• 2 tablespoon extra virgin olive oil
• 1 each yellow onion large thinly sliced
• 12 ounce medium firm tofu 1 block, drained and chopped
• 1 each yellow bell pepper thinly sliced
• 2 each carrot large, peeled and diced
• 2 clove garlic minced
• 7 ounce asparagus chopped
• 14 ounce canned diced tomatoes
• 1 teaspoon paprika
• ½ teaspoon ground turmeric
• ½ teaspoon crushed red pepper optional
• 2 each bay leaf
• 1½ cup arborio rice uncooked and unwashed
• 3½ cup low-sodium vegetable broth
• ½ teaspoon sea salt more or less to taste
• 14 ounce jar artichoke hearts in water drained and chopped
• 1 each zucchini quartered and sliced
• 1 cup frozen green peas thawed

For garnish:

• 1 tablespoon Italian parsley chopped

• 8 ounce brie round
• 8 ounce smoked gouda wedge
• 8 ounce blue cheese wedge
• 1 cup assorted marinated olive 1/2 placed in a small bowl or ramekin
• 1 cup jarred roasted red pepper 1/2 placed in a small bowl or ramekin
• 12 ounce cornichons drained, 1/2 placed in a small bowl or ramekin
• 4 ounce fig jam small jar, with spoon
• 1 ½ pound assorted cured meats
• 12 ounce assorted crackers
• 1 bunch red grape firm
• 5 ounce dried apricot
• 1 cup almonds

Optional:

• 1 bunch fresh rosemary for garnish

• 1 tablespoon avocado oil
• 1 ½ pound rib eye or sirloin steak thinly sliced against the grain into 1x2 inch slices
• 16 ounce extra firm tofu 1 cake, cut into 1 inch cubes,
• 5 ounce drained shirataki noodles OR Miracle Noodles rinsed and drained
• 3 head bok choy cut crosswise into 1 ½ inch strips
• 1 bunch fresh spinach cut into 2 inch lengths

Optional:

• 4 egg

COOKING BROTH (Konbu Stock)

• 1 6-inch piece kelp or nori available at Asian market
• 1 ½ cup water
• 1 cup gluten free soy sauce
• 1 cup mirin