Italian Potato Salad
by Chef Claire Criscuolo, RN

This recipe served us well during the glorious summer picnics my family enjoyed while growing up in Connecticut. Years later, I was both delighted and surprised to find this very same salad on the summer menus of little trattorias throughout the entire Amalfi coast of Italy.

Serves 6

• salt 6 Medium new potatoes (new potatoes tend to have a lower glycemic index
• 2 Medium carrots, diced
• 1 Cup green peas, if fresh, add to the boiling potatoes two minutes before draining, if using frozen, just defrost
• 1 Small sweet onion, Vidalia or other, finely chopped
• 2 Tablespoons finely chopped Italian flat leaf parsley
• 10 Small fresh basil leaves
• 1/4 Pound organic baby arugula
• 1/4 Cup Organic Olive Oil Mayonnaise
• 1/4 Cup organic low fat plain yogurt
• 3 Tablespoons organic dairy or soy milk pepper to taste

Cook the potatoes in a large pot of lightly salted boiling water for about 20 minutes, then add the carrots and continue cooking for 2 minutes, then add the fresh peas and continue cooking for another 2 minutes, until the potatoes are fork-tender. Drain. When the potatoes are cool enough to handle, remove the skin. The skin should slip off using your fingers or use a peeler. Cut the potatoes into half lengthwise, then each half into thirds. Place them into a bowl. Add the cooked carrots and peas, the onion, parsley, basil leaves, and the arugula. Toss either using two wooden spoons or your hands, to combine. Add the mayonnaise, the yogurt, the milk, salt and pepper to taste. Toss well to combine. Taste for seasonings.

Spinach, Walnut,
and Asiago Stuffed Mushroom Caps
by Chef Claire Criscuolo, RN

Makes 18 stuffed mushroom caps

• 3 Slices whole wheat bread
• 18 Medium organic cremini mushrooms, stems removed and reserved for another use
• 1 Teaspoon organic California Extra Virgin Olive Oil
• 1 organic Shallot, finely chopped
• 1 Large clove garlic, finely chopped
• 1 10 ounce bag, organic baby spinach sea salt and pepper to taste
• 2 Tablespoons organic Dijon mustard
• 2 Tablespoons Organic Roasted Garlic Mayonnaise
• 2 Ounces Asiago cheese, grated
• 1/3 Cups finely chopped walnuts
• 1 Cup plain dry bread crumbs
• 1 Tablespoon Organic Flax/Lemon Oil

Preheat the oven to 400 degrees. Tear each slice of bread into quarters and place in a bowl. Cover the bread with hot tap water and allow to absorb for about a minute, or is cool enough to handle. Using your hands, squeezed out as much water as possible from the bread and place into a clean bowl. Rinse the mushrooms and set aside to drain. Heat the olive oil in a large skillet over medium heat. Add the shallot and garlic. Cook for a minute, stirring frequently until fragrant. Add the spinach, salt and pepper. Stir to coat. Cook for under a minute, stirring frequently until just wilted. Turn this into the bowl with the bread, using a rubber spatula to scrape the skillet of any juices. Add the mustard, the mayonnaise, Asiago, walnuts, and bread crumbs. Stir to combine. Taste for seasonings. Mound the stuffing into the mushroom caps. Arrange the caps single layer in a baking pan. Pour in hot tap water around not onto the stuffed mushroom caps to 1/4 inch deep. Cover with foil, tending so the foil does not touch the stuffing. Bake in the preheated oven for 15 minutes, then remove the foil and continue baking for about 7-10 minutes, until the tops are crispy and the mushrooms tender to your preference. Remove from the oven. Using a small spoon , drizzle the flax oil evenly over the mushrooms. Serve hot or at room temperature, although they are also delicious cold from the refrigerator.

Deviled Eggs, by Chef Claire Criscuolo, RN

Once again, my Mother was right - everything old will become new again. Deviled eggs have returned as the quintessential picnic or party food, only with an updated ingredient like the new Organic Dijon Mayonnaise and the crunchy texture from ground organic flax seeds.

Makes 24, perfect for a party

• 12 Organic eggs
• 1/4 Cup finely minced organic orange bell pepper
• 1 Tablespoon finely chopped scallion, about 1 scallion, white part and 2" green
• 3 Tablespoons Organic Dijon Mayonnaise
• 1 Tablespoon Organic ground flax seeds, optional
• Salt and pepper to taste

Cook the eggs in boiling water for 9-10 minutes. Drain and peel the eggs. Cut the eggs in half lengthwise. Using a little spoon, scoop out the yolks and place them into a bowl. Add the remaining ingredients. Stir to combine. Taste for seasonings. Arrange the egg whites onto a serving platter. Using a small spoon, fill the cavity in each egg white with the filling, mounding it slightly. Serve immediately or cover and refrigerate for up to two days.

Toasted Sesame and Garlic Dip
by Chef Claire Criscuolo, RN

The next time you want a delicious and incredibly easy to prepare dip for raw baby carrots, steamed green beans or edamame, or grilled artichokes, asparagus, or other vegetables, try this dip. We love it at Claire's Corner Copia and I think you will too.

Makes about 2 ½ cups

• 1 Cup Organic Roasted Garlic Mayonnaise
• 1 Cup organic deli mustard, or plain yellow mustard
• 2 Tablespoons Organic Toasted Sesame Oil

Salt and pepper to taste

Measure the mayonnaise, mustard, and sesame oil into a bowl. Whisk to combine. Taste for seasonings before adding salt and pepper. Serve immediately or refrigerate for up to two days.

Green Bean and Tomato Salad
by Chef Claire Criscuolo, RN

Serves 6

• salt to taste 1 Pound local green beans, ends trimmed
• 1/4 Cup walnut halves
• 4 Medium Heirloom or other beautiful tomatoes, cut into ½ inch wedges
• ½ Cup organic dairy, rice, or soy milk
• ½ Medium organic red onion, coarsely chopped
• 1 Orange, peeled, and sliced, juices included
• ½ Cup Organic Olive Oil Mayonnaise
• 3 Tablespoons fresh tarragon pepper to taste

Cook the green beans in lightly salted boiling water for 5-7 minutes, or until crisp-tender. Drain, run under cold water, then drain again. Turn into a bowl. Add the walnut halves, and the tomatoes. Toss gently to combine. Set aside. Into a blender cup, measure the milk, onion, orange slices with its juices. Cover and blend on low speed for 5 seconds, then raise the speed to high and continue blending for another 25 seconds, stopping once to scrape the sides of the blender cup, using a rubber spatula. The mixture will have little pieces of orange in the liquid. Turn this into a bowl. Add the mayonnaise, tarragon, salt and pepper to taste. Whisk well to blend. Taste for seasonings. Pour this over the salad. Toss gently using two wooden spoons. Taste for seasonings. Serve immediately or refrigerate for up to two days. Toss again just before serving.

Chimichurri Quinoa Salad
by Claire Criscuolo, RN

Quinoa is one of the oldest grains known, it's a complete protein, which is unusual for a grain, it's gluten free, and has an interesting nutty flavor. This special grain originated in the Andes and thanks to the Inca's it has been shared throughout much of the world.

Chimichurri is a richly flavored sauce, traditionally made using olive oil, that is most popular in Argentina, generally served alongside with their meats. I like to sometimes replace the olive oil with mayonnaise for a creamier texture and I love it as a dressing for salads, as a dip, and for basting tofu before roasting.

Serves 6

• salt 1 Cup organic quinoa
• 2 Cloves garlic
• ½ Bunch cilantro
• ½ Bunch Italian flat leaf parsley
• 3 Tablespoons fresh oregano
• 1/4 to ½ teaspoon crushed red pepper flakes
• 1 Tablespoon Organic white vinegar
• 2 Tablespoons freshly squeezed lemon juice, from about ½ lemon
• 3 Tablespoons freshly squeezed orange juice, from about ½ orange (drink the remaining)
• ½ Cup Organic Olive Oil Mayonnaise pepper to taste
• 1 Large organic broccoli crown, florets separated into small pieces
• 1 Medium organic carrot, diced
• 1 Small sweet organic onion, Vidalia or other, diced
• 1/4 Pound organic baby spinach or other local greens
• 6 Grape or cherry tomatoes, halved

Bring two cups of lightly salted water to a boil in a medium covered pot over high heat. Reduce the heat to low-medium, add the quinoa. Cover and cook at a simmer for about 25 minutes, until the water is absorbed and the quinoa is just tender. Turn the quinoa into a large bowl, and using two forks, toss the quinoa to fluff it and separate the grains. Set aside to cool, occasionally tossing the quinoa to facilitate cooling. Meanwhile, prepare the chimichurri. Place the garlic, cilantro, parsley, oregano, pepper flakes, vinegar, lemon and orange juices, the mayonnaise, salt and pepper into the bowl of a food processor fitted with a metal blade. Cover and process for about 30 seconds until well blended. Taste for seasonings. When the quinoa is cooled to room temperature, add the broccoli, the diced carrot, onion, spinach, and tomatoes. Using two wooden spoons, toss to combine. Add the chimichurri and toss well to coat. Taste for seasonings. Serve at room temperature or refrigerate for up to two days. Toss again just before serving.