This is a delicious, quick pasta sauce. If you prefer, Italian style turkey sausage can be substituted for the pork sausage. Just add a little olive oil to the pan when you brown it.

1 pkg. sweet or hot Italian pork sausage (if you use links, remove from casing)
1 large onion, chopped
2 tsp minced garlic
2 green bell peppers, thinly sliced
1 red bell pepper, thinly sliced
8 ounces fresh mushrooms, sliced
2 (28 oz.) cans crushed tomatoes
2 tsp marjoram
salt and pepper to taste
1 lb bowtie or penne pasta

Bring large pot of salted water to boil and cook pasta according to package directions.  Meanwhile, cook sausage in large skillet over medium heat, breaking up chunks with a spoon, until no longer pink. Drain off excess fat. Add onions, garlic, peppers and mushrooms; saute until crisp-tender. Add crushed tomatoes and marjoram. Simmer for 10-15 minutes until flavors blend. Add salt and pepper to taste.

Serve sauce over pasta. Garnish with freshly grated parmesan. Add a fresh salad and garlic bread to complete your dinner!

While visiting Franklin, Tennessee several years ago we stopped for a snack at a charming little bakery.  This is one of their most popular soups, and they kindly shared the recipe with us. Wish I could remember the name of the bakery!

10 oz. frozen broccoli or fresh equivalent
1 qt. chicken stock
6 T. butter
2/3 c. flour
3 oz. Velveeta cheese
1/3 c. grated cheddar cheese
2 c. milk

Cook broccoli in chicken stock until tender. Drain, reserving liquid. Puree broccoli in food processor until chunky/smooth. Melt butter in soup pot. Add flour and stir over low heat for 3 to 5 minutes. Gradually stir reserved liquid into butter mixture. Add cheese and stir until soup comes to a boil. Add broccoli and milk. Heat to boiling point, but don’t boil. Garnish with additional grated cheese.