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cooking.nytimes.com
The reason I choose penne for this dish is because I always like the way the peas find their way inside the little tubes The dish is simple, sweet with tarragon, and very quickly made You must serve it right away or the ricotta will stiffen.
Ingredients: gluten, peas, garlic, tarragon, parmesan
cooking.nytimes.com
This recipe is by Alice Hart and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Lately I’ve been into “big bowls” — layered grain and vegetable meals in a bowl — in a big way I cook up a pot of grains and let the vegetables I’m finding at the market inspire how I’m going to build the bowl Spring onions, artichokes and peas are the focus of this seasonal bowl, and there’s a lot happening here as far as flavor goes
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Orzo, lemon, basil, bacon, peas, and baked sockeye salmon come together to make a quick and easy weeknight pasta dish for the whole family.
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Canned peas combine with pickles and peanuts for a refreshing summer salad. Keep the ingredients in your pantry so you can whip up a batch anytime.
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Get Portuguese Fisherman's Shrimp and Chorizo Recipe from Food Network
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This recipe contains wild rice, hence the name wild risotto. Both wild rice and Italian Arborio rice can be found at most grocery stores.
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This creamy cream tuna casserole uses potatoes instead of noodles but is just as comforting as the classic. Buttery crackers make a deliciously crisp topping.
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Enjoy this cauliflower fried 'rice' packed with green onions, peas, eggs, pork, and garlic.
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Cool and crunchy lettuce and pea salad is a great make-ahead for your holiday meal, and the kids will love it.
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This twist on jasmine rice makes a full-flavored side dish.
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Breakfast fried rice, made with eggs, bacon, and onion, will provide a hearty breakfast on a weekend morning.