Sauté the onions, celery and garlic in the oil.

Simmer the beans, chicken stock, herbs and onion mixture until the beans are tender, usually around 3-4 hours.

If the pot gets dry during cooking, add water.

There should be a bit of liquid left when done cooking.

Add the scallops and bacon and put into a glass baking dish.

Sprinkle with the bread crumbs and bake uncovered at 400° for 20-30 minutes.

If there is a lot of bubbly liquid, press the bread crumbs beneath the surface a couple of times during the cooking.

Sprinkle with chopped parsley and serve with a salad.

Sauté the onion, garlic, celery and carrot until tender.

Add the tomatoes, basil, wine, chicken broth and scallop with the juice.

Bring to a boil and add the penne and toss.

Ready when all is heated through.

To cook the pumpkin: Cut in half, scoop out seeds and place cavity side down, on a sheet pan with water.

Cook until tender.

Scoop out flesh and puree in food processor or blender.

Sauté onion in 1 Tbsp butter until clear; add the cream, nutmeg, salt and pepper, bring to a boil.

Take off pan from heat.

Stir in the cheddar and jack cheeses.