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Intro: Savory and melt-y, this parmesan-herb crusted grilled cheese is the perfect companion to a warm bowl of Roasted Tomato Basil Soup. Ingredients: ½ tsp. Italian Seasoning 2 Tbsp. Shredded parmesan 1 C. Cheddar Cheese 8 Slices Gluten-free Bread ¼ C. Butter, softened Directions: Heat a griddle or a heavy skillet to 350 degrees. In a small bowl, whisk together Italian seasoning and parmesan. Spread one side of each piece of bread with butter and … Continue reading →
Serve as a topping with 24 Oz. Boulder Organic Chicken Vegetable Chili Avocado Crema Ingredients: 1/3 C. Plain Yogurt 1 1/2 tsp. Apple Cider Vinegar 1/2 Avocado, ripe 1/2 tsp. Sea Salt 1/4 tsp. Black Pepper 1 tsp. Fresh Lime juice (1 wedge) Directions: Mix the plain yogurt, apple cider vinegar and spices in a small bowl. Whisk to combine. Add in the avocado slices and mash in to the yogurt mixture with a fork … Continue reading →
Ingredients: 2 Sprigs Fresh Cilantro ¼ C. Cotija Cheese 1 Tbsp. Hot Paprika ½ C. Frozen Corn, thawed 1 Jalapeno, sliced ¼ C. Sour Cream Lime Wedges 24 Oz. Boulder Organic Green Chili Corn Chowder Directions: Heat the Green Chili Corn Chowder and ladle into four bowls. Add toppings as desired and serve with lime wedges.
Ingredients: 2 C. Red-Leaf Lettuce, chopped 4 C. Romaine lettuce, chopped ½ Red Onion, thinly-sliced 1 Jar Artichoke Hearts (14 oz.), drained and halved 1 jar Roasted Red Peppers (12 oz), drained and diced ¼ C. Italian Vinaigrette Parmesan Cheese, grated, for garnish Directions: Combine the lettuces in a large mixing bowl. Add the onion, halved artichoke hearts and diced red peppers to the bowl. Drizzle with Italian vinaigrette and sprinkle with parmesan cheese. Divide … Continue reading →