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Ingredients: 1 Head of Cauliflower, thick sliced 3 Tbsp. Olive Oil Kosher Salt and Pepper, to taste 24 oz. Boulder Organic Minestrone Soup Directions: Preheat the oven to 400 degrees and prepare a baking sheet with parchment paper. Arrange the sliced cauliflower on the parchment. Brush both sides with olive oil and season with salt and pepper. Cover the cauliflower with foil and seal around the edges. Place the sheet on the center rack of … Continue reading →
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 1 Head of Endive, chopped ½ C. Chopped Parsley ½ C. Fennel Fronds Directions: Prepare the dressing by whisking together the ingredients in a small … Continue reading →
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, such as parsley and oregano ¼ C. Marcona Almonds Directions: In the bottom of a large bowl, combine the olive oil, vinegar and shallot and … Continue reading →
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 →
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 →