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23 results in Recipe for "spring peas"
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RecipeSpring pea soup with mint
A bright, silky green pea soup with fresh mint, shallots, and a swirl of crème fraîche — 25 minutes start to finish, using fresh or frozen peas.
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RecipeSpring vegetable risotto
A creamy, lemon-kissed risotto studded with asparagus, peas, and spring onions — the one-pot dinner that celebrates everything green at once.
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RecipeFarro salad with spring vegetables
A chewy, nutty farro salad with blanched asparagus, sweet peas, radishes, herbs, and a lemon-Dijon vinaigrette — the hearty grain bowl that celebrates peak spring.
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RecipeSugar snap pea stir-fry
Crisp-tender sugar snap peas stir-fried with garlic, ginger, and sesame — a 10-minute spring side dish that goes with everything from rice to roast chicken.
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RecipePasta primavera
Pasta tossed with spring's best vegetables — asparagus, peas, zucchini, and cherry tomatoes — in a light Parmesan cream sauce with lemon and herbs.
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RecipeSheet pan salmon with asparagus
Flaky lemon-garlic salmon roasted with asparagus and cherry tomatoes on one pan — 20 minutes, one dish, a complete spring dinner.
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RecipeStrawberry basil lemonade
Fresh-squeezed lemonade with muddled strawberries and basil — a vibrant pink pitcher drink that captures peak spring in every glass.
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RecipePear crisp
Ripe pears baked under a buttery oat crumble with warm spices — a forgiving fall dessert that works with fruit too soft to eat fresh.
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RecipeAsparagus frittata
An easy spring frittata with tender asparagus, feta, and herbs — a one-skillet dish that works for brunch, lunch, or dinner straight from the fridge.
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RecipeStrawberry spinach salad
Sweet strawberries, baby spinach, feta, and candied pecans in a bright poppy seed vinaigrette — the spring brunch salad that disappears first.
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RecipeStrawberry rhubarb crisp
Sweet-tart strawberry and rhubarb baked under a buttery oat crumble — the quintessential spring dessert, done right in under an hour.
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RecipeShaved asparagus salad
Raw asparagus shaved into ribbons, dressed with lemon, olive oil, and shaved Parmesan — a 10-minute no-cook spring salad that looks like it came from a restaurant.
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RecipeRadish butter toast
Crisp spring radishes sliced over salted butter on rustic bread — the five-minute French appetizer that treats a bunch of radishes like an event.
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RecipeRhubarb compote
A simple ruby-pink rhubarb compote with vanilla and orange — spoon over yogurt, ice cream, or toast for two weeks of spring in every jar.
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RecipeClassic strawberry shortcake
Flaky buttermilk biscuits split and piled with macerated strawberries and fresh whipped cream — the old-fashioned spring dessert, done right.
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RecipeClassic lemon bars
A buttery shortbread crust topped with a silky-tart lemon curd filling and a dusting of powdered sugar — the bright dessert that defines spring.
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RecipeRoasted asparagus with lemon
A 20-minute spring side that turns a single bunch of asparagus into something with blistered tips, bright lemon, and a Parmesan finish.
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RecipeGarlic green beans skillet
A quick skillet side that makes fresh green beans weeknight-friendly — blistered in olive oil, finished with garlic, and on the table in under 15 minutes.
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RecipeAsparagus and gruyere quiche
A spring quiche with tender asparagus, nutty Gruyère, and a flaky butter crust — brunch centerpiece, make-ahead dinner, leftover breakfast.
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RecipeGreen goddess dressing
A vibrant green herb-packed dressing with anchovy, garlic, Greek yogurt, and a fistful of fresh herbs — spring in a blender, good on everything.
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RecipePeach cobbler
A forgiving summer dessert that lets ripe peaches do most of the work — sliced fruit baked under a simple biscuit topping, warm from the oven in under an hour.
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RecipeEasy roasted vegetables
A high-heat sheet pan method that clears the crisper, works with the season, and turns mixed vegetables into a browned, caramelized side that still tastes like an actual dinner.
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RecipeStuffed bell peppers (easy version)
A flexible weeknight main that uses bell peppers as their own container — fill them with whatever cooked grain, protein, and sauce you have on hand, and bake until tender.
