• 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

• 6 red bell pepper medium
• 1 tablespoon extra virgin olive oil

For the rice:

• 1 ½ cup medium grain white rice
• 2 cup water
• 1 teaspoon Kosher salt

For the filling:

• 1 tablespoon extra virgin olive oil
• 1 yellow onion chopped
• 5 clove garlic minced
• 1 pound ground beef
• ⅓ cup Italian parsley chopped
• 2 teaspoon Kosher salt
• ½ teaspoon freshly ground black pepper
• ½ teaspoon crushed red pepper
• 15 ounce canned tomato sauce
• 1 ½ cup Parmesan cheese shredded, plus more for garnish if desired
• 3 tablespoon fresh basil chopped

• 1 ½ cup gruyere cheese thinly shredded
• ⅔ cup parmesan cheese thinly shredded
• 1 tablespoon fresh thyme finely chopped, or 1 ¼ teaspoon dried thyme
• 1/2 teaspoon coarse sea salt
• 3 clove garlic minced
• 2 pound Yukon Gold potato unpeeled and thinly sliced
• 4 tablespoon unsalted butter melted

• 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

• 20 pitted Medjool date large ripe, black or green – halved, cut lengthwise, leave stem intact
• 1 pound thin sliced bacon 10 slices, cut in half
• 4 ounce goat cheese crumbled
• 2 teaspoon freshly ground black pepper
• 20 toothpick

For finishing:

• 1/2 teaspoon coarse sea salt

Optional:

• 1 teaspoon honey for drizzling