1. In a large mixing bowl,combine all sausage meatball ingredients.
2. Mix well.
3. Form into marble-size meatballs.
4. Set aside.
5. In a slow cooker,combine chicken broth,tomato paste,carrot,garlic and red pepper flakes.Mix well.
6. Add sausage meatballs.
7. Cover slow cooker and cook on low-heat setting for 5-6 hours.
8. 30 minutes before serving,add pasta.Cook until pasta is tender.
9. Stir in spinach leaves.
10. Tuirn off slow cooker.
11. Ladle soup into bowls.Sprinkle with grated Parmesan cheese and chopped fresh parsley.

Cooking Method:

1. Preheat your oven to 450 F (225 C).
2. In a large mixing bowl, combine all-purpose flour, baking powder and salt.Mix well.
3. Using a fork,cut the butter in.
4. Stir in the butternut squash, spinach and feta cheese.
5. Stir in the buttermilk and mix until well combined.
6. Form 10-12 small dough balls on a parchment-lined baking sheet.
7. Brush the tops with additional buttermilk.
8. Bake in preheated oven for 15-20 minutes,or until tops are golden and scones are baked through.
9. Serve butternut squash scones warm.

Cooking Method:

1. In a food processor,combine spinach,scallions,lettuce,celery,parsley and garlic.
2. Chop until fine.
3. Heat unsalted butter and mix in the green mixture,breadcrumbs,Worcestershire sauce,anchovy paste,salt,Tabasco sauce and Pernod.
4. Refrigerate until ready to use.
5. Preheat oven to 450 F (225 C).
6. Spoon the mixture onto 36 oysters on half of shell.
7. Set oyster halves on a bed of rock salt.
8. Bake in preheated oven until piping hot.
9. Serve immediately.

Ingredients:

• 2 tablespoons melted butter
• 1 yellow onion,peeled and diced
• 2 cloves garlic,peeled and chopped
• red peppers flakes
• 1/4 cup (60 g) all-purpose flour
• 3 cups (750 ml) chicken broth
• 28 oz (840 g) can diced tomatoes
• 2 tablespoons tomato paste
• 8 oz (240 g) cheese tortellini
• 1/2 cup (125 g) freshly grated Parmesan cheese
• 10 oz (300 g) fresh spinach,chopped
• 1/2 cup (125 g_ heavy (double) cream
• 1/4 cup (60 g) fresh basil,chopped
• salt and freshly ground black pepper

Ingredients:

• 16 jumbo pasta shells , uncooked
• 1 1/2 tablespoons extra virgin olive oil
• 2 teaspoons minced garlic
• 4 cups fresh spinach leaves,chopped
• 12 oz (360 g) ricotta cheese
• 1 cup (250 g) shredded mozzarella cheese
• 1/2 cup (125 g) grated Parmesan cheese
• 1 large egg,beaten
• 1 tablespoon freshly chopped basil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 1/4 cups (310 g) marinara sauce