For Spring: Ten Green Pea Recipes.

By Erica and Karen

We think if we keep repeating that spring is here, spring will actually come along, not just technically but really, no longer disguised as winter.

And we see that the vegetables in the farmers markets do look very springy, many showing lots of bright greens. A few hardy flowers have arrived too–pink and yellow and a paler green.

After what seems like decades of hearty winter food, we are ready for more delicate spring offerings. We love peas, and the farmers markets are full of piles and piles of peas and pea shoots. The other day we went mad–we bought bushels of everything. We made some great green soup that tasted heavenly. We sautéd some spring onions and garlic in butter, added about six cups of pea shoots, two packages of frozen peas, and two cups of chicken broth. We simmered them for about twenty minutes, and then used an immersion blender to make a thick and beautiful potage. (Next time we will include avocado.) We added a cup of kefir, also from the farmers market, and sprinkled a little cayenne on top. Served with a crackly baguette and more rich sweet butter, the dish put big smiles on our faces.

Here are some more excellent pea recipes:

Greek Sweet Peas and Potatoes. Parsley, dill, feta. Mmmm.

Paprika and Garlic Roasted Peas. Spicy crunchy peas? Crazy.

Pesto Pea Pizza. Creamy wonderfulness on a pizza crust.

Pea, Mint and Avocado Salad. Nigella Lawson knows good taste.

Spring Pea and Ricotta Crostini with Fava Beans. We love spring fava beans too.

Peas and Pea Shoots with Spring Onions and Mint. Mint is so perfect with so many things, especially peas.

Bombay Potatoes and Peas. Adding turmeric, cayenne, coriander, ground cumin and garam masala brings out the essential pea.

5-Ingredient Pea Orecchiette Pasta. Jamie Oliver keeps it simple and delicious.

Spaghetti with Smothered Peas. Coat the pasta with essence of pea.

Cabbage and Pea Salad. Crisp and cool.

And did you know you can make pea (and mint) ice cream??? Amazing!