Author: Marc Coffey

Tagliatelle Dolci di Carnevale Tagliatelle Dolci di Carnevale – fried “tagliatelle” filled with sugar & orange zest, fried and dusted

Quaresimali Toscana All over Tuscany, Quaresimali are made especially for the season of Lent.  The cookies use only the whites

Lentil and Sausage Stew Ingredients 2 cups lentils (1-15 oz bag), picked through and rinsed 5 cups water 4-6 large

Beet Panzanella Ingredients 2 bunches baby beets (or large beets cut into chunks) 4 shallots, peeled Extra-virgin olive oil 2

Roasted Pepper And Goat Cheese Sandwich Ingredients 4-5 large red bell peppers 2 tablespoons olive oil 1 teaspoon balsamic vinegar

“Chicken” Bacon Ranch Pizza Ingredients 1 batch of pizza dough (click here for recipe) Olive oil 1/4 cup ranch salad

Beef and Polenta Pie

Fusilli with Sausage, Artichokes and Sun-Dried Tomatoes Ingredients 1 cup (7 or 8 oz jar) oil-packed sun-dried tomatoes, drained, sliced,

Kale and Brussel Sprout Salad Ingredients 7-8 large brussel sprouts, trimmed, outer leaves discarded, sliced paper-thin 1 shallot, minced ½