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Easy Match Stick Breadsticks

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Ingredients: 1 Package Ready-made Pie Crust Olive Oil Sea Salt Italian Herbs & Seasonings Parmesan Cheese, grated Directions: Pre-heat the oven to 400 degrees. Place the pie crust dough on a cutting board, handling according to package instructions. Brush both sides with olive oil and sprinkle with sea salt, Italian … Continue reading

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Parmesan Cheese Crisps

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Ingredients: 1 C. Shredded Parmesan Cheese Directions: Preheat oven to 400 degrees and prepare a baking sheet with parchment paper. Using a biscuit cutter as a guide, create thin rounds of cheese on the parchment, about 1-2 Tbsp. each. Toast in the oven on the center rack for 10 minutes, … Continue reading

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Crispy Masala Chickpeas

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Ingredients: 2 Cans Chickpeas (15 oz.), drained and rinsed 2 Tbsp. Olive Oil ¾ Tsp. Sea Salt 1 Tbsp. Garam Masala ½ – 1 tsp. Cayenne Pepper Directions: Heat the oven to 400 degrees and prepare a baking sheet with parchment paper or foil. Dry the surfaces of the chickpeas … Continue reading

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Herbed Lemon Butter Croutons

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Ingredients: ½ C. Unsalted butter, softened 1 Tbsp. Lemon Zest 3 Tbsp. Fresh Herbs, finely chopped 1/8 tsp. Coarse Salt 1 Gluten-free Baguette Directions: In a mixing bowl, combine all ingredients and incorporate with a hand mixer. Spoon the herbed lemon butter onto a sheet of parchment paper. Roll to … Continue reading

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Potato Leek Soup with Spinach Salad and Bacon Vinaigrette

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Ingredients: 6 oz. Baby Spinach 4 Thick Bacon Slices ½ Red Onion, thinly sliced 3 Tbsp. Reserved Bacon Grease 3 Tbsp. Red Wine Vinegar 1 tsp. Honey ½ tsp. Dijon Mustard Salt, to taste Candied Almonds Directions: Cut the bacon slices crosswise into 1/4-inch pieces. Cook in a skillet until … Continue reading

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Chicken Vegetable Chili and Zucchini Cornbread Muffins

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Ingredients: 1 C. Milk ½ C. Cane Sugar ¼ C. Olive Oil 2 Eggs 1 ½ C. All-purpose Flour 1 C. Cornmeal 1 tsp. Baking Powder ½ tsp. Baking Soda 1 tsp. Salt 2 C. Shredded Zucchini 1 C. Frozen Corn Directions: Preheat oven to 350 degrees and prepare a … Continue reading

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Roasted Tomato Basil Soup and Kale Salad with Lemon Parmesan Dressing

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Ingredients 6 C. Kale, torn ½ C. Parmesan cheese, Shredded ½ C. Panko or Bread Crumbs, toasted ½ C. Olive Oil ¼ C. White Wine Vinegar 3 Tbsp. Fresh Lemon Juice 1 Garlic Clove, minced Salt and Pepper, to taste Directions In a large bowl, combine the kale, parmesan and … Continue reading

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Roasted Tomato Basil Soup with Turkey, Bacon and Cheddar Panini

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Ingredients: 4 Slices Bread 8 Slices Cheddar Cheese 4 Slices Bacon 6 oz. Turkey Breast ½ C. Arugula 24 oz. Boulder Organic Roasted Tomato Basil Soup Directions: Brush the outsides of the bread with olive oil. Layer each sandwich with cheddar, bacon, turkey breast and arugula. Before serving, press each … Continue reading

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Broccoli Cheddar Soup with Parmesan Croutons

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Ingredients: 1 loaf Herbed Focaccia Bread, cubed 2 Tbsp. Olive Oil ¼ C. Fresh Grated Parmesan 24 oz. Boulder Organic Broccoli Cheddar Soup Directions: Arrange the cubed focaccia on a baking sheet lined with parchment. Toss with olive oil and parmesan. Place the croutons in the oven under a broiler … Continue reading

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Chicken Vegetable Chili with Zucchini Noodles

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Ingredients 2 tbsp. Olive Oil 10 oz. Spiralized Zucchini Salt and Pepper, to taste 24 oz. Boulder Organic Vegetable Chili Sour Cream, for garnish Sliced Jalapeno, for garnish Directions Heat olive oil in a large skillet over medium-high heat. Sauté the spiralized zucchini for 1-2 minutes until just tender. Season … Continue reading

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