Peas, Please

High in nutrition, low in fat, tender and delicious—there are few foods more perfect than peas.

High in nutrition, low in fat, tender and delicious—there are few foods more perfect than peas. Three types of peas are available: garden or English peas that are shelled before eating; snap peas whose small immature peas are eaten along with the tender pod; and snow peas that are harvested when their pods are flat before the peas develop inside. Whatever type you prefer, cook them in simmering water or sauté them in butter or oil for no more than 5 minutes to preserve their flavor.

Candace McMenamin uses produce from her garden to prepare Sugar Snap Peas with Mesclun Greens. “I created this recipe to serve at a spring dinner party,” says the Lexington, S.C., resident. “Sugar snap peas are plentiful here in the spring and I actually grow the greens and green onions here from late February to late April.”

Jeanette Brinker of Washington, Mo., submitted the recipe for Crunchy Pea Salad. Although she recommends using frozen green peas in the salad, fresh can be substituted. You’ll need about 1¼ pounds of peas in their pods.

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