Author: Marc Coffey

King Crabs with Lemon Butter Ingredients     1 lb. (0.4 kg) king crab legs     1/2 stick (4 tablespoons) salted

Pasta with Escarole and Meatballs Ingredients     For the meatballs:     1/2 lb of Ground Beef     1/2 lb of

Lemon Fusilli with Arugula Ingredients 1 tablespoon good olive oil 1 tablespoon minced garlic (2 cloves) 2 cups heavy cream

Pan-Seared Chicken Breasts with Lemon and Chive Pan Sauce Ingredients Chicken     4 boneless, skinless chicken breasts (6-8 ounces each)    

Frittata Bites with Spinach, Sausage, and Feta Ingredients     Nonstick vegetable oil spray     12-ounces baby spinach     1 tablespoon olive

Chicken-Spinach Sliders Ingredients     1/2 bunch flat-leaf spinach, thick stems removed, leaves chopped (about 4 cups)     4 scallions, thinly

Roasted Fennel, Red Pepper, and Tomato Soup Ingredients     2 medium fennel bulbs, thinly sliced     1 red bell pepper, chopped

Pasta Roses “Rosette di Pasta” Ingredients     12 lasagna pasta noodles (See below for Fresh)     ¾ lb Prosciutto di

Octopus, Potato and Green Bean Salad Ingredients: 8 medium octopus tentacles 2 teaspoons salt 2 slices fresh lemon 2 medium

Sausage, White Bean, and Swiss Chard Soup Ingredients Yield: 8 servings 1 ½ pounds lean hot Italian sausage, casings removed