Author: Marc Coffey

Pasta e Ceci Ingredients     1 cup dried chickpeas or 2 cans of chickpeas     1½ tsp salt     2

Green Beans and Yellow Squash With Tomatoes Ingredients Serves 4.     3 tablespoons extra virgin olive oil     1 large

Egg and Tomato Salad with Capers Ingredients Salad: 6 large hard boiled eggs, remove shell and cut into quarters 6

Spiced Apple Walnut Bread Ingredients 1 cup milk, warm 3 large eggs, room temperature 3 tablespoons unsalted butter, melted 1/4

Roasted Rack of Pork with Creamy Mushroom Bechamel Ingredients 1 6 lb rack of pork 2 cloves garlic, crushed 2

Basil Mozzarella Scramble Ingredients 4 large eggs 4 thick slices artisan bread or similar 4 slices fresh mozzarella cheese 1/2

Asparagus Panzanella Ingredients 1 lb fresh asparagus, stems snapped off and washed 1 tomato, chopped 1 sweet onion, like vidalia,

Penne alla Boscaiola Pasta alla Boscaiola is an Italian classic, eaten in Fall when the wild mushrooms grow abundantly in

Vitello Tonné This classic Italian entrée is made with braised veal cutlets marinated in white wine smothered in a velvety

Flounder Fillets in White Wine Ingredients     1 pound of flounder fillets     2 eggs, well beaten     1-2 cups