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
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
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
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
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.
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.
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.
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,
Ingredients: 6 C. Winter Greens, such as kale and arugula Dressing (see below) Pumpkin Seeds, roasted and salted Flaked Sea Salt Coarse Black Pepper 24 oz. Boulder Organic Minestrone Soup Apple Cider and Honey Vinaigrette 1/3 C. Olive Oil 2 Tbsp. Apple Cider Vinegar 1 Tbsp. Fresh Lemon 1 Tbsp.
Ingredients: • 4 Slices Gluten-free Bread • 8 oz. Sliced Gouda • 2 Honey Crisp Apples, sliced • ½ Fresh Lemon (optional) • 2 Tbsp. Honey • 24 oz. Boulder Organic Autumn Squash Soup • Fresh Thyme, for garnish (optional) Directions: 1. Prepare a baking sheet with parchment paper. 2.
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