929 green pea recipes

Dutch-style pork stir-fry with snap peas, cherry tomatoes, and a sweet-tangy ketchup-vinegar sauce. A quick wok dinner with ginger, garlic, and toasted sesame seeds.

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.

One-pot curried brown rice with chicken or turkey, kale, leeks, carrots, and mushrooms. A healthy weeknight dinner for two packed with vegetables.

Quick steak and vegetable soup with seared sirloin, potatoes, carrots, and peas in beef broth with balsamic vinegar. A hearty weeknight soup ready in 35 minutes.

Traditional Irish fresh pea soup made with ham stock, bacon, lettuce, and mint, then pureed silky smooth. The pea pods simmer in the stock for extra depth of flavor.

Beef stew with pumpkin chunks, thyme, and peas, served inside a roasted hollowed-out pumpkin shell. A dramatic harvest-season centerpiece for fall dinners.

Quick beef stew uses canned vegetables and pre-cooked beef cubes warmed in beef gravy with onion and bay in the microwave. Ready in 15 minutes for a budget-friendly weeknight dinner.

Curried rice with chicken or turkey, brown rice, kale, leeks, carrots, and mushrooms in one pot. A fiber-rich leftover-meat recycling meal with mild Indian warmth.

Classic spaghetti primavera with seven blanched vegetables, sauteed mushrooms and tomatoes, a white wine cream sauce, pine nuts, and Parmesan. A springtime showstopper.

Hearty homemade soup mix with dried green peas, pearl barley, elbow macaroni, brown rice, and minced onion; builds into a thick beef-and-vegetable soup with carrots, celery, cabbage, and V8.

Vegetable pilau with turmeric brown rice layered over spiced green beans, peas, and carrots, baked and topped with toasted almonds. A fragrant vegan Indian rice dish.

Hearty beef and vegetable stew loaded with tomatoes, potatoes, corn, green beans, peas, and summer squash. Simmered low and slow in a Dutch oven, this feeds a crowd of 10.

Paprika-browned turkey simmered with tomatoes, potatoes, green peas, mushrooms, and bell pepper in a herb-seasoned broth. Serve over hot rice for a hearty island-inspired stew that feeds the soul.

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.

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.

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.