Recipes with green peas

Hearty vegetable beef soup simmered 4 hours with stewing beef, split peas, potatoes, carrots, corn, lima beans, spinach, and tomatoes. A true one-pot meal for cold days.

The key to the subtly balanced flavors in this dish is using very fresh produce. Walnut sized new red potatoes from a farmers market work best.

Quick shrimp fettuccine in a creamy herb sauce using soup mix as a shortcut. Tossed with peas and Parmesan, this 20-minute dinner for two comes together fast.

Southern-style marinated vegetable salad with green beans, shoe peg corn, peas, pimentos, and onion rings in a sweet red wine vinegar dressing. A classic make-ahead side dish for potlucks.

An East Indian twist on Chinese fried rice, perfect for using up any leftover meat or just go with the veggies.

Turnip soup simmered in chicken consomme with bright green peas and buttery croutons. A light, elegant French-style starter that highlights an underused root vegetable.

Hearty homemade veggie burgers packed with protein-rich lentils, green peas, and grated carrots. Pan-fried until golden and crispy on the outside, tender within.

Tuna crunch casserole with cubed potatoes, peas, and cream of mushroom soup topped with crushed potato chips. A kid-friendly retro classic with a crispy golden crust.

Green pea phyllo purses: crisp phyllo pouches stuffed with a bright Indian-spiced pea filling of ginger, jalapeño, cilantro, and mint. An elegant vegetarian appetizer.

Paneer is a fresh cheese with plenty of texture and protein. In this traditional northern Indian dish, Paneer is combined with green peas in a spicy tomato-ginger sauce. Fresh Paneer is quite crumbly, so it is generally cut into cubes and sauteed until golden before combining with other ingredients. For variety, try adding some finely minced fresh cilantro and a little freshly ground black pepper to the mixture before cubing and frying. If you do have any left over, serve it warm in whole wheat pita bread topped with sliced tomaotes and crunchy red onions.

Classic turkey hash casserole with leftover turkey, diced potatoes, peas, cream of celery soup, and melted American cheese. A thrifty post-holiday dinner that comes together in under 45 minutes.

Vegetarian tofu hot and sour soup with dried mushrooms, bamboo shoots, peas, and silken egg ribbons. A restaurant-style Chinese classic spiked with white pepper, vinegar, and sesame oil.

Creamy potato salmon chowder with carrots, peas, and celery in a homemade white sauce. A big-batch soup using canned salmon that makes 3 quarts.

Straw and Hay pasta combines regular and green fettuccine with mushrooms, peas, ham, and a light Parmesan cream sauce. A classic Italian dish named for its two-toned pasta, made lighter with skim milk.

Satisfy your hunger with this easy to make and delicious salad that will become your family's favorite.

Bob's easy beef stew is the one-pot weeknight classic: browned stewing beef, potatoes, carrots, onions, and bay leaves, thickened with a quick flour slurry. Hearty Sunday-supper comfort, ready in under an hour.