Author: Marc Coffey

Tuscan Steak with Escarole and Beans Ingredients Serves 4 – 5 1 1/2 pounds of flank steak 1/3 cup olive

Creamy Lemon Chicken with Roasted Potatoes and Artichokes Ingredients Serves 5 5 red potatoes, cubed, bite-sized 2 – 3 tablespoons

Spinach and Parmesan Stuffed Flank Steak Ingredients Serves 4 to 5 3 cups baby spinach 1/3 cup chopped onion 1

Maple Glazed Brussels Sprouts with Pancetta Ingredients Serves 6 4 slices of Pancetta, chopped Olive oil 1 large sweet onion,

Garlic Clams and Mussels on the Grill Ingredients 4 tablespoons butter 3 large garlic gloves, chopped 2 dozen clams, scrubbed

Caramelized Sweet Corn and Zucchini Ingredients serves 6 2 tablespoons butter 1 (1 pound) package frozen sweet corn or 3

Chicken with Asiago, Prosciutto and Sage Ingredients Serves 4 – 6 6 small skinless boneless chicken breast halves, pounded to

Pork Chops with Apple-Shallot Sauce Ingredients Serves 4 4 (6 – ounce) pork chops, center cut and about 1-inch thick

Zucchini and Squash Saute Ingredients 1 tablespoon of Olive Oil 1 large onion sliced thin 3 garlic cloves, minced 4

Gnocchi, Sausage & Spinach Soup Ingredients: 1 yellow onion, diced 1 roasted red pepper, diced olive oil, for sauteing sea