Pea Soup
This simple pea soup recipe makes an elegant start to a spring meal.
It’s also a great way to use frozen vegetables when the produce section is looking bleak.
For the best flavor, use Parmigiano-Reggiano cheese.
Photo: Jacob Fox
Plus, choosing frozen saves you timeno shelling required!
Want to save even more time?
Use a pouch of precooked quinoa.
Ted & Chelsea Cavanaugh
A simple side of coconut rice and peas completes this satisfying and nutritious meal.
The best part about this recipe is that it only requires one vessel to cook everythingpasta included.
If you like spicy but not too spicy, use a mix of sweet and hot Italian sausages.
Creamy Lemon Orzo with Spring Peas
This recipe is an irresistible bowl-scraper.
Here it gives Old Bay-rubbed salmon a chef-worthy finishnot bad for 20 minutes!
Make a quick creamy chicken salad with Greek yogurt, pesto and peas and serve over pan-fried polenta.
Ted & Chelsea Cavanaugh
Serve with a salad of greens and balsamic vinaigrette for a healthy dinner the whole family will love.
The pan drippings combine with mushrooms, broth and grainy mustard to make a thick and delicious sauce.
The instant brown rice is added near the end, to keep it from overcooking.
Reduced-fat cream cheese adds body to the sauce, while Parmesan cheese adds its signature robust flavor.
We call for bone-in pork chops to maximize flavor, but boneless pork chops are a fine substitution.
To round out this meal a little more, serve with rice or mashed potatoes.
Jason Donnelly
Recipe adapted from New Arrivals Supper Club chef Naseema Kashefi.
Pineapple Pork Fried Rice
This one dish meal is bursting with texture and taste.
Photographer / Brie Passano, Food Stylist / Annie Probst
Photographer / Brie Passano, Food Stylist / Annie Probst, Prop Stylist / Holly Raibikis
