My gnocchi with peas, favas and morels is the perfect spring time dish to impress your friends and family. Check out my tips for great potato gnocchi!
This soup is a fresh and vibrant recipe that is remarkably flavorful despite its few ingredients.
Try this flavorful vegetarian recipe to step up your rice game.
The dhingri matar is a delicious combination of Mushrooms and fresh green peas, simmered in a luscious, thick gravy.
After boiling, the gnocchi is baked in butter until browned. Then back to the oven with peas and finished with lemon zest and parmesan for a delightful dish.
The final word in Italian comfort food, Pasta with Prosciutto and Green Peas is hearty, delicious and easy to make.
It’s never to late too enjoy the flavors of the season. Spelt Orecchiette with Spring Peas combines the fresh taste of peas with a healthy take on pasta.
Full-fat ricotta is browned with breadcrumbs and baked with peas, lemon, sage, garlic, and onions. Take a whiff and then dig in!
On a chilly spring day, we want a dish that is somewhere between hearty & refreshing. Try this lamb with spring asparagus, peas, and a lemon-mint yogurt.
Spring has sprung and crispy fritters with peas, crumbled feta, lemon zest and handfuls of fresh mint are in order.
As a salad or a snack, this salsa is simple to throw together and packed full of nutrients, making it a delicious and filling option for busy nights.
Fresh peas and beans are blanched for vivid color and laid on lemon cream with a hint of mint. The delicate flavors work together for a refreshing dish.
This hearty and fresh farro risotto recipe features spring flavors with peas, mint and pistachio.
Zipper peas, a classic Southern food, have a mild-flavor and a great source of protein. Serve over rice, with butter.
Soak the peas over night and the next day it’ll be quick and easy to whip up the protein-packed snack.
This veggie-heavy dish is a great way to bounce back from a weekend of over-indulgence.
Add this vibrant dish to your favorite pasta to take it from vegetable side dish to healthy main course.
Mint adds brightness to an otherwise earthy stew for a meal that’s hearty and filling but still fresh tasting.
Peas with potatoes in a tomatoes onion based gravy. It’s tangy and spicy at the same time. Tastes best with hot phulkas.
Let’s remember that a good risotto doesn’t demand a lot! It just needs your constant presence, your time and fresh ingredients.
This recipe could be done in parts where you cook the peas on a weekend or a week night and finish the dish on another night.
Rustic, verdant, and literally easy peasy. Celebrate the soon to open farmer’s markets/farm stands without having to turn on your oven, or break a sweat.
The cumin spiced mushy peas in this recipe are both simple and delicious.
Lobia masala is a healthy variation to the regular dal fry. The cow peas are pressure cooked and simmered in onion and tomato gravy.
Now that it’s beginning to feel like spring (at least in the New York area), fresher, lighter meals are called for.
For this recipe, frozen sweet peas and shelled edamame was used to make a delicious hummus-like spread.
Try these very cute, and utterly delicious green pea cookies from Ann Low.
Methi Matar Malai is a rich dish made from freshly chopped fenugreek leaves (methi leaves) , green peas, cream and indian spices.
Mariela Alvarez Toro shares a simple recipe, perfect for a weekend lunch accompanied with a big handful of greens.
Rochelle Ramos serves up some Portuguese comfort food of smokey sausage, spring peas and eggs.
This recipe produces a creamy risotto, without the constant stirring.
Try Ruby Moukli’s clever Saturday luncheon made up of the Friday fish and chips leftovers.
Luscious cubes of cottage cheese in a lovely cashew gravy garnished with dried fenugreek.
Kalle Bergman with a creamy and elegant take on the classic French Creme Ninon green pea soup.
Fresh corn is the primary ingredient in this pureed corn soup garnished with a lively raw salad of tomato and sugar snap peas.
A popular Street Food of the South Indian state of Tamilnadu, lentil fritters are also part of festival fare.
Pea soup, chilled and baconless certainly won’t win over the pea soup haters…unless you actually give it a try.
Welcome these little nuggets of textured vegetable protein – Soya – also known as meal makers.
Natalie McLaury considers herself a bit of a hoarder when it comes to magazines. Join Natalie as she cooks the best of them.
This dish came about after a trip to the farmers market where Laura Bednarski found English peas. They are scarce in the Midwest so when she finds them she’s gleeful.
Brady Evans scours the blogs for a fresh vegan recipe, and fins this lovely soba noodle and pea salad.