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
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
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
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
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
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.
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
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
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.
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
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