Author: Marc Coffey

Chicken with Rosemary & Caper Sauce Ingredients 2 skinless and boneless chicken breasts salt and freshly ground pepper 2 tsp

Stuffed Zucchini Ingredients 3 medium zucchini, about 2 1/2 lbs 1/2 lb ground  lamb or beef 1/2 cup raw long

Baked Pork Sirloin Chops with Mushroom Tarragon Sauce Ingredients 2 lbs pork sirloin chops, about 1 inch thick salt and

Spaghetti with Fresh Tomato and Anchovy Butter Sauce Ingredients 1/2 lb  spaghetti 2 tbsp butter 6 – 8 anchovy fillets

Browned Butter Fig Tart Ingredients 1 9″ unbaked pie crust  to make your own 3 tbsp butter 3 tbsp brown

Marinated Mushrooms Ingredients (about 1 1/2 pints) 1 1/4 cups vegetable broth 1/4 cup dry white wine 1/2 bay leaf

Heirloom Tomato Salad with Anchovy Dressing Ingredients 6-8 anchovy fillets, chopped 1/4 red onion, diced fine 3 tbsp olive oil

Cod, Shrimp & Fennel Chowder Ingredients 3/4 lb raw shrimp (in their shells) a few ice cubes 1  fennel bulb

Oven Roasted Zucchini Salad Ingredients 2 tbsp olive oil 2 – 3 cloves garlic, finely chopped 1/2 tsp salt free

Cod & Shrimp Cakes Ingredients 1 large russet potato (about 1 lb) 1 tbsp olive oil 1-2 cloves garlic, minced or