Very carefully separate the cloves from the heads of roasted garlic. Set them aside. Cook mushrooms in oil in a large skillet over medium high heat for 5 minutes. Meanwhile, in a separate skillet, melt 1 Tbsp butter over medium heat and add the spinach and allow it to wilt. Serve chicken over spinach and top with mushrooms, garlic and pan sauce.
Season chicken with salt and pepper on both sides. Add chicken to skillet. Sprinkle rosemary all over chicken and mushrooms. Cook chicken breasts on both sides until browned and cooked through. Remove chicken to a plate and cover to keep warm, leave mushrooms in skillet.
Stir in chicken broth and 1 Tbsp butter to skillet and cook over medium/low heat until sauce reduces. (about 10 minutes) Stir in the reserved cloves of roasted garlic.
Meanwhile, in a separate skillet, melt 1 Tbsp butter over medium heat and add the spinach and allow it to wilt. Serve chicken over spinach and top with mushrooms, garlic and pan sauce.
Preheat the oven to 375 F. Wash and pat dry the potatoes. Slice them in half and place a rimmed baking sheet covered in parchment. Drizzle with about 1 tablespoon of olive oil and season with salt and pepper. Place in the oven to roast, turning once, for about 25-30 minutes. Once potatoes are golden brown and easily pierced with a fork, remove from oven and set aside.
Rinse and drain the lentils. Bring a large pot of water to a rolling boil and add the lentils. Cook the lentils for about 22 minutes or until just soft. Or follow package instructions. Drain lentils and rinse under cold water, then allow them to drain completely.
To prep the kale, remove the leaves from the stalks. Roughly chop the leaves. Place kale in a large salad bowl and sprinkle with a pinch of sea salt and a drizzle of olive oil. Massage the salt/oil into the kale until it softens and deepens in color.
Make the lemon caper dressing. Place capers, dijon and lemon juice into a small bowl and whisk until well combined, slowly add in the olive oil while whisking. Add a good pinch of salt and some fresh cracked pepper. Adjust seasoning as needed.
Add potatoes, lentils and chopped parsley to the kale bowl. Add half the dressing and toss gently. Divide into two bowls and drizzle over remaining dressing. Garnish with extra parsley or capers, fresh cracked pepper or lemon zest.
In a wok or skillet, add olive oil, garlic, and shallot, cook until tender about 2 -3 minutes. Add snow peas and zucchini, cook for about another 3 minutes and then add your shrimp. Cook until shrimp is no longer pink about 2 to 3 minutes longer.