Crowd-Peasing Recipes Using 3 Varieties of Spring Peas

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Grilled Ciabatta with Ricotta and Snap Peas, as seen on Cooking Channel's Dinner At Tiffani's, Season 1.

Photo by: Adam Rose ©2014, Cooking Channel, LLC. All Rights Reserved.

Adam Rose, 2014, Cooking Channel, LLC. All Rights Reserved.

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.

Snap Peas: Baby-Vegetable Jumble

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.

English Peas: Sweet Pea Dip

SWEET PEA DIP Michael Symon Cooking Channel Shelled Peas, Kosher Salt, Ricotta Cheese, Lemon, Parmesan Cheese, Mint Leaves, Olive Oil, Grilled Bread

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved.

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.

More pea recipes from our friends:
Napa Farmhouse 1885:  Pasta with Spring Peas & Pancetta
Red or Green:  Sugar Snap Peas & Peppers
Elephants and the Coconut Trees:  Peas and Cottage Cheese Curry
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