Author: Marc Coffey

 Escarole Stuffed Ingredients: (Makes 8 rolls) 2 heads of escarole, about 1 pound each 1/2 cup fresh bread crumbs, toasted

Scungilli  (Conch)Fritters Ingredients: (Serves 4) 1 pound scungilli, canned or frozen (thawed) 1 egg 1/3 cup milk 1-1/3 cups flour

Spinach and Artichoke Baked Chicken Ingredients: 1 (15-ounce) can artichoke hearts, drained and chopped 1 (10-ounce) package frozen spinach, thawed

Beef carpaccio with crispy capers Ingredients     1x 400g centre-cut beef eye fillet     ½ baguette, thinly sliced     ½

Chicken Breasts In a Vinegar Shallot Sauce Ingredients: 4 boneless and skinless chicken breast portions 2 shallots, chopped 3 oz

Broccoli Mascarpone Soup Ingredients: 3 tablespoons extra virgin olive oil 1 and 1/2 cups sliced shallots (about 6 large) 1

Salmon Brown Sugar Chili Crust Ingredients 1/3 Cup brown sugar 1 Tbsp. chili powder 1 Tbsp. softened butter Directions Mix

Pizza with Sausage, Tomatoes and Basil Ingredients: Makes 4 servings. For the Dough: 1 and 1/4 cups all-purpose enriched flour

Mozzarella, Prosciutto and Tapenade Sandwiches Ingredients: Makes 6 servings. 1 and 1/2 teaspoons chopped anchovy fillet 1 teaspoon salt-packed capers,

Grilled Lemon Parsley Veal Chops Ingredients: For the Veal: 1/2 cup extra virgin olive oil 6 tablespoons fresh lemon juice