To store fresh peas, keep in a perforated plastic bag in the vegetable bin section of your refrigerator. Stir in a little finely chopped shallot, some finely julienned fresh mint and season to taste with salt and pepper. But what if you substituted cooked English peas, blanched in salted water to retain their gorgeous color? Season to taste with salt, pepper and chopped fresh dill and combine gently. Smitten Kitchen’s summer pea salad with unexpected dressingBon Appetit’s green garlic and pea soup with whipped creamNew York Times’ spicy wok-charred snow peasMartha Stewart’s shiitake and snap pea risotto

Source: New York Times July 28, 2023 09:19 UTC