– The Daily Spoon –

Boulder Organic Foods is proud to support the Autism Hope Alliance. This organization offers HOPE and HELP to families who are facing all of the challenges that come with the diagnosis of autism. The AHA offers help and support through volunteerism, by educating these families, and giving them financial support. This is an important cause because 1 in 59 children are diagnosed with autism and many people are either uneducated or do not have access
Ingredients: • 16 oz. Fusilli Pasta • 12 oz. Boulder Organic Bolognese Sauce • 8 oz. Mini Mozzarella Balls • 1 Small Zucchini, sliced into rounds • 1 Pint Cherry Tomatoes, halved • Grated Parmesan, for garnish • Fresh Basil Leaves, for garnish Directions: 1. Cook and drain the pasta according to package directions. 2. Heat the Bolognese in a saucepan over medium heat. 3. Toss the cooked pasta in ½ C. of the Bolognese,
Ingredients: 3-4 Small Zucchini, spiral cut 24 oz. Boulder Organic Beef Bolognese Pasta Sauce 6 oz. Grated Parmesan Fresh Basil, for garnish Salt and Pepper Directions: Using a steamer in a 3 qt. stockpot, lightly steam the spiral cut zucchini until just tender. Season with salt and pepper. In a saucepan, gently heat the Beef Bolognese sauce. Divide the zucchini onto 4 dinner plates. Top the zucchini with heated Beef Bolognese sauce, grated parmesan and
  Ingredients: 6 Chicken Hotdogs 6 Canyon Bakehouse Gluten-free Hotdog Buns Toppings 24 oz. Boulder Organic Chicken Vegetable Chili Diced White Onion Avocado Crema (below) Shredded Cheddar Cheese Avocado Crema ¼ C. Sour Cream 1 Tbsp. Plain Yogurt ½ Avocado 2 tsp. Lemon Sea salt, to taste Directions: Combine the ingredients for the crema in a blender. Blend the crema until smooth. Chill before serving. Cook the hotdogs according to package directions. Place the cooked
Ingredients: 8 Small Corn Tortillas 1 Bunch Watercress 2 C. Shredded Rotisserie Chicken Breast 1 C. Pickled Vegetables (see below) ½ C. Crema (see below) 24 oz. Boulder Organic Green Chili Corn Chowder Quick-pickled Vegetables 1 C. Sliced Carrots 1 C. Cauliflower florets 1 C. Sliced Radishes 2 Jalapenos, sliced 3 Garlic Cloves, minced 2 Bay Leaves 1 Tbsp. Organic Sugar 1 tsp. Sea Salt 1 tsp. Peppercorns 2 C. Water 1 C. Distilled Vinegar
Difficulty: Easy Prep time: 10 min Cook time: 40 min Servings: 4 Ingredients: 2 ½ C. Gluten-free All Purpose Flour 2 tsp. Baking Soda 1 tsp. salt 2 C. Buttermilk ½ C. Molasses 1 C. Raisins 1 C. Chopped Dates 24 oz. Boulder Organic Gluten-free Chicken Noodle Soup Directions: Preheat oven to 350 degrees and prepare 6 mini bread loaf pans with oil. In a large mixing bowl, sift together the gluten-free flour, baking soda
Ingredients: 1 Container of Boulder Organic Chicken Vegetable Chili Dip ½ C. each of the following: Black Beans Refried Beans Guacamole Pico de Gallo or Salsa Sour Cream Shredded Mexican Cheese Green Onions Directions: Layer two Tbsp. of each dip ingredient to 4 jars. Serve with tortilla chips alongside warm bowls of Boulder Organic Chicken Vegetable Chili.
Instructions: 24 oz. Boulder Organic Red Lentil Dahl Soup 5 oz. Papadum, or Lentil Crackers Chili Cilantro Chutney 1 C. Fresh Cilantro Leaves, chopped 1 Fresh Green Chili 2 tsp. Fresh Ground Ginger 2 tsp. Fresh Lemon Juice ½ tsp. Cumin Sea Salt, to taste ¼ – ½ C. Water Directions: Heat the Lentil Dahl Soup according to directions. Setting the water aside, add all other chutney ingredients to a high powered blender or food
Ingredients: 8 Tbsp. Butter, softened 8 Slices Bread 8 oz. Sharp Cheddar Cheese, sliced 8 oz. Sweet, Aged Dubliner Cheese, sliced 24 oz. Boulder Organic Roasted Tomato Basil Soup Directions: Heat a skillet or griddle to 350 degrees. Butter all of the bread slices on one side only. Place the cheeses between two slices of bread, buttered sides out. Grill each sandwich for 2-3 minutes on each side, until golden. Trim the crusts from the
Ingredients: 4 C. Arugula ¼ C. Pine Nuts, lightly toasted ¼ C. Shaved Parmesan 2 Tbsp. Fresh Lemon Juice 2 Tbsp. Olive Oil Pinch of Black Pepper Flaked Sea Salt Directions: In a small mixing bowl, make the dressing by whisking together the lemon juice, olive oil and black pepper. Toss the arugula with the dressing before dividing onto 2-4 salad plates. Sprinkle the dressed greens with pine nuts and shaved parmesan. Finish the salad

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