Monthly Archives: October 2018

Roasted Tomato Soup with Spiced Walnuts

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Ingredients: 24 oz. Boulder Organic Roasted Tomato Soup 3 C. Chopped Unsalted Walnuts 2 Tbsp. Butter, melted 2 Tbsp. Finely Chopped Rosemary 1 Tbsp. Raw Turbinado Sugar ½ tsp. Cayenne Pepper 1 Tbsp. Kosher Salt Directions: Preheat the oven to 350 degree and prepare a baking sheet with parchment paper. Toss the chopped walnuts with butter and spread them on the parchment. Bake for 8-10 minutes, turning mid-way through, just until fragrant. Whisk together the … Continue reading

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Red Lentil Dahl with Curried Squash Toasts

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Ingredients: 24 oz. Boulder Organic Red Lentil Dahl Soup 1 ½ lbs. Butternut or Acorn Squash, diced, roasted and mashed ¾ Coconut Milk ¾ tsp. Curry Powder ½ tsp. Ancho Chili Powder Pinch of Ground Ginger ¾ C. Toasted Almonds, finely ground 1 Tbsp. Fresh Lime Juice 1 tsp. Salt, to taste 1 Gluten-free baguette, sliced and toasted Cilantro, for garnish Directions: In a small saucepan, bring the coconut milk and spices to a simmer … Continue reading

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Minestrone Soup with Dressed Winter Greens

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Ingredients: 6 C. Winter Greens, such as kale and arugula Dressing (see below) Pumpkin Seeds, roasted and salted Flaked Sea Salt Coarse Black Pepper 24 oz. Boulder Organic Minestrone Soup Apple Cider and Honey Vinaigrette 1/3 C. Olive Oil 2 Tbsp. Apple Cider Vinegar 1 Tbsp. Fresh Lemon 1 Tbsp. Honey ½ tsp. Herbs & Seasoning Mix Coarse Salt and Black Pepper, to taste Directions: Toss the greens, dressing and pumpkin seeds in a large … Continue reading

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Autumn Squash Soup with Apple Gouda Toast

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Ingredients: • 4 Slices Gluten-free Bread • 8 oz. Sliced Gouda • 2 Honey Crisp Apples, sliced • ½ Fresh Lemon (optional) • 2 Tbsp. Honey • 24 oz. Boulder Organic Autumn Squash Soup • Fresh Thyme, for garnish (optional) Directions: 1. Prepare a baking sheet with parchment paper. 2. Place the bread slices on the parchment and add sliced gouda. 3. Place the baking sheet on the middle oven rack under a broiler until … Continue reading

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Minestrone Soup with Herbed Cornbread Muffins

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Ingredients: 1 C. Cornmeal 1 C. Gluten-free All-purpose flour Fresh Herbs, finely chopped 1 tsp. Salt 1 tsp. Baking Soda 1 Egg 1 C. Buttermilk ¼ C. Unsalted Butter, melted 1 C. Corn Kernels Directions: Preheat the oven to 425 degrees and prepare a standard muffin tin with cooking spray. In a mixing bowl, whisk together the cornmeal, gluten-free flour, chopped herbs, salt and baking soda. Separately, whisk together the egg, buttermilk, melted butter and … Continue reading

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