• all-purpose flour, for rolling out the dough 
• 1 box (17.3 ounces) frozen puff pastry, both sheets thawed according to package directions
• 2½ cups shredded cooked chicken (rotisserie chicken is fine)
• 1 cup pesto sauce, home made or good-quality store-bought
• 1 cup frozen peas, unthawed 
• 1 large egg, beaten 
• 2 tablespoons grated Parmesan cheese 
• Freshly ground black pepper

Pesto Chicken Turnovers

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• 6 untreated cedar planks (8 to 10 inches long)
• 1/2 cup olive oil
•  6-ounce fillets of fresh fish (redfish, speckled trout, or salmon work the best)
• 2 tablespoons Creole seasoning
• 3 Creole tomatoes
• 1 cup basil pesto (Recipe follows)
• 1/2 cup balsamic syrup

Chef Sclafani's Basil Pesto:

• 1/4 cup grated Parmesan cheese
• 1/4 cup grated Pecorino Romano
• 1/3 cup toasted pine nuts
• 2 cups packed fresh basil leaves
• 1/4 cup fresh Italian parsley
• 2 teaspoons chopped garlic
• 1/2 teaspoon sea salt
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup olive oil

Cedar Plank Redfish

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• 11/2 cups Basil Pecan Pesto 
• 1 roll  store-bought pie crust
• 4 cups any combination of root vegetables and squash cut into quarter-sized chunks including patty pan squash, eight ball squash, sunburst squash, eggplant, turnips, parsnips, red Creole onions
• 10 cloves garlic
• 4 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 2 sprigs thyme
• 1 sprig rosemary
• salt and pepper
• Parmesan

Roasted Vegetable Tart

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