Remove stems and greens from beets. In medium-size pot cover beets in water, season with ½ teaspoon salt and simmer until cooked through. Check by piercing with a paring knife; there should be little to no resistance. Cook approximately 1 hour to 1 hour and 10 minutes. When done remove from water and let cool for 15-20 minutes. Then remove beet skin by rubbing with paper towels, then rinse lightly under cool water to remove any skin particles. Cut beets into large dice and hold in a covered bowl until pasta is prepared.

Stem the beet greens, cut leaves crosswise in half in ribbons. Cut stems on bias into half in lengths. Rinse under running water until all grit and sand is removed.

In medium-size sauté pan heat olive oil, sauté onions gently until golden brown then add garlic. Continue to cook for another 5 minutes. Season with salt and pepper to taste. Then add greens, beet stems and stock, stew gently under medium heat until tender, approximately 20-30 minutes. Remove from heat, then add diced beets.

Cook whole-wheat pasta. Strain but do not rinse. Mix pasta and stewed beets together. Just before serving fold in cheese and walnuts, taste for salt and pepper, then serve.

Cheese mixture
In a large bowl, combine the ricotta, mozzarella, Parmesan, parsley and eggs. Mix well and season with salt and pepper to taste. Refrigerate briefly to make the mixture firm.

Eggplant and zucchini pie
Slice the eggplants and zucchini into ¼-inch-thick slices. Set the zucchini aside. Fill a bowl with lightly salted water, add the eggplant, and soak for 1½ to 2 hours to remove the bitter taste. Drain and pat dry.

In one shallow bowl, place the flour. In a second bowl, beat the eggs with a fork until blended. In a third bowl, mix the bread crumbs, cheese, parsley, salt and pepper. Line up the bowls on a work surface.

One at a time, carefully dip the eggplant and zucchini slices first into the flour, making sure both sides are covered; then into the egg mixture; and finally into the bread crumb mixture. Coat both sides very well, and gently tap off any excess coating. Transfer to a large plate and season with salt and pepper.

In a large, heavy skillet over medium heat, heat the olive oil. Add the zucchini and eggplant and sauté on both sides until golden brown, about 3 minutes, making sure that they are cooked all the way through and soft. Try not to crowd the pan, and fry eggplant first. Place the cooked eggplant and zucchini on paper towels to drain off the excess oil.

Preheat the oven to 450 degrees F. In a large 9x13-inch baking pan, add 1 cup tomato sauce, a layer ¼ eggplant and zucchini, and top with a layer of ¼ cheese mixture Repeat the process three more times. Top with a layer of tomato sauce and sprinkle with ½ cup Parmesan cheese.

Bake for 20 minutes, or until golden brown. Serve immediately.

Tomato sauce
Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 3 minutes, or until the garlic just begins to turn golden brown. Increase the heat to medium-high, add the tomatoes, red pepper flakes, and salt, and cook, stirring occasionally, for 15 minutes, or until the tomatoes are softened and a sauce is formed. Stir in the basil.

For the butterscotch pudding
Over medium heat, combine the butter, brown sugar, milk and heavy cream in a saucepan and bring the mixture to a boil, about 5 minutes. Set aside.

Whisk the eggs and yolk with the granulated sugar and vanilla extract. Slowly drizzle about a cup of the hot milk into the egg mixture, stirring constantly, and then pour the egg mixture into the milk in the saucepan. Stir to combine.

Pour the contents of the saucepan through a strainer into a 9x13-inch baking dish and place in a larger pan. Set the pan in the oven and fill it halfway with hot water. Cover the pan loosely with aluminum foil. Bake the pudding until the edges are set but the center wobbles, about 30 to 40 minutes.

Remove the pudding from the water bath, let it cool completely, cover it with plastic wrap, and refrigerate until chilled, about 2 to 3 hours.

Before serving remove plastic wrap, top with caramelized bananas, and serve.

For the caramelized bananas:
Sprinkle bananas with the juice from lemon.

Place the butter and brown sugar in a shallow casserole and cook on high heat for one minute. Stir, then add the bananas and stir to coat each slice. Cook for about 2 minutes on high heat. Stir once and spoon on top of the pudding and serve.