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 →
In honor of National Soup Month we wanted to share our soup party tips with you! Check out a few of our go-to ideas and some topping, serving and side tips from some of our favorite food blogger friends! 1. Make it a potluck! Instead of one person cooking all of the soup, ask each neighbor to bring one bowl of soup and have a recipe swap. If there are “too many cooks” suggest … Continue reading →
Ingredients: 1 tub Boulder Organic! Garden Minestrone Soup ¼ lb. of Italian sausage Directions: Brown ¼ pound of Italian sausage (sweet or spicy), then add it to one container of Garden Minestrone in a sauce pan. Heat to desired temperature and serve with a grilled pesto and mozzarella panini.
In this week’s recipe we use our vegetarian Carrot Ginger soup with Coconut as a base for a delicious fall vegetarian curry dish with squash and cauliflower—perfect for those cool nights ahead and a great way to use up that leftover turkey this weekend (just add it diced up at the end)! If you don’t have the squash listed on hand, feel free to use another kind and even add in a few more … 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 →