of 165 degrees F. Season with salt and pepper. Add the red pepper strips and heat through.

When pasta is cooked, drain and add to the vegetable mixture in the pan with a little of the cooking water. Toss together; turn out onto a serving bowl or platter and sprinkle with Parmesan cheese. 

Serves 4

Enjoy.

Cookin’ Greens Chopped Spinach and Artichoke Dip

Serves 6-10  

Ingredients

1 cup (240 ml) low fat mayonnaise

¾ cup (180 mL) low fat cream cheese, softened

2 cups (480 mL) shredded low fat mozzarella cheese

½ cup grated Parmesan cheese

1 tsp (5 ml) dried oregano

¼ tsp (2 ml) cayenne pepper

¼ tsp (2 mL) sea salt

1/8 tsp (1 ml) black pepper

1 cup (240 ml) Cookin’ Greens Artichoke Heart quarters, cooked according to package directions, drained and cooled

2 cups (480 ml) Cookin’ Greens Chopped Spinach, cooked according to package directions, drained and cooled

METHOD

Combine mayonnaise, cheeses, oregano, cayenne, salt and pepper in the bowl of a food processor and pulse until thoroughly combined.

Transfer cheese mixture to a large bowl; add cooked and chilled Cookin’ Greens Artichoke Heart Quarters and Chopped Spinach. Mix to combine.

Divide mixture evenly into 4 medium or 1 large microwave/oven-safe ramekin(s).

Bake each ramekin in a preheated 350 degree F oven for 15 minutes or until bubbling OR heat covered in microwave for 1-2 minutes or until it reaches an internal temperature of 165 degrees F.

Serve immediately with pita crisps, tortilla chips or your favourite crackers.

Chef’s Tip: Replace the mozzarella and Parmesan cheeses with the same amount of shredded Italian cheese blend.