– The Daily Spoon –

Ingredients: 1 Gluten-free baguette, sliced 4 oz. Basil Pesto Small Mozzarella Balls, sliced Heirloom Cherry Tomatoes, sliced Fresh Basil, finely chopped 24 oz. Boulder Organic Minestrone Soup Directions: Prepare a baking sheet with parchment paper. Spread one side of each baguette slice with pesto. Lay alternating slices of mozzarella and cherry tomato on top of the pesto. Place the croutons under the broiler until the mozzarella is melted and just bubbly. Place the croutons onto
Jen-ai Stokesbary, the Marketing Director at Boulder Organic and Jamie Stein, the Marketing Coordinator, took a look back into why they began choosing organic for their lifestyle. Everyone approaches organic differently, so take a look below at how Jen-ai and Jamie did it! Jen-ai Why do I buy organic: Organic is better for farm workers It’s better for the beaches and rivers I love Organic helps to preserve biodiversity and diversity of thought Why I
Knowing which produce is the cleanest and which is the most sprayed is key to making organic decisions. Check out the lists below to see what you should choose organic, and what is okay to remain buying conventional! The Dirty Dozen celery peaches strawberries apples domestic blueberries nectarines sweet bell peppers spinach, kale and collard greens cherries potatoes imported grapes lettuce The Clean Fifteen onions avocados sweet corn pineapples mango sweet peas asparagus kiwi fruit
Intro: Savory and melt-y, this parmesan-herb crusted grilled cheese is the perfect companion to a warm bowl of Roasted Tomato Basil Soup. Ingredients: ½ tsp. Italian Seasoning 2 Tbsp. Shredded parmesan 1 C. Cheddar Cheese 8 Slices Gluten-free Bread ¼ C. Butter, softened Directions: Heat a griddle or a heavy skillet to 350 degrees. In a small bowl, whisk together Italian seasoning and parmesan. Spread one side of each piece of bread with butter and
Serve as a topping with 24 Oz. Boulder Organic Chicken Vegetable Chili Avocado Crema Ingredients: 1/3 C. Plain Yogurt 1 1/2 tsp. Apple Cider Vinegar 1/2 Avocado, ripe 1/2 tsp. Sea Salt 1/4 tsp. Black Pepper 1 tsp. Fresh Lime juice (1 wedge) Directions: Mix the plain yogurt, apple cider vinegar and spices in a small bowl. Whisk to combine. Add in the avocado slices and mash in to the yogurt mixture with a fork
Ingredients: 2 Sprigs Fresh Cilantro ¼ C. Cotija Cheese 1 Tbsp. Hot Paprika ½ C. Frozen Corn, thawed 1 Jalapeno, sliced ¼ C. Sour Cream Lime Wedges 24 Oz. Boulder Organic Green Chili Corn Chowder Directions: Heat the Green Chili Corn Chowder and ladle into four bowls. Add toppings as desired and serve with lime wedges.
Ingredients: 2 C. Red-Leaf Lettuce, chopped 4 C. Romaine lettuce, chopped ½ Red Onion, thinly-sliced 1 Jar Artichoke Hearts (14 oz.), drained and halved 1 jar Roasted Red Peppers (12 oz), drained and diced ¼ C. Italian Vinaigrette Parmesan Cheese, grated, for garnish Directions: Combine the lettuces in a large mixing bowl. Add the onion, halved artichoke hearts and diced red peppers to the bowl. Drizzle with Italian vinaigrette and sprinkle with parmesan cheese. Divide

February 26, 2018

Soup Toppers

Roasted Tomato Basil with Parmesan Pepper Popcorn Ingredients: 1 24 oz. Container Boulder Organic Roasted Tomato Basil Soup 2 C. Prepared Butter Flavored Popcorn ¼ C. Shredded Parmesan Cheese Black Pepper Directions: Preheat the oven to 375 degrees and prepare a baking sheet with parchment paper. Scatter popcorn onto the paper. Sprinkle with parmesan cheese and pepper. Heat the popcorn in the oven on the middle rack for 5-10 minutes. Spoon Parmesan Pepper Popcorn onto
Ingredients: 3 Tbsp. Olive Oil, divided 2 Garlic Cloves, minced 4 C. Kale, chopped 1 (15 oz.) Can Cannellini Beans, rinsed and drained 2 Tbsp. Fresh Parsley, chopped 1 Tbsp. Fresh Lemon Juice 2 tsp. Lemon zest 2 tsp. Fresh Sage, chopped ½ tsp. Sea Salt Black Pepper, to taste Red Pepper Flakes, to garnish   Directions:   Heat 1 Tbsp. of olive oil in a large skillet. Quickly sauté the garlic until fragrant. Add
Ingredients: 4 Slices of Bread 4 oz. Fontina Cheese, sliced 2 oz. Asiago Cheese, grated 2 Tbsp. Butter 1-2 Tbsp. Fresh Grated Parmesan Cheese Directions: Layer the fontina and asiago between two sandwiches. Butter the outsides and sprinkle with fresh grated parmesan cheese. Place the sandwiches onto a griddle or in a skillet over medium heat. Cook until the outsides are golden brown and the cheese is melted. Serve with warm bowls of Boulder Organic

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