Author: Marc Coffey

Scallops Venetian Style Ingredients: -Serves 4 as an antipasto- 1 pound scallops 3 tablespoons olive oil 1 garlic clove, minced Salt and pepper

Peppina’s Cake (Torta di Peppina) Ingredients: 1 cup all-purpose flour 1 teaspoon baking powder 1/2 cup butter, softened 1/2 cup

Grilled Scamorza Ingredients: 1 8-12 ounce piece of scamorza 1/2 loaf crusty bread, cut into 1/2 inch slices 1/4 cup

Thanksgiving Stuffing with Roasted Chestnuts and Spicy Sausage Ingredients     1 lb Hot Italian Sausage     1 lb Chestnuts roasted,

Chicken Scallopini with Asparagus and Prosciutto Ingredients 5 chicken breasts, cut into 3 pieces each and pounded to 1/2 inch

Halibut with Garlic Butter Herb Bread Crumbs Ingredients 5 tablespoons butter, divided 4 (6-ounce) halibut fillets Salt and freshly ground

Cherry Tomato Salad with Creamy Basil Dressing Ingredients: 6 cups red and yellow cherry tomatoes, halved if large Salt and

Turkey Noodle Soup Put Those Leftovers to Good Use Ingredients: 4 cups Reduced Sodium Chicken Broth Generous dash ground black pepper

Squash Ribbon Salad Ingredients: 1 pound zucchini 1 pound yellow squash 3 cups loosely packed baby spinach OR arugula 1