Last week we put on our baking hats and whipped up some summer fruit cobblers, short cakes and tartlets. Today we'll keep those baking hats on our heads and cross over to the savory side of the street. And Chef Jerry Pellegrino tells me there are a lot of things we can do with Maryland produce that work well with batter and dough.

Jerry is thinking about quiches, tarts, empanadas, and pot pies, all of which can benefit from using local protein and produce. Here are a few ideas.

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