This makes a great vegetarian main course salad or side dish served with grilled meat. Since pea shoots are not as tender as pea tendrils, they are cooked before eating.
This fresh pea soup is hot and includes the peppery flavour of arugula, which you can replace with spinach if you like.
Peas are one of the most popular frozen vegetables for a reason.
Conveniently keep a resealable bag in the freezer and you'll never be without a green side dish.
This simple but absolutely delicious salad makes great use of freshly shelled peas and baby spinach. Feel free to substitute whatever baby greens appear in your CSA box for the spinach. Out of season, use frozen peas in place of the fresh and cook until tender-crisp.
The signature flavour of this fragrant Indian rice dish comes from the cinnamon stick, bay leaf and cloves. Although brown basmati rice isn't traditionally used, it adds fibre and a nice texture. Adding the frozen peas at the end keeps them bright green.
This is a smooth, creamy start for a casual summer meal. Fresh peas, in season for Canada Day, give this cold soup its sweet flavour and velvety texture, but you can also use frozen. This soup is also tasty hot.
Sautéed green beans and peas are a classic. They're simple to make and have just enough butter and lemon to let their fresh flavours pop.
Bright colour and summer-fresh flavours make this salad worthy of any special occasion. The beans and peas maintain their crunch well.
These galettes are loaded with buttery peas, leeks and tomatoes, plus enough gooey mozzarella to hold it all together. Round out the meal with a peppery arugula salad.
This make-ahead salad is perfect for toting to a potluck barbecue or picnic. Toss the salad with the dressing right before serving so the peas stay bright green.
