Daily Spoon

– The Daily Spoon –

Broccoli Cheddar Soup with Parmesan Croutons

Posted on November 09, 2017

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

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Chicken Vegetable Chili with Zucchini Noodles

Posted on November 06, 2017

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

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Roasted Tomato Basil Soup with Bat Toast

Posted on October 23, 2017

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 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

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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

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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.

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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

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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

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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:

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Soup’s On!: Kate in the Kitchen

Posted on March 24, 2017

This is Kate! Kate Brown, our founder and president, is no stranger to the kitchen. She started this company from scratch (no pun intended…okay, maybe a little intended) and, with the help of a passionate team, built it into a delicious, national brand. These days, we have quite a few

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