Peas and Pea Shoots with Spring Onions and Mint
“Come March, it’s no longer possible to be inspired by root vegetables,” says chef Mike Lata. “You’ve done everything you can.” When spring finally arrives, he uses delicate peas and pea shoots to make this simple side dish. “Cooking in the spring is like make-up sex after the bitter fight with winter,” he says.
Vinegar-Braised Chicken with Leeks and Peas
This chicken dish is elegant enough for entertaining and easy enough for a simple weeknight dinner.
Chilled Spring Pea Soup
Daniel Boulud's deliciously light and clean-tasting soup—a mix of sweet peas, favas, pea shoots, snap peas and snow peas—is on the menu each spring at his Café Boulud in New York City. An easier method is to skip the labor-intensive fresh favas, as well as the snow peas and pea shoots. Instead, just use sugar snaps and frozen baby peas.
Tom Colicchio pairs chef James Tracey's pea-bacon risotto with Mark Tarlov's Oregon Pinot Noir: "It was great to find someone who was excited about creating a house wine"
Spring Peas with Mint
Vinegary dishes and wine can be a terrible combination. But the sharp chopped red onion Mark Ladner tosses with these tangy peas makes the recipe delicious with a lightly tannic red.
Burrata with Speck, Peas and Mint
Pairing Suggestion: Refreshing Italian sparkling wine: NV Mionetto Prosecco di Valdobbiadene.
Baby Peas with Bacon and Crispy Leeks
Pea-and-Parsnip Vichyssoise with Tarragon
Cucumber and Baby Pea Salad
Blistered Snap Peas with Mint
Get a skillet really, really hot before adding the snap peas; they make a fun popping sound when they hit the pan. Then put the skillet straight into a hot oven, tossing the peas every few minutes so they don’t burn.
Pea Porridge with Fresh Cheese and Ham
Chefs Bowman Brown and Viet Pham make this creamy, tangy porridge from sweet peas and yogurt.
Green Pea Samosas
Sanjeev Chopra has advice for filling his delightful vegetarian samosas: "Mash the peas, but not too finely; you want little pieces, for texture." He makes his own buttery dough, but frozen empanada wrappers, widely available in supermarkets, are an excellent substitute.
Ginger-Miso Sweet Pea Spread
As a dairy-free alternative to creamy dips, the recipe here calls for pureeing sweet peas with scallions, ginger and jalapeño, then seasoning the mix with yellow miso. Serve the spread with different kinds of crackers and breads or sugar snap peas and celery for dipping.
Pea Consommé with Mint
This delicate broth is full of vitamin C, thanks to the pea pods Jeremy Fox simmers. He tops the consommé with shards of white chocolate because he likes the way it brings out the peas' sweetness while adding only a little fat.
Sugar Snap Peas with Soffrito, Hot Pepper and Mint
"It's hard to improve upon a perfect sugar snap pea," says chef Travis Lett. "The question for the chef is, how do you not screw it up?" Lett's answer is to keep things simple, by cooking the sweet peas with fresh mint, crushed red pepper and soffrito (an aromatic Italian mix of sautéed minced vegetables, usually used to flavor soups and sauces).
Orecchiette with Pancetta, Peas and Fresh Herbs
This combination of sugar snap peas, snow peas and green peas—dressed in a sherry vinaigrette blended with a touch of sour cream—is clever and delicious. It can be made into a main course by adding shaved Manchego cheese and serrano ham.
Minty Peas and Carrots
Cooked with shallots and butter, this easy side dish of peas and carrots tastes luxuriously rich. Mint adds a pleasant herby freshness here; anise-scented tarragon would be delicious too.
Mauricio Couly uses a mix of spinach, fava beans, green beans and a good amount of mint. He makes his own paprika-spiced empanada dough; store-bought empanada wrappers (available in the freezer section of many supermarkets and specialty food stores) work well, too.
Penne with Asparagus, Sage and Peas
For a simple spring dish, chef Cindy Pawlcyn folds penne with asparagus and sweet English peas, then adds a little cream for richness.
Pea Tortilla with Mint and Yogurt
A Spanish tortilla is like a frittata. Francis Mallmann makes a lovely spring version with yogurt, fresh mint and sweet peas, baked in an oven (preferably a wood-fired oven) until just set. It's delicious served warm or at room temperature.
Garden Pea Soup with Morel Cream
At his restaurant, Daniel Humm serves his wonderful sweet pea soup "cappuccino-style," with a topping of morel cream that's been frothed with an immersion blender. The recipe here simply calls for swirling the cream into the soup. Indeed, the cream is so intensely mushroomy, you may be tempted to eat it on its own.
Spring Pea Falafel with Marinated Radishes and Minted Yogurt
Instead of deep-frying the falafel patties, Nicki Reiss sautés them in a lightly oiled pan. And she serves them with a low-fat yogurt sauce instead of the usual rich sesame-based tahini.
Arugula-and-Frisée Salad with Peas, Pistachios and Pecorino
The bright spring flavors of peas and mint convey energy. Adding salty roasted pistachios and shavings of Pecorino Romano cheese to the salad give it a great nuttiness.
Peas and Carrots with Two Onions
This delicious old-fashioned dish features peas and carrots in a lightly thickened, buttery thyme-infused sauce.