Sauteed leek, celery, and carrot form a flavorful base; potatoes add heft; and Parmesan rind makes the broth luxurious and savory. But the real stars of the dish are asparagus, English peas, and sugar snap peas, each contributing seasonal flavor to every spoonful.
Blanched English peas are scattered around a simple roasted side of wild salmon. Beurre blanc, served on the side, is essentially a warm vinaigrette made with butter instead of oil. Finish with a sprinkling of chives and -- if you have them -- a few flowering pea shoots.
Try these sweet, tender vegetables in a salad, side dish, or stir-fry, or eat them raw as a snack. Find plenty of recipes to choose from, and learn the best way to select and store this spring favorite.
Add crunch to your lunch with this soup that features split peas, ham, and homemade whole-wheat croutons. Use leftover ham to make split pea soup prep even easier. You'll turn to this split pea soup with ham all winter long -- especially when you need to warm up!