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Peas: The Best Thing to Buy, The Best Ways to Eat It—Now!

Julia Bainbridge
Food Editor
April 7, 2014

We keep our eyes peeled for the freshest, most in-season vegetables and the best deals on store shelves. And we do it for you, in the name of making everyday eating unicorn-sighting-exciting. (At least, we try.) Here’s what to buy, and the very best ways to eat it—now! 

Photo credit: © StockFood / Firmston, Victoria

Our version of the classic fairy tale “The Princess and the Pea” would go quite differently from Hans Christian Andersen’s. Our princess would, upon discovering there had been a sweet, grassy, edible green pellet below her mattress, push the prince out of her way as she marched down to the kitchen (still in her nightgown) and demand to have more. She would receive a bowlful of them, lightly dressed in butter, and would sit, barefoot, eating them with a spoon like cereal, with a huge smile on her face. And then she would marry the cook. And then maybe they’d open a cool little farm-to-table joint in Brooklyn.

Pea season is here: it starts in early spring and will continue through summer. Relish in it!

Some of the recipes below call for frozen peas. You’ve done them one better! So instead of thawing, either blanch the fresh peas quickly in boiling water or hit them with some quick heat in the sauté pan. 

Peas and Carrot Ribbons

Photo credit: Everyday Food

A modern take on the classic lunchroom side dish. 

Spicy Potatoes and Peas with Chicken

Photo credit: Everyday Food

Pea and cilantro add visual interest to an otherwise monochrome meal.

Asparagus, Peas, and Radishes with Fresh Tarragon

Photo credit: Everyday Food

All of the best things about this season: peas, asparagus, radishes, and fresh herbs, finished with salt and pepper and that’s it. 

Petite Pea Omelet with Mint and Mascarpone

Photo credit: Food52

The addition of mascarpone makes this a dinner- (and wine-) worthy omelet.

Minted Pea and Prosciutto Crostini

Photo credit: Everyday Food

We’d double this pea mash and use it as a sandwich spread. Imagine it pressed into a panini with crumbled feta…

Leek, Bacon, and Pea Risotto

Photo credit: Everyday Food

In this dish, peas go decadent. 

Beef, Snap Pea, and Asparagus Stir-Fry

Photo credit: Everyday Food

The good thing about snap peas: served whole, they don’t require removing the tiny green orbs from their pods. 

Spring Pea and Farro Soup

Photo credit: Food52

Just a tiny bit of pancetta in the mix adds smoke to an otherwise sweet but hearty soup.

Pea and Parsley Pesto with Linguine

Photo credit: Everyday Food

Fifteen minutes of cooking time and you’ve got a springy kind of comfort meal on the table.

Peas in Mint Cream

Photo credit: Food52

A fresher take on creamed peas, these could be used as a side to salmon or treated like a condiment, to be mixed into pasta. Or, in our cases, scooped from a bowl with crusty bread.

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