Author: Marc Coffey

Grilled Vegetables with Balsamic Vinaigrette Ingredients Serves 4 to 6  2 bell peppers (any color), seeded and quartered  2 medium

Strawberry-Rhubarb Crisp Ingredients Makes 8 servings         Filling:         6 medium stalks rhubarb, cut into 1/2-inch pieces         2 cups

Philly Cheesesteak Sandwiches Ingredients Makes 2 sandwiches         2 fresh Italian sandwich rolls, split in half vertically         1 tablespoon

Grilled Pork Tenderloin Skewers Ingredients: Makes 8 skewers – Serves about 4 16 (10-inch) wooden skewers 1-1/2 to 2 pounds

Chicken Parm Stuffed Zucchini Ingredients Servings Serves 4     2 to 3 Large Zucchini, halved lengthwise and center scooped out

Roasted Zucchini Pasta Ingredients Makes 4 servings         2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds         1 small

Pesto Parmesan Stuffed Mushrooms Ingredients 12 cremini (brown) mushrooms 1 cup panko breadcrumbs 3 tablespoons freshly grated parmesan cheese 1/3

Baked Stuffed Chicken in Roasted Tomato Sauce Ingredients Stuffing: 2 cups stale sourdough bread, chopped 1 large onion, chopped 1/2

Shrimp Pasta Shells Ingredients 16 ounces cooked  pasta shells 1 pound cooked medium shrimp 2 cups yellow cherry tomatoes 1

Chicken & Artichoke Cannelloni Ingredients 1 tsp olive oil 1/4 cup chopped onion 2 cloves garlic 3 oz frozen spinach,