Author: Marc Coffey

Kale and Brussel Sprout Salad Ingredients 7-8 large brussel sprouts, trimmed, outer leaves discarded, sliced paper-thin 1 shallot, minced ½

Spinach and Artichoke in Puff Pastry Ingredients Yield Makes 4 dozen 1 (10-ounce) package frozen chopped spinach, thawed 1 (14-ounce)

Chicken with Orzo and Vegetables Soup Ingredients 1 1/2 tablespoons extra-virgin olive oil 1 cup chopped onion 1/2 cup sliced

Zucchini Salad Ingredients 1 large zucchini 1 small leek, white and light green part only, sliced into paper-thin rounds 4-5 tbsp

White Bean and Escarole Soup Ingredients 2-3 thick slices pancetta (roughly ¼ inch thick) 1 large onion, quartered 3 whole

Marinated Cauliflower Ingredients 1 very large head of cauliflower (or 2 medium), broken up into bite sized florets ¼ cup

Bananas Foster Bread Ingredients Yield: 16 servings (serving size: 1 slice     1 1/2 cups mashed ripe banana     1

Grilled Pork Chops with Shallot Butter Ingredients 8 servings (serving size: 1 pork chop)     8 (7-ounce) bone-in center-cut pork

Asiago, Potato and Bacon Gratin Ingredients     1 1/2 pounds Yukon gold potatoes, cut into 1/4-inch-thick slices     1 teaspoon

Prosciutto and Olive Pasta Salad Ingredients 2 servings (serving size: 1 1/2 cups) 1 tablespoon chopped fresh basil 3 tablespoons