Author: Marc Coffey

Grilled Zucchini with Burrata, Tomato & Toasted Pine Nuts serves 4 – 6 4 medium zucchini 4 ounces burrata about

Salmon in Pomegranate Sauce Ingredients: 2 large salmon fillets 2 tablespoons extra virgin olive oil dried thyme 2 leeks, sliced

Orzo with Roasted Carrots Ingredients: 3 pounds carrots 4 garlic cloves, unpeeled 1/4 cup extra virgin olive oil Kosher salt

Tomatoes Stuffed with Ricotta, Eggplant and Pepper Ingredients: 5 plum tomatoes 1-1/2 tablespoons extra virgin olive oil 1/4 red onion,

Pasta Roll With Spinach and Tomato Sauce Ingredients:  for the Pasta Dough 2 cups all purpose flour 4 eggs, room

Green Beans with Pesto and Cherry Tomatoes This dish is served at room temperature. Ingredients serves  6 – 8 2

Roasted Pepper and Mozzarella Bites makes about 20 pieces Ingredients: 2 bell peppers, one yellow and one red 1 tub

Scallops in Saffron Sauce serves 4 Ingredients: 12 scallops 1 carrot, diced 1 scallion, thinly sliced 3/4 cup dry white

Harvest Pasta with Artichoke Pesto Serves: 4 Prep: 30 minutes Cook: 20 minutes to roast vegetables Ingredients for Artichoke Pesto

Pork Chops with Smoked Mozzarella And Caramelized Onions Serves: 2 Prep: About 10 minutes Cook: About 10 minutes Ingredients 2