Pea

Seek out a slightly underripe cantaloupe for this salty-sweet, crunchy, and juicy summer side; firmer flesh makes it easier to slice into ribbons.

No pots or pans needed for this easy summertime recipe. Just fire up the grill!

Asparagus ribbons, sliced sugar snap peas, and red onion tossed in lemon juice are the perfect springtime toppers for these smoky-spiced lamb burgers.

To keep the snap peas and asparagus peppy and bright, sauté them separately from the meat, then return them to the pan so they get their fair share of the gingery sauce.

This recipe uses the fat that renders when chicken thighs are seared on the stove to soften thick rounds of leeks and spring peas for a built-in side dish.

Saltimbocca relies on the combination of prosciutto and sage and is a classic that pairs with just about any side or salad.

For the best springy texture that won’t fall apart when tossed, look for soba noodles that contain a blend of wheat and buckwheat.

When you warm lettuce in butter and wine it gets velvety and rich—a perfect foil to the pop of sweet peas. Serve this spooned over quiche for brunch.

Sweet peas, pea shoots, and lemon zest give this bright, lightly creamy chowder a dose of freshness.

A zesty horseradish sauce and fresh parsley gremolata brighten up a classic comforting beef stew.

Cream of chicken soup bring this dish together fast and saves the extra step of making a sauce for this dish. Use the remaining chicken poaching liquid just like you would stock in any of your favorite dishes. Refrigerate for up to 3 days or freeze for up to a month until ready to use.

This simple weeknight dish relies on zucchini ribbons instead of noodles, and is stuffed with a zippy ricotta-pea filling.

Buttermilk’s tangy brightness cuts through the richness of this glossy sauce. Sugar snap peas, a bunch of mint, and lemon juice keep things fresh.

When the farmers' market delivers you fresh, tender, sweet-and-not-starchy beans, don’t bother to blanch them. A short stint under the broiler softens them and imparts a light char while maintaining their snappy texture.

Come springtime, sugar snap peas are so tender and fresh it's almost a shame to cook them. We prefer slicing them thinly and eating them raw with a simple dressing, like this creamy, tangy buttermilk one.

Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.