Search Results (292 found)
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Wasabi paste adds a nice, zesty twist to traditional deviled eggs, and they are gorgeous garnished with fresh pea shoots and pickled ginger.
cooking.nytimes.com
Buttermilk-simmered peas, plenty of mint, a touch of salt: That’s it The chef Daniel Patterson brought the recipe to The Times in 2007 It benefits mightily not just from the use of fresh peas, but from real, homemade buttermilk as well, “nothing like the cultured, processed stuff that goes by the same name,” he wrote
Ingredients: buttermilk, peas, mint leaves
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Recipe for Green Pea Puree, as seen in the November 2005 issue of 'O, The Oprah Magazine.'
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Peas, pineapple, pecans, and lime juice are tossed together for a tangy new twist on pea salad. It is quick and easy and ready in less than an hour.
Ingredients: peas, pecans, pineapple, lime juice
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This baked risotto is half the work of a regular risotto, and double the taste.
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Fresh snap peas are delicious raw.
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Layers of baby peas, vegetables, a mayonnaise dressing, and mozzarella cheese make up this delightful summer salad that can be eaten right away or chilled.
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As the title tells you, this pesto is made with green peas, as well as lemon juice, basil, garlic, and Parmesan cheese for a sweeter version of the classic sauce.
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This pea sorbet from Atelier Crenn's pastry chef, Juan Contreras brings veggies to the table for dessert.
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Green pea patties with Parmesan cheese are a delightful appetizer or side dish for spring or summer parties.
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Peas, water chestnuts and onion in a creamy celery sauce form the base for this sophisticated side dish casserole.
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A pureed soup of pumpkin, yellow split peas, salt beef and chicken stock, flavored with green chile pepper and aromatic bitters.