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Ingredients: 24 oz. Boulder Organic Green Chili Corn Chowder Pickled Peppers Yellow and Blue Corn Tortilla Chips Sour Cream Directions: Heat the Green Chili Corn Chowder in a saucepan over medium-low heat, or in the microwave. Divide the warm soup among 2-4 serving bowls and add toppings as desired.
Ingredients: 4 Strips Thick-cut Bacon 24 oz. Boulder Organic Autumn Squash Soup Crème Fraiche Fresh Thyme Directions: Preheat the oven to 400 degrees and prepare a baking sheet with foil. Lay the bacon flat on the foil lined baking sheet and bake for 8-10 minutes, or until crispy. Place the crispy bacon on a paper towel to drain and cool slightly. Cut into short strips. Place the soup in a saucepan over medium heat. Simmer … Continue reading →
Ingredients: 1 Pkg. Prepared Firm Polenta 2 Tbsp. Olive Oil, plus more for drizzling 1 C. Pinto Beans 1 Avocado, finely diced 1 Red Bell Pepper, finely diced Sea Salt, to taste Fresh Cilantro leaves, for garnish Lime Wedges 24 oz. Boulder Organic Green Chili Corn Chowder Directions: Slice the polenta into ½ inch rounds and brush each side with olive oil. Set aside on a sheet of parchment paper. Place a large skillet over … Continue reading →
Ingredients: • 1 Gluten-free Baguette, sliced into ¾-inch rounds • 1 C. Minced Mediterranean Olives and Peppers • 3 Tbsp. Olive Oil • 8 oz. Sliced Fresh Mozzarella • Fresh Ground Black Pepper • Fresh Thyme Leaves • 24 oz. Boulder Organic Minestrone Soup Directions: 1. Prepare a baking sheet with parchment paper. 2. Combine the minced olives and peppers with the olive oil in a small mixing bowl. 3. Arrange the baguette rounds on … Continue reading →