Pass the Peas Please

Bobby's Peas with Shallots and Pancetta

Photo by: Tara Donne ©Food Network

Tara Donne, Food Network

Spring is almost here, which means longer days, chirping birds, blooming flowers and, of course, the start of pea season. Pea plants do best in cool-weather environments, making the fair months of March and April the ideal time to grow these teeny green veggies. Whether you like them pureed in soup, scooped alongside meat or mixed in a salad, peas are sure to liven up any spring dish.

At your next get-together, trade in the carrots and ranch for Giada’s Sun-dried Tomatoes and Peas on Endive Spears from cookingchanneltv.com. When pureed, the peas and sun-dried tomatoes take on a light dip texture, making this appetizer a classy starter to any meal.

For a vibrant green dish to match the blooming plants outside, try this Pea, Feta and Mint Salad With Pistachios from food.com. Sweet sautéed onions, tangy crumbled feta cheese and crisp peas combine for light-yet-satisfying salad, perfect for a simple lunch or dinner.

Dress up those drab frozen peas with Bobby Flay’s classic recipe for Peas With Shallots and Pancetta from foodnetwork.com. Salty and robust, pancetta adds a perfect contrast to the delicate flavors of sweet shallots and the crunch of green peas.

Michael Chiarello’s Spring Pea Soup from food2.com is a cinch to make and filled with fresh garden ingredients, like leeks, celery, English peas and thyme. Whip up a batch of this creamy soup any night of the week.

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