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Pike Mkt recovery


Snow Peas Stuffed with Cheese

Makes 50-60 snow peas


  • 50-60 tender young snow peas
  • ¼ lb St. André cheese (or Boursault or Boursin)
  • Mint for garnish


  1. Remove stems from snow peas string and blanch in a large pot of rapidly boiling water for 30 seconds. Plunge them immediately into cool water to stop the cooking and preserve their color.
  2. Peas can be refrigerated until 2-4 hours before stuffing and serving.
  3. With a small, sharp knife, slit the straight seam of each snow pea. Spread about 1 tsp softened cheese on inside of the pod.
  4. Arrange on a platter and garnish with mint, if desired.

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