Author: Marc Coffey

Panzanella Salad with Cod & Shishitos Ingredients Serves: 4-6 For The Dressing     1 ½ cup olive oil     2/3

Roasted Peppers & Artichoke Heart Frittata Ingredients: Servings: 2. Marinated artichoke hearts, quartered & drained 2 roasted red peppers, coarsely

Cavatelli with Cauliflower Ingredients: Serves 6 ½ teaspoon kosher salt, plus more for the pasta pot ½ cup extra-virgin olive

Roasted Chicken with Lemon, Garlic & Thyme Ingredients: Serves 4 1 (3-4 pound) whole chicken, fat removed, rinsed and patted

Farfalle with Sautéed Brussels Sprouts Leaves Ingredients: Serves 4 1 lb/450g Brussels sprouts Coarse salt and freshly ground black pepper

Eggplant (& Lamb) Manicotti Ingredients: Serves 4-6 Filling: 2 large cloves garlic 2 cups ricotta cheese 1 cup packed spinach

Mushroom, Beef, Barley & Lentil Soup Ingredients: Serves 8-10 freezes well 2 ½ lb/1kg beef short ribs 1-2 beef marrow

Linguine with Tomato Clam Sauce Ingredients: Serves 4 2 tbsp olive oil 1 onion, finely chopped 2-3 cloves garlic, peeled

Fish Parcels with Shallots & Tomatoes Ingredients: Serves 4 4 (5-6oz/150g) white fish fillets (snapper, red mullet or bream, I

Veal & Mushroom Stew Ingredients: Serves: 4-6 Olive oil (enough to just coat the bottom of the pan for searing