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Trick Snow Peas

6/28/2017

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)

Line a cookie sheet with plastic wrap.
Rinse the snow peas with cold water and drain on a paper towel.
Pull off the “string” of each pod on the inside of its curve with a paring knife.
Make a slit in the pod where the string was, slightly opening the pod.
In a small bowl, mix the cream cheese and the pepper well.
If you have a pastry decorating bag, great. If not, use a small plastic bag and, once filled, cut a small hole in one corner.
Fill the bag with the cream cheese mixture. Squeeze a little of the mixture into each slit pod and place it on the cookie sheet.
When you have as many as you want, remove your peas from the freezer.
Place 3 or 4 peas into the mouth of the pods, sticking them into the cream cheese mixture.
Cover the cookie sheet with plastic and place into the refrigerator until ready to serve. They can stay fresh for up to 4 days.

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Serves 6

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)

Heat oven according to the instructions on the pastry package.
Roll out the defrosted dough on a lightly floured surface.
Transfer the dough to the tart pan. Fold the edges over into the inside and press them gently into the inside and bottom of the tart.
Line the dough with a sheet of aluminum foil, shiny side down.
Fill the tart with pie weights.
Bake for instructed by the dough packaging.
Remove from the oven. Remove the weights and the foil lining.
Return to the oven for about 5 minutes.
Mix the ricotta and the brown sugar well.
Melt the strawberry jam in the microwave or on the stovetop.
Remove the tart crust from the oven.
Spread the ricotta mixture along the bottom of the tart.
Add the strawberries, in some evenly distributed pattern, as pleases you. Spoon or brush the melted jam across the top of the tart.
Bake for an additional 5 to 8 minutes.
Cool slightly. Garnish with mint leaves if desired and serve.

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GINGER WILTED TATSOI

6/13/2017

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Serves 2

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

Heat oil in deep sauté pan or wok.
Add garlic and ginger to the pan and cook gently until almost translucent.
Add salt and pepper to taste.
Add the tatsoi and cover over medium flame.
As the tatsoi begins to sweat, toss the stalks and leaves to distribute the greens in the pan. Repeat until the ginger and garlic are worked into the tatsoi and the leaves begin to wilt.
Remove from heat while the greens are still a bright green.
Serve immediately.

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Trick Snow Peas

BUSY WOMAN’S STRAWBERRY TART

GINGER WILTED TATSOI

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