We know it’s hard to pick all those delicious peas and not eat them right away, but once you see these delicious recipes to try, we hope you’ll be sure to save a few!

Cold Pea Soup with a Hint of Mint

Makes about 8 cups

Prep time: 45 min

IngredientsPretty Peas

  • 1 small organic onion
  • 2 tablespoons unsalted butter
  • 2 pounds fresh or frozen organic peas
  • 5 cups organic chicken stock or low-salt broth
  • 1 cup packed fresh mint leaves
  • 1 cup heavy cream (or 1/2 cup cream mixed with 1/2 cup plain organic yogurt)


Finely chop onion.

In a 4-quart heavy saucepan cook onion in butter with salt to taste over moderately low heat, stirring occasionally, until softened.

Add peas and 3 cups stock and simmer, uncovered, until peas are tender, 5 to 7 minutes.

Stir in mint and remaining 2 cups stock and remove pan from heat.

In a blender, purée soup in batches until very smooth (use caution when blending hot liquids), forcing each batch through a sieve into a large bowl. (Discard solids in sieve between batches.)

Whisk in cream (or cream-yogurt mixture) and salt and pepper to taste. If serving soup cold, chill, covered.

Total time: 10 mins

Serves: 4
  • 4 cups organic sugar snap peas (trimmed if needed)
  • 1 tbsp grass fed butter
  • 1/2-1 tsp lemon juice from a fresh lemon
  • salt to taste
  1. Steam sugar snap peas in about 1 inch of water for 5 minutes.
  2. Drain and add butter, lemon juice and salt.
  3. Mix well and serve.
Serving size: Makes 4 cups, Serving size 1 cup
Recipe from: http://wholelifestylenutrition.com/recipes/side-dish/sugar-snap-peas-in-a-lemon-butter-sauce/
And, finally: Peas for dessert? You bet! Here is an unexpected summer dessert treat…
Sweet Pea Cupcakes
Makes 20 cupcakes / 375 F degree oven
3 eggs, room temperature
1 1/2 cups of sugar
1 teaspoon vanilla extract
2 cups of peas, pureed
1/2 cup of extra virgin olive oil
2 tablespoons of lemon juice
2 1/2 cups of cake flour
pinch of salt
1 teaspoon of baking powder
1) Whisk together the eggs and sugar until bright and well emulsified.
2) Add the oil, extract, lemon juice, and pea puree. Mix well.
3) Add the flour and baking powder. Beat until just mixed.
4) Scoop into cupcake papers and bake in a 375 F oven for 14-16 minutes or until a cake tester comes out clean. Set aside to cool, then frost.
Sour Cream Frosting
1/4 cup of butter, room temperature
1/3 cup of sour cream
2 1/2 cups of powdered sugar
1/8 teaspoon of vanilla extract
pinch of salt
Beat the ingredients until light and fluffy, and slightly stiff peaks form.
Recipe from: http://www.vanillagarlic.com/2007/03/sweet-pea-cupcakes-with-sour-cream.html