Versatile and readily available at any time of year, frozen peas are an easy substitute for fresh in all sorts of recipes. We welcome the bright, green flavor they add to side dishes, appetizers, and entrées.
The fresh flavor of spring peas joins leeks, parsley, mint, and basil in a vibrant soup that’s excellent served war or chilled. Get the recipe for Spring Pea Soup with Leeks and Herbs »
Vegetarian Samosas with Potatoes and Peas
Tender potatoes and peas are spiced with cumin, fennel, coriander, and ginger in these crispy, golden fritters. Get the recipe for Vegetarian Samosas with Potatoes and Peas »
Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach
Bacon, parmesan, and pine nuts combine with a medley of cooked and raw vegetables to make a satisfying salad from The Canal House's Christopher Hirsheimer. Get the recipe for Cooked and Raw Winter Salad »
Bacon adds smoky dimension to this stir-fry. It's easily adapted to whatever leftovers you have in your fridge—roasted pork or chicken, egg, seafood, or just about any kind of vegetables. Get the recipe for Bacon and Shrimp Fried Rice »
Creamy Fenugreek and Spinach with Cheese
This creamy dish from Toronto-based Indian cookbook author Smita Chandra makes a phenomenal spread, with oven-baked naan bread on the side. It's made with the fresh Indian cheese called paneer, peas, and whole peeled tomatoes, along with plenty of tangy fresh fenugreek greens, and it's spiced lavishly with turmeric, coriander, garam masala, and more. If you can't find fenugreek greens, kale, Swiss chard, or another green can be substituted. Get the recipe for Creamy Fenugreek and Spinach with Cheese (Methi Malai Paneer) »
Versatile and readily available at any time of year, frozen peas are an easy substitute for fresh in all sorts of recipes. We welcome the bright, green flavor they add to side dishes, appetizers, and entrées.
The fresh flavor of spring peas joins leeks, parsley, mint, and basil in a vibrant soup that’s excellent served war or chilled. Get the recipe for Spring Pea Soup with Leeks and Herbs »
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Vegetarian Samosas with Potatoes and Peas
Tender potatoes and peas are spiced with cumin, fennel, coriander, and ginger in these crispy, golden fritters. Get the recipe for Vegetarian Samosas with Potatoes and Peas »
Buckwheat and Ricotta Gnocchi with Cream, Peas, and Spinach
Bacon, parmesan, and pine nuts combine with a medley of cooked and raw vegetables to make a satisfying salad from The Canal House's Christopher Hirsheimer. Get the recipe for Cooked and Raw Winter Salad »
Bacon adds smoky dimension to this stir-fry. It's easily adapted to whatever leftovers you have in your fridge—roasted pork or chicken, egg, seafood, or just about any kind of vegetables. Get the recipe for Bacon and Shrimp Fried Rice »
ADVERTISEMENTADAD
Creamy Fenugreek and Spinach with Cheese
This creamy dish from Toronto-based Indian cookbook author Smita Chandra makes a phenomenal spread, with oven-baked naan bread on the side. It's made with the fresh Indian cheese called paneer, peas, and whole peeled tomatoes, along with plenty of tangy fresh fenugreek greens, and it's spiced lavishly with turmeric, coriander, garam masala, and more. If you can't find fenugreek greens, kale, Swiss chard, or another green can be substituted. Get the recipe for Creamy Fenugreek and Spinach with Cheese (Methi Malai Paneer) »
