Sweet and delicate spring peas are rich in folic acid, vitamin A, and vitamin C. When buying peas, look for fresh stems. They will keep in the refrigerator for a few days; do not leave them at room temperature.

You can often use herbs as one would salad greens: whole leaves tossed together with traditional salad ingredients. Here, the classic pairing of peas and mint gets reinterpreted by leaving the mint leaves whole and using sugar snap peas.

Fresh shelled peas are bright green bits of freshness in this hearty stew. For added heat, add fresh curry leaves, or, for mild creaminess, serve with Greek yogurt.

The curling tendrils of young pea plants are popping up at more farmers' markets and specialty grocers. Add their delicate flavor to sautes, stir-fries, sandwiches, and salads such as this one, made of whole-grain farro.

One cup of peas packs 8 grams of protein and 7 grams of fiber. They also have hefty amounts of vitamin K and folate, nutrients that are more readily absorbed when you eat them with a bit of fat, such as the tahini in this hummus recipe.

Look for lustrous, unblemished pods with peas that feel plump (store them in the fridge for no more than two or three days). The prettier the pods, the more likely you'll want to use the entire vegetable, shells and all, as in this easy saute.

Characteristic of Asian cuisine, the combination of brown sugar (sweet), soy sauce (salty), and sake (tangy) in this dish pairs well with the earthiness of the mushrooms and the fresh taste of the snow peas.

Harbingers of spring, asparagus and peas pair well with the earthy flavor of shiitake mushrooms. Serve warm or at room temperature.

Snow peas accent this Asian dish with halibut, basil, and quinoa.

A healthier alternative to the more traditional arborio risotto rice, barley adds iron and fiber to this dish.

This lunch is loaded with good-for-you carbs, including veggies and brown rice. Vegetarians looking for protein will find it in the tofu.

To prevent the peas from losing their vibrant color once you've pureed them, the soup must be cooled very quickly.

One measure of a healthy menu is a palette of colors. Salads don't get much more colorful than this one, which features yellow and red baby beets and sugar snap peas lightly tossed in vinaigrette.

A smattering of sweet peas and a good measure of rock shrimp turn a humble bowl of pearl barley into a serious risotto.

A simple dish of poached chicken and fresh peas really lets the vegetable shine.

This dish blends Asian and Latin flavors for a dish that is perfect as a warm-weather lunch.