Monthly Archives: July 2018

Bolognese with Fusilli, Basil, Zucchini and Cherry Tomatoes

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Ingredients: • 16 oz. Fusilli Pasta • 12 oz. Boulder Organic Bolognese Sauce • 8 oz. Mini Mozzarella Balls • 1 Small Zucchini, sliced into rounds • 1 Pint Cherry Tomatoes, halved • Grated Parmesan, for garnish • Fresh Basil Leaves, for garnish Directions: 1. Cook and drain the pasta according to package directions. 2. Heat the Bolognese in a saucepan over medium heat. 3. Toss the cooked pasta in ½ C. of the Bolognese, … Continue reading

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Spiral Cut Zucchini Noodles with Beef Bolognese

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Ingredients: 3-4 Small Zucchini, spiral cut 24 oz. Boulder Organic Beef Bolognese Pasta Sauce 6 oz. Grated Parmesan Fresh Basil, for garnish Salt and Pepper Directions: Using a steamer in a 3 qt. stockpot, lightly steam the spiral cut zucchini until just tender. Season with salt and pepper. In a saucepan, gently heat the Beef Bolognese sauce. Divide the zucchini onto 4 dinner plates. Top the zucchini with heated Beef Bolognese sauce, grated parmesan and … Continue reading

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Chicken Vegetable Chili Dogs

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  Ingredients: 6 Chicken Hotdogs 6 Canyon Bakehouse Gluten-free Hotdog Buns Toppings 24 oz. Boulder Organic Chicken Vegetable Chili Diced White Onion Avocado Crema (below) Shredded Cheddar Cheese Avocado Crema ¼ C. Sour Cream 1 Tbsp. Plain Yogurt ½ Avocado 2 tsp. Lemon Sea salt, to taste Directions: Combine the ingredients for the crema in a blender. Blend the crema until smooth. Chill before serving. Cook the hotdogs according to package directions. Place the cooked … Continue reading

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Chicken Street Tacos with Green Chili Corn Chowder

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Ingredients: 8 Small Corn Tortillas 1 Bunch Watercress 2 C. Shredded Rotisserie Chicken Breast 1 C. Pickled Vegetables (see below) ½ C. Crema (see below) 24 oz. Boulder Organic Green Chili Corn Chowder Quick-pickled Vegetables 1 C. Sliced Carrots 1 C. Cauliflower florets 1 C. Sliced Radishes 2 Jalapenos, sliced 3 Garlic Cloves, minced 2 Bay Leaves 1 Tbsp. Organic Sugar 1 tsp. Sea Salt 1 tsp. Peppercorns 2 C. Water 1 C. Distilled Vinegar … Continue reading

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Gluten Free Heirloom Bread and Chicken Noodle Soup

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Difficulty: Easy Prep time: 10 min Cook time: 40 min Servings: 4 Ingredients: 2 ½ C. Gluten-free All Purpose Flour 2 tsp. Baking Soda 1 tsp. salt 2 C. Buttermilk ½ C. Molasses 1 C. Raisins 1 C. Chopped Dates 24 oz. Boulder Organic Gluten-free Chicken Noodle Soup Directions: Preheat oven to 350 degrees and prepare 6 mini bread loaf pans with oil. In a large mixing bowl, sift together the gluten-free flour, baking soda … Continue reading

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Chicken Vegetable Chili with Chips and 7 Layer Dip

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Ingredients: 1 Container of Boulder Organic Chicken Vegetable Chili Dip ½ C. each of the following: Black Beans Refried Beans Guacamole Pico de Gallo or Salsa Sour Cream Shredded Mexican Cheese Green Onions Directions: Layer two Tbsp. of each dip ingredient to 4 jars. Serve with tortilla chips alongside warm bowls of Boulder Organic Chicken Vegetable Chili.

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