– The Daily Spoon –

Paired with our Butternut Squash with Sage soup! Sage Infused Olive Oil Ingredients: 2 Tbsp. Sage leaves, coarsely chopped 1 Tbsp. Parsley Leaves, coarsely chopped ¼ C. Olive Oil 2 Ice Cubes Directions: Add all ingredients to a blender or food processor and blend on high until emulsified. Toasted Pepitas Ingredients: 1 C. Raw Pepitas 1 tsp. Olive Oil ½ tsp. Sea Salt Directions: Preheat oven to 350 degrees and prepare a baking sheet with
Ingredients: 1 Package Ready-made Pie Crust Olive Oil Sea Salt Italian Herbs & Seasonings Parmesan Cheese, grated Directions: Pre-heat the oven to 400 degrees. Place the pie crust dough on a cutting board, handling according to package instructions. Brush both sides with olive oil and sprinkle with sea salt, Italian seasonings and parmesan cheese. Using a long knife or a pizza cutter, cut the dough into ¼ -inch wide strips and separate them on the

January 9, 2018

Parmesan Cheese Crisps

Ingredients: 1 C. Shredded Parmesan Cheese Directions: Preheat oven to 400 degrees and prepare a baking sheet with parchment paper. Using a biscuit cutter as a guide, create thin rounds of cheese on the parchment, about 1-2 Tbsp. each. Toast in the oven on the center rack for 10 minutes, until bubbly and just browned. Allow to cool completely before removing from the parchment. Serve on top or alongside a warm bowl of Boulder Organic

January 2, 2018

Crispy Masala Chickpeas

Ingredients: 2 Cans Chickpeas (15 oz.), drained and rinsed 2 Tbsp. Olive Oil ¾ Tsp. Sea Salt 1 Tbsp. Garam Masala ½ – 1 tsp. Cayenne Pepper Directions: Heat the oven to 400 degrees and prepare a baking sheet with parchment paper or foil. Dry the surfaces of the chickpeas completely with a clean kitchen towel. Pour them into a large mixing bowl and toss with olive oil and sea salt. Separately, whisk together the
Ingredients: ½ C. Unsalted butter, softened 1 Tbsp. Lemon Zest 3 Tbsp. Fresh Herbs, finely chopped 1/8 tsp. Coarse Salt 1 Gluten-free Baguette Directions: In a mixing bowl, combine all ingredients and incorporate with a hand mixer. Spoon the herbed lemon butter onto a sheet of parchment paper. Roll to form a small log and secure each end. Refrigerate for one hour or overnight. Slice the baguette on an angle and arrange on a baking
Ingredients: 6 oz. Baby Spinach 4 Thick Bacon Slices ½ Red Onion, thinly sliced 3 Tbsp. Reserved Bacon Grease 3 Tbsp. Red Wine Vinegar 1 tsp. Honey ½ tsp. Dijon Mustard Salt, to taste Candied Almonds Directions: Cut the bacon slices crosswise into 1/4-inch pieces. Cook in a skillet until just brown. Remove heat and set aside in a bowl. Whisk together the red wine vinegar, honey and Dijon. Add the hot bacon grease and
Ingredients: 1 C. Milk ½ C. Cane Sugar ¼ C. Olive Oil 2 Eggs 1 ½ C. All-purpose Flour 1 C. Cornmeal 1 tsp. Baking Powder ½ tsp. Baking Soda 1 tsp. Salt 2 C. Shredded Zucchini 1 C. Frozen Corn Directions: Preheat oven to 350 degrees and prepare a muffin tin with cooking spray. In a mixing bowl, whisk together the milk, sugar, oil and eggs. Combine the remaining dry ingredients in a separate
Ingredients 6 C. Kale, torn ½ C. Parmesan cheese, Shredded ½ C. Panko or Bread Crumbs, toasted ½ C. Olive Oil ¼ C. White Wine Vinegar 3 Tbsp. Fresh Lemon Juice 1 Garlic Clove, minced Salt and Pepper, to taste Directions In a large bowl, combine the kale, parmesan and breadcrumbs. Whisk together the last 5 ingredients until emulsified. To serve, toss the kale, breadcrumbs and parmesan together with the dressing.
Ingredients: 4 Slices Bread 8 Slices Cheddar Cheese 4 Slices Bacon 6 oz. Turkey Breast ½ C. Arugula 24 oz. Boulder Organic Roasted Tomato Basil Soup Directions: Brush the outsides of the bread with olive oil. Layer each sandwich with cheddar, bacon, turkey breast and arugula. Before serving, press each sandwich in a panini grill, or on the stovetop between two heavy skillets. Ladle warm Roasted Tomato Basil Soup into two bowls and serve with
Ingredients: 1 loaf Herbed Focaccia Bread, cubed 2 Tbsp. Olive Oil ¼ C. Fresh Grated Parmesan 24 oz. Boulder Organic Broccoli Cheddar Soup Directions: Arrange the cubed focaccia on a baking sheet lined with parchment. Toss with olive oil and parmesan. Place the croutons in the oven under a broiler to toast. Rotate the croutons every 1-2 minutes, until all sides are brown. Warm the soup and ladle into bowls. Garnish with Parmesan Croutons to

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