Pea

Brandy, apples and cream add a taste of France's Normandy region to this entrée.

Active time: 20 min Start to finish: 20 min

Serve steamed rice mixed with fresh cilantro alongside this spicy Chinese-inspired dish.

Two kinds of just-cooked peas and an Asian dressing make one delicious salad.

Active time: 15 min Start to finish: 25 min

If you haven't already made the low-fat buttermilk dressing for the buffalo burgers you'll need to allow a little extra time for this recipe. Active time: 40 min Start to finish: 40 min

Farro, an old-world wheat variety, has taken today's Tuscan cooking by storm. It has been cultivated in the Garfagnana — an area of forests in northern Tuscany — for millennia. Traditionally, the grain was used to make soups and porridge; now it's a part of any number of dishes, including risotto, where it replaces the rice, and salads like this one. If you cannot find farro, use wheat berries.

Served over rice, these peas—in their velvety, spicy sauce—could be a vegetarian main course. Or serve them over a piece of simply prepared fish or lamb. Active time: 15 min Start to finish: 15 min

This stew should be made in a large soup kettle measuring at least 10 inches in diameter. If the kettle is any smaller, you may need to cook the meat in three batches. I like mashed potatoes with my stew. If you prefer potato chunks in your stew, boil them separately and add them to the pot with the carrots and peas.

(Fresh Pea Soup)

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Dill and arugula complement this lovely salad.