For the Vegetables

• 1 each medium cauliflower cut into small florets (washed and dried well)
• 2 each zucchini cubed
• 1 each eggplant cubed
• 4 ounce cremini mushroom quartered
• 2 each red onion cut into wedges (each onion into 8ths)
• 6 tablespoon extra virgin olive oil
• 1 teaspoon Kosher salt more or less to taste or to dietary preference
• 1/2 teaspoon freshly ground black pepper

For the Tahini Sauce

• 7 tablespoon tahini
• 3 tablespoon fresh lemon juice
• 6 tablespoon water
• 1/4 teaspoon Kosher salt
• 4 clove garlic small, crushed

For Roasting the Nuts

• 7 tablespoon pine nuts
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon Kosher salt

For Serving

• 2 tablespoon za'atar
• 2 tablespoon Italian parsley roughly chopped

• 10 piece bone-in skin-on chicken thigh
• 1 1/2 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 ¼ teaspoon dry oregano
• 1 ¼ teaspoon paprika
• 4 tablespoon avocado oil or ghee
• 1 ¼ cup low sodium chicken stock
• 7 ounce canned full-fat coconut milk full fat or coconut cream
• 2 ½ tablespoon nutritional yeast optional for flavor
• 1 tablespoon lemon zest for 10 servings, use one lemon
• 2 ½ tablespoon fresh lemon juice
• 5 cup kale chopped
• ¼ teaspoon dry thyme
• ¼ teaspoon ground sage
• 1 tablespoon lemon zest Additional lemons and lemon zest for garnish