Pasta and Peas, by Claire Criscuolo, RN

• 1 Pound tubetti pasta or other short tube pasta
• 3 Tablespoons Spanish extra virgin olive oil
• 1 Large sweet onion, coarsely chopped
• 6 Large cloves garlic, sliced
• 1 Pint sweet grape tomatoes
• 1/4 cup chopped fresh basil leaves or 1 teaspoon dried
• 1 Teaspoon dried oregano pepper to taste
• 1/4 Cup white wine
• 1 10 ounce box frozen green peas
• 2 Cups reserved cooking water from the pasta
• 1 Tablespoon Organic Flax oil with Lemon
• 3 Tablespoons freshly grated Pecorino Romano cheese, optional

Bring a large pot of lightly salted water to a boil in a covered pot over high heat. Cook the pasta according to package directions. Before draining the pasta, reserve 2 cups of the cooking water. A good way to reserve the water is to set a measuring cup into your colander as a reminder. After draining the pasta, set it into a serving bowl. Meanwhile, heat the olive oil in a large deep skillet over medium heat. Add the onion, garlic, grape tomatoes, basil, and oregano. Sprinkle with salt and pepper then stir to coat. Cover and cook for about 15 minutes, stirring occasionally until the onions are soft and the tomatoes just begin to burst. Add the wine, cover and continue cooking for about 15 minutes, stirring occasionally until the tomatoes are soft and the sauce looks creamy. Add the peas and the reserved cooking water. Stir to combine. Cover and continue cooking for about 5 minutes, stirring occasionally until the peas are heated through and the sauce reduces slightly. Taste for seasonings. Pour the sauce over the cooked pasta, using a rubber spatula to scrape any juices from the skillet. Using two wooden spoons toss to combine. Taste for seasonings. Drizzle the flax oil with lemon evenly over the pasta. Top with additional black pepper and grated cheese if desired.

Green Pea and Avocado Guacamole Dip
by Claire Criscuolo, RN

A few years ago, while teaching a class at a cardiac disease reversal center, a student in the class told me about her tip for reducing the fat in traditional guacamole. She added peas to the guacamole recipe. Although the fat in avocados is mainly the heart healthy monounsaturated type, I was intrigued by the idea of adding peas for their protein, fiber, and Vitamin A content. I highly recommend it. The flavors are delicious and unlike traditional avocado guacamole, this guacamole keeps its bright green color for hours. It makes a wonderful dip, sandwich filling with maybe tomato slices and goat cheese. Makes about 2 ½ cups

• 1 10 ounce bag frozen organic green peas
• 1/4 Large sweet onion, coarsely chopped, about ½ cup
• 1 Medium jalapeno pepper, coarsely chopped, always wash your hands immediately after handling hot peppers
• 1 Tablespoon Organic Flax Oil
• 1 Tablespoon extra virgin olive oil
• 3 Tablespoons freshly squeezed lime juice, from about 1 lime
• salt and pepper to taste
• 1 Medium avocado, ripe to the touch
• 2 Tablespoons coarsely chopped cilantro

Place the frozen peas into a colander then run them under hot tap water, shaking the colander to defrost the peas evenly. Drain them then add the defrosted peas to a processor bowl fitted with a metal blade. Add the chopped onion and the jalapeno pepper, the flax and olive oil, lime juice, salt and pepper. Cover and process for about 15 seconds until the peas are minced into really tiny pieces, but not smooth. Taste for seasonings. Turn into a serving bowl using a rubber spatula to scrape the sides of the processor bowl. Cut open the ripe avocado, discard the pit and scoop the flesh into the bowl with the blended peas. Add the cilantro. Using a fork, lightly mash the avocado into small pieces, using the fork to stir the mixture together as you work. The mixture will have tiny pieces of peas and avocado throughout. Taste for seasoning.

Pasta with Peas and Eggs
by Claire Criscuolo, RN

Serves 4-6

• 1 Pound organic Ziti or other pasta
• 3 Tablespoons extra virgin olive oil
• 2 Medium sweet onions, coarsely chopped salt and pepper to taste
• 1 10 ounce box frozen organic green peas
• 4 Organic Eggs
• ½ Cup freshly grated Parmiginao-Reggiano cheese
• ½ Cup coarsely chopped basil leaves
• 2 Tablespoons Organic flax Oil with Lemon

Bring a large covered pot of lightly salted water to a boil over high heat. Cook the pasta according to package directions. Before draining the pasta, reserve 1 ½ cups of the cooking water. Leave the pasta draining in the colander. Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the onions, salt and pepper. Cook, stirring occasionally for about 10 minutes until the onions are soft and just golden. Add the peas and cook for about 3 minutes, stirring occasionally until heated through. While the peas are heating, beat the eggs with the cheese and the basil leaves in a bowl and set aside. Add the reserved cooking water to the skillet with the vegetables and stir to mix. Add the cooked pasta. Stir to mix thoroughly. Add the beaten eggs all at once, then stir to coat the pasta evenly. Cook, stirring frequently, for 5 minutes, or until the eggs are set. Taste for seasoning. Drizzle the flax oil with lemon evenly over the pasta. Sprinkle additional pepper on top if desired.

Pan-Seared Organic Tofu Livornese
by Claire Criscuolo, RN

When a recipe calls for pan searing as this one does, be sure to choose an oil that can handle the high heat without the dangers of smoking. In my restaurants and in my home kitchen, we use Spectrum Organic Avocado oil, or Almond Oil, or Organic Sunflower Oil for our high heat cooking. Serves 4

• 2 12 ounce containers of organic extra firm tofu, drained
• salt and pepper to taste
• 2 Tablespoons Organic Avocado Oil
• 1 Cup white wine, divided
• 3 Tablespoons Extra Virgin Olive Oil
• 2 Shallots, finely chopped
• 1 Medium sweet onion, cut into thin rings, separated
• 1 Pint sweet grape tomatoes
• 1/4 Cup sliced black olives
• 1 Tablespoon capers, drained
• 2 Tablespoons freshly squeezed lemon juice, from about ½ lemon
• 2 Tablespoons chopped fresh basil or 1 teaspoon dried
• 1 Tablespoon chopped fresh oregano or 1 teaspoon dried
• 1 Bay leaf
• 1 Tablespoon Organic Flax Oil with Lemon

Cut each tofu cake in half lengthwise, then in half again, on the diagonal, giving you eight thin triangles. Gently pat each triangle dry using paper towels. Sprinkle salt and pepper onto both sides of the tofu pieces. Heat a large deep skillet over high heat for a minute, then add the Organic Avocado Oil swirling the pan to spread the oil evenly onto the bottom of the skillet. Arrange the tofu cakes single layer into the skillet. Cook for 3-4 minutes until the underside of the tofu are golden brown. Using a long slotted metal spatulas carefully turn the tofu and cook the other side for about 3-4 minutes until the underside are golden brown. Pour one half cup of the wine evenly over the tofu and cook for about 2 minutes. Using a metal spatula, carefully transfer the tofu to a plate. Lower the heat to medium and add Extra Virgin Olive Oil, the shallots and the onions, the tomatoes, olives, and capers, the lemon juice, basil, and oregano, the bay leaf, and a little salt and pepper. Stir to coat. Cover and cook for about 5 minutes, stirring frequently until the tomatoes begin to burst. Add the remaining ½ cup of wine. Stir well to combine. Return the tofu to the skillet, on top of the sauce. Spoon some of the sauce over the tofu, cover and cook at a medium boil for about 4 minutes until the tofu is heated through and the sauce has reduced slightly. Using a long slotted metal spatula, carefully transfer the tofu to a serving platter. Continue cooking the sauce, uncovered and at a medium boil for about 3-4 minutes, stirring frequently until the sauce reduces by about half and takes on a creamy appearance. Taste for seasonings. Spoon the sauce evenly over the tofu. Drizzle the flax oil with lemon evenly over the dish. Serve immediately.