386 red peg recipes

Grilled butterflied leg of lamb marinated in red wine vinegar, garlic, and red pepper flakes, served with a briny olive relish. A Mediterranean centerpiece for spring entertaining.

One-skillet arroz con pollo with browned chicken legs and thighs simmered over turmeric-tinted rice, bell peppers, and scallions. Low-fat, low-calorie, and ready in 45 minutes.

Crisp blanched snow peas tossed with ripe mango, red bell pepper, toasted hazelnuts, and a hazelnut oil-lemon dressing. A vibrant, crunchy salad ready in 20 minutes.

One-skillet Thai chicken and rice cooked in peanut butter chicken stock with soy sauce, snow peas, ginger, and red pepper flakes. A 30-minute weeknight dinner with big flavor.

Vegetarian split pea and red lentil soup with sunchokes, carrots, and caraway seeds. A hearty, high-fiber bean soup that's naturally vegan and packed with plant protein.

Toor dal with tadka: split pigeon peas boiled with turmeric, finished with a sizzling oil tempering of popped mustard seeds, cumin, onion, garlic, and chili. A quintessential South Indian vegan comfort dish over rice.

Baked pasta shells with chicken, peas, fresh herbs, and Parmesan. Sauteed chicken and vegetables tossed with shell pasta and baked until hot and golden. A light, herb-forward weeknight pasta bake.

Popeye's sweet pea soup: a double dose of green peas plus a whole pound of spinach, with yam, onion, celery, and a hint of molasses. Vegan, iron-packed, and ready in an hour.

Chicken pot pie made from scratch with a whole poached chicken, homemade broth, mushrooms, pearl onions, peas, and flaky puff pastry tops. Individual portions baked until golden and bubbly.

Butterflied leg of lamb marinated in olive oil, red wine vinegar, garlic, and fresh herbs, then roasted to a rosy medium-rare. The centerpiece of a Greek Easter table.

Angel hair pasta stir-fry with toasted walnuts, snow peas, mushrooms, and a soy sauce glaze with red pepper flakes. A quick vegetarian weeknight dinner.

Pan-seared bay bugs on wok-fried egg noodles with speck, smoked eel, peas, and capsicum, finished with a turmeric-chilli oil drizzle. Australian seafood meets Asian flair.

Spiced zucchini and peas simmered in tomato sauce with turmeric, cumin, and cayenne. A quick Indian-inspired vegetarian side dish ready in 30 minutes.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Cold macaroni and pea salad with sweet red peppers, dill pickles, and pimentos in a creamy mayo dressing. Classic potluck side dish that's better the next day.

Masala dal made with yellow split peas, turmeric, and a ghee tadka of cumin seeds and slow-fried onions. Vegetarian Indian comfort food, creamy and warming.