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"&lt;strong&gt;These recipes are mind-alteringly great&lt;/strong&gt; with fresh peas\u2014but they'll work nicely with the frozen variety, as well. From mashed peas on toast to a pea cocktail, here's how to make the most out of your peas. &lt;p&gt;When you're sick of hummus, turn to mashed peas.&lt;/p&gt; &lt;p&gt;Simplicity at its best: Just peas, butter, lemon, and herbs.&lt;/p&gt; &lt;p&gt;Peas in a cocktail? When you think about the natural sweetness of peas, it doesn't seem so crazy.&lt;/p&gt; We remixed pasta e fagioli, turning the brothy pasta into a welcome party for our favorite seasonal triumvirate: peas, mint, and ricotta. A show-stopping stunner, this is a great way to get a little green into your pasta routine. &lt;p&gt;With both morel mushrooms and peas, this dish is thousands of times better in the spring.&lt;/p&gt; These mini tarts are double sealed for extra insurance. &lt;p&gt;Pea shoots, found in early spring, are extra tender.&lt;/p&gt; &lt;p&gt;What's a proper fish fry without mushy peas?&lt;/p&gt; Can\u2019t find favas? Double up on peas. No pea shoots? Use m\u00E2che or baby spinach instead. The key to a vibrant green (not khaki) soup: Bring the water up to a boil quickly over high heat, and err on undercooking the peas to preserve their color. &lt;p&gt;Both the salmon and the artichokes are poached in spice- and herb-infused liquids, adding layers of subtle aromatic flavor. Adding the peas at the end of the cooking process keeps them from getting soggy.&lt;/p&gt; &lt;p&gt;Breakfast or dinner? Why not both!&lt;/p&gt; &lt;p&gt;A dressing made with grated Pecorino cheese adds richness to this dish.&lt;/p&gt; &lt;p&gt;The secret ingredients in this dish are dashi and mirin.&lt;/p&gt; &lt;p&gt;This is a far cry from army-green split pea soup. Cooking the peas briefly retains their vibrant color, and the addition of fresh herbs keeps the finished soup looking and tasting bright.\u00A0&lt;/p&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
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