Palate-Pleasing Pea Recipes for Your Spring Table

Directions

Heat olive oil on the sauté function in the inner pot of the multicooker.

Add sausage and cook until lightly browned, about 5 minutes.

Transfer sausage to a plate, leaving the seasoned oil in the inner pot.

Add rice, saffron, salt, salsa and stock to the inner pot. Stir and lock the lid in place with the vent sealed.

Set to manual high pressure for 8 minutes.

Use quick release. Stir in red pepper, peas and sausage. Replace the lid and continue on the “keep warm” function for 4 to 5 minutes.

Stir again before serving with lemon wedges and parsley.

Oyster Chowder

“This chowder is rich and silky: tender oysters in a creamy broth with Yukon Gold potatoes, sweet corn and a whisper of sherry. Using jarred oysters, it comes together fast for an elegant weeknight bowl or a holiday starter.”

Serves 4

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients

24 ounces jarred oysters, drained, with liquor reserved

4 tablespoons unsalted butter, divided (European butter preferred)

1 large Yukon Gold potato, peeled and cut into 1-inch pieces

½ cup shallots, chopped

2 stalks celery, chopped

2 cloves fresh garlic, minced

½ cup frozen corn

½ cup frozen peas or fresh peas (see note)

¼ cup flour

½ teaspoon fresh thyme leaves

2 cups whole milk

½ cup heavy cream

2 cups low-sodium vegetable or seafood broth

2 teaspoons Worcestershire sauce

½ teaspoon ground white pepper

2 tablespoons dry sherry (optional)

½ cup oyster crackers

2 to 3 tablespoons bacon, cooked and crumbled

1 tablespoon chives, chopped

Microgreens (broccoli or alfalfa), for topping

Directions

Drain the oysters, reserving their liquor. Set aside.

In a large Dutch oven or pot, melt 2 tablespoons of the butter over medium heat. Add diced potato, cooking and turning for 5 to 6 minutes or until tender. Reduce the heat and stir in shallots and celery, sweating for 3 to 4 minutes without browning. Stir in the garlic and cook for an additional minute.

Add the corn, peas, flour and thyme leaves to the mix, tossing to combine and without browning, until it makes a paste.

In a separate medium saucepan, combine milk, cream, broth and Worcestershire sauce, heating over low heat until steaming. While whisking, ladle the milky broth into the Dutch oven or pot, keeping the mixture over low heat until steaming but not simmering (and not boiling). Add half of the reserved oyster liquor and taste-test for salt. If it needs more salt, add the remaining liquor. The broth should coat the back of a wooden spoon.

When the broth seasoning is correct, add the reserved oysters, stirring in until they start to cup, approximately 3 to 4 minutes.

Remove from the heat and stir in the white pepper, sherry (if desired) and remaining butter.

Serve immediately and top each serving with oyster crackers, crumbled bacon, chives and microgreens.

Note: You can make everything for the base of the chowder ahead of time and then chill it until ready to serve. Heat on low until steaming, then add the oysters. Because chilling can mute flavors, taste-test the broth to see if it needs more salt before serving (being mindful that there is still salty bacon coming its way).

If you want to elevate this chowder, fresh peas, mint or tarragon are excellent additions. You can also top it off with different sauces, like garlic aioli or balsamic reduction. Or microgreens; I recommend either broccoli or alfalfa — something that doesn’t have a huge flavor profile but looks fun and adds texture.

If you have leftovers, keep them in the refrigerator for 1 to 2 days and reheat gently on the stovetop until just warm, to prevent curdling and rubbery oysters. Microwaving is not recommended.

Seasoned Peas and Onions

“Peas and onions can be paired with nearly any dish. What really makes this great is the ease of preparation.”

Serves 4

Prep time: 2 minutes

Cook time: 15 minutes

Ingredients

For seasoned salt:

¼ cup kosher salt

2 teaspoons ground white pepper

2 teaspoons smoked paprika

2 teaspoons garlic powder

1 teaspoon onion powder

For the main dish:

12 ounces frozen green peas

1 cup frozen pearl onions

2 tablespoons butter

1 teaspoon seasoned salt (homemade, or any salt blend you prefer) 

Directions

Add the salt, white pepper, paprika, garlic powder and onion powder to a small bowl and stir to combine.

Place frozen green peas, pearl onions, butter and seasoned salt into a heavy-bottomed saucepan.

Cook over low heat and cover, stirring until vegetables are thawed, approximately 15 minutes.

Serve immediately.

Note: You can use fresh vegetables, but they will take a little longer to cook. Keep on low until all ingredients are soft, approximately 20 to 25 minutes. You can also use a good-quality olive oil instead of butter.

Smoked Salmon Pasta

“Pea sweetness really emphasizes the salmon’s smokiness and texture. Rigatoni pasta, mushrooms, cheese and garlic round out this amazingly easy pasta recipe.”

Serves 4

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients

4 cups rigatoni

1 cup heavy cream

2 garlic cloves, minced

½ cup Parmesan cheese, freshly and finely grated, plus extra for garnish

1½ cups frozen peas

½ teaspoon fine sea salt

½ teaspoon ground white pepper

6 ounces smoked salmon, thinly sliced (prepackaged is easiest)

1 (12-ounce) can of straw mushrooms (look in the international aisle, or use any mushroom you prefer)

Crushed red pepper (optional)

Directions

In a medium saucepan, boil generously salted water and cook the rigatoni according to package directions for “al dente.”

Drain the pasta, set aside. Return the same (empty) saucepan to the stovetop. Add the cream and garlic. Continue to cook over low heat for 3 to 4 minutes.

Whisk in the Parmesan, peas, salt and white pepper. Cook for 2 minutes.

Add the salmon and mushrooms. Stir for an additional 3 to 4 minutes. The mixture should be thicker than when you started but not super thick and creamy.

Serve the salmon and sauce over the pasta, and garnish with extra Parmesan cheese and crushed red pepper.

Note: You could also use leftover roasted salmon or canned salmon, but you will lose the smoky flavor.