Author: Marc Coffey

Pan Seared Sea Scallops With Mushroom Saute and Lentil Salad Recipe Beautiful pan-seared scallops paired with flavorful mushroom and bacon

Eggplant Bake and Tomato Bake   Ingredients: 1/2 cup all-purpose flour 1/2 cup dry bread crumbs 2 tablespoons Italian seasoning

Mushroom Salad Ingredients 4 cups button mushrooms ½ cup chopped peppers ½ tsp each salt and pepper 1 tsp chopped

Prosciutto Stuffed Mushrooms Ingredients     Cheese sauce:     2 T butter     2 T flour     ½ tsp mustard powder

Sausage Potato and Squash Casserole Ingredients 6 servings 1 lb bulk  Italian sausage (hot or mild; your choice of pork,

Homemade Italian Capocollo & Soppressata In its production, Capocollo is first lightly seasoned often with red and sometimes white wine,

Eggplant Meatball Casserole Ingredients     Eggplant:  14 slices (1/2 inch thick)     2 cups panko     ⅔ cup shredded parmesan

Grinder Sandwich Ingredients     4 Tbsp of Mayo     1 (or 2 depending on your preference) of Red Wine Vinegar

Fried Eggplant Eggplant is prepared this way all over Southern Italy, often served as an antipasto or as a side

Fried Zucchini Blossoms Recipe Ingredients    12 fresh zucchini/squash blossoms     2 oz (56 g) mozzarella, grated     2 oz