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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 sandwich in a panini grill, or on the stovetop between two heavy skillets. Ladle warm Roasted Tomato Basil Soup into two bowls and serve with … Continue reading →
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 to toast. Rotate the croutons every 1-2 minutes, until all sides are brown. Warm the soup and ladle into bowls. Garnish with Parmesan Croutons to … Continue reading →
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 to taste. To serve, place the zucchini noodles into four pasta bowls and ladle the soup over the tops. Garnish with sour cream, cilantro and … Continue reading →