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GOING green




SERVINGS: 4 | PREP: 20 MIN. | COOK: 1 HR. 30 MIN. | TOTAL: 1 HR. 50 MIN.

INGREDIENTS: 3 russet potatoes | 1 tsp. salt | 1 egg | 1⁄2 cup flour + extra for dusting Pea Pesto: 12 oz. frozen green peas, divided | 1 cup parmesan, shredded | 1⁄2 cup extra virgin olive oil | 1⁄2 tsp. kosher salt | 1⁄4 tsp. black pepper | 1 lemon, zested and juiced

DIRECTIONS: PREHEAT oven to 350°. BAKE Potatoes for 1 hr. While potatoes are baking MAKE the pea pesto. BLANCH frozen peas in a pot of salted water for 3 minutes, then shock in a bowl of ice water. SET aside 1 cup of peas. BLEND peas, parmesan, and olive oil in a blender until smooth. SEASON with salt, pepper, and lemon, set aside. When potatoes are done, remove from oven and let potatoes cool long enough to handle. PEEL the potatoes and cut the flesh into large pieces. PASS the potato flesh through a potato ricer into a mound on a clean work surface. Let the potatoes cool completely. SPRINKLE the flour and salt over the mound of potatoes. CRACK the egg over the flour and begin to combine with a fork. USE your hands to gently knead and fully combine the ingredients. GATHER the dough into a ball. LINE a baking sheet with parchment. CUT the dough into 4 pieces. WORKING one piece at a time on a lightly floured surface, roll the dough into a 3/4-inch-thick log. USE a bench scraper or knife to cut the log into 1-inch pieces. ROLL each piece on a gnocchi paddle or the back of the tines of a fork to form grooves. PLACE on the prepared baking sheet. REPEAT with the remaining dough. BRING a large pot of salted water to a boil. ADD the gnocchi and cook until they begin to float, 1 to 2 minutes, then cook 1 minute longer. STRAIN and toss with pea pesto and remaining peas.

TIPS & TRICKS: You can boil the potatoes instead of baking for about 50 minutes, then follow the same process. Potato, flour, and egg mixture should be light and fluffy, not dense. You can also buy store-made gnocchi to save time.


SERVINGS: 12 | PREP : 15 MIN. | COOK: 1 HR. | TOTAL: 1 HR. 15 MIN.

INGREDIENTS: 1 1⁄4 cup flour | 1 tsp salt | 8 Tbsp. butter, cold | 1⁄4 cup ice water | 7 eggs | 1⁄4 cup heavy cream | 1 Tbsp. shallots, minced | 1 cup fresh spinach, chopped | 1⁄2 cup sundried tomatoes, hydrated | 1 tsp. garlic powder | 1 tsp. thyme | 1⁄2 tsp. Rosemary | 1 cup gruyere or Swiss cheese, shredded | Salt & pepper to taste

DIRECTIONS: COMBINE flour & salt in a food processor. ADD butter 1 tablespoon at a time. DRIZZLE in ice water slowly until pie dough comes together. FORM into a ball, cover, and refrigerate for 30 minutes. REMOVE dough from refrigerator and place on a lightly floured surface. ROLL out dough into a circle big enough to cover pie plate. PLACE into pie plate. TRIM edges, using a fork or finger, shape the rim. Preheat oven to 325°F. HEAT the butter in a small skillet over medium-low heat. COOK the shallots until soft and translucent, about 8 minutes. SET aside to cool. Stir together eggs, heavy cream, spinach, sundried tomatoes, cheese, and seasoning in a medium bowl. PLACE pie crust on a baking sheet. ADD shallots to egg mixture. POUR the egg mixture into pie crust. BAKE at 325°F degrees for 50 to 55 minutes until the custard is set and top is lightly golden. SERVE hot or warm.

TIPS & TRICKS: You can buy a frozen pre-made crust. There is no need to bake the crust prior to filling once it is thawed.



INGREDIENTS: 12 oz. pkg broccoli slaw | 1 small broccoli crown | 1 red bell pepper, julienne cut | 4 scallions, chopped | 1⁄4 cup cilantro, rough chopped Dressing: 3 Tbsp. soy sauce | 1/8 cup rice vinegar | 1 Tbsp. brown sugar | 1 tsp. garlic powder | 1 tsp. sesame oil | 1⁄2 Tbsp. ginger powder

DIRECTIONS: WHISK together soy sauce, vinegar, brown sugar, sesame oil, and seasoning.SET aside. CUT the tips of the broccoli crown into small pieces. STEAM fresh broccoli florets until crisp-tender, approximately 1-3 minutes, then shock in a bowl of ice water. WHEN cool, drain well. COMBINE fresh broccoli, broccoli slaw, red pepper, scallions, and cilantro in a large bowl. ADD sesame ginger dressing. TOSS gently to coat. Salt and pepper to taste.

TIPS & TRICKS: Can be made ahead. The longer it sits, the more flavor will develop. Keep refrigerated.


Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to or find her on Instagram @JENNIFER_BAJSEL


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