Author: Marc Coffey

Lemon Fusilli with Arugula Ingredients 1 tablespoon good olive oil 1 tablespoon minced garlic (2 cloves) 2 cups heavy cream

Pan-Seared Chicken Breasts with Lemon and Chive Pan Sauce Ingredients Chicken     4 boneless, skinless chicken breasts (6-8 ounces each)    

Frittata Bites with Spinach, Sausage, and Feta Ingredients     Nonstick vegetable oil spray     12-ounces baby spinach     1 tablespoon olive

Chicken-Spinach Sliders Ingredients     1/2 bunch flat-leaf spinach, thick stems removed, leaves chopped (about 4 cups)     4 scallions, thinly

Roasted Fennel, Red Pepper, and Tomato Soup Ingredients     2 medium fennel bulbs, thinly sliced     1 red bell pepper, chopped

Pasta Roses “Rosette di Pasta” Ingredients     12 lasagna pasta noodles (See below for Fresh)     ¾ lb Prosciutto di

Octopus, Potato and Green Bean Salad Ingredients: 8 medium octopus tentacles 2 teaspoons salt 2 slices fresh lemon 2 medium

Sausage, White Bean, and Swiss Chard Soup Ingredients Yield: 8 servings 1 ½ pounds lean hot Italian sausage, casings removed

Roasted Vegetable Frittata Ingredients Yield: 6 servings 1 small zucchini, 1-inch-diced 1 red bell pepper, seeded and 1 1/2-inch-diced 1

Mini ciabatta bread Best married with mortadella, salame or prosciutto. INGREDIENTS  makes 6 (or 8 smaller ones) 450 gr of