Heat a large deep pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 4 cloves garlic that have been roughly chopped, mix with the olive oil, after 2 minutes and the garlic is lightly golden, add in the fresh spinach and mix with the olive oil so it easily wilts, add in batches so it doesn´t over-flow out of the pan, once it´s all added and fully wilted, squeeze in ½ tbsp (8 ml) fresh lemon juice and season with sea salt & black pepper, mix together until well mixed, transfer into a serving dish and garnish with lemon wedges

Add 2 tbsp extra virgin olive oil into a bowl, along with 2 tbsp honey and 1 tsp dried thyme & 1 tsp dried rosemary, whisk until well combined, cut 2 large yukon gold potatoes into ½ inch pieces, add the cut potatoes into a large bowl, pour the olive oil mixture over the potatoes, add in 6 to 8 cloves of garlic (skin on and cut a slit on them) and season everything with sea salt & black pepper, mix together until well combined, add to a baking tray lined with parchment papaer, make sure the potatoes are in a single layer, add into a preheated oven, bake + broil option 210 C - 425 F, after 30 minutes the potatoes should be perfectly roasted, remove from the oven, transfer into a serving dish and garnish with a sprig of fresh rosemary

Cut 3 carrots (washed & peeled) into diagonal slices that are ½ inch thick, heat a large fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil, after 1 miniute add in 4 cloves garlic (skin on and cut a slit on each one) and mix with the olive oil, after 2 minutes add the slices carrots, mix with the olive oil, after 5 minutes and the carrots have a light fried golden color, add in a generous ½ cup of white wine and 2 sprigs of fresh rosemary, mix together and simmer for 6 to 7 minutes or until all the wine has been incorporated into the carrots, then season with sea salt & black pepper, mix together and transfer into a serving dish

Cut 1 baguette into slices that are 1-inch (2.54 cm) thick, then cut each slice of baguette in half lengthwise and cut each piece into 3 evenly sized pieces, to end up with 6 cubes of bread from each slice of baguette, add into a baking tray, make sure they´re all in a single layer, add into a preheated oven, bake + broil option 190 C - 375 F, after 10 minutes remove from the oven, the pieces of bread should be tosted golden brown but not burned, transfer into a large bowl, heat a large fry pan with medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in 1 onion finely diced and mix with the olive oil, after 3 minutes and the onions are translucent, add in 2 stalks celery roughly diced and continue to mix, after 5 minutes and the celery is soft, add in 4 cloves garlic finely minced and mix together, 30 seconds later add in ½ tsp dried thyme, ½ tsp dried rosemary and ½ tsp dried parsley, mix together and add the mixture into the bowl with the toasted bread cubes, season everything with sea salt & black pepper and mix together, at the same time start slowly adding in 1 ½ cups of vegetable broth, once all the broth has been incorporated transfer the mixture into a 12 x 8 inch casserole dish that has been greased with olive oil, make sure it´s all in a single layer, cover with foil paper and add into the preheated oven, 190 C - 375 F, after 30 minutes remove the foil paper and cook for another 15 minutes, remove from the oven and sprinkle with freshly chopped parsley