Monday, June 28, 2010


With sugar snaps and snow peas all too soon fleeting, do yourself a favor and invite them in for one last dance, accompanied by gorgonzola and maybe a bit of candlelight.

Harvest peas. Remove tops. (If they are too far along to eat the whole thing, shell out the plump peas and continue). Heat a cast iron pan with a bit of butter. Saute peas for about 5 minutes over medium heat. Season with salt and pepper. Add a generous sprinkling of blue cheese and chopped fresh basil. Serve as you bid your final farewells.

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