Sausage and Bean Stew with Squash

1 lb dry white beans (4 cups cooked)
Sprig thyme
4 parsley stalks
1 onion, quartered
2 Tbsps + ¼ cup olive oil
3 to 4 Spicy Italian sausages (about 1lb) (any sausage will do, but add more chilli flakes if the sausages are mild)
2 Tbsps chopped fresh rosemary
2 cloves garlic, smashed
1 bay leaf
Optional (if you like it super spicy) ½ tsp dried chilli flakes
8oz sweet squash, cubed (if using other squash, only peel if the rind is thick and hard)
1 tsp salt +
¾ cup chicken broth
1 large tomato, cubed
2 oz grated parmesan

1. The night before, soak the beans in lots of fresh water.
2. Next day, drain the soaking water, add fresh and throw in the thyme, parsley and onion. Bring to a boil and cook 30 to 60 minutes (depending on how fresh the dry beans are) or until the beans are soft. 
3. Meanwhile, heat the oven to 400°F.
4. Line a baking sheet with parchment paper.
5. Toss the squash with the 2 Tbsps of oil and sprinkle with some salt. Pop in the oven and bake for about 40 minutes, or until browned, occasionally shaking things up to avoid burning the bottoms. 
6. When the squash and beans are nearly done, in a large saucepan, heat the ¼ cup olive oil until it starts to shimmer. Shallow fry the sausages, rosemary, garlic and the chilli for one minute.
7. Add the squash and fry for a further three minutes or until the sausage has browned.
8. Remove the sausage and cut into quarters. 
9. Put the sausage back in the pan and add the beans, bay leaf and salt.
10. Add the broth and tomato, cover and simmer for 30 to 40 minutes.
11. Increase the heat for a rapid simmer and uncover to cook another 10 minutes to allow the sauce to thicken.
12. Serve topped with grated Parmesan and a thick slice fresh buttered crusty bread on the side.
13. Like most stews, this dish is best on the second day once the flavours have blended and the beans soaked up more flavour.

PREFERRED INGREDIENTS: Turban Squash, Cassoulet Beans, Hidatsa Shield Figure Beans

Pasta Frittata

8 oz/4 cups cooked pasta (preferably fresh)
2 strips bacon cut into lardons (2 oz)
3 onions, chopped (16oz)
2 large eggs
2 large egg whites
½ cup milk or crème fraîche
½ cup freshly grated Parmesan cheese + ¼ cup
2 Tbsps chopped fresh parsley
2 tsps chopped fresh thyme or basil (or ¼ tsp dried sage)
1 tsp salt
½ tsp freshly ground pepper
1 Tbsp olive oil

1. Heat an 8" nonstick skillet over medium heat. Add the bacon and when it just starts to sizzle, lower the temperature and add the onion. Cook stirring occasionally until the bacon just starts to brown and the onion is mostly caramelized (this can take a while). Set aside.
2. Meanwhile, preheat the oven to 350°F.
3. Whisk together the eggs, egg whites and dairy in a large bowl. Stir in the Parmesan, herbs, salt and pepper. Add the onion mixture (if it's still hot simply add a little at a time and stir constantly to avoid the hot onions cooking the eggs into clumps). Add the pasta. Mix it up well to evenly distribute the onions, bacon and herbs.
4. Oil the pan, pour in the frittata mixture and place over medium heat for about 6 to 7 minutes. Sprinkle over it the additional ¼ cup Parmesan and bake for 20 minutes or until the custard has set.
5. Put under the broiler until the top starts to brown and bubble. 
6. OPTIONAL - flip over onto a plate to serve - if it doesn't stick, you'll have a lovely browned dome, like a pie, to cut into.
7. Serve immediately.

Spiced Ayurvedic Porridge

This is borrowed and slightly altered from Amadea Morningstar's "The Ayurvedic Cookbook". It is a satisfyingly flavoured breakfast dish which is also excellent to give a patient with a bad cold and no appetite for heavy foods as a supper.

Enough for 2

⅔ cup dry oat flakes, regular or instant
¼ tsp salt
¼ cup raisins (optional)
the seeds from 1 cardamom pod
¼ tsp cinnamon
⅛ tsp powdered ginger
2 cups water

1. Combine all the ingredients but the water in a small saucepan. After mixing briefly, add the water and bring to a boil.
2. Reduce the heat to low and add the rest of the ingredients.
3. Leave uncovered and cook, simmering, for 2 to 10 minutes, depending on the type of oat flakes you use.
4. Serve as is or with ghee, butter, sweetener of your choice, and/or coconut.