Blanche peas in boiling salted water until just tender. Drain & chill. Make a simple dip of crème fraiche, lemon juice, lemon zest, minced green garlic, fresh herbs (try parsley, rosemary, sage, dill, marjoram, oregano, or any combination), salt & pepper. Play with the proportions until you achieve desired flavor & consistency. Serve alongside the peas for a simple hors d’oeuvre.

Submitted by member Lynn Tracy