Starting from frozen will allow your peas to maintain shape and structural integrity while the act of sauteing will keep them crisp and bright rather than turning a dull green with over boiling.

Snap and snow peas do not need to be shelled. Green peas can be frozen, canned, or dried. To freeze, blanch peas by cooking them in boiling water for 2 minutes, then plunge them into cold water to ...

Heat the oil in a large frying pan over medium heat and add the ground venison. Add the salt, pepper, garlic powder, cayenne ...

To shell, squeeze the pods between your thumbs and fingers on the seams to pop them open. Hold the pod over a bowl and run ...

A bag of frozen green peas forms the base for this smooth soup that's enriched with cream and has a whisper of mint. It comes together in a flash, which is certainly not the case for its dried split ...

What I love about the version here is that you can switch up the greens depending on what’s in season – I always include the frozen peas because they’re great all year round. SERVES 4 1 Heat ...

Since frozen produce is picked and preserved at its peak, it can sometimes be considered more nutrient dense while also ...

One study found spinach, loses 100% of its vitamin C if stored at room temperature for a week, 75% if refrigerated but just 30% if frozen. Green peas, broccoli and beans lose about half of their ...

Sonja Overhiser is a cookbook author and food writer, and founder of the award-winning website A Couple Cooks with her husband Alex. She is author of two cookbooks, A Couple Cooks: 100 Recipes to ...