Three clever recipes that will get veggies onto your plate—and out of your freezer.

By Dawn Perry
Updated August 22, 2019
Credit: Corey Olsen

Because they’re harvested and packaged during their peak season, when their flavor and texture are best, frozen sweet peas are one of our favorite year-round staples. Plus, tearing open a bag is much less work than shucking fresh peas. Bake eggs in a bath of cream, peas, and herbs and top with bacon for a deluxe brunch. Blitz a handful into a tangy dressing for dipping or drizzling. Or spread them on thin slices of tender white bread with cream cheese and radishes for a modern take on a pea, er, tea sandwich.

Credit: Caitlin Bensel


Your brunch dreams have come true, courtesy of this delicious egg bake. The creamy pea base is souped-up with crumpled bacon and a generous showering of herbs, which add a touch of fresh flavor to every bite.

Get the recipe: Creamy Peas With Eggs and Bacon

Credit: Caitlin Bensel


This easy green goddess dressing recipe is a versatile all-star, perfect for fresh vegetables, hard-cooked eggs, poached shrimp, or cold chicken. A classic green goddess dressing can tend toward the runny side, so frozen peas in this rendition are a welcome addition to the standard—their starchy texture adds body, as well as a touch of sweetness.

Get the recipe: Green Pea Goddess Dressing

Credit: Caitlin Bensel


These pretty sandwiches look right at home on an afternoon tea platter, but they are anything but dainty. The cream cheese filling packs a hearty serving of crunchy radishes and sweet peas, plus a hint of mayonnaise for extra creaminess.

Get the recipe: Pea-and-Radish Tea Sandwiches

Recipes by Paige Grandjean