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.
Cooking the snow peas with the pasta eliminates the need for a separate pot.
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.
The richness of the Champagne Beurre Blanc in the fish dish means the peas don't really need anything. However, if desired, toss them with 2 tsp (10 mL) butter after steaming.
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.
Frozen peas are a go-with-anything vegetable that require no preparation. If you don't have a microwave, just cook them according to package directions and drain before adding other ingredients.
Bright colour and summer-fresh flavours make this salad worthy of any special occasion. The beans and peas maintain their crunch well.
