A light but filling take on peas and carrots with crunchy marcona almonds and citrus-scented goat cheese, drizzled with honey and toasted pumpkin seed oil.
'peas' on Serious Eats
Peas are warmed and blended into a colorful purée seasoned with mint, topped with savory lamb sausage, and served alongside some warm pita.
Open-faced pita sandwiches made with ground lamb, asparagus, peas, and mint.
Not to be confused with the thick-as-fog, sits-in-your-stomach-like-a-brick winter-time version, this pea soup is subtle and light, fragrant with lemon and mint. The soup is only simmered long enough to cook through the peas and let the flavors come together; a handful of Parmesan at the end adds salt and a touch of creaminess.
When you need something a bit greasy, spicy and filling to undo whatever is left in your system from the night before these easy rice cakes are the answer to your hangover prayers
Cheesy grits topped with a mix of spring vegetables sautéed with shallots in butter. A soft poached egg tops the whole mix.
This creamy risotto starts with homemade chicken stock and fall off the bone tender chicken.
Carrots and peas are often served together hot, so why not try them together cold in this springtime salad?
This is a simple spring risotto dish created to showcase the first spring peas I was lucky to find this year that are combined with ham and creamy Fontina cheese.
Reading through Fuchsia Dunlop's Land of Plenty, I came across a technique that I knew would truly set this stir-fry apart.
You gotta love a cookbook author bold enough to use the words "hodgepodge" and "depending" in the same recipe title. Yet as Deborah Madison explains in her new book, Vegetable Literacy, "Depending is the operative word when there is a garden or good farmers' market." Indeed, when shopping seasonally, you'll never really know what'll look good until you see it. So, go ahead, embrace the hodgepodge of spring vegetables, and adapt Madison's gentle cooking technique and emphatic use of excellent butter to suit your spring haul.
Shucking fresh peas is not a quick task, I'll admit. But if you can get your hands on some fresh peas in their pods at a farmers' market in the next couple of weeks, grab them and commit to an extra half hour of meal prep. Deborah Madison's unassuming Peas with Baked Ricotta from her new book Vegetable Literacy is worth it. The bright sweetness of the buttery peas matches perfectly with the creamy richness of fresh ricotta, and baking the ricotta with olive oil and fresh bread crumbs transforms cheese and peas into an actual meal.
From soup-filled to soup-simmered, I have never met a dumpling I did not like. So it was with great excitement that I flipped open From A Polish Country House Kitchen to find not one, not two, but three different recipes for pierogi. Pierogi are boiled and then pan fried half-moon dumplings usually filled with some kind of meat, cheese, or potato filling. Pierogi are usually made en masse as a celebratory meal, since all of the kneading, rolling, filling, and boiling can take the better part of a day. Anne Applebaum and Danielle Crittenden's recipe, however, is scaled back to make just enough pierogi for 4 people, so the challenge is a little less formidable. Their classic "Ruskie" filling of potatoes, ricotta, bacon, and peas is a humble one, but it is nonetheless delightful.
"Pock-Marked Mother's Bean Curd," the translation of the name mapo tofu, gives a good indication of the homey, comforting nature of this dish, which tastes just like something Mom would make, if Mom were Chinese and an excellent cook. This vegetarian version omits the beef or pork, instead adding in some bright green peas.
if pickled ginger works so well with sushi, there's no reason it can't help out all kinds of other dishes, too. As I found, it manages to add some serious perk to a bowl of fried rice.
A thick, hearty orzo risotto, more foolproof than the rice variety, full of sweet Italian sausage, peas, and Parmesan.
A crispy, flaky piece of cod sits on a mountain of French-style peas, cooked with pancetta, parsley, crème fraîche, and lettuce.
To many of us, the idea of serving any vegetable mushy conjures up images of sad canned string beans, and overcooked carrots. Mushy peas are miles away from both of those dishes—peas are cooked simply with butter, then mashed and seasoned with lemon, salt and pepper.
As good as peas are, rare is it when they get to take the limelight. But leave it to Tony Mantuano, chef of Chicago's Spiaggia, to give the petite spring vegetable its due. This recipe calls for fresh peas, pea shoots, pea sprouts, and sugar snap peas. All this makes for one bright green, crisp, and fresh salad.
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.