– 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. Plain Greek Yogurt Directions: Setting the yogurt aside, add all other chutney ingredients to a high powered blender or food processor and puree until smooth.
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. Toss the chopped walnuts with butter and spread them on the parchment. Bake for 8-10 minutes, turning mid-way through, just until fragrant. Whisk together the
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, to taste 1 Gluten-free baguette, sliced and toasted Cilantro, for garnish Directions: In a small saucepan, bring the coconut milk and spices to a simmer
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. Honey ½ tsp. Herbs & Seasoning Mix Coarse Salt and Black Pepper, to taste Directions: Toss the greens, dressing and pumpkin seeds in a large
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. Place the bread slices on the parchment and add sliced gouda. 3. Place the baking sheet on the middle oven rack under a broiler until
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. In a mixing bowl, whisk together the cornmeal, gluten-free flour, chopped herbs, salt and baking soda. Separately, whisk together the egg, buttermilk, melted butter and
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 brine • ¼ tsp salt • Pinch pepper Directions: 1. In a small bowl, combine all the ingredients for the pimento cheese spread. Add more
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 taste Directions: Divide pea salad between 4 mason jars. Layer ingredients as follows: a) Salad Dressing; b) Cheese Cubes; c) Peas; d) Red Onion; e)
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 the pork shoulder with salt and pepper before placing it in the slow cooker (on top of the onions, garlic and rosemary). Whisk together the
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 and bacon crumbles. Place two slices of bread onto the griddle, buttered side down. Divide the blue cheese mixture onto each. Place the remaining slices

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