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It's easy to overlook a bowl full of wilted greens at a barbecue where there are so many other dishes vying for your attention. Not if you sear the romaine, though, as Jamie Bissonnette of the Boston restaurant Coppa does.
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Chefs Bowman Brown and Viet Pham of Salt Lake City's Forage make this creamy, tangy porridge from sweet peas and yogurt.
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Get Green Garlic and English Pea Soup Sips Recipe from Food Network
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Here’s a recipe Mark Bittman picked up on a road trip with his daughter across the United States, from the Black Market restaurant in Indianapolis Kale and sugar snap peas combine with a dressing of ginger, miso and rice vinegar, with dried apricots and feta cheese, almonds and mint — a riot of flavors, and an excellent meal.
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Canadian-style yellow split pea soup is a great way to use up a ham bone--or smoked pork hocks.
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Split pea soup with ham is a thick and creamy meal to serve on cold winter days. Serve with a chunk of crusty bread.
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Our version of this curry, a favorite combination of vegetables in India, unites cumin, coriander, turmeric and red-pepper flakes. Fresh cilantro provides an herbal note. Serve the curry as a generous side dish or with rice for a meatless main dish.
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Get Pea and Mint Pesto Crostini Recipe from Food Network
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With ingredients you probably already have, this ham and pea salad comes together quickly and easily.
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This yellow split pea soup is flavored with olive oil and a pinch of curry. An excellent lunch or dinner because it is easy to make and delicious.
cooking.nytimes.com
This recipe is by Suzanne Hamlin and takes 1 hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: peas, onion, bacon, marjoram
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Get Kim's Black-Eyed Pea Dip Recipe from Food Network