• Cut brussels sprouts in half. In a large skillet, heat oil over medium heat. Add Brussels sprouts and garlic; cook and stir 5 minutes or until sprouts begin to brown.
• Add wine, stirring to loosen browned bits from pan. Stir in broth, lemon juice, thyme, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until sprouts are tender.
• Stir in butter and lemon zest until butter is melted. If desired, sprinkle with parsley.

For the zoodles:

• Run squash through a spiralizer, or cut into long julienne strips, about ¼ inch wide. Place the zoodles in a large colander and sprinkle with kosher salt, lifting and turning to coat each strip. Let stand over a bowl for 30 minutes.
• Rinse zoodles then squeeze them gently to remove excess moisture.
• When ready to cook, place a dry non-stick pan over medium-high heat. When pan is hot add zoodles and cook for 1-2 minutes, turning gently.
• Turn heat to low, add olive oil, kosher salt, and pepper to taste.

For the meat-tomato sauce:

• Heat a large saute pan over medium-high heat. Add the olive oil oil, ground beef, and sausage, breaking up the chunks into small pieces.
• When meat is cooked halfway through, add the onions, celery, and carrot, sautéing until vegetables are soft, about 15 minutes more.
• Add the Kosher salt and the white wine. Cook until the wine has evaporated.
• Add the tomatoes and saute an additional 15 minutes. Taste and correct for salt. Serve sauce over zoodles and sprinkle with parmesan cheese.

• In a food processor or blender combine all of the magic mustard sauce ingredients and blend until smooth.
• Heat a wok or large skillet over high heat. Add the oil and when very hot (it should be just smoking), add chicken and season with salt and pepper. Spread the chicken in a single layer and cook until all sides are golden brown and the chicken is cooked through, tossing occasionally, about 7 minutes.
• When chicken is cooked through, use a slotted spoon to transfer onto a plate. Set aside.
• In the same skillet, add the ghee and melt. Then add the onions, carrots, zucchini, and mushrooms. Cook, stirring occasionally until just cooked and slightly tender (you don't want them too soft, I like a little crunch to mine still), about 4 minutes.
• Add chicken back into the skillet with the sesame seeds. Stir and saute for 2 more minutes.
• Transfer to a plate and serve with the Magic Mustard Sauce.