• 2 lemon large, sliced ¼ inch thick
• 1/4 cup extra virgin olive oil divided, more or less as needed
• 10 bone-in chicken thigh
• 3/4 teaspoon Kosher salt more or less to taste, or dietary preference
• 1/2 cup all-purpose flour spread on a plate
• 5 clove garlic chopped
• 1 cup low sodium chicken stock
• 1 1/4 cup green olives
• 2 tablespoon capers
• 4 tablespoon unsalted butter
• 3 tablespoon Italian parsley chopped

• 4 tablespoon extra virgin olive oil
• 1 yellow onion medium, diced
• 2 stalk celery with leaves, diced
• 3 clove garlic chopped
• 8 cup low sodium vegetable stock Such as Pacific Foods brand
• 2 carrot medium, peeled and diced
• 28 ounce canned whole peeled tomatoes chopped with liquid
• 30 ounce canned dark red kidney beans rinsed
• 1 zucchini diced
• 1/3 cup Italian parsley finely chopped
• 3 cup baby spinach packed
• 1/2 teaspoon Kosher salt more or less to taste
• 1/2 teaspoon freshly ground black pepper more or less to taste

For garnish:

• 1/3 cup fresh basil chiffonade
• 1 cup parmesan cheese grated

• 10 each zucchini medium
• 6 tablespoon avocado oil
• 1 cup onion chopped
• 6 clove garlic minced
• 1 cup white mushroom chopped
• 4 tablespoon water
• 2 pound 93% lean ground turkey organic
• 28 ounce canned diced tomatoes drained
• 4 sprig fresh thyme leaves removed
• 2 teaspoon fresh rosemary chopped
• 2 each egg lightly beaten
• 1.5 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 6 tablespoon fresh basil chopped