Recipes with green peas

Crispy baked samosa logs filled with curried cauliflower, peas, and coconut, rolled in whole-wheat chapatis and served with a fruit-sweetened tomato chutney. A lighter spin on the Indian classic.

Malai kofta are golden-fried potato and paneer-style balls stuffed with cashews and raisins, simmered in a cashew-cream sauce warmed with cloves, cinnamon, nutmeg, and cayenne. A North Indian restaurant classic.

A tasty pea soup that goes well with any other dish you prepare!

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Country Cork Irish stew with lamb rib chops, cabbage, leeks, potatoes, and peas simmered with a bouquet garni of thyme, rosemary, and bay leaf. A hearty one-pot supper from County Cork.

Traditional Italian minestrone with white beans, vegetables, broken spaghetti, and a Parmesan rind simmered into the broth for umami depth. The classic peasant-soup approach.

Give your rice a new look and companion with this succulent dish that is perfect for a dinner for two.

Cold or warm noodles tossed in a Chinese tahini sauce with sesame oil, soy sauce, rice vinegar, chili paste, and fresh ginger. Nutty, spicy, and ready fast.

Spiced lentil casserole with brown rice, cabbage, peas, and turmeric baked in vegetable stock. A hearty vegan one-dish meal with Indian-inspired spices including asafetida.

Seafood paella simmers quick-cooking brown rice with saffron, sweet red peppers, and garlic, then finishes with shrimp, green peas, and steamed-open mussels. A faster, one-pan take on the Spanish classic.

Cherry tomato and vegetable saute with potato, sweet potato, green peas, and bell pepper braised in vegetable broth. A colorful one-skillet vegetarian main dish.

Mexican-style red rice with tomatoes, cumin, chili powder, and vegetable broth, finished with green peas and pimiento. Toast the rice in oil first for fluffy, flavorful grains.

Ham and pea spoonbread with sharp cheddar, cornmeal porridge base, and whipped egg whites for a souffle-like puff. A savory Southern side that doubles as a light main dish.

Sweet pea soup with pear, potato, and watercress, finished with a lemon-pepper sour cream drizzle. Serve hot, chilled, or at room temperature for an elegant starter.

Crispy vegetable turnovers with potato, cauliflower, carrots, and peas in a matzo meal crust. These samoosi make 20 golden appetizers that are vegetarian-friendly.

Vegetable-packed alphabet soup with barley, tomatoes, and peas in a chicken-beef broth. Wholesome, colorful, and satisfying without any meat.