Pea

The words pea soup usually bring hearty dried split peas to mind, but this one—made with basil pesto and frozen green peas—has a fresh herbal sweetness.

Bake the potato in the microwave to save time. You can use any mild white fish instead of cod.

In the past, the only fish many home cooks could get was nondescript frozen, breaded white fish that was pretty bland. Today, even landlocked cities have seafood counters swimming with delicious (and colorful) options. One of our favorites is beautifully pink wild salmon. It looks great, tastes wonderful, and is packed with good-for-you omega-3 fatty acids. Plus, wild salmon (ideally from Alaska) is better for the environment than farmed salmon. Round out the meal with a side of your favorite mix of seasonal vegetables (preferably from your local farmers' market) and—if you're craving yet more color—lemon wedges.

These cold Vietnamese-style noodles are perfect for a warm night. The rice stick noodles, fish sauce, and chili-garlic sauce can be found in the Asian section of many supermarkets and at As ian markets.

There's no trick to this straightforward, old-fashioned side dish—just delicious ingredients simply prepared. Store-bought peas have been picked and frozen at their peak freshness; their delicate sweetness and bright color require little embellishment.

You'll be shocked at how light yet satisfying this pasta is—it's finished in a fast garlicky almond sauce, studded with peas, and topped with chopped roasted almonds.

Forget deep-fried noodles: Miso dressing gives this hearty vegetable meal flavor minus the saturated fat.

Luisa Marelli Valazza's interpretation of a classic Italian peasant soup at her three-Michelin-starred restaurant, Al Sorriso in Piedmont, is hands-down stunning. It's a hearty and rustic showstopper: thick and creamy fresh pea soup with tiny gnocchetti made from raisin pumpernickel bread. Great on a cold and rainy spring evening (fresh pea season). Luisa said it was three simple steps, but it's a little more than that . . .

Using campanelle or medium shell pasta is key here: The pasta catches all of the little ingredients, like the sweet green peas and the salty prosciutto.

A pretty ring of seasonal veggies to surround the leg of lamb.

Crunchy toasted almonds make crisp snow peas even more fun to eat.

Homemade stock will make any risotto fabulous. Here, the delicate, springlike combination of leeks and peas is given texture and heft with the addition of calamari, turning it into a main course.

The classic Kentucky cocktail is the inspiration for this light and lovely dish—which has just a hint of bourbon.

Sizzling with fresh ingredients, this lively Asian stir-fry keeps prep time to a bare minimum without sacrificing flavor.

No need to open a bottle of white wine for the few tablespoons you'd require: Lemon brightens up this easy risotto.

This one-pot dinner has lots of things kids love—chicken, peas, and rice—while saffron gives the medley adult appeal.

If fresh peas are out of season, look for high-quality frozen brands such as Cascadian Farm.

Transform your picnic into un pique-nique to remember with this elegant arrangement of tangy potato salad, peas gently mashed with marjoram, and salty ham softly set in parsleyed gelatin.