Robb Walsh, author of Texas Eats keeps his Fresh Field Peas simple with a soul food inspired recipe that begins (as many good things do) with bacon. Onions are sweated in the bacon fat, and the peas are added and simmered with chicken broth, a few pods of okra as a thickener, and a lone chile for heat. Fresh peas don't need too much stove top, just simmer until tender and serve. More
These pickled peas are wonderful because they lose none of their pea essence in the pickling process. Instead, they just gain a vivid tartness. I've used them in a quick pasta dish and have a few left that I want to use to garnish my next batch of asparagus soup (two spring vegetables that go so well together). More
Feel free to use whatever fresh green vegetables you can find. Young broccoli stalks, brussels sprouts, fava beans, or fiddleheads would all work fine. More
Fresh herb pesto makes a flavorful dressing for a springy pasta salad studded with green peas. Chopped walnuts add delicious crunch and fresh lemon juice brightens it up. More
When peas are in season, one of the first dishes they are dashed into is this subtle Peas Pulav. Jewel green spheres adorn this delicious rice preparation that can be had with almost any Indian gravy or lentil side-dish. More
Though I like them raw or gently sautéed until tender-crisp, one of my favorite things to do to sugarsnaps is to quickly pickle them in a gingery, barely sweetened brine. I make them as a refrigerator pickle so that they keep their crunch and eat them with open-face sandwiches or chopped and tossed with grain salads. More
