Author: Marc Coffey

Whole Baked Cauliflower with Tomato and Olive Sauce Ingredients 1 red onion, peeled and sliced 5 cloves garlic, peeled and

Baked Spaghetti Squash Carbonara Ingredients Makes 10 1-cup servings 3-pound spaghetti squash 8 ounces bacon (8 to 10 slices), diced

Pasta Milano Ingredients Serves 4 3 Tbsp. butter 1 medium onion, diced 2 grilled chicken breasts, sliced 5 oz. sun-dried

Pasta with Smothered Onions Sauce Ingredients For 4 to 6 servings 2 tablespoons lard  OR  2 tablespoons butter, with 2

Parsnip and Pancetta Tagliatelle with Parmesan and Butter Ingredients 12 slices of pancetta or dry-cured smoked streaky bacon, preferably free-range

Roast Peach and Parma Ham Salad with Creamy Mozzarella Ingredients 6 peaches extra virgin olive oil 2 X 125 g

Orecchiette with Cauliflower, Bacon and Breadcrumbs Ingredients 1 large head cauliflower (about 2 1/2 pounds), cut into 1/2-inch pieces, thicker stems

Pasta with Pancetta and Zucchini Ingredients Serves 2 2 tsp. olive oil 1/2 lb. pasta (fresh if you have it)

Roasted Asparagus Carbonara Ingredients Yields: 4 1 bunch asparagus, trimmed and quartered 1 tbsp. extra-virgin olive oil kosher salt Freshly

Polenta Pie with Cheese and Tomato Sauce Ingredients: Makes 4 to 6 servings. 1 tablespoon extra-virgin olive oil One (16