BACK TO EDEN GARDEN RECIPE​

September HARVEST PAELLA

( Serving Size: 4 Prep Time: 15 Min. )

A Paella is a traditional Spanish recipe that is great way to use tons fresh in season ingredients easily incorporated into a large skillet with rice. In this version of a Paella fresh Back to Eden harvest veggies are the star!

Did you know that tomatoes and basil have a symbiotic relationship in the garden and when paired in the kitchen? When tomatoes and basil are grown together the tomatoes will be sweeter. Basil reduces inflammation, slows aging and fights bacteria and Lycopene in tomatoes fights disease. When paired together basil helps neutralize inflammatory qualities of tomatoes.

This recipe uses the cooking oil Ghee Butter to lightly sauté garden fresh veggies. Ghee Butter is one of Paul Gautschi's preferred cooking oils due to it's high heat index providing health benefits.

NOTE: The most important step in a Back to Eden garden recipe is to use live food, fresh and in season! Use whatever veggies and herbs are available in your garden!

INGREDIENTS

1/2 heaping teaspoon saffron or turmeric

2 tablespoons Ghee Butter

1 red bell pepper, thinly sliced

1 orange or yellow bell pepper, thinly sliced

2 cloves garlic, minced

1 1/2 cups green beans

1 1/2 cups chopped zucchini

1 lb. (16 oz) tomatoes, diced

1 teaspoon smoked paprika

1 teaspoon red pepper flakes, optional

2 – 3 bay leaves

1 1/2 cups short grain rice (Valencia or arborio)

3 1/2 cups vegetable broth or water

1/2 teaspoon salt, or to taste

1 cup green peas

1 can/jar (14 oz) artichoke hearts in water, drained and quartered.

Chopped basil leaves, to garnish.

Lemon wedges, to serve.