Snap Pea and Mizuna Stir Fry is mildly seasoned and crunchy, so that the fresh flavors of late spring shine through.

Seared scallops with miso-carrot puree and wasabi oil

Quick and easy 3-Ingredient Low Carb Chorizo, Jicama and Snap Pea Skillet.

A gorgeous, delicate, vegetarian stew from God’s Own Country!

Broccoli, sugar snap peas, radishes, scallions… this is spring on a plate!

Cauliflower Rice Bowls with Spring Vegetables and Arugula Pesto. Bright, fresh and perfect for a little spring cleansing! (Vegan and GF)

Garlic Butter Roasted Vegetables and Egg

Saute the zucchini noodles in some butter, add the peas and season. Top with shredded bocconcini cheese and drizzle with lemon juice.

Miso noodle soup with corn, kale, and snap peas

This Roasted Veggie bowl is loaded with quinoa, lentils, tons of veggies, and topped with a deliciously creamy cashew dressing!

Warm Quinoa Salad – Fresh flavors combine to make this irresistible side dish.

This silky vegan update on risotto uses quick-cooking barley, a high-fiber, high-protein grain that has a satisfying nutty flavor.

Grilled sugar snap peas with lemon oregano butter is the perfect summer side dish. Paleo and gluten free with a vegan-option.

spicy thai peanut vegetable curry noodles

Broad beans, sugar snaps and snow peas salad with basil yogurt dressing

A tangy refreshing chilled soup of garden fresh peas, avocado, and mint in a buttermilk base.

These sugar snap peas are covered with mint, lemon, garlic, olive oil + sea salt and roasted to perfection, my favorite thing like ever.

Risotto made in the oven, so there’s no need to stand at the stove stirring for 30 minutes! It’s just as creamy and flavorful as the classic.

Caramelized garlic seared in grass fed butter gives an amazing flavor to the sugar snap peas. Sprinkle a pinch of sea salt when done.

Lemony Pasta with Summer Vegetables: crisp tender asparagus, corn & sugar snap peas, mixed with frilly pasta, in a luscious lemony sauce.

Get Grillin’: daeji (pork) bulgogi and sesame sugar snaps ~ the easiest side dish you’ll make all Spring.

Easy versatile side dish, can be served cold, hot, or room temperature. Make some extras to add to salads, rice bowls, wraps and more.