These recipes using peas turn a freezer staple into simple, satisfying dishes. One of the best ingredients for dinner tonight ...

This easy pea salad with mint and radishes has no mayo, just a light vinaigrette, fresh flavor, and a quick 15 minute prep. It's the perfect side dish for your favorite summer recipes.

Red, yellow, and orange peppers are riper, sweeter versions of green bell peppers, with almost twice as much vitamin C and more than 10 times the beta-carotene.

Cook the peas: If using fresh peas, simmer them in lightly salted water or chicken stock until tender (about 20 minutes), ...

A vibrant-green pea and potato salad for spring, served with lemon-y pea shoots, is a recipe from chef Giles Clark of Café 2001 in downtown L.A.

Drizzle the vinaigrette over the salad and toss before serving. If you like, arrange the greens (if using) on serving plates and top with the salad. Makes 6 to 8 servings as a side dish.

Add snap peas, garlic, and ¼ cup water; sprinkle with salt. Sauté until vegetables are just tender and water evaporates, 2 to 3 minutes. Stir in 1 rounded tbsp pistou.