They're fiberlicious, tastylicious, plentiful and cheap…all we are saying is give peas a chance.
"Eat your peas," your mother scolded—turns out Mom knew a thing or two. Though they don't have the same rock star appeal as your flashier legumes (dried beans…you know the type, always hogging the spotlight), peas can still pack 'em in when cook comes to shove.
Here's a few of our Pea Hall of Famers, including a stellar black-eyed pea recipe with puckish capers and a delicious main dish made with plump, pillowy gnocchi.
The cooked lettuce adds a touch of sweetness to the starchy peas, and a little reduced heavy cream makes an appealing sauce.
A delicious side dish featuring field peas or lima beans.
Fresh or frozen, sugar snap peas make a healthful side when lightly dressing with mint and lemon.
You can use those tiny fresh mozzarella balls (they are so good), and if they seem too big you can cut them in half, or even in quarters.
This easy pea soup comes together in a snap with frozen peas.
This Green Pea Pesto is a great way to slip peas and spinach in your kids’ diet.
Making this classic Greek salad is almost easier than buying your lunch! It will keep several days in the refrigerator, so one batch can carry you through several days of lunches.