439 carrots pea recipes

Farm market soup stew packed with carrots, cabbage, leeks, potatoes, zucchini, Swiss chard, split peas, and tomatoes in vegetable broth. A hearty vegetarian garden harvest pot.

Slow cooker beef chuck roast simmered all day with black-eyed peas, carrots and green chiles, finished with a hit of hickory liquid smoke. Set it and forget it for 9 to 10 hours.

Spring vegetable soup with matzo balls: a vegetarian Passover-friendly soup brimming with carrots, potatoes, cauliflower, and tender peas, finished with fluffy matzo dumplings and fresh dill.

North Indian stuffed eggplant boats packed with spiced potato, peas, carrots and bell pepper, finished with toasted sesame seeds. Vegan and dairy-free with cumin, coriander, turmeric and ginger.

Easy chicken pot pie with a poured batter crust that forms itself as it bakes. Creamy soup base, frozen peas and carrots, zero pie-dough stress. Comfort food on autopilot.

Asian-style turkey salad with cooked turkey breast, snow peas, red bell pepper, carrot and green onion tossed in a creamy soy-ginger mayo dressing. A fast, fridge-cold leftover-turkey solution served on lettuce.

A quick and easy main dish with beef and vegetables, prepared in a single skillet for easy cleanup. This delightful combination of tender beef, vibrant carrots, and crisp snow peas is a culinary masterpiece that brings together the best of both worlds: hearty, satisfying meat and fresh, nutritious vegetables.

A hearty vegetarian miso soup loaded with mushrooms, snow peas, bean sprouts, turnip, tofu, and vermicelli noodles in a sesame-scented vegetable broth. Warming, nourishing, and ready in 40 minutes.

Chinese-style fried rice made with nutty, chewy wild rice instead of white, tossed with shrimp, ham, peas, and silky golden egg threads in a savory oyster-soy sauce. A heartier take on takeout fried rice.

Ham and vegetable linguine with asparagus, mushrooms, zucchini, and peas in a Parmesan cream sauce. A loaded one-skillet pasta dinner ready in 30 minutes.

Asian-style brown rice salad with sesame oil, rice vinegar, snow peas, corn, carrots, and scallions. A nutty, crunchy cold salad that's vegan and make-ahead.

Minestrone casalinga: a homestyle Italian vegetable soup packed with white beans, leeks, cabbage, zucchini, and orzo. Rustic, layered, and exactly what cold weather calls for.

Primavera tortellini salad blanches snow peas, asparagus, and carrots, then tosses them with feta and a warm lemon-garlic-olive oil dressing. A vegetarian pasta salad that eats like a main.

Hungarian vegetarian soup with pearl barley, split peas, potatoes, and carrots simmered in white wine, thickened with a butter roux and finished with vegetable juice and liquid smoke.

Rack of lamb marinated 48 hours in fresh herbs, roasted to perfection, served with complex red wine demi-glace sauce studded with ham and pickles.

Vegan sweet and sour stir-fry with mushrooms, carrots, snow peas, bell pepper, and squash in a ginger-soy-brown sugar glaze. No oil needed. Serve over brown rice.