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Bolognese with Fusilli, Basil, Zucchini and Cherry Tomatoes

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Ingredients: • 16 oz. Fusilli Pasta • 12 oz. Boulder Organic Bolognese Sauce • 8 oz. Mini Mozzarella Balls • 1 Small Zucchini, sliced into rounds • 1 Pint Cherry Tomatoes, halved • Grated Parmesan, for garnish • Fresh Basil Leaves, for garnish Directions: 1. Cook and drain the pasta … Continue reading

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Spiral Cut Zucchini Noodles with Beef Bolognese

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Ingredients: 3-4 Small Zucchini, spiral cut 24 oz. Boulder Organic Beef Bolognese Pasta Sauce 6 oz. Grated Parmesan Fresh Basil, for garnish Salt and Pepper Directions: Using a steamer in a 3 qt. stockpot, lightly steam the spiral cut zucchini until just tender. Season with salt and pepper. In a … Continue reading

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Chicken Vegetable Chili Dogs

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  Ingredients: 6 Chicken Hotdogs 6 Canyon Bakehouse Gluten-free Hotdog Buns Toppings 24 oz. Boulder Organic Chicken Vegetable Chili Diced White Onion Avocado Crema (below) Shredded Cheddar Cheese Avocado Crema ¼ C. Sour Cream 1 Tbsp. Plain Yogurt ½ Avocado 2 tsp. Lemon Sea salt, to taste Directions: Combine the … Continue reading

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Chicken Street Tacos with Green Chili Corn Chowder

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Ingredients: 8 Small Corn Tortillas 1 Bunch Watercress 2 C. Shredded Rotisserie Chicken Breast 1 C. Pickled Vegetables (see below) ½ C. Crema (see below) 24 oz. Boulder Organic Green Chili Corn Chowder Quick-pickled Vegetables 1 C. Sliced Carrots 1 C. Cauliflower florets 1 C. Sliced Radishes 2 Jalapenos, sliced … Continue reading

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Gluten Free Heirloom Bread and Chicken Noodle Soup

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Difficulty: Easy Prep time: 10 min Cook time: 40 min Servings: 4 Ingredients: 2 ½ C. Gluten-free All Purpose Flour 2 tsp. Baking Soda 1 tsp. salt 2 C. Buttermilk ½ C. Molasses 1 C. Raisins 1 C. Chopped Dates 24 oz. Boulder Organic Gluten-free Chicken Noodle Soup Directions: Preheat … Continue reading

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Chicken Vegetable Chili with Chips and 7 Layer Dip

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Ingredients: 1 Container of Boulder Organic Chicken Vegetable Chili Dip ½ C. each of the following: Black Beans Refried Beans Guacamole Pico de Gallo or Salsa Sour Cream Shredded Mexican Cheese Green Onions Directions: Layer two Tbsp. of each dip ingredient to 4 jars. Serve with tortilla chips alongside warm … Continue reading

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Red Lentil Dahl with Papadum Chips and Chili Cilantro Chutney

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Instructions: 24 oz. Boulder Organic Red Lentil Dahl Soup 5 oz. Papadum, or Lentil Crackers Chili Cilantro Chutney 1 C. Fresh Cilantro Leaves, chopped 1 Fresh Green Chili 2 tsp. Fresh Ground Ginger 2 tsp. Fresh Lemon Juice ½ tsp. Cumin Sea Salt, to taste ¼ – ½ C. Water … Continue reading

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Roasted Tomato Basil Soup with Mini Grilled Cheese Sandwiches

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Ingredients: 8 Tbsp. Butter, softened 8 Slices Bread 8 oz. Sharp Cheddar Cheese, sliced 8 oz. Sweet, Aged Dubliner Cheese, sliced 24 oz. Boulder Organic Roasted Tomato Basil Soup Directions: Heat a skillet or griddle to 350 degrees. Butter all of the bread slices on one side only. Place the … Continue reading

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Arugula Salad with Pine Nuts and Parmesan

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Ingredients: 4 C. Arugula ¼ C. Pine Nuts, lightly toasted ¼ C. Shaved Parmesan 2 Tbsp. Fresh Lemon Juice 2 Tbsp. Olive Oil Pinch of Black Pepper Flaked Sea Salt Directions: In a small mixing bowl, make the dressing by whisking together the lemon juice, olive oil and black pepper. … Continue reading

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Minestrone Soup with Gluten Free Caprese Croutons

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Ingredients: 1 Gluten-free baguette, sliced 4 oz. Basil Pesto Small Mozzarella Balls, sliced Heirloom Cherry Tomatoes, sliced Fresh Basil, finely chopped 24 oz. Boulder Organic Minestrone Soup Directions: Prepare a baking sheet with parchment paper. Spread one side of each baguette slice with pesto. Lay alternating slices of mozzarella and … Continue reading

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