Maurice K. Segall, Director, New York and Fairfield County, CT, Program (New York Office), provides direct legal services to nonprofit groups, coordinates and supervises the work of staff and volunteer attorneys, and frequently lectures on legal issues for nonprofits and attorneys.
He was previously an associate at Cummings & Lockwood and Wofsey, Rosen, Kweskin and Kuriansky. He is a member of the Connecticut and New York Bar Associations, the Advisory Board for the Fairfield County Community Foundation Center for Nonprofit Excellence and serves on the risk management committee of Family and Children’s Agency. He has served on the Boards of several nonprofits including the Fairfield County Bar Foundation; the Wilton Library; Family and Children’s Agency, Inc; Connecticut Consortium for Law and Citizenship Education, Inc; Connecticut Legal Services, Inc; and Curtain Call, Inc.
Maurice is the founder and coordinator of the Fairfield County Bar Association High School Mock Trial Competition, now in its 26th year, and a recipient of the Liberty Bell Award from the Stamford/Norwalk Regional Bar for outstanding community service, the first practicing attorney ever to receive this honor.
Maurice is admitted to the bar in New York and Connecticut. He is a graduate of the University of Delaware and Albany Law School of Union University.
Pasta Primavera ala Pesto with Sundried Tomatoes and Tofu
2 lb. pasta of your choice (Whole Wheat, Gluten Free, or Brown Rice)
1- Extra Firm 20 oz pack of Tofu, pressed to remove water, then cut into small cubes
Salt and paprika
1 onion, chopped
4 carrots, cut into chuncks
1 bunch broccoli, cut into bite sized florets
2 cups green beans, steamed, cut into 1 inch pieces
3 Japanese Eggplants, cut into large chunks
12 Crimini mushrooms, wiped and quartered
1 Tbs. + 2 Tbs. + 1Tbs. garlic, minced
1 t. salt to taste
½ t. fresh pepper to taste
2 cups cherry tomatoes, sliced in half
3 Tbs white wine
½ cup sundried tomatoes
1/3 cup white wine
1 cup pesto
¼ cup fresh Italian parsley, chopped
2 Tbs. chopped basil
Salt and pepper to taste
Grated Parmesan (for garnish and to serve with)
Red pepper flakes (optional)
¼ cup toasted pine nuts (optional)
Lay out tofu cubes on large cookie sheet, lined with parchment paper. Drizzle with olive oil and toss with 1 Tbs garlic, ½ t. salt and sprinkled with paprika. Bake in 450 degree oven for 15 minutes, until golden brown. Remove and set aside.
Cook pasta according to directions, al dente, reserving one cup of pasta water. Meanwhile, cover bottom of large wok with water, and set bamboo steamer basket up to steam the eggplant. Steam eggplant for 10 minutes until soft. Remove basket and set eggplant aside. Dry out wok, and cover bottom with olive oil. Add onions and sauté for 5 minutes. Add the carrots and 2 Tbs. garlic, and keep cooking on medium heat until carrots begin to caramelize. Add mushrooms and broccoli, and cook for 5 more minutes. Add the wine and salt and pepper, and allow broccoli to cook for another few minutes, until soft. Add the steamed eggplant, sundried tomatoes, 2 cups of cherry tomatoes and green beans to the wok, with 1 more tablespoon chopped garlic. Cook for 5 minutes. Add the pasta, tofu and pesto and toss with the vegetables. Add the fresh parsley and basil. Add Red Pepper flakes, if desired. Garnish with fresh parsley, parmesan cheese and pine nuts (if using). Serve immediately.