pea

A plate with four lamb chops cooked to medium-rare perfection, topped with a dollop of rhubarb chutney. The side is a creamy, green pea risotto studded with bits of pancetta.

Lamb Chop with Rhubarb Chutney and Pea Risotto

Main Course - American - April 10, 2023
A rustic earthenware pot overflows with golden sweet potato topping expertly browned. Peek underneath to find a rich, well-seasoned beef filling vibrant with a medley of diced vegetables. A side of harmoniously colored fresh salad completes this picture-perfect Paleo dish.

Paleo Sweet Potato Shepherds Pie

Main Course - American - March 12, 2025
Each pita pocket is a countryside summer picnic in bite-sized form. The peas lend a vibrant pop of green contrasted by white crumbled feta. The grilled pita has a golden-brown hue and you can see the drizzle of shiny lemon-herb oil exuding a mouth-watering aroma.

Pea Stuffed Grilled Pitas with Feta and Lemon-Herb Oil

Snack - Greek - July 01, 2025
From above, a shallow bowl shows a jade-green broth pooled around two golden salmon fillets, tucked beside round, deeply crisp scallion rice cakes. Bright peas, radish ribbons, mint leaves, and black sesame scatter across the surface, with lime wedges and a glossy chili oil swirl for dramatic contrast.

Crispy Salmon with Pea-Coconut Broth and Scallion Rice Cakes

Main Course - Fusion - March 10, 2026
From above, two folded golden crêpes sit slightly overlapping on each plate, freckled with green chives and filled with glossy leeks and bright peas. A swoosh of whipped goat cheese peeks out at the edges, finished with a lemony salad of herbs, microgreens, and edible flowers for a fresh pastel, bistro-chic look.

Savory Chive Crêpes with Leeks, Peas & Whipped Goat Cheese

Brunch - French - March 21, 2026
From above, four small cobalt-blue tostadas sit on a light platter, each layered with pale green smashed peas, snowy swirls of whipped queso, glossy dark poblano strips, thin watermelon-radish slices, cilantro leaves, and a scatter of pink pepper flakes and lime zest.

Blue Corn Tostadas with Smashed Peas, Charred Poblano & Whipped Queso Fresco

Appetizer - Mexican - March 22, 2026
From above, a shallow bowl of taupe soba noodles twirled into glossy nests, dotted with bright green peas and browned mushrooms, with soft swooshes of whipped ricotta, a shower of finely cut chives, black sesame, thin nori ribbons, and lemon zest for a clean, modern contrast.

Miso-Lemon Soba with Ricotta, Peas & Chives

Main Course - Japanese - April 19, 2026
From above, a swoosh of vivid orange carrot purée anchors the plate, topped with a golden crisp-skinned salmon fillet. Bright green peas and watercress are scattered artfully around, with glossy capers, feathery tarragon leaves, and tiny shallot slices catching the light. A spooned ring of emerald-flecked vinaigrette and a few lemon zest strands make the dish look fresh, modern, and striking.

Crispy Salmon with Roasted Carrot Purée, Spring Peas & Tarragon-Caper Vinaigrette

Main Course - French - April 22, 2026
From above, two shallow bowls hold golden seared polenta rounds topped with glossy roasted asparagus spears and bright green peas, scattered with chopped pistachios, mint, and parsley. Spoonfuls of vivid green salsa verde glisten over the top, with thin lemon zest ribbons and cracked black pepper creating a fresh, high-contrast, restaurant-style finish.

Crispy Polenta with Roasted Asparagus, Peas & Lemon-Mint Pistachio Salsa Verde

Main Course - Italian - April 24, 2026
From above, a shallow platter filled with golden chicken nestled among glossy baby potatoes, pale green leeks, fennel ribbons, and bright peas in a silky ivory sauce, finished with scattered tarragon leaves, lemon zest, cracked pepper, and a drizzle of olive oil.

Slow Cooker Chicken with Baby Potatoes, Leeks & Tarragon

Main Course - French - May 01, 2026
From above, a wide white plate shows a swoosh of vivid green purée topped with golden crisp-skinned salmon, surrounded by glossy pink-and-white radishes, scattered pea shoots, lemon zest, and tiny dill fronds, with a delicate ring of shimmering vinaigrette.

Crispy Salmon with Pea-Sorrel Purée and Glazed Spring Radishes

Main Course - French - May 11, 2026
From above, four toasted slices are arranged on a large platter, each layered with vivid green smashed peas, ruby-edged radish ribbons, halved jammy eggs, and glossy golden anchovy crumbs, finished with paprika oil, herbs, and flaky salt for a colorful, modern tapas look.

Smoky Radish, Pea & Jammy Egg Tostadas

Quick and Easy - Spanish - May 13, 2026
From above, the plate shows a swoosh of vivid green pea-herb creme topped with golden crisp-edged salmon fillets, diagonally arranged charred asparagus, and neat clusters of crunchy rice. Radish slices, pea shoots, black sesame, and lemon zest create a fresh, high-contrast, restaurant-style finish.

Miso-Glazed Salmon with Crispy Rice, Charred Asparagus & Pea-Herb Creme

Main Course - Fusion - May 15, 2026
From above, a wide white plate holds a vivid swoosh of crushed green peas and white beans, topped with golden crisp-skinned trout fillets. Thin watermelon-radish rounds and pea shoots are scattered artfully over the fish, with lemon zest, chopped herbs, flaky salt, and a glistening drizzle of olive oil catching the light.

Crispy Trout with Smashed Peas, White Beans & Radish Herb Salad

Quick and Easy - American - May 18, 2026
From above, tight spirals of glossy fusilli are tossed with halved golden new potatoes, emerald peas, and ribbons of charred scallion, topped with pink-crisp bacon shards, feathery dill, lemon zest, cracked pepper, and a snowy drift of grated Parmesan in a wide shallow bowl.

Lemon-Herb Fusilli with New Potatoes, Peas & Crispy Bacon

Main Course - American - May 20, 2026
From above, four thick slices of golden toast are spread with bright green pea-edamame smash, topped with halved jammy eggs, pale pink radish ribbons, black sesame seeds, scallions, and tiny herb leaves, arranged on a white platter with glossy chili oil swirls.

Jammy Egg Toasts with Pea-Edamame Gochujang Smash

Brunch - Korean - May 24, 2026