For the white rice:

• 2 1/2 cup medium-grain white rice cooked according to package directions

For the curry:

• 1 tablespoon avocado oil
• 1 onion large, diced
• 2 pound boneless skinless chicken breast or thighs, cut into bite-sized pieces
• 3 cup water
• 2 carrot cut into ½-inch discs
• 3 Yukon Gold potato large, cut into 1-inch pieces
• 1 apple small, peeled, cored and finely grated
• 2 teaspoon Kosher salt more or less to taste
• 1 teaspoon curry powder S&B brand preferred (or regular curry, but not madras)
• ½ cup frozen green peas

For the roux:

• 4 tablespoon butter
• 1/4 cup all-purpose flour
• 2 tablespoon curry powder S&B brand preferred (or regular curry, but not madras curry)
• 1/4 teaspoon cayenne pepper or to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon ketchup
• 1 tablespoon Worcestershire sauce
• 1 teaspoon honey
• 1 cup water

• 1/4 cup extra virgin olive oil
• 4 each onion medium, peeled and chopped
• 16 clove garlic peeled and chopped
• 2 each carrot large, peeled, and chopped in large chunks
• 3 each zucchini large, chopped into large chunks
• 2 pound cauliflower cut into florets
• 1 pound broccoli cut into florets
• 2 tablespoon salt
• 2 tablespoon harissa or chili paste
• 2 teaspoon ground coriander ground
• 2 teaspoon ground cinnamon ground
• 1 teaspoon ground turmeric ground
• 1/2 teaspoon Kosher salt
• 28 ounce canned whole peeled tomatoes canned, peeled, and quartered
• 1/2 cup dried apricot dried and chopped
• 4 cup vegetable broth
• 1/2 cup canned chickpeas cooked
• 2 each lemon juiced
• 1 bunch Italian parsley

• 1/4 cup extra virgin olive oil
• 1 pound boneless skinless chicken breast cut into 1 inch chunks
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground black pepper
• 4 clove garlic minced
• 2 cup low-sodium chicken broth
• 1 cup water
• 1/2 pound penne pasta
• 1 lemon zested and juiced; juiced lemon should yield about 1/4 cup of lemon juice
• 1 lemon sliced for garnish
• 1 cup grated parmesan cheese
• 1 cup fresh basil