1,097 sea salt recipes

Grilled chicken salad with blanched asparagus, sugar snaps, and snow peas over a fresh strawberry-balsamic dressing and toasted almonds. A springtime dinner salad that feels like a restaurant plate.

Five dahl soup, an Indian vegetarian classic blending mung beans, pigeon peas, chickpeas, and yellow and green split peas with ghee, turmeric, ginger, and a fragrant tarka of cumin, chilies, and asafetida.

Tuna and Swiss cheese quiche with green peas, sweet onion, and evaporated milk. A pantry-friendly main course with a custardy center and golden top.

West African bananas with green split peas, browned onions, and palm oil. A hearty vegetarian main dish that simmers the peas tender before steaming whole bananas on top.

Piselli alla Napoletana, tender green peas braised in tomato paste with olive oil and onion. A classic Neapolitan side dish with just six ingredients and big Italian flavor.

Mash black-eyed peas with fork, cook with tomatoes and golden onions, stir in ground peanuts for this unique Kenyan vegetarian stew over rice.

Thick, vegan split pea soup made with just dried peas, carrots, onion, celery, and bay leaf. A no-ham, no-stock version that proves simple ingredients make the best comfort food.

5-hour beef stew, the dump-and-bake oven version that needs zero browning. Beef chuck, potatoes, carrots, peas, and red wine slow-roast into a thick, savory stew.

Traditional Scottish Scotch broth with mutton, pearl barley, split peas, leeks, cabbage, and root vegetables simmered low and slow into a hearty soup.

Yellow split pea soup with salt pork: dried peas quick-soaked and simmered with clove-studded onion, salt pork, marjoram, and thyme. Classic Scandinavian-style pea soup tradition.

Traditional Danish yellow split pea soup with smoked pork, sausage links, leeks, and celery root. Hearty Scandinavian comfort served with dark bread, mustard, and beer.

Turnip soup simmered in chicken consomme with bright green peas and buttery croutons. A light, elegant French-style starter that highlights an underused root vegetable.

Maharagwe is an East African spiced bean dish simmering black-eyed peas in coconut milk with turmeric, chili powder, tomatoes, and cilantro. Vegan, creamy, and served over rice.

One of my favorite things to do with garden peas is to make a pea purée. Think of mashed potatoes only with peas instead.

An easy side dish that pairs well garnished with Parmesan, feta cheese, herbs or a drizzle of olive oil.

Stove-top cream of pea soup: a 30-minute vegetarian soup of fresh or frozen green peas pureed with butter, onion, and milk. Six ingredients, one pot, supremely simple.