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

• 5 each sweet potato medium. peeled and diced into 1 inch cubes
• 10 cup Brussels sprouts washed and halved
• 7 1/2 teaspoon extra virgin olive oil
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

For the salad:

• 2 1/2 cup lentils cooked accrding to package directions
• 20 cup baby spinach chopped

For the dressing:

• 10 tablespoon tahini paste
• 7 1/2 teaspoon maple syrup
• 10 tablespoon water warm
• 1 1/2 teaspoon cayenne pepper optional and more or less to taste
• 1/3 teaspoon sea salt

• 3 1/4 pound pork tenderloin
• 1 1/4 teaspoon Kosher salt
• 1 1/4 teaspoon freshly ground black pepper
• 5 tablespoon ghee
• 20 ounce cremini mushroom sliced
• 2 1/2 cup chicken stock
• 2 1/2 tablespoon fresh sage finely chopped
• 2 1/2 tablespoon fresh thyme finely chopped
• 2 1/2 tablespoon tapioca starch
• 2 1/2 tablespoon water