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Roasted Tomato Basil with Parmesan Pepper Popcorn Ingredients: 1 24 oz. Container Boulder Organic Roasted Tomato Basil Soup 2 C. Prepared Butter Flavored Popcorn ¼ C. Shredded Parmesan Cheese Black Pepper Directions: Preheat the oven to 375 degrees and prepare a baking sheet with parchment paper. Scatter popcorn onto the paper. Sprinkle with parmesan cheese and pepper. Heat the popcorn in the oven on the middle rack for 5-10 minutes. Spoon Parmesan Pepper Popcorn onto … Continue reading →
Ingredients: 3 Tbsp. Olive Oil, divided 2 Garlic Cloves, minced 4 C. Kale, chopped 1 (15 oz.) Can Cannellini Beans, rinsed and drained 2 Tbsp. Fresh Parsley, chopped 1 Tbsp. Fresh Lemon Juice 2 tsp. Lemon zest 2 tsp. Fresh Sage, chopped ½ tsp. Sea Salt Black Pepper, to taste Red Pepper Flakes, to garnish Directions: Heat 1 Tbsp. of olive oil in a large skillet. Quickly sauté the garlic until fragrant. Add … Continue reading →
Ingredients: 4 Slices of Bread 4 oz. Fontina Cheese, sliced 2 oz. Asiago Cheese, grated 2 Tbsp. Butter 1-2 Tbsp. Fresh Grated Parmesan Cheese Directions: Layer the fontina and asiago between two sandwiches. Butter the outsides and sprinkle with fresh grated parmesan cheese. Place the sandwiches onto a griddle or in a skillet over medium heat. Cook until the outsides are golden brown and the cheese is melted. Serve with warm bowls of Boulder Organic … Continue reading →
Paired with our Butternut Squash with Sage soup! Sage Infused Olive Oil Ingredients: 2 Tbsp. Sage leaves, coarsely chopped 1 Tbsp. Parsley Leaves, coarsely chopped ¼ C. Olive Oil 2 Ice Cubes Directions: Add all ingredients to a blender or food processor and blend on high until emulsified. Toasted Pepitas Ingredients: 1 C. Raw Pepitas 1 tsp. Olive Oil ½ tsp. Sea Salt Directions: Preheat oven to 350 degrees and prepare a baking sheet with … Continue reading →