1,831 sea recipes

Veal ragout simmered with carrots, celery, potatoes, peas, tomato paste, garlic, and marjoram. A classic one-pot stew with golden-browned veal in a rich, savory gravy.

Oven-browned beef stew with carrots, potatoes, pearl onions, and peas in a Worcestershire-seasoned gravy thickened with whole wheat flour. A hearty, slow-baked ranch-style stew.

Budget-friendly crab casserole with green peas, sliced hard-boiled eggs, and lemon in a creamy white sauce, topped with buttered breadcrumbs and baked golden. Ready in 30 minutes.

Elegant green pea and shrimp soup finished with white wine, cream, and champagne. Fresh savory and tarragon give this French-inspired soup its herbal depth.

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.

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

Plain Italian minestrone with potatoes, celery, green beans, peas, and ditalini pasta in a simple broth, finished with Parmesan and parsley. No tomatoes needed.

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

Say cheers to this scrumptious dish that will have you savoring every bite of it!

Chicken fettuccine with Parmesan, peas, and fresh basil in a broth-based cream sauce. Lighter than classic Alfredo because the sauce starts with real chicken poaching liquid, not just butter and cream.

Crisp vegetable salad with snow peas, cherry tomatoes, and carrots tossed in a savory miso-soy dressing with ginger and garlic. Fresh, crunchy, and ready in 15 minutes.

Harvest chicken soup made from scratch with a rich homemade broth, tomatoes, carrots, zucchini, peas, and sliced avocado garnish. A vegetable-loaded fall chicken soup.

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.

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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.

Individual chicken pot pies with mushrooms, peas, carrots, and pimiento in a sage-seasoned cream sauce under flaky pastry. Includes a biscuit-topped shortcut variation.