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Ingredients: 6 Small Heirloom Carrots, peeled and halved lengthwise 1 Medium Parsnip, peeled and diced to ½ inch 2 Golden Beets, peeled and diced to ½ inch 2 Tbsp. Melted Butter or Olive Oil 2 tsp. Garam Masala Spice Blend Sea Salt Black Pepper ½ C. Tahini Fresh Lemon 24 oz. Boulder Organic Red Lentil Dahl Directions: Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Arrange the cut vegetables … Continue reading →
Ingredients: ½ C. Unsalted butter, softened 3 Tbsp. Fresh Herbs, finely chopped (Parsley, Thyme) 1/8 tsp. Coarse Salt 1 Gluten-free Baguette ¼ C. Shredded Parmesan Cheese 24 oz. Boulder Organic Minestrone Soup Directions: In a mixing bowl, combine the first three ingredients and incorporate with a hand mixer. Spoon the herbed butter onto a sheet of parchment paper. Roll to form a small log and secure each end with a twist. Refrigerate for one hour … Continue reading →
Ingredients: Brussels Sprouts 24 oz. Boulder Organic Autumn Squash Soup 2 lbs. Brussels Sprouts, halved 2 Tbsp. Olive Oil Salt and Pepper, to taste Small Amount of Water 2 Strips Thick Bacon, cooked and cut into strips (reserve fat) Dressing ¼ C. Balsamic Vinegar 2 Tbsp. Bacon Fat 1 Tbsp. Brown Sugar Directions: Preheat an oven to 500 degrees and prepare a baking sheet with foil. In a large bowl, toss the halved brussels sprouts … Continue reading →
Ingredients: 24 oz. Boulder Organic Red Lentil Dahl Soup Crispy Chickpeas (Purchased), for garnish Cilantro Mint Yogurt Sauce ½ C. Fresh Cilantro Leaves, chopped ½ C. Fresh Mint Leaves, chopped 1 Fresh Serrano Chili 2 tsp. Fresh Lemon Juice ½ tsp. Cumin Sea Salt, to taste ¼ – ½ C. Plain Greek Yogurt Directions: Setting the yogurt aside, add all other chutney ingredients to a high powered blender or food processor and puree until smooth. … Continue reading →