Pasta with parsnips, pancetta, and parmesan

1/2 c. chopped pancetta
1 handful fresh rosemary
4 tbsp. butter
2 cloves of garlic, sliced
2 parsnips, peeled, halved and finely sliced lengthways
1 lb. fresh fettuccine
3 good handfuls of grated parmesan cheese
salt and pepper to taste

In a large, non-stick frying pan, fry your pancetta and herbs in half the butter for 2 minutes, then add the garlic and parsnips. Cook for a further 3 minutes on a medium heat, until the pancetta is slightly golden and the parsnips have softened nicely. Cook fettuccine in salted boiling water, then drain, reserving a little of the cooking water. Mix the pasta with the parsnips and pancetta and stir in the rest of your butter and the parmesan, adding a little of the cooking water to loosen the mixture and make it creamy and shiny. Season to taste.

Pasta twists with tomato-banana sauce

1/4 lb. fusili pasta

1 can diced tomatoes

1 can tomato paste

1 white onion, diced

1 tbsp. butter

1 c. white cooking wine

1 banana, sliced

1/2 c. mixed nuts

1/2 c. sour cream

5 leaves fresh basil

Brown onion in butter. Add other ingredients and reduce to sauce. Cook pasta and mix; garnish with chopped fresh basil. Pack into square containers and plastic bags and bike across town to delight a waiting comrade.

Orecchiette with sausage and red grapes

6 oz. mild Italian sausage
1 tablespoon extra-virgin olive oil
1 small red onion, thinly sliced
2 cloves garlic, chopped
1 tbsp. salt
2 c. seedless red grapes
1 c. low-sodium chicken broth
1/4 tsp. red pepper flakes (or more to taste)
10 oz. whole-wheat orecchiette (small shells)
2 tbsp. grated Parmesan
1/4 cup chopped fresh parsley

In a large skillet, cook sausage over medium heat, stirring and breaking up, until well browned, about 15 minutes. Transfer sausage to a paper towel. Add oil to skillet; return to medium heat. Cook onion and garlic with salt, stirring occasionally, until soft and golden, 2 to 3 minutes. Add grapes, broth and pepper flakes; increase heat to medium-high and cook, stirring occasionally, until grapes soften or burst and liquid thickens, about 10 minutes. Return sausage to skillet and stir; turn off heat. Cook pasta. Drain, add to skillet, and turn on heat to high. Cook, stirring, until sausage is hot and pasta is coated with sauce, 30 to 60 seconds. Sprinkle with Parmesan and parsley before serving.

Cauliflower-quinoa stew

1 pound of ground turkey breast
1 1/2 c. lima beans
3/4 of a cauliflower head
1/2 lb. quinoa
1/4 white onion
Salt and pepper
6 c. chicken broth

Brown the turkey breast in a pan together with the cubed onion. Add with all other ingredients to a slowcooker and cook for 4 to 6 hours. Serve with spicy mango-coconut sauce. If your lucky tenure fish Fleisch happens to die, chop him up and mix him in for extra color and good luck!