– The Daily Spoon –

Ingredients: 1 Head of Cauliflower, thick sliced 3 Tbsp.  Olive OilKosher Salt and Pepper, to taste24 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
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
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,
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
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
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
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
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
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.

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