Split pea soup and lentil soup are robust, hearty soups that require little preparation time—less than an hour. Unlike dried beans, dried peas and lentils and also black-eyed peas do not require soaking before cooking. They can be combined with aromatic vegetables or meat to make a one-pot meal or matched with a seasonal green…
Pea Recipes
English Peas, Spring Onions and Roasted Almonds
Just cooked English peas, sautéd spring onions and roasted, salted almonds are a delicious combination of tender sweet, sweet pungent, and crunchy just salty. You can set this side dish next to grilled fish or chicken or mashed potatoes and a roast. It’s not too filling yet will holds its own. English peas and spring…
Cooking Garden Peas
How do you cook peas? Peas are cooked in the least possible amount of water and in just the time for them to become just tender. The French cook peas in the water it takes to moisten lettuce leaves. Line a saucepan with damp greens and a few pea pods, pour in the shelled peas…
Baby Beets. Baby Carrots and Sugar Snap Peas Salad
Sweet and smooth baby beets–red, yellow, and orange–added to sugary sugar snap peas and sweet baby carrots tossed with a tangy orange zest dressing and you have a seasonal salad that says Spring! You’ll have to search to find someone who doesn’t like this salad. Baby beets, sugar snap peas, and baby carrots will hit…
Dried Peas
Field peas–also called dried peas–are grown specifically to be used dried. Dried peas are used in soups, pastas, cereals, and purées. Dried field peas are available at farm markets whole or split. The green pea and the yellow pea are the two most common field peas. The black-eyed pea or cowpea and the chickpea are…
