Italian Sausage and Tortellini Soup
with White Beans
PREMIO5

4 tablespoons olive oil

5 links Premio* hot or sweet Italian sausage, cooked according to
package directions and thinly sliced

2 cups chopped onions

1 fennel bulb, chopped

4-6 garlic cloves, chopped

2 teaspoons dried thyme

48 ounces chicken broth

1 16-ounce package frozen cheese tortellini

1 19-ounce can white kidney beans (cannellini), rinsed and drained
6-10 ounces packaged spinach leaves

Salt and pepper

1. Heat oil in a large heavy soup pot over medium-low heat. Add sausage, onions, fennel, garlic and thyme. Cook for 10-12 minutes, taking care not to burn.

2. Add chicken broth and bring to a boil.

3. Add tortellini and beans. Return to a boil, then reduce heat and simmer, uncovered, for 6-8 minutes.

4. Add spinach and cook for 3 minutes over medium heat, or until tender. 5. Season to taste with salt and pepper.

6. Serve with warm Italian bread. Makes 3-4 servings.

* Brands may vary by region; substitute a similar product.

I Salads and Soups
Warm Washington Red Potato Salad
VALLEY PRIDE/WALLACE FARMS/
SKAGIT VALLEY’S BEST PRODUCE5
1 ¹/2 pounds Washington ¹/4 teaspoon chopped
red potatoes fresh thyme
2 medium portobello ¹/4 teaspoon chopped
mushrooms, stemmed fresh rosemary

1 tablespoon olive oil _{SALAD DRESSING} ¹/2 cup thinly sliced sweet onion _{1/4 cup stone-ground or} MUSHROOM MARINADE whole-grain Dijon mustard 1/4 cup olive oil ¹/3 cup olive oil

2 teaspoons balsamic vinegar ^{Sea salt to taste}

1 teaspoon red wine vinegar Freshly ground black pepper to taste

1. Steam, cool and slice potatoes.

2. Whisk together marinade ingredients in a large nonreactive bowl. Add mushrooms and marinate at room temperature for 30 minutes. Cut mushrooms in thick slices and grill until cooked through. 3. Heat 1 tablespoon olive oil in a skillet over medium heat. Add onions and sauté until deep golden. 4. Preheat oven to 350°F. 5. Whisk together salad dressing ingredients. 6. Combine potatoes, mushrooms and onions in a large nonreactive bowl. Stir in dressing, adding salt and pepper to taste. 7. Heat in the oven for about 20 minutes before serving. To serve, mound on a plate or shape in a ring mold. Makes 4-6 servings. Recipe courtesy of Chef Douglas A. Fisher, Spokane, Washington. * Brands may vary by region; substitute a similar product.