Tag Archives: organic recipe

Simple Seafood Stew

  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

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Traditional Peruvian Quinoa Soup

  Our Golden Quinoa with Kale is hearty enough to stand on its own, but meatballs transform it into a traditional South American dish. Ingredients: 1 tub Boulder Organic! Golden Quinoa and Kale 5-10 Fresh Homemade Chicken Meatballs 2 sprigs fresh parsley Directions:  Homemade chicken meatballs, seasoned with a bit of fennel seed, salt and pepper can be dropped into the simmering soup to cook up in about 15 minutes. Pre-made beef or pork meatballs … Continue reading

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Potato Leek Soup with Fennel and Chicken

  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

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Carrot Ginger Coconut Curry

  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

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Red Lentil Dahl with Rice and Spinach

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.

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