12 with tea recipes

Very easy to make, and packed with deliciousness. I ate it directly without anything else aside, like a whole meal for me. You can stir in one or two scrambled eggs at the end of the cooking to boost the protein.

Pearl barley pilaf simmered in chicken broth with green peas, sauteed onion, garlic, and a splash of soy sauce. A hearty whole grain side dish ready in 40 minutes.

Quick chicken curry with peas built on a pantry shortcut: a packet of onion soup mix and curry powder finished with plain yogurt. One skillet, on the table in 40 minutes over rice.

Rice pilaf with green peas, bay leaves, and a whole cinnamon stick cooked in the Middle Eastern soaked-rice method. A fragrant vegetarian side with toasted, fluffy grains.

Keema matar is a North Indian ground beef and pea curry simmered with garam masala, turmeric, ginger, and tomatoes. A weeknight curry that builds deep flavor in under an hour.

A chilled shrimp and vermicelli salad loaded with peas, green onions, dill pickles, hard-boiled eggs, and bell pepper in a tangy sour cream and mustard dressing. A hearty make-ahead salad that feeds a crowd.

A quick and easy flavorful cream sauce studded with bits of sausage, peas that's perfect for your favorite pasta.

This is an easy recipe with some great flavor. Next time I will have rice instead of pasta, and I think it will be yummy too.

Banana cake made with Coca-Cola and yellow cake mix, topped with a billowy sea foam frosting whipped from brown sugar and egg whites. A retro Southern classic that's earned 22 reviews.

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.

Indian eggplant curry with peas and cilantro: a vegan dry-fry baingan masala built on tempered mustard and cumin seeds, turmeric, and cayenne. Soft, almost buttery eggplant served over rice, topped with bright green peas.

Grilled lamb cutlets with a silky snow pea and fresh basil puree finished with butter and cream. An elegant, restaurant-quality lamb dish with a vibrant green side.