Author: Marc Coffey

Pasta with Peas, Asparagus, Butter Lettuce, and Prosciutto Ingredients: 2 tablespoons (1/4 stick) butter 2 tablespoons extra-virgin olive oil plus

Lemon & Garlic Tilapia with Zucchini & Pepper Ingredients 2 tilapia fillets 1/4 small onion, thinly sliced 1 clove garlic, thinly

Chickpea & Fennel Salad with Arugula Ingredients: Serves 4 1/2 lb/250 g dried chickpeas Sea salt Enough water to cover

Salami Chips Ingredients: Makes 12 chips (or as many as you desire) 12 very thin slices of salami Directions: Preheat

Grilled Pound Cake with Balsamic Berries Ingredients: 1/3 cup granulated sugar 1 tablespoon corn starch 1/2 cup water 1 tablespoon

Crab Fingers in Wine Sauce   Mid-City neighborhood restaurant called Mandina’s an appetizer called “Crab Fingers in Wine Sauce.” Not

Egg Pappardelle with Arugula, Leeks and Prosciutto Ingredients: 1/2 pound egg pappardelle Kosher salt 2 tablespoons olive oil 2 tablespoons

Italian Sausage Bread Ingredients: 1 lb. pizza dough Homemade or store-bought 3 tablespoons olive oil, divided 1 lb. ground Italian

Scallop & Asparagus Orzo Risotto Ingredients: Serves 4 1lb/450g large scallops 1 tablespoon cooking oil 1/2 teaspoon salt 1/2 teaspoon

Italian Sausage, Potato & Mushroom Roast Ingredients: Serves 4 1-2 tbsp olive oil 8 Italian sausages (I love sweet fennel