In my American South, fresh shelled lady peas, crowders, cream peas — delicate and pearl-shaped — show up at the neighborhood market as a welcome sign of summer. But frozen varieties of these ...

This salad is usually good for 4 servings when you’re having a holiday meal, meaning there are plenty of other dishes. But if ...

To enhance this salad with fresh ingredients, I’ve introduced blanched green beans and chopped celery for some welcome crunch. If you haven’t used blanching as a technique before, it’s a ...

Potato salad is one of the dishes taken from the Western ... At the cafe, I use potatoes from Weiser Farms and peas from Tutti Frutti, pea shoots and olive oil from Shear Rock — all available ...

Like Hetty’s salad, this sheet-pan meal benefits from a showering of chopped mint. So, too, does Ali Slagle’s snap ...

Don't be fooled by the word "salad" — this recipe leaves the lettuce ... Heat 2 tsp olive oil in a skillet over medium-high heat. Once hot, add green beans and a pinch of salt.

Because of this, "I wouldn’t recommend using (previously frozen green beans) in a salad or in any recipe that requires an al dente result," she suggests. Instead, she says frozen green beans are ...

Add the green beans, cherry tomatoes, almonds, mint and lemon dressing. Season with salt and pepper and mix well. Transfer the bulgur salad to a large serving bowl and serve lightly chilled or at ...

Though green vegetables in the bowl will lose their brightness in the fridge after a few days, that won't affect the taste. This salad of chickpeas features asparagus and peas, the gems of the ...