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

By Dawn Perry
August 22, 2019
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.

Caitlin Bensel

Creamy Peas With Eggs and Bacon

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

Caitlin Bensel

Green Pea Goddess Dressing

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

Caitlin Bensel

Pea-and-Radish Tea Sandwiches

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