Serves 6 to 8
1 lb. fresh snow peas
8 oz. whipped cream cheese
¼ teaspoon freshly ground black pepper
½ cup frozen green peas (keep in a bowl in the freezer until needed)
1 lb. ripe strawberries, stem and leaves removed then sliced vertically
1 sheet frozen puff pastry dough, defrosted as instructed
1 cup whole milk ricotta
2 heaping tablespoons brown sugar
1 cup strawberry jam
Optional: fresh mint leaves
Equipment: 14” retangular tart pan with removable bottom
Pie weights (or marbles, or dried beans)
8 to 10 bunched stalks of tatsoi, removed from center bunching stalk
1 to 2 tablespoons good green olive oil
1 medium size clove of garlic, pressed or minced
1 – 1½ teaspoons finely minced ginger
Salt and pepper
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