Author: Marc Coffey

Salad with Figs and Herbs Ingredients yields 4 servings Dressing:     ¼ cup extra-virgin olive oil     1 tablespoon fresh

Eggplant and Tomato Skillet Ingredients     1 large eggplant or 3-4 skinny Japanese-style eggplant     2 tablespoons olive     1

Lemon Pepper Flounder with Asparagus & Tomatoes  Ingredients Serves: 2-3     2 skinless flounder fillets     1 bunch asparagus    

Bucatini with Shrimp, Spinach, and Tomatoes Ingredients     6 oz bucatini Pasta     1 Tbsp. olive oil     1/2 cup.

Marble Loaf Cake with Nutella Ingredients: 250 g flour (2 cups) 150-200 g butter (14 Tbsp) 200 g sugar (1

Chicken Angelo Ingredients: Serves 6 1 lb. sweet Italian sausage 3 boneless, skinless, chicken breasts 3 boneless, skinless, chicken thighs

Fried asparagus with parmesan Ingredients Servings: 4     2 tbsp Olive Oil     9 ounces Asparagus Spears (260     Salt

 Eggplant Bake eggplant, tomato sauce, mozzarella, salami and breadcrumbs, topped with beaten egg. Ingredients Servings 4     3 medium eggplants

Abbacchio a Scottadito A traditional recipe from Rome marinated grilled lamb cutlets. Ingredients Servings 4    4 about  1.75 lbs.

Fried Bell Peppers and Potatoes Calabrese-Style Fried Potatoes with Peppers Ingredients Servings 4 people Ingredients     2 big or 4