[MUSIC PLAYING] My name’s Laura Kim. I’m a fashion designer, co-creative director of Oscar de La Renta and Monse. Welcome to my kitchen. This was the recipe my mom taught me, and it was an easiest way for her to make us eat vegetables. Actually, my kitchen’s pretty small, so my sister to get me this vintage cutting table, so I can cook more in my kitchen. These eggs are from Martha Stewart’s farm. And she sends me fresh eggs every weekend. These are my favorite cookbooks that I always go back to. Sorry, you can’t look inside my refrigerator. Here are the colorful vegetables in the pinwheel pie. Infused olive oil with sage and time, pie crust, ricotta cheese, Parmesan cheese, salt, black pepper, paprika. Roll out your dough. Place it inside your pie mold. And I like to build a wall around the edge, and thin out the end, so when it’s baked, it’s thin and delicate. Place your mold in the freezer for 15 minute. Half bake the pie crust for 15 minutes. I add salt, paprika, pepper, and oil into ricotta cheese. I’m putting seasoned ricotta cheese into the pie crust. We’re seasoning the vegetables with salt and pepper. And I’m going to brush on some herb-infused olive oil. I tried to alternate contrasting colors. Tada! Lightly brush some olive oil. Bon appetit! Eat your vegetables. Oops! [LAUGHING]