Author: Marc Coffey

Chicken and Pesto Twice Baked Potatoes Ingredients 2 large Idaho baking potatoes Olive oil and kosher salt 1 tablespoon butter

Spaghetti Squash Lasagna Casserole Ingredients 1 medium spaghetti squash, cooked 1 ½ cups ricotta cheese ½ cup parmesan cheese 1

Provolone, Prosciutto and Pesto Quiche Ingredients 1 refrigerated pie crust, softened as directed on box 2 cups shredded provolone cheese

Roasted Broccoli Alfredo Ingredients 1 pound fettuccine packaged or homemade 2 heads broccoli, trimmed and chopped 2 tablespoons olive oil

Fettuccine Homemade for dough*: 2 cups all purpose unbleached flour or Italian 00 flour 1.5 cups semolina flour 2 whole

Pumpkin-Apple Cake Ingredients For the apples: 3 tablespoons unsalted butter 4 cups diced peeled cored Granny Smith apples (about 4

Italian Wedding Soup Ingrediets For the meatballs: 1 pound Italian sausage 1 egg, slightly beaten 1/3 cup grated Parmesan cheese

Fall Minestrone Ingredients 1 tablespoon vegetable oil 1 cup chopped onion 1 cup diced carrot 2 1/2 cups cubed sweet

Scalloped Sweet Potato Stacks Ingredients 1 1/2 pounds small sweet potatoes, peeled and thinly sliced 2 teaspoons chopped fresh thyme,

Spinach Artichoke Lasagna Ingredients 9 no-boil lasagna noodles 3 tablespoons olive oil 2 cans artichoke hearts, drained and chopped 1