• 2 tablespoon extra virgin olive oil extra virgin
• 2 onion medium chopped
• 4 carrot peeled and chopped
• 1 pound cauliflower half of a medium cauliflower head, cut into florets
• 8 clove garlic pressed or minced
• 4 teaspoon ground cumin
• 2 teaspoon curry powder
• 1 teaspoon dry thyme
• 56 ounce canned diced tomatoes lightly drained
• 2 cup dry lentil picked over and rinsed
• 8 cup low sodium vegetable broth
• 4 cup water
• 1 teaspoon Kosher salt more or less to taste or preference
• 1 pinch crushed red pepper
• ½ teaspoon freshly ground black pepper Freshly ground preferably, or to taste
• 2 cup collard greens or kale or spinach, chopped, tough ribs removed
• 2 tablespoon fresh lemon juice made from 1 to 2 medium lemon. Start with 1 and increase as needed, to taste

• 3 pound bone-in skin-on chicken thigh or breasts
• 3 tablespoon extra virgin olive oil
• 2 clove garlic minced

Sauce

• 1/2 cup chicken stock
• 1/4 cup fresh lemon juice
• 2 tablespoon honey
• 2 tablespoon fresh rosemary fresh, chopped. Do not use dried
• 1 teaspoon Kosher salt
• 1/3 teaspoon freshly ground black pepper more or less to taste
• 1 whole lemon optional: fresh rosemary and lemon slices for garnish
• 1 sprig fresh rosemary

• 10 bone-in skin-on chicken thigh
• 2 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 3 tablespoon extra virgin olive oil
• 12 clove garlic
• 2 yellow onion large thinly sliced (for 10 servings about 4 cups)
• 1 lemon thinly sliced, seeds discarded
• 2 tablespoon fresh oregano plus more for garnish
• 1 cup green olive
• 1 lemon juiced

• 2 tablespoon extra virgin olive oil
• 2/3 cup carrot diced
• 2/3 cup celery diced
• 2/3 cup onion diced
• 3 cup dry lentil
• 2 teaspoon Kosher salt
• 1/2 teaspoon ground white pepper
• 5 cup water
• 2 tablespoon fresh tarragon
• 3 cup arugula or spinach or kale
• 1 each lemon
• 1 tablespoon lemon zest