– The Daily Spoon –

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.
Ingredients: 24 oz. Boulder Organic Roasted Tomato Soup 3 C. Chopped Unsalted Walnuts 2 Tbsp. Butter, melted 2 Tbsp. Finely Chopped Rosemary 1 Tbsp. Raw Turbinado Sugar ½ tsp. Cayenne Pepper 1 Tbsp. Kosher Salt Directions: Preheat the oven to 350 degree and prepare a baking sheet with parchment paper.
Ingredients: 24 oz. Boulder Organic Red Lentil Dahl Soup 1 ½ lbs. Butternut or Acorn Squash, diced, roasted and mashed ¾ Coconut Milk ¾ tsp. Curry Powder ½ tsp. Ancho Chili Powder Pinch of Ground Ginger ¾ C. Toasted Almonds, finely ground 1 Tbsp. Fresh Lime Juice 1 tsp. Salt,
Ingredients: 6 C. Winter Greens, such as kale and arugula Dressing (see below) Pumpkin Seeds, roasted and salted Flaked Sea Salt Coarse Black Pepper 24 oz. Boulder Organic Minestrone Soup Apple Cider and Honey Vinaigrette 1/3 C. Olive Oil 2 Tbsp. Apple Cider Vinegar 1 Tbsp. Fresh Lemon 1 Tbsp.
Ingredients: • 4 Slices Gluten-free Bread • 8 oz. Sliced Gouda • 2 Honey Crisp Apples, sliced • ½ Fresh Lemon (optional) • 2 Tbsp. Honey • 24 oz. Boulder Organic Autumn Squash Soup • Fresh Thyme, for garnish (optional) Directions: 1. Prepare a baking sheet with parchment paper. 2.
Ingredients: 1 C. Cornmeal 1 C. Gluten-free All-purpose flour Fresh Herbs, finely chopped 1 tsp. Salt 1 tsp. Baking Soda 1 Egg 1 C. Buttermilk ¼ C. Unsalted Butter, melted 1 C. Corn Kernels Directions: Preheat the oven to 425 degrees and prepare a standard muffin tin with cooking spray.
Ingredients: • 8 Slices White Bread • 24 oz. Boulder Organic Roasted Tomato Basil Soup Pimento Cheese Spread • 6 oz fresh grated sharp cheddar • 2 oz cream cheese • 1 Tbsp Mayonnaise • ½ tsp Hot Sauce • ½ tsp Dijon Mustard • 2 Tbsp. Chopped Pimentos, with
Ingredients: 24 oz. Boulder Organic Chicken Noodle Soup Salad: 1 lb. Frozen Peas, thawed 4 oz. Cheddar Cheese, cubed ½ Red Onion, diced 6 slices crispy bacon, chopped Dressing: ½ C. Sour Cream ¼ C. Mayonnaise 1 Tbsp. White Vinegar Salt and Pepper, to taste 2 Tbsp. Chopped Parsley, to
Ingredients: 2 lbs. Pork Shoulder Salt and Pepper ½ Yellow Onion 2-3 Garlic Cloves, sliced 2 Tbsp. Red Wine Vinegar ¼ C. Chicken Broth 4 Sprigs Rosemary, plus more for garnish 24 oz. Boulder Organic Potato Leek Soup Directions: Place the onions, garlic and rosemary into the slow cooker. Season
Ingredients: 4 Slices Whole Grain Bread 2 Tbsp. Butter 4 oz. Blue Cheese Crumbles 2 Strips Crispy Bacon, crumbled 24 oz. Boulder Organic Roasted Tomato Basil Soup Directions: Heat the griddle to 325 degrees. Butter one side of each slice of bread. In a small bowl, combine the blue cheese

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