When I want a stock with body — something hearty enough for chili or a thick gravy — I always go for this roasted version. Roasting the veggies first brings out a caramelized sweetness and depth that tastes like you cooked it all day. It turns even simple soups into comfort food heaven. Ingredients 2 cups Chopped Carrots 2 cups Chopped Onions 1 cup Chopped Celery 1 cup Mushrooms, halved 1 Tomato, quartered 6 Garlic Cloves 2 Tablespoons Olive Oil 1 Tablespoon Tomato Paste 2 Ba

There are a lot of peanut allergies out there, so if you’re one of those people, this recipe is for you! This is a peanut-free...

Looking for a quick and easy side dish, try out these yummy mini Spinach Patties. They are full of flavor and nutritional benefits. Serve...