Monthly Archives: February 2016

Chicken Soup Ramen Fusion

  We’re big fans of authentic ramen noodles, but we’ve seen the documentaries of the meticulous labor that goes into the beloved Japanese dish and sometimes we just want some quick and tasty ramen at home that’s a step above our old college version. So here it is, we took our Chicken Quinoa and Kale Soup and added a few key ramen ingredients to make a yummy and healthy fusion recipe when we’re all hungry … Continue reading

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Traditional Peruvian Quinoa Soup

  Our Golden Quinoa with Kale is hearty enough to stand on its own, but meatballs transform it into a traditional South American dish. Ingredients: 1 tub Boulder Organic! Golden Quinoa and Kale 5-10 Fresh Homemade Chicken Meatballs 2 sprigs fresh parsley Directions:  Homemade chicken meatballs, seasoned with a bit of fennel seed, salt and pepper can be dropped into the simmering soup to cook up in about 15 minutes. Pre-made beef or pork meatballs … Continue reading

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Potato Leek Soup with Fennel and Chicken

  Ingredients: (Serves 2) 1 tub Boulder Organic! Potato Leek Soup ½ cup diced fennel root 1 dash black pepper ¼ rotisserie chicken Directions: Pairing smoky ingredients with potatoes is hard to beat. Sauté ½ cup diced fennel root in butter and add a dash of black pepper. Meanwhile, shred some rotisserie chicken and add it to the fennel for a minute or two. Then toss the fennel mixture into the heated Potato Leek soup. … Continue reading

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