Recipe: Snap Pea Cheese Canoes8 oz snap peas
4 oz cream cheese, room temperature
1 green onion with top, cut into one-inch chunks
2 T minced chives
½ t garlic salt
Heat a quart of water to boiling. Add the snap peas and blanch for one minute. Drain, then put in ice water for one minute, then drain again. Carefully cut a slit into the straight side of each snap pea, then set aside.
Put the remaining ingredients into a food processor and pulse until smooth.
Put the cheese mixture into a Ziploc bag and cut a small triangle off the corner of the bag. With one hand, hold a snap pea so that the slit opens, then fill with the cheese mixture.
Happy Thanksgiving, everyone!