422 tea recipes

Green pea and peanut salad with Spanish peanuts tossed in a sweetened sour cream dressing. A no-cook retro side dish with festive red and green garnish, great for holidays and potlucks.

Traditional Polish holiday side dishes: golden fried cabbage with split peas, pearl barley, buckwheat, baked rice, breadcrumb-coated potatoes, and seasoned beans. A complete Wigilia spread.

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

Cold seafood dip built on the surprise of sea cucumber, blended into a fluffy mix of cream cheese and whipped heavy cream. Three ingredients, served chilled with potato chips or crackers.

Spicy lemongrass tofu pan-fried with Thai chili paste and fresh minced lemongrass. A 30-minute vegetarian and gluten-free main served over brown rice with steamed vegetables.

Simple tuna pasta salad with white albacore, green peas, red onion, and light mayo. Five ingredients, totally portable, and great for meal prep lunches or easy potluck sides.

Saffron pasta with sugar snap peas, Parmesan, and black pepper. A minimalist five-ingredient pasta dish where the golden saffron and crisp spring peas do all the talking.

Black-eyed peas with fresh spinach sauteed in vegetable broth with a pinch of cayenne. A low-fat vegetarian side dish ready in 20 minutes flat.

Easy arroz con pollo, a simplified chicken and saffron yellow rice studded with green peas. Real saffron threads tint and perfume the rice in this fast, one-pot Latin-style weeknight dinner.

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.

Attract Golidilocks with this delicious porridge that is perfect for a Spring breakfast.

Make your dinner feel special with this scrumptious spinach salad everyone will enjoy!

Split peas simmered with chopped turnip, carrots, and onion in vegetable stock until thick and tender. A nourishing, plant-based soup that costs pennies to make and fills you up like a million bucks.

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.

Peach and berry kanten made with agar-agar and apple juice. A vegan, gelatin-free fruit jelly dessert that sets at room temperature with no refined sugar.