peas

A bite of crisp greens and melty, nutty cheese plus energy-boosting nutrients in every bite? Yes, please!

Collard greens and tender sweet peas simmered in a creamy curry marinade provide an antioxidant boost and are the perfect base for omega-3-rich baked salmon.

Reminiscent of fried rice, this hearty dish packs savory, salty, sweet and umami flavors all in one nutritious meal.

Intensely flavored with a blend of anti-inflammatory spices including turmeric, cinnamon, ginger and garlic, this fragrant curry with healing powers will warm you up from the inside out.

This childhood favorite is so easy to make from scratch – no need to use a canned soup as a starter. We make ours with fresh chopped vegetables and a simple base of flour, broth and cream. And the dough? We skip it and use packaged phyllo dough instead; simply scrunch it and brush it with oil before baking.

An array of nutritious vegetables are piled into this gorgeous soup topped with shredded chicken. Parmesan cheese is made into crispy crackers to use over top instead of croutons.

We’ve elevated the classic carbonara with seared scallops for added protein. Use any type of spaghetti here, such as brown rice or even quinoa if you prefer.

Make peas the star of this bright dish by adding them to this classic ravioli.

These stuffed savory pastries are a traditional Indian favorite. Sweet potatoes, cauliflower and spices are cooked together to create a mouthwatering filling for the easy whole-wheat phyllo dough.

This super-simple curry gets volumes of flavor – and an anti-inflammatory punch – from a DIY curry blend that starts with turmeric.

Roasting garlic is an easy way to add intense flavor to your meals. Here, we blend it with tender, sweet turnip and a touch of Parmesan to make a surprisingly creamy sauce – without any cream.

This hearty skillet soup is brimming with colorful vegetables and fiber-rich soba noodles. For a spicy kick, add a drizzle of your favorite Asian-style hot sauce before digging in.

While this soup may seem virtuous with a trifecta of healthful green vegetables, including green peas, baby spinach and asparagus, it tastes anything but. Fragrant herbs and green onions add zing, and a dollop of crème fraîche adds a touch of indulgence to the soup.

Pineapple lovers, this one’s for you. The juicy fruit lends a sweet-tart flavor to this veggie-packed stir-fry. We love it served over brown rice.

This genius jar of healthy, quick-cooking ingredients is the answer to your desk-lunch woes. If you’re using precooked shrimp, add it to the jars while still frozen – it’ll thaw in the fridge overnight and be ready to eat by lunchtime. If you're using fresh shrimp, simply cook and add to the jars as directed.

For an extra dose of flavor, we looked to vadouvan, a mild French-style curry powder that usually contains shallots and garlic. You can find it at specialty spice shops and online, though any mild curry powder will work.

Mascarpone, an Italian-style cream cheese, may be best known as the key ingredient in the dessert tiramisu, but its extra-creamy texture and mild buttery taste make it a brilliant addition to pastas. Adding some of the pasta-cooking water thins out the mascarpone to make an easy, not-too-rich cream sauce.

Spirulina is a type of blue-green algae that’s a surprisingly good source of protein and all the essential amino acids. Your body uses protein to make amino acids, which provide energy and help repair muscles and tissue, among other functions.

This recipe yields a generous amount 
of dressing – either toss the desired amount of dressing to coat the salad lightly right before serving, or serve the dressing alongside so your guests can dress it themselves. Or, you can go the route that many traditionalists take in the Midwest – they pour on enough dressing to lightly coat the salad (we suggest using about half of the dressing) and set it in the fridge to allow the dressing to trickle down and coat the veggies.

Sweet and tender frozen petite peas, or baby peas, give our Bolognese-style sauce a burst of color and freshness.

Skip the takeout tonight and make this Indian-inspired curry in just 30 minutes.

Thanks to its low heat, longer cooking time and added liquid, braising is the cooking method of choice to soften lean, low-fat cuts of bison. If bison (often labeled as buffalo) is a bit out of your budget or unavailable in your area, simply substitute with lean beef instead.

Aromatic garam masala and pungent ginger infuse this warming stew. Try serving 
with whole-wheat naan 
or baguette.

Avocado and pea guacamole tops slow-roasted and shredded pork tenderloin and spicy slaw in warm corn tortillas.

Rich ricotta cheese is the perfect accompaniment 
to sweet peas in this vibrant spread. Try it over garlic and olive oil crostini as an appetizer or with simple whole-grain crackers.

This quintessential spring pasta, brimming with fresh seasonal herbs such as mint, parsley and tarragon, works hot, cold or at room temperature as a side dish or entrée.

This frittata is delicious warm from the oven, at room temperature or chilled. If you can’t find frozen artichoke hearts (and don’t want to work with fresh ones), use an additional 1 cup frozen peas or 2 cups sliced zucchini.

Irish Stew couldn't be easier. Just combine the ingredients in a pot, put the pot in the oven and wait. It's even better made a day ahead–the soft potatoes will break up in the liquid, making it thicker and more flavorful.

Rich and satisfying old-fashioned chicken pot pie filling is topped with quick homemade biscuits in this family favorite.

Japanese-style soba noodles get the royal treatment in a creamy coconut, tamari and peanut sauce for a mouthwatering stir-fry that combines all of your favorite Asian flavors.

Our Asian-style beef noodle soup offers a hearty bowl of vegetables, buckwheat noodles and vegetables with kick!

The pork and veggies in our quick stir-fry bounce around your taste buds, thanks to a sauce with salty soy, tangy vinegar, spicy ginger and sweet orange juice, all ringing in at less than 350 calories per serving!

Our slightly browned scallops nestle on a bed of puréed peas, as satisfying in texture as they are nutritionally robust.

Paella is composed of rice, meat and vegetables. In Valencia, where it's said to have originated, paellas are almost always single-protein dishes. Here in America, however, we like to mix fish, chicken and pork. Throw in some vegetables and you have a complete good-for-you one-dish meal.

While traditional risotto recipes made with rice require diligent stirring and timing, our farro version is almost impossible to overcook, thanks to the ancient grain’s firm, chewy texture – plus it adds a robust nuttiness!

Julie O'Hara takes the ultimate one-pot comfort food and slashed the fat, calories and sodium.

Black-eyed peas are a staple in the South and, when coupled with whole grains (think brown rice or corn bread), they become a complete meatless protein. Plus, we call upon low-cal, zero-fat and cholesterol-free egg whites to hold it all together.

Derived from the cassava root, tapioca starch (or tapioca flour) is a thickener that's ideal for sauces and stews, as it dissolves completely and offers a glossy sheen to liquids.