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New England Vegetarian Cooking – An Eclectic Restaurant

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New England vegetarian cooking finds itself a home in Claire’s Corner Copia in New Haven, Connecticut. Individuals can choose to come in and eat breakfast anytime. This New England Vegetarian cooking haven opens its doors from eight a.m. to nine p.m. Sunday through Thursday, and from eight a.m. to ten p.m. Friday and Saturday. This enjoyable place to eat offers a variety of foods including soups, salads, quiches, sandwiches, pizzettes, veggie burgers, and Mexican entrees. Claire’s Corner Copia even offers the occasional fish dish for those individuals that are not strict vegans.

Individuals are encouraged to get up and find what they need in this New England Vegetarian Cooking restaurant. If an individual wants to add salt to his or her dishes, then they must get up and go find the salt. There are not salt shakers on the tables.

This New England vegetarian cooking restaurant grew since the mid 1970’s due to its close proximity to Yale University. The owners Frank and Claire Criscuolo have been open to changes due to the diverse nature of the university. They have been handicap accessible since its doors opened, as well as a Braille menu. They were certified kosher several years ago.

Claire’s business card identifies her as a culinary artist of vegetarian cuisine. She tries hard to live up to that title with her New England vegetarian cooking restaurant. Wonderful smelling baked goods are on display as individuals pass to order their meal cafeteria style from a black board. Individuals who get homesick for her cooking send for her most popular baked good the Lithuanian coffee cake.

For a taste of New England vegetarian cooking try one of these recipes featured in Claire’s Corner Copia.

Spring Salad, by Claire Criscuolo, RN
Serves 4-6
 1         Large bunch organic dandelion greens, about one pound, well washed
8-10   Thin chives
4-5     Young garlic shoots, snipped into ½ inch pieces, or garlic chives
2         Tablespoons extra virgin olive oil
freshly squeezed lemon juice from about ½ lemon, about 2 tablespoons
sea salt and fresh pepper to taste
 
Look for smaller greens for this simple yet flavorful salad - they are more tender than the older, larger ones. Most bitter greens need a bit more salt for balance, so be prepared. Drizzle a little organic flax/lemon oil over your salad for a brightly flavored dose of your omega-3's.
Combine the dandelion greens, the chives, and the garlic shoots in a serving bowl. Using tongs or two wooden spoons, toss to combine. Drizzle the olive oil evenly over the greens, and toss to coat. Drizzle the lemon juice evenly over the greens, then drizzle the flax/lemon oil evenly over the top, sprinkle with  sea salt and pepper, and toss to combine.  Taste for seasonings.



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