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.
Continue Reading Crowd-Peasing Recipes Using 3 Varieties of Spring Peas
Skip the frozen aisle and pick up shell peas or sugarsnap peas at the market right now. Shell peas need to be removed from their pod before eating. Sugarsnap peas have both edible pods and peas inside. Blanching or poaching peas lets their full flavor shine in these crunchy, summer-ready salads. You can also freeze blanched peas for up to six months so you can use them in to your favorite pea soups this coming winter.
Pea, Feta and Mint Salad (pictured above)
In just fifteen minutes you can turn blanched peas into the main event in this summer salad. Combine them with onions, pistachios and a sweet dressing then toss with mint, snow pea leaves and top the salad with the feta cheese.
Continue Reading Summer Fest: Quick Salads with Peas