Skip to content

Type what you have

Cook with

pea ×
Potato, Leek, and Pea Soup
Soup American

Potato, Leek, and Pea Soup

3.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Melt butter in a large pot over medium-high heat. Cook and stir leeks in the melted butter until tender, 5 to 7 minutes.
  2. 2 Stir potatoes and chicken broth into the leeks and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until potatoes are tender, about 12 minutes.
  3. 3 Stir peas and tarragon into the soup; simmer until peas are tender, about 5 minutes.
  4. 4 Pour the soup into a blender, filling the pitcher no more than half full.
  5. 5 Hold down the lid of the blender with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the pot.
  6. 6 Pour milk into the pureed soup and bring to a simmer over medium heat until heated through. Season with salt and black pepper.

By Diane

Simple, Healthy Green Pea Soup
Soup American

Simple, Healthy Green Pea Soup

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Melt butter in a large pot over medium-high heat. Sauté onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and sauté until fragrant, about 1 minute.
  2. 2 Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
  3. 3 Purée soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold the lid down; pulse a few times before leaving on to blend. Purée in batches until smooth. Season with salt and pepper.

By Zebraf301

Chicken and Potato Soup
Soup American

Chicken and Potato Soup

4.2

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Melt the butter in a large pot over medium heat, and cook the chicken 10 minutes, or until evenly browned and juices run clear.
  2. 2 Mix the onion into pot with the chicken. Mix in potatoes, carrots, peas, and corn. Pour in milk an enough water to cover all ingredients. Season with hot sauce, salt, and pepper. Bring to a boil. Reduce heat to low, and continue cooking 30 minutes, stirring occasionally, until potatoes are tender.

By TD37

Festive Fall Soup
Soup American

Festive Fall Soup

3.0

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Heat a Dutch oven or stockpot over medium-high heat. Cook and stir beef, red bell peppers, green onions, and garlic in the hot Dutch oven until browned and crumbly, 5 to 10 minutes; drain and discard grease. Add water, diced tomatoes, tomato paste, Italian seasoning, salt, and pepper to ground beef mixture; bring to a boil.
  2. 2 Stir farfalle pasta into ground beef-tomato mixture; cook for 10 minutes. Add corn, peas, and mushrooms to mixture and continue cooking, stirring occasionally, until pasta is cooked through yet firm to the bite, about 5 more minutes.

By Elisabeth

Ground Beef Vegetable Soup
Soup American

Ground Beef Vegetable Soup

4.6

Prep
20 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Crumble ground beef into a stockpot over medium-high heat; cook and stir until beef is crumbly, evenly browned, and no longer pink, 7 to 10 minutes. Drain and discard any excess grease.
  2. 2 Stir in carrots, celery, and onion; cook and stir until vegetables are soft, about 5 minutes.
  3. 3 Stir in potatoes, corn, green beans, undrained peas, tomato sauce, and crushed whole tomatoes. Season with black pepper; add bay leaf and thyme.
  4. 4 Pour in 1/4 cup water if needed, replenishing as needed while cooking.
  5. 5 Bring soup to a simmer; cover and cook, stirring regularly, until potatoes are tender, about 1 hour.
  6. 6 Serve hot and enjoy!

By Sue's recipes

Beefy Vegetable Soup
Soup Greek

Beefy Vegetable Soup

3.0

Prep
50 min
Cook
90 min
Total
140 min

Instructions

  1. 1 In several large kettles, combine the first seven ingredients. Add water to cover. Add tomato sauce and broth.
  2. 2 In other large skillet, cook ground beef and onions until meat is browned and crumbly, about 5 minutes. Drain. Add to vegetable mixture. Season with salt, basil and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until celery is tender.

By Allrecipes Member

Turkey Soup with Dressing Dumplings
Soup American

Turkey Soup with Dressing Dumplings

4.6

Prep
120 min
Cook
120 min
Total
240 min

Instructions

  1. 1 Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Remove all meat from cooked turkey carcass and set aside. Arrange bones in a roasting pan and broil until browned on both sides.
  2. 2 Transfer browned bones to large stock pot and cover with 6 quarts of water. Trim, peel, and chop the onions, carrots, and celery; add peels and ends of raw onions, celery, and carrots to the stock pot and reserve the cleaned vegetables for the soup. Simmer bones and vegetable scraps for 1 hour. Turn off the heat and allow stock to cool for 20 minutes. Strain the stock, discarding the bones and vegetable scraps. Remove the fat from the stock by refrigerating the stock overnight and removing the hardened fat layer from the top or by skimming the fat from the top of the liquid with a ladle.
  3. 3 Combine leftover stuffing and egg whites in a large bowl. Form the stuffing mixture into small balls and place on a microwave-safe plate. Microwave the dumplings on High for 1 1/2 to 2 minutes. Heat a large skillet over medium heat, and coat with cooking spray. Add the dumplings and cook until the are golden brown on all sides. Remove from pan and set aside.
  4. 4 Add the reserved and chopped turkey meat, onions, celery, and carrots to the strained soup stock; simmer for 1 hour. Stir in the peas, corn, green beans, and turnips; simmer until the vegetables are tender. Pour in the jellied and whole berry cranberry sauces, poultry seasoning, salt, and pepper; stir. When the cranberry sauce has dissolved into the soup add the cooked dumplings and heat through.

By Michelle Manning

Sweet Lentil Soup with Asparagus Tips
Soup American

Sweet Lentil Soup with Asparagus Tips

4.2

Prep
15 min
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 Cut the top off of the head of garlic and place in a shallow dish in 1 inch of water. Drizzle with 2 tablespoons olive oil, sprinkle with basil, cover and place on a baking sheet. Halve and seed the bell pepper, drizzle with remaining 1 tablespoon olive oil and place on the baking sheet.
  3. 3 Bake garlic and pepper in preheated oven until pepper is browned and garlic is soft, 20 to 40 minutes. Remove from oven and, when cool enough to handle, remove skin from pepper and chop. Squeeze out garlic cloves and mash together in a bowl to form a paste.
  4. 4 While garlic and pepper are baking, combine lentils and chicken broth in a large pot over medium heat. Bring to a boil, then reduce heat and simmer 40 minutes, until lentils are just tender.
  5. 5 Stir garlic paste, bell pepper, carrots, onion, asparagus, peas into lentil mixture, adding more broth to thin if necessary. Season with sugar, marmalade, curry powder, saffron, salt and pepper. Simmer 30 minutes more, until vegetables are tender and flavors are well blended.

By Natalie Haight

Old-School Baltimore Crab Soup
Soup American

Old-School Baltimore Crab Soup

4.5

Prep
30 min
Cook
235 min
Total
265 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add carrots and cook until tender, about 5 minutes. Drain well and set aside.
  2. 2 Place ham bone, barley, salt, and pepper in large stockpot with 4 cups water. Simmer over medium heat for 30 to 45 minutes. Add cabbage and tomatoes and continue to simmer for 15 more minutes. Stir in potatoes and carrots; simmer until potatoes are tender and easily pierced with a fork, 20 to 30 minutes. Stir in 1 cup water, corn, green beans, lima beans, and peas; simmer for 20 minutes.
  3. 3 While the soup is simmering, clean crabs by opening them and discarding the lungs and mouth. Remove the yellowish-brown tomalley (fat) and set aside. Break crabs in half and add to the soup along with seafood seasoning. Simmer for 20 minutes, stirring occasionally.
  4. 4 Meanwhile, cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; reserve grease in the skillet.
  5. 5 Cook and stir reserved tomalley in bacon grease over low heat until mixture becomes gravy-like. Stir cooked tomalley into the soup with remaining 1 cup water. Continue simmering for 45 minutes, then add lump crabmeat and season with additional salt, pepper, and seafood seasoning if necessary. Simmer for 1 hour and 15 minutes, stirring occasionally. Reduce the heat to low until ready to serve.

By FoodJunkie

Ground Beef and Vegetable Soup
Soup American

Ground Beef and Vegetable Soup

4.9

Prep
15 min
Cook
85 min
Total
100 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion, celery, and carrots until tender, 6 to 8 minutes. Stir garlic into onion mixture; cook, stirring, until fragrant, about 1 minute. Remove pot from heat.
  2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in batches in the hot skillet until browned and crumbly, 5 to 10 minutes. Transfer browned beef to onion mixture in the large pot using a slotted spoon.
  3. 3 Heat onion-beef mixture over medium heat. Stir vegetable juice, beef broth, tomatoes, Italian seasoning, beef bouillon, thyme, cayenne pepper, salt, and black pepper into beef mixture. Bring to a boil, reduce heat to low, cover, and simmer to blend the flavors, at least 1 hour.
  4. 4 Stir corn, kidney beans, cannellini beans, great Northern beans, green beans, peas, lima beans, and okra into beef mixture; bring to a boil, reduce heat to low, and simmer until heated through, about 10 minutes.

By Barry Heuser

Cuban-Style Yellow Rice
Dinner Latin American

Cuban-Style Yellow Rice

3.6

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Place the rice in a sieve and rinse under cold water until the water runs clear. Shake sieve to remove excess water from rice.
  2. 2 Place rice in a large saucepan with a tightly fitting lid and add water. Stir in the onion, salt, annatto powder, paprika, and pepper. Bring the mixture to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer. After cooking for 10 minutes, gently stir the peas into the rice. Cook until all the water is evaporated and the rice is tender, 15 to 20 minutes longer. Serve garnished with pimento slices.

By Mombabe

Peruvian Cilantro Rice
Dinner Latin American

Peruvian Cilantro Rice

3.6

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Place the chicken into a large saucepan and fill with enough water to cover, about 3 cups. Bring to a boil and cook for about fifteen minutes, or until chicken is done. Dice chicken, and reserve cooking liquid.
  2. 2 In a food processor or blender, puree cilantro with 1/2 cup water.
  3. 3 Heat oil in a saucepan and cook garlic until lightly browned. Pour in 2 cups of the cooking liquid and stir in the cilantro puree, diced chicken, carrots, peas, cumin and rice. Season with salt and pepper to taste. Bring to a simmer, then cover; cook on low heat until rice is tender and liquid has been absorbed, 15 to 20 minutes.

By LAURELC1

Chupe (Peruvian Shrimp Chowder)
Dinner Latin American

Chupe (Peruvian Shrimp Chowder)

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Heat oil in a skillet over low heat; cover bottom evenly with onion. Sprinkle with salt and cook, without stirring, until onion is very tender and fragrant, about 15 minutes. Stir in butternut squash and garlic; season with pepper. Cook until squash begins to soften, about 15 minutes.
  2. 2 Increase heat to medium-high. Pour chicken stock into the pan and bring to a boil while scraping any browned bits off the bottom of the pan with a wooden spoon. Reduce heat to low and stir in corn, peas, and rice. Cover and simmer until rice is cooked, 10 to 20 minutes. Add shrimp and simmer until they are bright pink on the outside and opaque, about 5 minutes.
  3. 3 Stir in feta cheese, brine, and milk. Let feta melt a bit and serve immediately.

By Elise Roedenbeck

Argentine Lentil Stew
Dinner Latin American

Argentine Lentil Stew

4.2

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Place the lentils and water in a large pot, and mix in the vegetable bouillon. Bring to a boil, reduce heat to low, and simmer 20 minutes.
  2. 2 Stir the tomatoes, onion, carrot, apple, peas, garlic, olive oil, barbeque sauce, and paprika into the pot. Continue to simmer 20 minutes. Season with salt and pepper to serve.

By Frank Mercer

Peruvian Arroz con Pollo (Peruvian Rice and Chicken)
Dinner Latin American

Peruvian Arroz con Pollo (Peruvian Rice and Chicken)

4.5

Prep
15 min
Cook
80 min
Total
95 min

Instructions

  1. 1 Season chicken with salt and pepper.
  2. 2 Heat a large saucepan over medium-high heat with enough oil to coat the bottom. Brown chicken in hot oil on all sides, 5 to 7 minutes total. Remove chicken onto a plate.
  3. 3 Pour more oil into the saucepan and add onion; sauté until translucent, about 5 minutes. Add garlic and sauté, 1 to 2 minutes. Stir in cilantro, chile paste, salt, and pepper. Sauté until cilantro turns dark green, 3 to 5 minutes. Pour in chicken broth and deglaze, scraping browned bits off the bottom of the saucepan with a wooden spoon. Bring to a light simmer; let simmer for 3 to 5 minutes.
  4. 4 Transfer mixture carefully to an electric blender and purée.
  5. 5 Heat more oil in the same saucepan over medium-high heat; sauté bell pepper in hot oil until soft, about 5 minutes. Return puréed cilantro mixture to the saucepan and add chicken. Cover, reduce heat to low, and cook until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. Remove chicken to a clean plate.
  6. 6 Add water and rice to the same saucepan, adding more water if it doesn't look like enough. Bring to a boil; cover, reduce heat to low, and cook until all liquid is absorbed and rice is tender, 20 to 40 minutes. Stir in peas and carrots and chicken and cook until warmed through, 5 to 10 minutes.

By Amber Berrocal

Arroz a la Cubana (Giniling)
Dinner Latin American

Arroz a la Cubana (Giniling)

4.5

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat oil in a large skillet over medium heat. Add potato and carrot; saute for 3 minutes. Remove to a bowl.
  2. 2 Add onion and garlic to the hot skillet and saute until slightly brown, 5 to 7 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Add potato-carrot mixture back to the skillet with water, soy sauce, salt, and pepper. Cover and simmer until potatoes are tender, 5 to 8 minutes.
  3. 3 Add bell pepper, raisins, and peas; cook until heated through, about 2 minutes. Serve over hot rice.

By Meredith

Arroz con Pollo Perunao (Peruvian Rice with Chicken)
Dinner Latin American

Arroz con Pollo Perunao (Peruvian Rice with Chicken)

4.5

Prep
30 min
Cook
90 min
Total
125 min

Instructions

  1. 1 Place two large skillets over medium heat; pour 2 tablespoons oil into each skillet and heat until oil ripples. Season chicken thighs and drumsticks with salt and pepper. Divide chicken between the two skillets and fry until golden brown and crisp, about 15 minutes. Use screens over the skillets to control spattering if needed. Drain chicken on paper towels.
  2. 2 Blend cilantro leaves, garlic, aji pepper, Worcestershire sauce, and orange juice in a blender until smooth. Pour mixture into one of the skillets; Bring to a simmer, then cook and stir over medium-low heat until the mixture turns from bright to dark green, about 5 minutes.
  3. 3 Place chopped onions into the other skillet over medium-low heat; cook and stir until translucent, 5 to 7 minutes. Add rice; cook and stir until it starts to turn opaque, about 5 minutes.
  4. 4 Pour wine into the blender and pulse a few times to rinse off any extra cilantro mixture from the sides; pour wine into the skillet containing the cilantro mixture. Bring back to a simmer over medium heat. Scrape the rice and onions into the cilantro mixture, then stir in the chicken broth and black pepper and bring to a boil. Place browned chicken pieces and carrots into the skillet, stir to combine, and cover. Reduce the heat and cook until the rice is separate and the chicken is no longer pink in the center, about 30 minutes.
  5. 5 Remove the lid, place the pepper rings on the rice, and sprinkle with frozen peas. Cover and cook, without stirring, until peppers and peas are tender, about 15 minutes. Uncover and allow the dish to rest for 5 minutes before serving.

By Katie

Rabbit Fricassee Cuban-Style
Dinner Latin American

Rabbit Fricassee Cuban-Style

4.2

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to a boil, then simmer for 20 minutes.
  2. 2 Add the potatoes, and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, tomato sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.

By YAELIE24

Arroz Tapado (Rice-On-Top)
Dinner Latin American

Arroz Tapado (Rice-On-Top)

4.4

Prep
20 min
Cook
55 min
Total
90 min

Instructions

  1. 1 Bring the rice and 4 cups of water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  2. 2 Place the egg into a saucepan, and cover with water by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the egg stand in the hot water for 15 minutes. Pour out the hot water, then cool the egg under cold running water in the sink. Peel once cold. Chop the egg and set aside in a small bowl.
  3. 3 Heat 1 cup of vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry the potato cubes until golden brown, about 5 minutes; drain on paper towels, and set aside.
  4. 4 Place tomatoes and 1/2 cup of water in a blender, and puree until tomatoes are liquefied (peel and seed first, if desired).
  5. 5 Heat 1 tablespoon of vegetable oil in a large skillet over medium heat, and cook and stir the onion, garlic, aji chile powder, cumin, black pepper, and oregano until the onion begins to brown, 8 to 10 minutes; pour in the pureed tomatoes, and simmer for 5 more minutes, stirring often. Mix in the ground beef and carrots, and cook until the meat is no longer pink and the carrots are tender, about 10 minutes. Break the meat up into small chunks as it cooks. Mix in the chopped hard-cooked egg, peas, and peanut butter until thoroughly combined. Finally, gently stir in the cubes of fried potato.
  6. 6 To assemble the dish, oil a flexible plastic bowl (at least 1 cup size) and press cooked rice into the bottom to fill 1/3 of the bowl. Layer about 3/4 inch of meat mixture over the rice, and top with more cooked rice to fill the bowl. With an oiled hand, gently press on the rice to compact the mixture; place a serving plate on top of the bowl, flip, and turn out the rice and meat-filled form. Repeat with remaining ingredients. Garnish with sprinkles of cilantro, chopped tomato, and dollops of ketchup on each serving.

By Katie

Bill's Peruvian Chicken and Rice
Dinner Latin American

Bill's Peruvian Chicken and Rice

4.5

Prep
20 min
Cook
78 min
Total
98 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Mix vinegar, 2 tablespoons olive oil, 2 tablespoons garlic, paprika, 1 tablespoon cumin, lemon juice, 1 teaspoon salt, 1/4 teaspoon black pepper, and chile powder in a large bowl. Add onions and chicken; stir to coat.
  3. 3 Transfer chicken mixture to a casserole dish.
  4. 4 Roast in the preheated oven, stirring occasionally, until chicken is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Combine chicken broth, basmati rice, 1 1/2 teaspoon garlic, 1 1/2 teaspoon olive oil, 1/2 teaspoon cumin, cilantro, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper in a saucepan. Bring to a boil; reduce heat, cover, and simmer until rice is tender, 20 to 25 minutes.
  6. 6 Bring a small pot of water to a boil; add frozen peas. Cook and stir until bright green, 3 to 5 minutes. Stir peas into the rice. Serve rice alongside chicken.

By Bill Jol

Bolivian Saltenas
Lunch Latin American

Bolivian Saltenas

4.1

Prep
90 min
Cook
40 min
Total
160 min

Instructions

  1. 1 Sprinkle the gelatin over the 1/2 cup cold water in a heat-proof dish; set aside for 10 minutes. Microwave the rehydrated gelatin for 30 seconds or until melted (or melt it over a pot of simmering water). Transfer the melted gelatin to a small bowl and refrigerate until set.
  2. 2 Place the potatoes into a saucepan, cover with water, and bring to a boil over medium heat. Reduce heat, and simmer until the potatoes are cooked but still firm, about 10 minutes. Remove from water, allow to cool, and shred into a bowl; set aside.
  3. 3 Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the ground beef, and cook until the meat is no longer pink, breaking it up into crumbles as it cooks, about 10 minutes. Drain excess grease. Stir in the shredded potatoes, peas, spring onion, parsley, 4 teaspoons sugar, 2 teaspoons paprika, cumin, salt and black pepper, and 3 tablespoons jalapeno sauce (optional). Simmer filling until hot, about 3 minutes. Remove from heat and set aside.
  4. 4 Preheat an oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet, or line it with parchment paper.
  5. 5 Combine the flour, 1/4 cup sugar, and 1 teaspoon of salt. Cut in the butter with a knife or pastry blender until the mixture resembles coarse crumbs. (This can also be done in a food processor: pulse the butter and flour mixture until it looks like cornmeal. Turn mixture into a bowl and proceed.) Slowly add the hot water and knead until smooth, about 3 minutes. Keep the dough covered with plastic wrap or a clean kitchen towel to keep it warm. Divide the dough into 16 pieces and roll them into balls. Keep the other balls of dough covered with a towel while you roll out each round.
  6. 6 On a lightly floured surface, roll each ball of dough into a 1/8-inch-thick circle. Whisk the beaten eggs and 2 teaspoons water in a small bowl. Lightly brush egg wash on the edges of the dough circle. Place about 2 tablespoons of the meat filling on one half of the dough round; top it with about a 1/2 teaspoon of hard-boiled egg, 1/4 teaspoon of gelatin, a few sliced black olives, and some raisins.
  7. 7 Fold the dough over the filling. Seal and scallop the edges of the dough together. To scallop, start at one edge of the half circle: fold a small piece of dough (the size of your fingernail) over the seam and press gently. Fold another small piece of dough over the seam so that it overlaps the first piece; repeat until you have sealed the half circle. (You may also seal the saltenas by pressing a fork around edges.)
  8. 8 Place the saltena on the prepared baking sheet and continue with the remaining dough and filling. Whisk the paprika into the remaining egg wash and brush the saltenas with the egg wash. Bake in the preheated oven until golden brown, 15 to 20 minutes.

By happymommyx4

First Baby Food: Peas
Snack American

First Baby Food: Peas

5.0

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peas, cover, and steam until tender, about 15 minutes.
  2. 2 Place peas and breast milk in a blender or food processor; puree until creamy. Strain mixture through a fine-mesh sieve to remove any lumps.
  3. 3 Spread pea mixture into an ice cube tray; cover with plastic wrap and freeze until solid, 2 to 3 hours. Transfer frozen cubes to a resealable plastic bag and store in the freezer.
  4. 4 To serve, heat cubes in the microwave for about 30 seconds until warm but not hot. Stir thoroughly.

By Brenda Michelle Ratliff

Ed's Secret Pea and Mushroom Salad
Lunch

Ed's Secret Pea and Mushroom Salad

3.3

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a serving bowl, stir together the drained peas and mushrooms. Season to taste with hot pepper sauce.

By AROEL

Beet and Pea Salad
Dinner

Beet and Pea Salad

5.0

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Dice or julienne pickled beets. Toss with peas and onion in a bowl.
  2. 2 Combine vegan mayonnaise and onion powder in a separate bowl. Stir into beet mixture.
  3. 3 Chill to let flavors blend, about 1 hour. Serve.

By Denise Rutledge

Shrimp and Pea Salad
Lunch

Shrimp and Pea Salad

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Place frozen shrimp and peas in a colander; rinse under cool water until thawed. Drain completely.
  2. 2 Combine shrimp, peas, red onion, and ranch dressing in a bowl; toss to coat.
  3. 3 Arrange lettuce onto 4 plates; top with shrimp mixture.

By Crystal

Glazed Peas and Potatoes with Mint
Dinner

Glazed Peas and Potatoes with Mint

4.9

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Put peas in a bowl.
  2. 2 Place potatoes in a pot and cover with lightly salted cold water. Bring to a boil; cook until crisp-tender, 1 to 2 minutes. Drain, pouring enough hot cooking liquid over peas to cover. Let peas stand 30 seconds, then drain and rinse peas under cold water.
  3. 3 Melt butter in a large skillet over high heat. Add peas, potatoes, broth, and salt. Cook, stirring, until liquid reduces to a glaze, 5 to 7 minutes.
  4. 4 Stir in parsley and mint.

By ChefBillT