Author: Marc Coffey

Beer-Steamed Mussels with Fennel & Shallots  Ingredients     2 lb. mussels     1 T. olive oil     1 small fennel

Grilled Vegetables with Balsamic Vinaigrette Ingredients     Serves 4 to 6  2 bell peppers (any color), seeded and quartered  2

Strawberry-Rhubarb Crisp Ingredients     Makes 8 servings         Filling:         6 medium stalks rhubarb, cut into 1/2-inch pieces         2

Philly Cheesesteak Sandwiches Ingredients Makes 2 sandwiches         2 fresh Italian sandwich rolls, split in half vertically         1 tablespoon

Grilled Pork Tenderloin Skewers Ingredients: Makes 8 skewers – Serves about 4 16 (10-inch) wooden skewers 1-1/2 to 2 pounds

Chicken Parm Stuffed Zucchini Ingredients Servings Serves 4     2 to 3 Large Zucchini, halved lengthwise and center scooped out

Roasted Zucchini Pasta Ingredients     Makes 4 servings         2 pounds medium zucchini, trimmed, cut into 1/4-inch-thick rounds         1

Pesto Parmesan Stuffed Mushrooms Ingredients 12 cremini (brown) mushrooms 1 cup panko breadcrumbs 3 tablespoons freshly grated parmesan cheese 1/3

Baked Stuffed Chicken in Roasted Tomato Sauce Ingredients Stuffing: 2 cups stale sourdough bread, chopped 1 large onion, chopped 1/2

Shrimp Pasta Shells Ingredients 16 ounces cooked  pasta shells 1 pound cooked medium shrimp 2 cups yellow cherry tomatoes 1