Daily Spoon

– The Daily Spoon –

Tomato Basil with Gnocchi

Posted on January 04, 2016

Happy National Soup Month! One of our favorite quick weeknight meals is our Roasted Tomato Basil soup. But on nights where we have just a bit more time, we like to kick things up by adding our favorite gluten and grain free gnocchi from Cappello’s and some mozzarella ciliegine to

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Host a Soup Party!

Posted on January 01, 2016

  In honor of National Soup Month we wanted to share our soup party tips with you! Check out a few of our go-to ideas and some topping, serving and side tips from some of our favorite food blogger friends! 1. Make it a potluck! Instead of one person cooking

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Garden Minestrone with Italian Sausage

Garden Minestrone with Italian Sausage

Posted on December 30, 2015

  Ingredients: 1 tub Boulder Organic! Garden Minestrone Soup ¼ lb. of Italian sausage Directions: Brown ¼ pound of Italian sausage (sweet or spicy), then add it to one container of Garden Minestrone in a sauce pan. Heat to desired temperature and serve with a grilled pesto and mozzarella panini.

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Carrot Ginger Coconut Curry

Posted on November 25, 2015

  In this week’s recipe we use our vegetarian Carrot Ginger soup with Coconut as a base for a delicious fall vegetarian curry dish with squash and cauliflower—perfect for those cool nights ahead and a great way to use up that leftover turkey this weekend (just add it diced up

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Autumn Adventures with Boulder Organic!

Posted on November 16, 2015

  Based in Boulder, of course, we love getting outside and fall in Colorado is simply spectacular. We really can’t think of a better way to spend an autumn afternoon than driving, hiking or even snowshoeing through the high country and bringing some fresh, organic soup along for the ride.

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Cuban Black Bean Quinoa Bake

Posted on November 03, 2015

  Of course, we’re big fans of soup around here, but sometimes we like to kick our dinner dishes up a level and our soups turn into the perfect base for a delicious meal! This week we took our Cuban Black Bean soup and turned it into an amazing quinoa

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Red Lentil Dahl with Rice and Spinach

Posted on October 21, 2015

Ingredients:  1, 24 oz. tub Boulder Organic! Red Lentil Dahl soup 1 cup cooked rice 1 cup chopped spinach 3 sprigs fresh cilantro 1 squeeze lemon juice Directions:  Add 1 cup of cooked rice to one container of Red Lentil Dahl in a saucepan, and heat to desired temperature. Then

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