Category Archives: Blog

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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Roasted Tomato Basil Soup with Bat Toast

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Ingredients: Pumpernickel rye bread Bat cookie cutter 1 Container Boulder Organic Roasted Tomato Basil Soup Directions: Use a bat shaped cookie cutter to cut out pumpernickel bread. Heat up Roasted Tomato Basil Soup and serve with bat shaped toast.

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Gluten Free Chicken Noodle Soup and Sandwich

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Gluten Free Chicken Noodle Soup and Sandwich 2 slices Canyon Bakehouse Mountain White Bread 2 oz. Cream Cheese ¼ C. Avocado, mashed Cucumber slices Micro-greens Butter Lettuce Matchstick Carrots Red Onion, sliced 1 16 oz. Container Boulder Organic Gluten Free Chicken Noodle Soup Directions: Spread the cream cheese onto one … Continue reading

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Potato Leek Soup and Frisee Salad with Warm Bacon and Egg

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Potato Leek Soup and Frisee Salad with Warm Bacon and Egg Ingredients: ½ lbs. Frisée 4 Bacon Slices (thick) 4 Eggs, poached or soft boiled 1 Tbsp. Shallot, minced 1 tsp. Dijon Mustard 2 Tbsp. Red-wine Vinegar 1 24 oz. Container Boulder Organic Potato Leek Soup Directions: Cut the bacon … Continue reading

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Butternut Squash Soup with Sage, Featuring Nutmeg Crème Fraîche and Gruyere Croutons

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Soup 24 oz. Boulder Organic Butternut Squash Soup with Sage ¼ C. Nutmeg Crème Fraîche 8 Gruyere Croutons Ladle the soup into four bowls. Top each bowl of soup with Nutmeg Crème Fraîche croutons to serve. Nutmeg Crème Fraîche 1 C. Crème Fraîche Salt and Pepper, to taste ¼ tsp. … Continue reading

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Chicken Vegetable Chili with Sweet Corn “Dumplings”

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Ingredients: 1-2 Tbsp. Butter ¼ C. Diced Yellow Onion Salt and Pepper, to taste 1 C. Milk ¾ C. Frozen Sweet Corn, thawed plus more for garnish ¼ C. Cornmeal 1 Egg Yolk 2 Egg Whites Boulder Organic! Chicken Vegetable Chili Soup Directions: Preheat the oven to 375F and prepare … Continue reading

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Red Lentil Dahl with Cilantro Yogurt Sauce and Toasted Naan

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Ingredients: 2 (24 oz.) Container Boulder Organic Red Lentil Dahl Soup 1 C. Cilantro Yogurt Sauce (recipe follows) Fresh Cilantro Leaves, for garnish 4 Pieces Naan Bread Directions: Preheat oven to 400 degrees and prepare a baking sheet with parchment paper. Prepare yogurt sauce (see directions, below). Heat soup according … Continue reading

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Roasted Tomato Basil Soup with Blue Cheese Croutons with Watercress, Arugula Salad

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Ingredients: 24 oz. Boulder Organic Roasted Tomato Basil Soup 1 French Baguette, thinly sliced 4 oz. Blue Cheese, crumbled ¼ C. Olive Oil, divided 2 Tbsp. Lemon Juice 1 tsp. Dijon mustard ½ tsp. Fresh Herbs (optional) Sea Salt, to taste 2 C. Watercress 2 C. Arugula 4-5 Radishes Directions: … Continue reading

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