386 red peg recipes

A fast sweet-and-sour chicken pasta salad: a pasta salad dressing mix spiked with soy sauce, vinegar, and sugar, then tossed with cooked chicken, crisp snow peas, red pepper, and Parmesan. A quick no-cook main-dish salad.

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.

Skillet chicken paella with boneless chicken breast, long grain rice, saffron, oregano, stewed tomatoes, sweet red pepper, and frozen peas. A weeknight, no-paella-pan version of the Spanish classic. One pan, 40 minutes.

Vegetarian spinach, okra, and red pepper steamed and topped with a pureed split pea sauce over brown rice. A protein-packed plant-based meal with tarragon and soy sauce.

Garden vegetable pizza on a Boboli shell piled with sautéed zucchini, broccoli, snow peas, red and yellow peppers, thyme, and Parmesan. Ready in 30 minutes.

Dilled potato and apple salad with snow peas, celery, and green onions in a light white wine vinaigrette. A mayo-free potato salad with crisp textures and fresh dill.

Aloo matar mushroom curry (Masalewali Alu Mattar Khumben) with potatoes, peas, and mushrooms in a garam masala and turmeric sauce. A vegetarian Indian dry curry cooked in ghee.

An easy way to make a delicious Spanish paella that has chicken, seafood, and lots of veggies.

Dry cured Barralax or Salmon, served with rainforest herb linguini, red capsicums and English Spinach.

Curry-spiced chicken and sautéed mushrooms wrap in rice paper rounds to create these Vietnamese-inspired spring rolls where Indian flavors meet Southeast Asian technique for a fusion appetizer that's light, fresh, and boldly seasoned.

Cold vegetable rice salad with crisp-tender green beans, peas, cucumber, and tomatoes tossed in a tangy tarragon vinaigrette. A refreshing make-ahead side for potlucks and summer cookouts.

Spicy black-eyed peas simmered with cumin, chili powder, dry mustard, canned tomatoes, and Tabasco. A quick Southern side dish served over rice or with grits.

Pasta bean salad with navy beans, snow peas, red pepper, toasted sesame oil, and tangy ume vinegar. A protein-packed Japanese-leaning lunch that holds up in the fridge.

Jamaican jerk chicken legs baked with hot pepper sauce, cinnamon, and allspice, then crowned with a sweet-spicy papaya salsa. Caribbean island flavors over a bed of rice.

Kid-friendly paella: chicken drumettes, bacon, saffron rice, and peas in a single pan. A gentler introduction to Spanish flavors that still delivers that signature golden, crackling bottom.

Grilled butterflied leg of lamb marinated in Burgundy wine, fresh ginger, soy sauce, honey, and lemon. Bold, savory, and charred over medium coals.