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Home cooking: Spring dish is yummy and local

May 26, 2010

I like it because No. 1, it's easy; No. 2, most of the ingredients can be bought at the city farmers' market (except the cream cheese) and, No. 3, it's yummy.

-- Brooke, proprietor of Change for a Penny and vendor liaisons at the Hagerstown City Farmers Market, 25 W. Church St., Hagerstown. The market is open from 5 a.m. to noon Saturdays.

Pretty stuffed spring peas



8-ounce package cream cheese, softened
2 teaspoon minced chives
1 teaspoon dried basil
1 garlic clove, minced
1/2 teaspoon caraway seeds
1/2 teaspoon dill weed
1/4 teaspoon lemon-pepper seasoning
36 fresh snow peas (about 1/4 pound), trimmed

In a large bowl, combine all ingredients but the snow peas. Cover and refrigerate overnight.

When ready to make dish, let filling stand at room temperature for 30 minutes.

Meanwhile, in a large saucepan, bring 6 cups water to a boil. Add snow peas. Cover and boil for 1 to 2 minutes. Drain and immediately plunge peas into ice water. Drain and pat dry. Gently split peas open; pipe about 1 teaspoonful of filling into each pod.

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--Brooke and Marty Steele, proprietors of Change for a Penny

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