Simple Vegetable Paella

Adapted from The New York Times, recipe by Martha Rose Shulman You don’t have to make this vegetable-rich dish in a paella pan, though if you do, you’ll get a nice layer of crusty rice on the bottom. Serves 6 to 8 Ingredients: 1 quart chicken stock, vegetable stock or...

Trio of Peas

Three types of green peas livened up with fresh herbs and lemon. Serves: 4 Ingredients 2 tsps canola oil 1 cup snow peas – trimmed 1 cup sugar snap peas 1-2 cups shelled green peas (from shelling peas),  1/2 tsp lemon zest 4 tsp lemon juice 1-2 Tbs fresh...

Cold Fresh Pea Soup

Recipe from sharer Lisa Shaftel Vegan, 4 servings, make ahead because it’s chilled   2 tbsp butter or olive oil 1 small or 1/3 cup sweet onion, chopped 1 clove garlic, chopped 1 cup fresh peas (shelled) 1 ½  cup water (maybe more) ¼ cup fresh mint leaves 1 tbsp...

Simple Vegetable Paella

Adapted from  The NYTimes.com, recipe by Martha Rose Shulman Serves 6 to 8 You don’t have to make this vegetable-rich dish in a paella pan, though if you do, you’ll get a nice layer of crusty rice on the bottom. Serve it as a main dish or as a side. This is a great...