Crowd-Peasing Recipes Using 3 Varieties of Spring Peas
As the trees begin to bloom outside, it's time to add more green to your plate, too. Instead of making a bunch of sad salads, embrace the abundance of spring fruits and vegetables with inventive, colorful dishes.
Not sure where to get started? Give peas a chance. Whether you reach for classic English peas, sugar snaps or snow peas, there are plenty of ways to transform them into simple side dishes and appetizers to complement any meal. Check out some of our favorite recipes, starting with Tiffani Thiessen's party-starting Grilled Ciabatta with Ricotta and Snap Peas, brightened with three green herbs: chives, basil and mint.
The sauce of peanut butter, soy sauce and sesame oil is reminiscent of pad Thai, and the chewy soba noodles contrast texturally with the crisp snow peas. Use this as a dinner entree one night, and then repurpose leftovers as a side dish or easy lunch later in the week.
Let your baby vegetables get jumbled together with a little butter for a simple side dish. Feel free to add any of your favorite seasonings to English peas, snap peas, radishes, beans and carrots.
Michael Symon purees ricotta, lemon, mint and shelled peas for a visually stunning and flavorful dip ready to spread on grilled bread.
We won't tell anyone that you used frozen peas and pearl onions. Frozen vegetables are actually picked and flash-frozen at the peak of ripeness, so don't feel too bad about using them when the fresh stuff is out of season. Lemon zest, parsley and dill will help brighten up this light take on a potato salad.
Taste with the Eyes: Succulent Fresh Fish and Spring Produce