6 cups peeled and sliced (about 1/2 inch thick) apples
1 cup fresh or frozen cranberries
1/3 cup fresh orange juice
1 tablespoon cornstarch
Heat the oven to 375°. Combine the flour, 1/4 cup of the sugar, the brown sugar, and the butter in a bowl. Mix the ingredients with your fingertips to create pea-size crumbs. (Alternatively, pulse the mixture in a food processor 10 times or so.)
Combine the apple slices and cranberries in a large bowl. Mix the juice, remaining 2 tablespoons of sugar, and cornstarch in a small bowl. Pour the mixture over the fruit and toss well.
Spoon the fruit into a 2-quart baking dish and sprinkle on the flour mixture. Bake the crumble until bubbly and golden brown, about 40 minutes. Serves 6 to 8.
In a large skillet, sauté the sausages until they’re cooked through, then slice them and set them aside.
Heat the olive oil over medium heat and swirl to coat the cooking surface. Add the chopped onion and sauté for 4 minutes, then add the garlic and sauté for a minute. Add the sausage, chicken broth, and diced tomatoes. Mix in the cooked white beans, sage, and parsley. Bring the mixture to a boil, then simmer for 5 minutes.
Add 2 cups of baby spinach and salt and pepper to taste. Cook until the spinach is wilted, about 2 minutes.