2 tablespoons olive oil 1 small white onion, peeled and diced 1 cup diced carrots 1 cup diced celery 3 cloves garlic, peeled and minced 6 cups chicken or vegetable stock 1 (14-ounce) can fire-roasted diced tomatoes 1 1/2 cups (about 8 oz) orzo 1/2 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon dried rosemary 4 cups loosely-packed spinach salt and black pepper DIRECTIONS: Heat oil in a large stockpot over medium-high heat....
2 cups roasted, unsalted peanuts, plus 1/4 cup for garnish 1 tablespoon extra-virgin olive oil 1 small onion, chopped 2 ribs celery, chopped, plus 1/4 cup celery leaves, for garnish 1/2 teaspoon celery seed 1 bay leaf 6 cups no-salt-added vegetable broth (store-bought or homemade; see related recipe), plus more as needed 1 tablespoon fresh lemon juice, or more as needed 1/2 teaspoon fine sea salt, or more as needed...
1 packet regular Hidden Valley Ranch mix (not BUTTERMILK) 1 c. mayonnaise 1 c. buttermilk 2 tomatillos, remove husk, diced 1/2 bunch of fresh cilantro, washed and chopped 1 clove garlic juice of 1 lime 1 jalepeno (if you like it spicy leave the seeds in, other wise remove the seeds) Mix all ingredients together in the blender until smooth. Refrigerate until ready to use, will thicken as it gets colder....
1 cup mayonnaise 1 cup ketchup 1/4 cup sweet pickle relish 2 teaspoons Worcestershire sauce Mix ingredients together. Serve immediately or chill until needed.