Monthly Archives: October 2016

New England Clam Chowder

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When it come to “chowdah,” we don’t mess around. If you’ve ever tasted the freshly shucked goodness of Pacific Northwest varieties, you know that the best New England Clam Chowder begins with a rich, briny broth that’s been simmered for hours and chock-full of tender clams and delicate chunks of potato. Lucky for you, we’ve done most of the leg work — our Potato Leek Soup is halfway to an authentic, homemade chowder! Ingredients: 1 tub Boulder Organic! Potato Leek … Continue reading

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Butternut Squash with Pork Roast

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Pork roast or tenderloin are quick and easy cuts to prepare. Just smother, roast and serve — what could be easier than that? Pairing it with a simple green veggie and a creamy cup of Boulder Organic! Butternut Squash with Sage Soup, of course! It’s a quintessential autumn dinner so good, it could be mistaken for a pre-Thanksgiving feast. Ingredients: 1 tub Boulder Organic! Butternut Squash Soup with Sage 6 oz pork roast 1 tablespoon fig jam/tamari marinade … Continue reading

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A Healthy Harvest Haul: When to Buy Organic

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Fall brings us some of the best vegetables of the year. Hearty root vegetables and squash varieties emerge as the seasons change and the cooler weather cultivates sweet, crunchy greens. As you browse your local farmer’s markets and grocery stores this weekend, make sure the veggies that end up in your tote are the healthiest they can be. While it’s ideal to buy organic whenever possible, we’ve compiled a list of the 7 fall vegetables … Continue reading

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Get Shreddy: Countdown to Opening Days at Summit County Resorts

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Ready or not, winter is coming! Although the snow has yet to blanket the Front Range, here at Boulder Organic we’re amped to hit the slopes and cozy up by a crackling fire. To stoke the excitement for a powdery winter ahead, we’ve compiled a list of 2016 opening days for all Summit County resorts, plus a few tips for making the most of your après ski! Get Shreddy for Opening Day: Arapahoe Basin — Saturday, October 29 … Continue reading

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Smoked Ham White Bean Stew + Homestyle Cornbread

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It’s National Red Wine Day! What better way to pay homage to the almighty grape than to celebrate with an easy-drinking Dolcetto and a warm, satisfying, crowd-pleaser of a meal. Smoky ham paired with savory Boulder Organic! Tuscan White Bean Soup makes for the perfect complement to a chilly fall day. Plus, Smoked Ham White Bean Stew is a snap to make so there’s more time for wine! And of course, no hearty stew is complete without a generous serving of … Continue reading

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Pasta + Garden Minestrone = Love

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To keep our Garden Minestrone Soup gluten-free, we chose to omit the traditional ingredient of pasta. But, with many groceries stores now stocking their shelves with gluten-free pasta options, you can add as much noodle-y goodness as you like to this classic flavor profile. Pair your meal with a nice Barolo, kick your feet up and enjoy! Ingredients: 1 tub Boulder Organic Garden Minestrone Soup ¼ lb pasta Directions: The best thing about this recipe … Continue reading

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We’ve Got Your Veggies For World Vegetarian Day

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Today is World Vegetarian Day! The holiday was established in 1977 by the North American Vegetarian Society (NAVS) as an annual celebration to promote the joy, compassion and life-enhancing possibilities of vegetarianism. We’re celebrating vegetarianism here at Boulder Organic by sharing 5 ways you can celebrate at home (courtesy of the NAVS): Bring vegetarian food to share with co-workers (one of our delicious soups perhaps?) Ask your cafeteria to feature a plant-based vegetarian entree every … Continue reading

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White Bean with Smoked Duck in a Pastry Puff

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Ingredients: 1 tub Boulder Organic Tuscan White Bean Soup 1 package frozen pastry sheets ½ cup shredded duck Directions: Smoked duck is now available in many grocery stores and can make for a simple and elegant meal. Cut frozen pastry sheets into 4 inch squares and bake pastry according to its directions. Once baked, separate the pastry into two layers. Place one layer in the bottom of a shallow bowl and cover with ½ cup … Continue reading

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