Peas are one of my very favorite vegetables! It just so happens that spring peas are in season, and on sale, in April. I’ve always liked how versatile peas are. You can toss them in a fresh salad, add them to chicken pot pie or just add some butter and serve them as a side dish. Here are a some tasty recipes that include spring peas.

Sweet Pea and Tuna Salad
Real Simple has an easy to make recipe for a sweet pea and tuna salad. You will need 1 ½ cups of frozen peas that have been thawed. It shouldn’t be too difficult to substitute fresh peas for the frozen ones. You will also need 4 cups of short pasta, 2 cans of tuna (6 ounce size), celery, onion, olive oil, and seasoning. It can be made with gluten free pasta instead of the regular kind.

Sugar Snap Peas with Oregano
Sometimes, the recipes you find on the Martha Stewart website can be complex and somewhat intimidating. Not this one! Martha Stewart has a simple recipe for sugar snap peas with oregano that is exactly that. You will need 1 pound of sugar snap peas (strings removed), some salt, butter, and fresh oregano. This would make a lovely side dish at dinner.

Spring Pea Soup
Food Network has a comfort food recipe for spring pea soup. It is a vibrant green color! You will need 4 ½ cups of shelled peas (or about 4 ½ pound of unshelled peas). The recipe also requires diced celery, chicken stock, heavy cream, some herbs and seasonings. It also requires 1 ½ cups of sliced leek (just the white and green parts). Leeks are also in season in April.

Michelle Obama’s Spring Pea Salad
PopSugar posted a blog that has a modified recipe of Michelle Obama’s. It is for a spring pea salad. The recipe came from the American Grown book. It requires 2 ½ cups of shelled fresh green peas, 1 small leek (just the white parts), a shallot, mint leaves, seasoning, and more. Try this healthy, and fresh tasting, side dish for dinner.

Rice and Peas
I am allergic to gluten, so I find myself eating a dish of rice and peas very often. I add different things to it, to keep interesting. Saveur has a nice recipe for the simple dish of rice and peas. The recipe serves 4 – 6 people, and will require 3 pounds of fresh peas (shelled to yield 3 cups). For me, this is a comfort food.

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