So you know it is getting nice here in Portland when my pictures of dinner are taken when the sun is still up and out.

I am lazy here so I am just going to link the two recipes I used for these dishes.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/orecchiette-with-roasted-fennel-and-sausage-recipe/index.html

Mom, you will be happy to note this has sundried tomatoes. Also, I used left over feta from the other recipe instead of Parmesan. I would also like to try this recipe with clams or mussels, or some combination of roasted fennel, tomatoes and mussels. And no one should be put off by fennel for a fear of black licorices flavor. Fennel, especially roasted is way mild.

http://allrecipes.com/recipe/roasted-swiss-chard-with-feta/

This is the other recipe. It takes a bit of time to roast everything, but with plenty of feta and some lemon juice on top at the end, it is remarkably good. See, I just remarked on how good it was. I might have crowded the baking sheet, since I doubled the recipe, but I found it difficult to get the chard to crisp up instead of wilting and sticking to the sheet.