344 cheesy pea recipes

Classic Swiss fondue with a full pound of Gruyère melted into dry white wine with kirsch and nutmeg. The authentic recipe for a fondue pot and crusty bread cubes.

Wine-marinated cantaloupe melon balls served in a carved melon shell with a creamy blue cheese and ricotta dip. A stunning no-cook appetizer for summer entertaining.

Parmesan asparagus spears blanched crisp-tender and tossed in a balsamic-Dijon vinaigrette with shaved Parmesan. Low-fat vegetarian side dish.

A surprisingly wonderful combination to try on your next ooey gooey grilled cheese sandwich.

Gourmet's chicken divan layers blanched broccoli and sliced chicken under a silky sherry velouté finished with whipped cream, lemon, and broiled Parmesan. A refined take on the American classic.

A refreshingly delicious chickpea and pea salad is packed with goodness. Chunks of feta cheese, olives, and sun-dried tomatoes are tossed with chickpea, peas, fresh mint, basil, and a lemon juice-red wine vinegar vinaigrette. A perfect summer salad.

Cranberry cheesecake swirled with a homemade cranberry-orange filling and finished with an orange sour cream topping over a vanilla wafer crust. A tart-and-creamy holiday cheesecake worth the centerpiece spot.

A very different twist on tradional pasta/macaroni salad. Loaded with ingredients, this could be a meal in itself.

Classic crab and asparagus quiche with Parmesan, nutmeg, and cayenne in a pâte brisée crust. Asparagus tips fanned across the top make every slice look straight from a bistro.

Macaroni and broccoli tossed with garlic-anchovy olive oil and Parmesan. A quick Italian pasta where the anchovies melt into a savory, umami-rich sauce.

Chicken asparagus quiche with Swiss cheese in a flaky pie crust. Layers of diced chicken, whole asparagus spears, and a light egg custard baked until golden and set.

Reuben brunch casserole layers rye bread cubes, shredded corned beef, and Swiss cheese in an egg custard. Assemble the night before and bake in the morning.

Pasta with herbed ricotta, toasted pine nuts, tarragon, lemon zest, and parsley tossed into a creamy no-cook sauce. A 30-minute vegetarian pasta dinner with a bright, lemony ricotta coating on every strand.

Italian braciole, a butterflied round steak rolled around prosciutto, Parmigiano, breadcrumbs, and herbs, then braised slowly in red wine and pear tomatoes until fork-tender.

This lower-fat chicken tetrazzini is as satisfying as full-fat version.

A rich and delicious version of the classic pasta Carbonara loaded with chicken, ham, peas and sun-dried tomatoes in a creamy sauce.