Happy National Soup Month! One of our favorite quick weeknight meals is our Roasted Tomato Basil soup. But on nights where we have just a bit more time, we like to kick things up by adding our favorite gluten and grain free gnocchi from Cappello’s and some mozzarella ciliegine to our bowl. Here’s our simple recipe that will make any weeknight meal divine! Ingredients: (Serves 2) 1 tbsp olive oil 1, 12 oz package Cappello’s … Continue reading →
Of course, we’re big fans of soup around here, but sometimes we like to kick our dinner dishes up a level and our soups turn into the perfect base for a delicious meal! This week we took our Cuban Black Bean soup and turned it into an amazing quinoa bake that can be a vegan, vegetarian or protein dish, depending on a final last few ingredients! The same recipe would be delightful with our … Continue reading →
Ingredients: 1, 24 oz. tub Boulder Organic! Red Lentil Dahl soup 1 cup cooked rice 1 cup chopped spinach 3 sprigs fresh cilantro 1 squeeze lemon juice Directions: Add 1 cup of cooked rice to one container of Red Lentil Dahl in a saucepan, and heat to desired temperature. Then mix in 1 cup of chopped spinach and finish with a sprinkle of cilantro and a quick squeeze of lemon juice.