289 sea salt recipes

Huevos Motuleños: Yucatecan fried eggs on crispy corn tortillas layered with refried black beans, ham, peas, tomato salsa, and melted cheese. Mexico's ultimate breakfast stack from the town of Motul.

A warm beef and bacon stew is served over pasta. It's delicious and fills you up. A great fall or winter dish.

Spicy black-eyed pea soup with bacon, jalapenos, tomatoes, and melted Swiss cheese in a beef bouillon broth. A smoky, cheesy, and spicy Southern-inspired bowl.

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Layers of seasoned ground beef, sweet peppers, peas, corn, and shredded potatoes baked under a creamy tomato-chicken soup sauce and melted cheddar. Family casserole comfort.

Quick stir-fried chicken with angel hair pasta in a sweet-savory peach wine and apricot preserve sauce. Colorful vegetables and Dijon mustard create elegant weeknight dining.

No-cook tuna rice salad tossed in a tangy sweet-and-sour vinegar dressing with fresh tomatoes, red onion, celery, scallions, and green peas. Low-fat, filling, and ready in 20 minutes from pantry staples.

Hearty cheese vegetable chowder loaded with cabbage, peas, carrots, and creamed corn in a sharp cheddar broth. One pot, 30 minutes, and thick enough to stand a spoon in.

Kenyan samosa-style bread machine loaf with spiced ground beef, peas, and East African aromatics. A fusion bread that bakes the flavors of Kenya into a yeast loaf.

Pasta primavera verde with steamed broccoli, asparagus, green beans, and sugar snap peas tossed with linguine, fresh dill, and garlic. A light, veggie-packed spring pasta.

Garlicky Baked Vegetables with Spoon Bread Topping recipe

Vegetarian gumbo with black-eyed peas, okra, corn, tomatoes, and the holy trinity in a homemade vegetable stock. A plant-based bayou bowl ready to ladle over cornbread.

Vegetarian paella simmers brown rice with saffron, leeks, peas, and black olives in a single pan. Spanish one-pot meatless main with golden hue from real saffron threads. Serve with toasted nuts.

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.

Vegetable salad with herbal vinaigrette: blanched asparagus, carrots, and sugar snap peas tossed with plum tomatoes and a mustardy lemon-garlic dressing. A bright, crisp springtime side.

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.