Monthly Archives: March 2019

Autumn Squash Soup and Endive, Fennel & Apple Salad with Herb Dressing

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Ingredients: 24 oz. Boulder Organic Autumn Squash Soup Herb Dressing ½ C. Greek or Whole Milk Yogurt 1 tsp Dijon Mustard 2 tsp Fresh Lemon Juice 2 Tbsp Fresh Chopped Herbs ½ tsp Kosher Salt Salad 1 C. Watercress 1 Fennel Bulb, thinly sliced 1 Red Apple, cut into matchsticks … Continue reading

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Roasted Tomato Basil Soup and Spring Greens with Blue Cheese Vinaigrette

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Ingredients: 24 oz. Boulder Organic Roasted Tomato Basil Soup Dressing 3 Tbsp. Extra-Virgin Olive Oil 1 Tbsp. White-Wine Vinegar 2 tsp. Minced Shallot ¼ C. Crumbled Blue Cheese Salt and Pepper, to taste Salad 4 C. Baby Arugula 2 C. Watercress 1 C. Sliced Radishes 2 Tbsp. Chopped Fresh Herbs, … Continue reading

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