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Ingredients: 24 oz. Boulder Organic Green Chili Corn Chowder Pickled Peppers Yellow and Blue Corn Tortilla Chips Sour Cream Directions: Heat the Green Chili Corn Chowder in a saucepan over medium-low heat, or in the microwave. Divide the warm soup among 2-4 serving bowls and add toppings as desired.
Ingredients: 4 Strips Thick-cut Bacon 24 oz. Boulder Organic Autumn Squash Soup Crème Fraiche Fresh Thyme Directions: Preheat the oven to 400 degrees and prepare a baking sheet with foil. Lay the bacon flat on the foil lined baking sheet and bake for 8-10 minutes, or until crispy. Place the … Continue reading →
Ingredients: 1 Pkg. Prepared Firm Polenta 2 Tbsp. Olive Oil, plus more for drizzling 1 C. Pinto Beans 1 Avocado, finely diced 1 Red Bell Pepper, finely diced Sea Salt, to taste Fresh Cilantro leaves, for garnish Lime Wedges 24 oz. Boulder Organic Green Chili Corn Chowder Directions: Slice the … Continue reading →
Ingredients: • 1 Gluten-free Baguette, sliced into ¾-inch rounds • 1 C. Minced Mediterranean Olives and Peppers • 3 Tbsp. Olive Oil • 8 oz. Sliced Fresh Mozzarella • Fresh Ground Black Pepper • Fresh Thyme Leaves • 24 oz. Boulder Organic Minestrone Soup Directions: 1. Prepare a baking sheet … Continue reading →
Ingredients: 6 Small Heirloom Carrots, peeled and halved lengthwise 1 Medium Parsnip, peeled and diced to ½ inch 2 Golden Beets, peeled and diced to ½ inch 2 Tbsp. Melted Butter or Olive Oil 2 tsp. Garam Masala Spice Blend Sea Salt Black Pepper ½ C. Tahini Fresh Lemon 24 … Continue reading →
Ingredients: ½ C. Unsalted butter, softened 3 Tbsp. Fresh Herbs, finely chopped (Parsley, Thyme) 1/8 tsp. Coarse Salt 1 Gluten-free Baguette ¼ C. Shredded Parmesan Cheese 24 oz. Boulder Organic Minestrone Soup Directions: In a mixing bowl, combine the first three ingredients and incorporate with a hand mixer. Spoon the … Continue reading →
Ingredients: Brussels Sprouts 24 oz. Boulder Organic Autumn Squash Soup 2 lbs. Brussels Sprouts, halved 2 Tbsp. Olive Oil Salt and Pepper, to taste Small Amount of Water 2 Strips Thick Bacon, cooked and cut into strips (reserve fat) Dressing ¼ C. Balsamic Vinegar 2 Tbsp. Bacon Fat 1 Tbsp. … Continue reading →
Ingredients: 24 oz. Boulder Organic Red Lentil Dahl Soup Crispy Chickpeas (Purchased), for garnish Cilantro Mint Yogurt Sauce ½ C. Fresh Cilantro Leaves, chopped ½ C. Fresh Mint Leaves, chopped 1 Fresh Serrano Chili 2 tsp. Fresh Lemon Juice ½ tsp. Cumin Sea Salt, to taste ¼ – ½ C. … Continue reading →
Ingredients: 24 oz. Boulder Organic Roasted Tomato Soup 3 C. Chopped Unsalted Walnuts 2 Tbsp. Butter, melted 2 Tbsp. Finely Chopped Rosemary 1 Tbsp. Raw Turbinado Sugar ½ tsp. Cayenne Pepper 1 Tbsp. Kosher Salt Directions: Preheat the oven to 350 degree and prepare a baking sheet with parchment paper. … Continue reading →
Ingredients: 24 oz. Boulder Organic Red Lentil Dahl Soup 1 ½ lbs. Butternut or Acorn Squash, diced, roasted and mashed ¾ Coconut Milk ¾ tsp. Curry Powder ½ tsp. Ancho Chili Powder Pinch of Ground Ginger ¾ C. Toasted Almonds, finely ground 1 Tbsp. Fresh Lime Juice 1 tsp. Salt, … Continue reading →