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Subscriber-Exclusive Pea Recipes

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Recipe Spotlight

I've been making this soup for years. After every holiday where ham is served, the hostess hands me the ham bone and a bag of peas when I leave. I love it with a slice of crusty fresh bread. —Susan Simons, Eatonville, Washington
View Slow-Cooked Split Pea Soup Recipe



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Slow-Cooked Split Pea Soup

Slow-Cooked Split Pea Soup

Slow-Cooked Split Pea Soup

I've been making this soup for years. After every holiday where ham is served, the hostess hands me the ham bone and a bag of peas when I leave. I love it with a slice of crusty fresh bread. —Susan Simons, Eatonville, Washington

Veggie Lovers Combo Salad

Veggie Lovers Combo Salad

Veggie Lovers Combo Salad

Here's a terrific way to eat a garden's worth of veggies. Use up to 5 cups of the freshest stuff on hand. —Marianne Taylor, South Hadley, Massachusetts

Veggie Chopped Salad

Veggie Chopped Salad

Veggie Chopped Salad

My husband's aunt gave me this recipe back in the '80s, and it's been a staple at our house ever since. I like to make it a day ahead because some time in the fridge makes it even better. Be sure to save yourself some leftovers, too. —Madeline Etzkorn, Burien, Washington
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Fresh Sugar Snap Pea Salad

Fresh Sugar Snap Pea Salad

Fresh Sugar Snap Pea Salad

We found fresh sugar snap peas at the local produce market. They make a cheerful salad with a quick and tasty onion dressing. —Courtney Stultz, Columbus, Kansas

Split Pea Soup with Bacon & Crab

Split Pea Soup with Bacon & Crab

Split Pea Soup with Bacon & Crab

Many split pea soups use ham and bacon for good, smoky flavor. Taking it one amazing step further-add crab. Freeze this one without toppings (freeze the cooked bacon separately), then reheat soup in a saucepan. Feel free to add more chicken stock or broth when reheating if you need it. Sprinkle bacon and fresh crab on top of bowls of hot soup. Stephen Exel, Des Moines, Illinois

Creamy Skillet Noodles with Peas

Creamy Skillet Noodles with Peas

Creamy Skillet Noodles with Peas

I’ve made this creamy noodle side for years. Since kids and adults go for it, I keep the ingredients on hand at all times. —Anita Groff, Perkiomenville, Pennsylvania

Grandma's Seafood Chowder

Grandma's Seafood Chowder

Grandma's Seafood Chowder

My grandmother makes this recipe every year for Christmas morning – the only time I've ever had it. Why wait, when you can enjoy this satisfying chowder anytime? —Melissa Beyer, Utica, New York

Overnight Layered Lettuce Salad

Overnight Layered Lettuce Salad

Overnight Layered Lettuce Salad

This layered salad is a family favorite from a church cookbook I've had for 40 years. The bacon adds a fabulous crunch. —Mary Brehm, Cape Coral, Florida

Ham and Pea Pasta Alfredo

Ham and Pea Pasta Alfredo

Ham and Pea Pasta Alfredo

When I want a filling meal that even the kids enjoy, I toss ham and sugar snap peas with Romano cream sauce and pasta. —CR Monachino, Kenmore, New York

Curry Chicken and Rice

Curry Chicken and Rice

Curry Chicken and Rice

I updated this chicken and rice dish by adding veggies and cashews to give it fresh and crunchy appeal. The green chilies in the tomatoes give it just the right little kick, but if you really like spice, add fresh, diced jalapeño. —Denise Klibert, Shreveport, Louisiana

Southern-Style Egg Rolls

Southern-Style Egg Rolls

Southern-Style Egg Rolls

Sausage, black-eyed peas and turnip greens give these unique egg rolls a decidedly Southern accent. When I bring them to a party, I always come home with an empty plate.—Holly Jones, Kennesaw, Georgia
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