Tofu is a versatile ingredient that is most at home with flavors that enhance it. When paired with our Carrot Ginger Soup with Coconut, the flavor profiles of this dish melt together to deliver a simply satisfying meal! Ingredients: 1 tub Boulder Organic! Carrot Ginger Soup with Coconut 7 oz Medium Tofu ½ teaspoon of sesame oil 2 tablespoons of tamari / soy sauce 1 handful fresh snow peas 1 pinch of black … Continue reading →
There are plenty of easy-to-make or prepared polentas at your local grocery. If you’re looking to spice up your meal, here’s a great recipe to try! Ingredients: 1 tub Boulder Organic! Roasted Tomato Basil Soup 4 oz prepared polenta 1 Tablespoon goat cheese 1 teaspoon fresh basil or oregano Directions: Prepare polenta according to directions and serve in a shallow bowl, smothered with hot Roasted Tomato Basil Soup. Add a little goat cheese on … Continue reading →
With the weather warming up, Boulder Organic! couldn’t be more excited to get our grill on! Grilling is a quick and easy way to produce a substantial meal – with minimal dishes! This recipe calls for our flavorful Green Chile Corn Chowder soup. Ingredients (Serves 1 or 2): 1 Red or green bell pepper Olive Oil 1 Dry Rub Steak (Flank Steak recommended) 1 Tub Boulder Organic! Green Chili corn Chowder Directions: Slice a red or green bell … Continue reading →
Easier than you might think, seafood stew is impressive to serve and quick to make. Select your favorite combination of shellfish and dense white fish (halibut, sea bass, salmon or snapper work well). Plan on using about 4 clams, 4 mussels, 4 medium sized shrimp, 8 bay scallops and ¼ lb of fish per soup container. Ingredients (Serves 2): 1 tub Boulder Organic! Roasted Tomato Basil Soup 4 clams 4 mussels 4 medium-sized shrimp … Continue reading →
Ingredients: (Serves 2) 1 tub Boulder Organic! Potato Leek Soup ½ cup diced fennel root 1 dash black pepper ¼ rotisserie chicken Directions: Pairing smoky ingredients with potatoes is hard to beat. Sauté ½ cup diced fennel root in butter and add a dash of black pepper. Meanwhile, shred some rotisserie chicken and add it to the fennel for a minute or two. Then toss the fennel mixture into the heated Potato Leek soup. … 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.