Amount	Ingredient
3 Cups	arugula
4	Bay leaves
2 Tablespoons	butter
2 Tablespoons	Calabrian Spice Blend
1 Teaspoon	cayenne pepper
2 Cups	celery, cut in 1/4-inch slices
1/4 Cup	chopped chives
1/4 Cup	chopped scallions
1 Quart	chopped sweet onion
1 Ounce	coarse natural sugar
1 Ounce	coarse sea salt
Pinch	cumin seed
Pinch	dried herbes de Provence
1-1/2 Teaspoons	dried spicy chile (pequin chile or dried Italian pepperoncini)
2 Teaspoons	dried thyme
As needed	extra virgin olive oil
2 Tablespoons	extra virgin olive oil
3 Tablespoons	extra virgin olive oil
1/2 Bulb	fennel, sliced
1 Cup	fresh parsley, chopped
4 Cloves	garlic, minced
2 Cloves	garlic, minced
1 Cup	grape tomatoes, split
1/2 Cup	grated Parmigianino Reggiano
3 Large	green peppers, seeded and cut into 1/2-inch slices
1/2 Teaspoon	ground cloves
1 Pound	GROUND TURKEY
Pinch	lavender flowers
1/4 Cup	olive oil, DIVIDED
1 Pound	orecchietta pasta
3 Ounces	paprika
As needed	pasta cooking water
1 Medium	red jalapeņo pepper, sliced
1 Medium	red onion, sliced
To taste	salt and freshly ground black pepper
4 Pounds	SMOKED TURKEY SAUSAGE, cut into 1/4-inch slices
64 Ounces	tomatoes, drained
2 Quarts	TURKEY BROTH
4 Cups	TURKEY HAM, cut into 1/2-inch cubes
5 Cups	uncooked long-grain rice
1/2 Ounce	whole coriander seed
2 Ounces	whole fennel seed