Tortellini with Italian Sausage, Fennel and Mushrooms

With homegrown fennel and Swiss chard on hand, I found out this recipe, switched the spring spinach for summer chard, and it was a delicious one-pot meal.

Tortellini with Italian Sausage, Fennel and Mushrooms
Adapted from Bon Appetit

1 tablespoon olive oil
1 large fennel bulb, trimmed, halved through core, thinly sliced lengthwise (about 3 cups), fronds chopped
1 pound spicy Italian sausages, casings removed, sausage coarsely crumbled
1 8-ounce package sliced fresh crimini (baby bella) mushrooms
4 large garlic cloves, pressed
1/2 cup heavy whipping cream
1 cup (or more) low-salt chicken broth
1 16-ounce package fresh tortellini with 3-cheese filling
1 c. Swiss chard, sliced into ribbons
1/2 cup finely grated Parmesan cheese plus additional (for serving)

Preparation

Heat oil in large nonstick skillet over medium-high heat. Add sliced fennel bulb, sausage, and mushrooms; sauté until sausage is brown and cooked through and fennel is almost tender, 12 to 15 minutes. Add garlic; stir 1 minute. Stir in cream, then 1 cup broth; boil until liquid is reduced and very slightly thickened, 2 to 3 minutes.

Meanwhile, cook tortellini in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain tortellini; return to same pot.

Add sausage mixture to tortellini in pot. Toss over medium heat until blended. Add chard; toss gently until chard wilts. Stir in 1/2 cup cheese; add more broth by 1/4 cupfuls to moisten if dry. Season with salt and pepper, sprinkle with chopped fennel fronds, and serve, passing additional cheese.

Sausage and Barley Soup

I rarely expect both a view and good food when I dine. It's almost asking too much, isn't it? We found both at Altitudes restaurant on Grouse Mountain during our recent trip to Vancouver. It's perched at the top of the mountain with a view of the whole city below, plus the gondolas coming and going. Paul and I both ordered a certain soup on the menu, took a bite, looked at each other, and vowed to duplicate it at home.

This weekend we took our first stab at recreating it - and were even brave enough to serve it to company. It came out really well, and our guests even forgave us for serving them soup on a hot summer day.

We added our own twist with Andouille sausage for an extra kick and Swiss chard from our garden, which is doing awesome by the way. We harvested green beans, peas, chard, and 2 kinds of yellow squash this weekend. Woo hoo! Here's the soup recipe!

Sausage Barley Soup

4 cups homemade chicken broth
1 c. pearl barley
3 small links Cajun Andouille sausage, sliced into coins (we used Aidell's - highly recommended)
1 red bell pepper, diced
1 c. chiffonaded Swiss chard
1/2 c. diced onion
1/2 tsp. marjoram
1/4 tsp. oregano
1/2 tsp kosher salt
Freshly ground pepper

Bring the broth to a boil and add barley. Simmer until tender, about 40 minutes. Add in the rest of the ingredients and simmer an additional 10 minutes. Serve!

Two kinds of crookneck squash - smooth and lumpy