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35Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 red bell pepper (seeded, fine chopped)
- 3 cloves garlic (pasted)
- 2 tsp. thyme (chopped)
- 1 Spanish onion (fine chopped)
- 1/2 poblano pepper (seeded, fine chopped)
- 1/4 cup chopped flat-leaf parsley
- 4 eggs
- oil (Calabrian Chile, optional)
- 6 baby artichokes (fried, halved or quartered)
- 2 lemons (zest of)
- 3 Tbsp. canola oil (or use Olive Oil)
- pepper
- salt
- 1 pinch saffron
- 1 clove chopped garlic
- 3 yellow bell peppers (roasted, peeled, seeded, chopped)
- 1/4 cup rice wine vinegar
- 2 tsp. Dijon mustard
- 1 tsp. clover honey
- 1 cup canola oil (or use Olive Oil)
- pepper
- salt
- 2 shallots (fine diced)
- 1 1/2 lb. mixed mushrooms (chopped)
- 3 Tbsp. olive oil
- pepper
- salt
- 2 cloves chopped garlic (fine)
- 1 bunch kale (in 2” strips)
- 2 Tbsp. canola oil (or use Olive Oil)
- 2 cups short-grain rice (Spanish)
- 6 cups mushroom stock (or use Chicken Stock)
- 1 Spanish onion (fine diced)
- 1 cup white wine
- 2 Tbsp. canola oil (or use Olive Oil)
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