Author: Marc Coffey

Eggplant and Tomato Risotto Ingredients     2 Tbsp. extra-virgin olive oil     1 pound eggplant, peeled and cut into 1/2-inch

Baked Polenta Crusted Shrimp Polenta Crusted Shrimp: 1/2 cup all-purpose flour 1 teaspoon sea salt 1/4 teaspoon freshly ground black

Zucchini, Sausage, and Feta Casserole Ingredients 2 1/2 cups uncooked ziti (short tube-shaped pasta) 8 ounces  sausage Cooking spray 1

Puntarelle alla Romana Puntarelle alla Romana, a crunchy and slightly bitter salad made with a specific kind of chicory and

Polenta Florentine Ingredients cooking spray or butter, for coating the baking dish 1 (18-ounce) tube prepared polenta, cut into 1/4-inch-thick

Gnocchi Verde (Spinach and Ricotta Dumplings) Ingredients 4 tablespoons butter Two 10-ounce packages frozen chopped spinach, defrosted completely, squeezed dry

Burrata with Lentils and Basil Vinaigrette Lentils: Yield: 6 servings 1 1/2 cups dried lentils de puy or other small

Baked Flounder with Tomatoes and Basil Ingredients 1 pound very ripe tomatoes, cored, quartered (halved if small) 4 garlic cloves,

Chicken Orzo Soup Yield: 8 servings Prep Time: 20 minutes Cook Time: 3 hours Total Time: 3 hours 20 minutes

Corned Beef and Cabbage Ravioli Ingredients     1/2 head of cabbage (diced)     1 tablespoon olive oil     2 cups