Author: Marc Coffey

  This Italian flatbread is flexible enough that you can add your own fresh herbs, grated cheese, chopped greens, or

Sweet Yellow Squash Pickles Ingredients Yield: 6-8 3 to 3½ pounds tender young straight-neck yellow squash, trimmed, scrubbed, and sliced

Rosemary Veal Chops On The Grill Ingredients 2 tablespoons fresh rosemary leaves 2 garlic cloves, peeled Salt and freshly ground black pepper

Grilled Calamari Salad This recipe features calamari grilled with a light vinaigrette. Ingredients Yield: 2-4 servings For the dressing: 1 tablespoon

Scallop Piccata Ingredients     1 ½ pounds sea scallops (about 12)     ¼ teaspoon salt     ¼ teaspoon freshly ground black

Tuscan Mushrooms Yield: 4 TO 6 SERVINGS ½ cup diced jarred roasted red bell peppers ½ cup diced pitted green

Roasted Chicken Breasts Stuffed with Herbed Ricotta   Yield: 4 Stuffing: 1 cup ricotta ¼ cup freshly grated Parmesan 2

Harvest Lasagna Eggplant, zucchini, peppers, onions, sautéed greens, and pesto ricotta turn this classic dish into a virtual feast of the

Fried Green Tomatoes with Prosciutto Ingredients 4 green tomatoes sliced ¼ inch thick 1 cup all purpose flour 1 cup

Fresh Fig Cake Ingredients 2¾ cups sifted all-purpose flour 1½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon ground