Pea Recipes for the Backyard Vegetable Gardener

pea recipes

We love a wide variety of different pea recipes. We are constantly looking for new and interesting ways to use all of the peas we grow every year. Peas can be eaten raw, steamed, roasted, simmered, sauteed and even fried. It's best not to overcook peas as they become mushy and lose much of their sweetness. When in doubt, fresh peas are much better undercooked rather than overcooked. Before we share some of our favorite pea recipes, here is some nutritional information...

Shelled Peas

1/2 cup of fresh shelled garden peas contains:

  • 62 calories
  • 11g carbs
  • 4g protein
  • 8mg vitamin C
  • 19mcg vitamin K
  • 47mcg Folate
  • 19mg Calcium
  • 88mg Potassium
  • 58mg sodium

Snow Peas

1/2 cup snow peas or snap peas(including pods):

  • 30 calories
  • 5g carbs
  • 2g protein
  • 16mg vitamin C
  • 29mcg Folate
  • 36mg Calcium
  • 138mg Potassium
  • 3mg Sodium
  • 17mg Magnesium

Here are some of our favorite pea recipes:

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Classic Pea Salad - this pea recipe makes a cool, refreshing salad that goes great with any meal, a hit at potlucks and picnics

8 eggs, hard-boiled
10 slices bacon, cooked
2 heads Romaine lettuce
3 cups shelled garden peas
1 1/2 cups mayonnaise
1/2 cup sour cream
4 tablespoons milk
dash of hot sauce
3 tablespoons white sugar
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups Cheddar cheese, shredded
1 cup mozzarella cheese, shredded

Peel the eggs and chop into small pieces. Crumble the bacon into small pieces. Rinse lettuce and tear into bite-sized pieces. Rinse peas.

In a small bowl, mix together mayonnaise, sour cream, milk, hot sauce, sugar, salt and black pepper. Whisk until smooth.

Spread lettuce in a single layer on the bottom of a 9x13 inch baking dish. Layer bacon on top of the lettuce, reserving 2 tablespoons. Layer eggs on top of the bacon. Layer peas on top of the eggs. Pour mayonnaise mixture evenly over the salad. Layer Cheddar and mozzarella cheeses over the top of the dressing. Sprinkle the remaining 2 tablespoons of bacon over the top of the cheese. Cover with plastic wrap and refrigerate at least 2 hours before serving.

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Creamed Potatoes, Carrots and Peas - this pea recipe makes a rich and delicious side dish, quick and easy but oh so good

1 pound new red potatoes, cut into quarters
2 carrots, sliced into coins
1 cup shelled garden peas
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried Thyme
1 tablespoon fresh chopped parsley

Bring a large pot of water to boil over high heat. Add potatoes and boil for 5 minutes. Add carrots to the pot and boil potatoes and carrots for another 10 minutes. Turn off heat and add peas to the pot. Let sit in hot water for 3 minutes and then drain potatoes, carrots and peas.

In a medium saucepan, melt butter over medium heat. Whisk in flour to make a paste. Gradually whisk in milk, stirring constantly until mixture thickens slightly. Season the milk mixture with salt, pepper and Thyme. Add potatoes, carrots and peas to the sauce and stir. Simmer for 5 minutes and pile into a serving bowl. Garnish the top with parsley and serve immediately.

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Fresh Pea Soup - this pea recipe makes a rich and tasty soup with bright flavors, great starter course or as a meal all by itself

2 tablespoons butter
2 shallots, minced
2 garlic cloves, minced
1 cup chicken broth
1 cup water
3 cups shelled green peas
4 mint leaves, chopped
2 tablespoons whipping cream
2 tablespoons sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
4 slices bacon, cooked and crumbled

Melt butter in a saucepan over medium heat. Add the shallots and cook 2 minutes. Add garlic and saute another 2 minutes or until the shallots are translucent. Pour broth and water into the pan and stir well. Bring to a boil. Add peas and reduce heat to medium low. Cover and simmer for 10 minutes. Add the mint leaves and stir well. Pour the soup into a blender or food processor and puree in batches. Strain the soup back into the sauce pan. Add whipping cream, sour cream and season with salt and pepper. Pour into serving bowls and top with bacon pieces. Serve immediately.

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Almond Chicken and Snow Pea Stir Fry - this pea recipe makes a fantastic Asian-inspired main dish, sweet and salty and spicy and crunchy all on one plate

2 tablespoons vegetable oil
1 clove garlic, minced
1/2 teaspoon crushed red pepper
1/8 cup slivered almonds
2 chicken breasts, cut into 1 inch strips
1 carrot, julienned
1 red bell pepper, chopped
1/4 cup sliced mushrooms
1 cup snow peas
1/4 cup broccoli florets
3 tablespoons brown sugar
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 tablespoon rice wine vinegar
1 teaspoon ground ginger
1/2 teaspoon ground cayenne pepper
1 tablespoon all-purpose flour

In a large skillet or wok, heat oil over medium heat. Add garlic, crushed red pepper and almonds. Saute for 2 minutes. Add chicken, carrots, bell pepper, mushrooms, snow peas and broccoli. Saute for 8 minutes or until chicken is cooked through.

While chicken and vegetables are cooking, make the sauce. In a small bowl, combine brown sugar, soy sauce, Worcestershire sauce, vinegar, ginger, cayenne pepper and flour. Whisk together until smooth.

When chicken is cooked, turn heat to high and pour sauce over the chicken and vegetable mixture. Let mixture come to a boil. It will thicken slightly. Toss chicken and vegetables to coat well with sauce and serve immediately.

This pea recipe can easily be altered to make a great vegetarian dish - just use tofu instead of chicken, or omit the chicken all together and use more mushrooms

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Baby Shrimp Fried Rice - this pea recipe makes a delicious fried rice, perfect as a side dish to any entree

2 cups white rice
4 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/2 cup chopped carrots
1/2 cup shelled garden peas
2 tablespoons vegetable oil
1 clove garlic, minced
2 eggs, beaten
1 cup baby shrimp, cooked
3 tablespoons soy sauce
1 tablespoon sesame oil

Add rice, water, salt, pepper and ginger to a saucepan. Bring to a boil. Reduce heat, cover and simmer for 20 minutes or until rice is cooked.

Add water to a second saucepan. Boil carrots on high heat for 4 minutes. Remove from heat and add the peas to the hot water. Let sit 1 minute and drain.

Heat oil over high heat in a wok or large skillet. Add garlic and saute 1 minute. Add peas and carrots and stir. Add eggs and stir again to scramble the eggs. Stir in shrimp and cooked rice. Turn off heat and continue stirring for 1 minute. Drizzle in soy sauce and sesame oil. Toss again to coat the rice, shrimp and vegetables. Serve immediately.

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Ginger Glazed Snap Peas - this pea recipes makes a great side dish or appetizer, sweet and spicy flavors combine to make this outstanding

2 tablespoons olive oil
1 clove garlic, minced
4 cups snap peas
1/4 cup soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon ground cayenne pepper
1/2 teaspoon ground ginger
1 teaspoon brown sugar
2 tablespoon toasted sesame seeds

In a large skillet, heat olive oil over medium heat. Add garlic and saute about 1 minute. Drop snap peas into the oil and saute about 5 minutes, or until slightly tender.

While snap peas are cooking, combine soy sauce, sesame oil, cayenne pepper, ginger, brown sugar and sesame seeds in a large bowl. Whisk until smooth.

Pile cooked snap peas into the sauce bowl and toss well to coat them with the sauce. Serve immediately.

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