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Peas

Chicken Salad with Peanut Sauce and Crunchy Vegetables

We dropped the noodles and added chicken to turn our peanut noodles into a chicken salad.

Stir-Fried Veggies with Rice Noodles in Fragrant Coconut Broth

Three easy components in one versatile recipe = big flavor in a bowl.

Spring Veggie Stir-Fry with Lemon-Dill Yogurt Sauce

This lovely, light vegetable dish is inspired by a conversation I had with Beetlebung Farm director Kate Woods, who also happens to be a great cook.

Spring Risotto

The fresh flavors of spring meet the creamy comfort of risotto.

Flexible Spring Stir-Fry with Soba Noodles, Miso Broth, and Mint

Inspired by fresh produce from an Easter pop-up at Beetlebung Farm, this lovely light "soup" can feature any spring vegetables.

Curly Pasta with Melty Leeks, Peas, Goat Cheese, Sundried Tomatoes and Thyme

Brightly flavored and comforting at the same time, this fun pasta is best with curly or spiral shapes.

Stir-Fried Sugar Snaps and Snow Peas with Asparagus, Mushrooms, and Thai Basil

Crank up the heat for big flavor from fresh snap and snow peas.

Flowering Herb and Pea Savory Pancakes

This versatile little pancake is the ideal destination for tender herbs and edible flowers because you can use both in any combination.

Tortellini Soup

Inspired by classic tortellini in brodo, this easy soup welcomes leftover turkey and turkey stock.

Mussels in Tomato–Coconut Curry Broth with Spinach, Cilantro, and Lime

This Indian-inspired coconut and tomato curry is a natural destination for mussels, which are inexpensive and widely available in cooler months.

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