One-Pot Chicken Farfalle with Spring Herbs

3 T. unsalted butter

1 c. chopped sweet onion (from 1 onion)

1 T. kosher salt, divided

4 garlic cloves, finely chopped (about 4 t.)

1/2 t. black pepper, plus more for garnish

6 c. unsalted chicken stock

1 lb. uncooked farfalle pasta

2 packages (5.3 oz.) garlic-and-herb spreadable cheese (such as Boursin)

1 c. (4 oz.) Parmesan cheese, grated, plus more for garnish

2 c. rotisserie chicken, roughly torn into bite-size pieces

1 c. fresh or frozen sweet peas

1/3 c. finely chopped soft fresh herbs (such as chives, tarragon, and basil), plus more for garnish

Melt butter in a Dutch oven over medium heat. Add onion and 1/2 t. salt; cook, stirring occasionally, until softened, about 6 minutes. Add garlic and pepper and cook, stirring constantly, about 1 minute.

Add chicken stock and 2-1/2 t. salt to mixture in pot; bring to a boil over high heat. Add pasta and cook, stirring often, until pasta is al dente and liquid has thickened, about 14 minutes.

Remove pot from heat. Stir in garlic-and-herb cheese and Parmesan until melted. Stir in chicken, peas, and fresh herbs. Garnish with additional fresh herbs, more Parmesan, and black pepper.

Serves 6.

Adapted from Southern Living magazine, March 2026, p. 99.  

Flower Power Salad

3 c. baby lettuce leaves or other salad greens

1 c. finely chopped kale

1/2 c. shredded green cabbage

1/2 c. shredded red cabbage

1/4 c. shredded carrot

1/2 c. sliced or chopped cucumber

1/2 c. chopped red bell pepper

1/2 c. sugar snap peas, trimmed and cut into thirds

1/4 c. finely chopped red onion

1/4 c. dried cranberries   

1/4 c. roasted pepitas

2 T. fresh cilantro leaves

1 c. broccoli florets

6-8 edible flowers (optional)

1/2 c. pure maple syrup

1/4 c. plus 2 T. Dijon or yellow mustard

2 T.  hummus

1-1/2 T. lemon juice

1-1/2 t. white vinegar

1-1/2 t. everything bagel seasoning

In a large bowl, combine greens, carrot, cucumber, bell pepper, peas, red onion, cranberries, pepitas, and cilantro leaves. Gently toss until mixed. Decorate the edges of the salad with broccoli florets and edible flowers.

For dressing, combine maple syrup, mustard, hummus, lemon juice, vinegar, and bagel seasoning in a jar. Cover and shake well. Serve dressing on the side or drizzle it over the salad just before serving.

Makes 8 cups salad and 1 cup dressing.

Adapted from forksoverknives.com. 

One-Pot Farro with Peas

1-1/3 c. dry farro

1 8-oz. package fresh button mushrooms, quartered

1 c. chopped onion

6 cloves garlic, minced

1 t. dried thyme, crushed

3 c. low-sodium vegetable broth

2 c. frozen peas

1/2 t. lemon zest

3 c. fresh baby spinach

Sea salt and freshly ground black pepper, to taste

2 T. chopped fresh chives

Lemon wedges

If using whole farro, place it in a large bowl. Cover with cold water and let it stand 30 minutes to overnight. (The longer it soaks, the faster it will cook.) Drain.

In a large pot, cook mushrooms, onion, garlic, and thyme over medium heat for 3-4 minutes, stirring occasionally and adding 1 T. vegetable broth as needed to prevent sticking. Add remaining broth and the farro. Bring to boiling; reduce heat, cover, and simmer 15-20 minutes or until farro is tender. (Whole farro may take longer if soaked for a shorter time.)

Stir in peas and lemon zest; cook 2 minutes. Stir in spinach; cook just until spinach has wilted. Season with salt and pepper. Sprinkle with chives and serve with lemon wedges.

Makes 6 c.

Adapted from ForksOverKnives.com.  

Creamy Lemon-Basil Pasta Salad

For the dressing: 

2 cloves crushed garlic

1 c. sliced fresh basil, plus more for garnish

1 T. honey

Juice of 1 lemon

Zest of 1 lemon

3/4 c. mayonnaise

1 c. plain full-fat Greek yogurt

1 t. kosher salt

1/3 t. freshly ground black pepper

For the salad: 

1 lb. rigatoni pasta

2 T. extra-virgin olive oil

1 c. chopped roasted red peppers (fresh or from a jar)

1 c. sliced sugar snap peas

1 c. baby arugula leaves

For the topping:

1/2 c. panko bread crumbs

2 T. salted butter

First, make the dressing: Combine the garlic, basil, honey, lemon juice, lemon zest, mayonnaise, and yogurt in a food processor. Pulse until well combined. Season with salt and pepper to taste. Refrigerate until ready to serve.

Then, cook the pasta: Put the rigatoni into a large pot of boiling salted water and cook, stirring occasionally, until al dente. Drain and transfer to a large bowl. Toss with olive oil and refrigerate until 

cool.

Meanwhile, make the bread crumb topping: Melt the butter in a small saucepan over medium-high heat. Add the bread crumbs and reduce heat to medium. Toast the bread crumbs, stirring often, until golden brown, approximately 3 minutes.

To assemble the salad, add the roasted red peppers, sugar snap peas, and arugula to the chilled pasta. Just before serving, drizzle with dressing and toss to combine. Top with toasted bread crumbs and garnish with basil. 

Serves 6-8.

Adapted from Yankee magazine, Aug. 2021, p. 53.

Spring Pea Salad

3 strips bacon, diced (optional)

3 T. olive oil

1 T. lemon juice

1-1/2 t. Dijon mustard

1-1/4 t. honey

1/2 t. kosher salt

1 medium garlic clove, minced

2 c. frozen peas, thawed

3/4 c. thinly sliced cucumbers

3/4 c. thinly sliced radishes

2 scallions, green parts only, sliced diagonally

1/2 c. crumbled feta

In a large skillet over medium heat, cook bacon, stirring often, until browned and crisp, 8 to 10 minutes. Remove bacon with a slotted spoon and discard (or save) bacon grease.

In a medium jar with a tight-fitting lid, combine olive oil, lemon juice, mustard, honey, salt, and garlic. Shake well to combine.

Arrange peas, cucumbers, and radishes in a serving bowl. Top with scallions, feta, and reserved bacon bits. Drizzle with dressing and toss just before serving.

Serves 4-6.

Yankee magazine, May/June 2021, p. 56. 

One-Pot Pasta with Lemon

Kosher salt

1 lb. short, ribbed pasta (gemelli or penne)

1 c. (8 oz.) whole-milk ricotta 

1 c. (2 oz.) freshly grated Parmesan or pecorino, plus more for serving

1 T. freshly grated lemon zest 

1/4 c. lemon juice (1-2 lemons)

 Black pepper

 Red-pepper flakes, for serving

¼ c. thinly sliced or torn basil leaves, for serving (optional)

Variations:

1 c. frozen peas

or 

1 c. arugula

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. (If using peas, add them during the last minute or so of pasta cooking.) Reserve 1 c. of the cooking water, then drain the pasta.

To the same pot, add the ricotta, Parmesan, lemon zest and juice, 1/2 t. salt and 1/2 t.  pepper. Stir until well combined.

Add 1/2 c. pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce. (If using arugula, stir that in now.)

Divide the pasta among bowls and top with some of the sauce that’s pooled at the bottom of the pot. Garnish with additional grated Parmesan, black pepper, red-pepper flakes, and basil, if using.

Serves 4.

Adapted from cooking.nytimes.com.

Green Pea Guacamole

2 c. frozen green peas, thawed
1 t. crushed garlic
1/4 c. lime juice
1/2 t. ground cumin
1 tomato, chopped
4 green onions, chopped
1/2 c. fresh cilantro, chopped
1/4 t. hot sauce
Sea salt to taste

In a food processor, combine peas, garlic, lime juice, and cumin. Process until smooth. Transfer to a bowl and stir in tomato, green onions, cilantro, and hot sauce. Season with salt.

Makes 2 c.

Adapted from ForksOverKnives.com.  

Curried Split Peas

1 c. dried split peas, rinsed, stones removed
3 c. water
1/2 t. salt
1 medium onion, chopped
3 cloves garlic, minced
1 T. finely grated or minced fresh ginger
1 T. ground turmeric
1 T. ground cumin
1/2 t. black pepper
1/2 t. ground cardamom
1 green bell pepper, very finely diced
Cooked rice (optional)
Sliced green onions, for topping
Chapatis or injera, for dipping/scooping

Grease the interior of a 5-qt. slow cooker with nonstick cooking spray.

Place the split peas, water, salt, onion, garlic, ginger, turmeric, cumin, black pepper, and cardamom in the cooker. Stir well. Cover and cook on LOW for 7-8 hours or until the peas are as tender as you like them.

Stir in the diced green pepper 15 minutes before cooking time ends.

Serve over rice, topped with green onions, with chapatis or injera.

Green or brown lentils will also work in this recipe.

Serves 4.

Adapted from Stock the Crock, p. 64.

Seasonal Grain Salads

5-1/2 c. vegetable broth
3 c. quinoa, bulgur, and/or millet
Dressing and toppings as below

In a 3-4 qt. saucepan combine vegetable broth and grains. Bring to boiling; reduce heat and cook, covered, 15 minutes or until liquid is absorbed.

Prepare dressing while grains are cooking.

When grains are ready, divide cooked grains between 6 bowls. Add desired toppings and top with dressing.

Winter:
Dressing: 1/3 c. lemon juice; 1/3 c. olive oil; 1 clove garlic, minced; 1/4 t. salt; 1/4 t. black pepper
Toppings: 4 c. torn fresh chicories, such as escarole, radicchio, and/or endive; 3 c. chopped celery; 2 c. chopped cauliflower; 1/2 c. halved pitted Kalamata olives; 1/3 c. thinly sliced dried apricots

Spring:
Dressing: 1/2 c. olive oil; 1 t. lime zest; 1/4 c. lime juice; 1/2 t. salt; 1/4 t. black pepper
Toppings: 2 carrots, cut into thin ribbons; 1 c. snap peas, halved diagonally; 1 c. sliced English cucumber; 1/2 c. thinly sliced radishes; 1/4 c. chopped fresh mint; lime wedges

Summer:
Dressing: 1/2 c. olive oil; 1 t. lemon zest; 1/4 c. lemon juice; 1 T. snipped fresh oregano; 1/2 t. salt; 1/4 t. black pepper
Toppings: 4 c. fresh baby spinach leaves; 2 c. blackberries; 1 fennel bulb, halved, trimmed, and thinly sliced; 1 bunch green onions, sliced; 1 c. halved cherry tomatoes; 1 c. coarsely chopped pistachio nuts; 4 oz. goat cheese, crumbled

Fall:
Dressing: 1/2 c. olive oil; 1/4 c. cider vinegar; 2 T. maple syrup; 1/2 t. salt; 1/4 t. black pepper
Toppings: 4 c. fresh baby kale; 2-1/2 c. roasted cubed butternut squash; 2 c. slices roasted beets; 4 oz. crumbled blue cheese; 1/4 c. chopped fresh parsley

Serves 6.

Adapted from Fast & Fresh, p. 74. 

Honey-Mustard Sheet Pan Salmon & Vegetables

1 lb. baby red potatoes, halved
2 shallots, quartered lengthwise
4 T. olive oil, divided
1 t. kosher salt, divided
3 T. plus 2 t. whole grain mustard
1-1/2 t. honey
1/2 c. panko breadcrumbs
2 t. fresh thyme, chopped
4 5-oz. skin-on salmon fillets
3 c. sugar snap peas, trimmed
2 t. red wine vinegar
1 t. minced garlic
1/4 t. smoked paprika

Preheat oven to 425 degrees. Toss potatoes and shallots with 1 T. olive oil and 1/4 t. kosher salt on a large rimmed baking sheet. Arrange in an even layer, with potatoes cut side down. Roast until almost tender, about 15 minutes. Remove from oven.

Meanwhile, combine 3 T. mustard, 1/4 t. kosher salt, and 1 t. honey in a bowl. In a separate bowl, stir together panko breadcrumbs, thyme, 1 T. olive oil, and 1/4 t. kosher salt. Arrange salmon fillets, skin side down, on a plate. Spread mustard mixture evenly over tops of fillets. Sprinkle fillets evenly with panko mixture, pressing to adhere.

Stir potato mixture on baking sheet, pushing it toward the edges. Place fillets, skin side down, in center of baking sheet. Scatter snap peas evenly around salmon. Return pan to oven and bake at 425 degrees until fillets are cooked to medium doneness (flaky and opaque), about 10 minutes.

Meanwhile, whisk together red wine vinegar, garlic, paprika, 2 T. olive oil, 1/4 t. kosher salt, 2 t. mustard, and 1/2 t. honey.

Divide fillets between 4 plates and drizzle with honey-mustard mixture.

Serves 4.

Adapted from Southern Living magazine, April 2019, p. 132. 

Split Pea & Vegetable Soup

2 t. vegetable oil
1 c. chopped onion
2 c. carrots, sliced 1/4" thick
1 t. fresh ginger, finely minced
2 t. ground coriander
1 t. curry powder
1 t. ground cumin
1/2 t. turmeric
1 c. green split peas, uncooked
1 1-lb. can salt free or regular tomatoes, chopped, undrained
5-1/2 c. water
1 medium potato, peeled and cut into 1/2" cubes
1/4 t. salt
Freshly ground pepper and salt to taste

Heat oil in a large saucepan over medium heat. Add onion, carrots, and ginger. Cook and stir for 1 minute. Sprinkle with spices and continue cooking and stirring for 4 more minutes. Add small amounts of water as necessary, about 1 T. at a time, to prevent sticking.

Stir in split peas, tomatoes, water, potato, and salt. When mixture boils, cover, reduce heat to medium-low, and simmer 45-60 minutes, until vegetables are tender.

Top each serving with salt and pepper to taste.

Makes 6 servings.

Adapted from The Meatless Gourmet, p. 359.

Leek, Mushroom & Pea Potpie

2 T. salted butter
4 leeks, light green parts only, washed thoroughly and thinly sliced
3 carrots, peeled and cut into 1/2-inch thick slices
14 oz. shitake mushrooms, stems removed, quartered
1/2 c. dry white wine
1/3 c. all-purpose flour
3 c. plus 1 T. whole milk, divided
1 c. frozen peas
1 T. chopped fresh tarragon
2 T. kosher salt
1/4 t. black pepper
1/2 of a 17.3-oz. package frozen puff-pastry sheets, thawed

Melt butter in a large pot over medium heat. Add the leeks and cook, stirring, for 5 minutes. Add the carrots and mushrooms and cook 5 minutes. Add the wine and cook 2 minutes. Sprinkle with the flour; cook, stirring constantly, for 3 minutes. Gradually whisk in 3 cups of the milk and simmer, whisking constantly, until thickened, about 2-3 minutes. Stir in the peas, tarragon, salt, and pepper. Spoon mixture into an 8" square baking dish.

Place the puff-pastry sheet oven the filling, pressing the edges to seal. Edges should be inside the dish, not fluted up like a pie crust. Brush with the remaining milk; cut slits in the top to release steam.

Bake at 400 degrees until the pastry is golden brown and the filling is bubbly, 30-35 minutes. Let stand for 15 minutes before serving.

Serves 6.

Adapted from Real Simple magazine, Apr. 2016, p. 190.  

Potato-Radish Salad

1 lb. small Yukon gold potatoes, cut in half crosswise
1 t. kosher salt, divided
1 8-oz. package sugar snap peas
3/4 c. torn fresh mint
1/2 c. sour cream
Zest and juice of 1 lime
2 T. extra-virgin olive oil, divided
1/2 t. black pepper, divided
4 small radishes, thinly sliced

Boil the potatoes in salted water until fork-tender, about 15 minutes. Remove with a slotted spoon and set aside.

Bring the cooking liquid back to a boil. Add the sugar snap peas and cook for 3 minutes. Drain and rinse. Cut in half on the diagonal and set aside.

Stir together mint, sour cream, lime zest, lime juice, olive oil, salt, pepper, and 1 T. water in a medium bowl. Toss together with the potatoes, radishes, and peas, stirring to coat.

Serves 4.

From Real Simple magazine, Apr. 2016, p.189. 

Slow Cooker Split Pea Soup

1 16-oz. package green split peas
3 carrots, diced
1 small onion, diced
2 ribs celery, chopped, including leaves
2 cloves minced garlic, or more to taste
1 bay leaf
12-15 sprigs fresh parsley, chopped
1 T. seasoned salt
1/2 t. fresh ground pepper
1-1/2 qts. water or vegetable broth
5 drops hot sauce
Croutons

Rinse and pick through split peas. Layer ingredients in order in crock pot. Do not stir. Pour water or broth carefully over. Cover and cook 4-5 hours on HIGH or 8-10 hours on LOW.

Remove bay leaf. Mash peas to thicken (if needed) and stir to blend. Serve topped with croutons.

Makes 10 cups.

Source unknown. 

Curried Potatoes, Cauliflower and Peas

1 T. vegetable oil
1 large onion, chopped
2 T. peeled and minced fresh ginger
2 cloves garlic, chopped
2 lbs. red-skinned potatoes, scrubbed, cut into 1/2"-thick rounds
1 t. garam masala*
     (Available in Asian market section or use 1/2 t. ground cumin and 1/2 t. ground coriander)
1 t. salt, plus more to taste
1 small (1-1/4 lbs.) head cauliflower, trimmed and broken into florets
1 c. vegetable broth or water
2 ripe plum tomatoes, seeded and chopped
1 c. thawed frozen peas
Hot cooked basmati or long grain rice

Heat oil in large skillet over medium heart. Add onion, ginger, and garlic. Cook, stirring occasionally, until onion softens. Remove from heat and set aside.

Put potatoes in slow cooker. Mix garam masala and salt in a small bowl. Sprinkle half of spice mixture over potatoes. Top with onion mixture, then cauliflower. Sprinkle remaining spice mixture over cauliflower. Pour in broth. Cover and cook on HIGH 3-1/2 hours.

Remove cover and gently stir in tomatoes and peas. Cover; cook for 30 minutes more or until potatoes are tender. Stir gently. Adjust seasonings with more salt, if desired. Spoon over rice in bowls and serve.

Serves 6.

Adapted from Crockpot 365 Year-Round Recipes, p. 256.