Spring Garden Hodgepodge of Radishes, Leeks, and Peas
Every vegetable in the early spring farmer's market in a single pan.
Balsamic-Glazed Ham With Basil English Peas
Ham and peas are a classic combination. This one gets glazed in balsamic vinegar and served with buttered peas flavored with basil.
Pasta with Snap Peas, Garlic, Lemon Zest, and Black Pepper
The key to this easy vegan pasta and pea dish is a touch of cornstarch in the liquid, which helps the olive oil and pasta water emulsify into a smooth, garlicky sauce.
Easy Sausage and Pea Orzo Risotto
Orzo pasta gets cooked risotto-style with peas and sausage. A quick and easy spring meal.
Stir-Fried Snap Peas and Mushrooms with Fish Sauce and Basil
A rapid-fire stir-fry of snap peas and mushrooms with a savory fish sauce and basil-based sauce.
Seared Cod with Peas, Pancetta, and Wilted Lettuce
Tender, flaky seared cod with pancetta, lettuce, and sweet peas.
Spring Vegetable Risotto With Asparagus, Zucchini, Fava Beans, Snap Peas, and Morels
No-stir risotto flavored with morel mushroom broth and served with every spring vegetable you can think of.
Spring Salad of Asparagus, Ramps, Snap Peas, and Peas, with Poached Egg and Lemon Zest Vinaigrette
What happens when you take all the spring vegetables you can find, blanch them, and serve them in a lemon vinaigrette with a poached egg on top? Only one way to find out...
Pasta Salad with Peas and Pesto
Easy pasta salad with English peas, tossed in pesto.
Quick Pickled Sugarsnap Peas
Put spring in a jar to enjoy all year 'round with these pickled sugarsnap peas!
Indian Shrimp with Ginger and Peas
Peas don't have to be all sweet and mild. Here they take a fiery twist as an ingredient an a hot Indian shrimp curry.
Why are these peas French? Because we say so! And maybe because of ham and herbs. Either way, they're delicious.
Double Pea Pasta with Salmon
Fresh peas come together with their own shoots along with flakes of salmon for this hearty-but-healthy spring dinner.
Scallops with Pea Puree and Vermouth Sauce
Seared scallops in a vermouth-based pan sauce with a bright green pea puree.