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Roasted Chicken Breasts Stuffed with Herbed Ricotta   Yield: 4 Stuffing: 1 cup ricotta ¼ cup freshly grated Parmesan 2

Harvest Lasagna Yield: 10 TO 12 servings LASAGNA SAUCE: 1 tablespoon olive oil 1 large onion, sliced 1 clove garlic,

Fried Green Tomatoes with Prosciutto Ingredients 4 green tomatoes sliced ¼ inch thick 1 cup all purpose flour 1 cup

Fresh Fig Cake 2¾ cups sifted all-purpose flour 1½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon ground ginger

Grilled Mussels with Parsley and Shallot Yield: 4 2 pounds fresh mussels 1 small shallot, finely chopped 1 tablespoon olive

Pan-Seared Chicken with Eggplant Sauce Prep Time: 5 minutes Cook time: 25 minutes Yield: 4 SERVINGS 1 1/2 pounds (680

Baked Stuffed Yellow Squash Yield: 6 3 medium straight-neck yellow squash (1 to 1½ pounds), trimmed and scrubbed 1½ cups

VEAL SHANKS MILAN STYLE Yield: 6 TO 8 SERVINGS 6 veal shanks, 2 inches thick ½ cup all-purpose flour ⅓

Eggplant Timbale Ingredients Yield: 4 TO 6 SERVINGS 2 medium eggplants, sliced lengthwise ¼ inch thick ⅓ cup plus 2

Grilled Whole Bass with Warm Tomato Vinaigrette   Cook time: 30 minutes Ingredients  4 SERVINGS 2 whole bass (1¼ pounds