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’Tis the season for leftover poultry! Looking for a way to use up what’s left of your Thanksgiving bird? Our Golden Quinoa with Kale Soup is begging for a heaping helping of protein. So give your turkey a second life and gobble down this quick and easy recipe! Ingredients: 1 tub Boulder Organic! Golden Quinoa and Kale Soup 6 oz. shredded turkey (or chicken) Directions: Shred leftover chicken or turkey and add about a cup per container … Continue reading →
Pork roast or tenderloin are quick and easy cuts to prepare. Just smother, roast and serve — what could be easier than that? Pairing it with a simple green veggie and a creamy cup of Boulder Organic! Butternut Squash with Sage Soup, of course! It’s a quintessential autumn dinner so good, it could be mistaken for a pre-Thanksgiving feast. Ingredients: 1 tub Boulder Organic! Butternut Squash Soup with Sage 6 oz pork roast 1 tablespoon fig jam/tamari marinade … Continue reading →
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 →