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In-Season Pick: Peas

"Using fresh green peas in soups, sauces, and dips can help you thicken the dish without adding oil or fat," says Hubert Des Marais, executive chef at the Fairmont Turnberry Isle Resort in Miami. "Plus, they're sweeter and firmer than the canned or frozen kind."

  • In a soup

    Saute 2 tbsp. diced red
    onion in a large pan. Stir in 2 cups
    chicken stock; bring to a boil. Add
    1 1/2 cups peas. Blend mixture in food
    processor until smooth. Toss in 1 tbsp.
    mint, salt, and pepper and blend again.
    Fold in 1/2 cup grated carrots and serve.
  • As a burger

    Lightly mash 1 cup boiled
    peas. Mix in 1 cup chopped silken tofu,
    1 beaten egg, 1/2 cup instant potato
    flakes, 2 tbsp. chopped basil, 1 pinch
    cayenne pepper, salt, and pepper. Mold
    into patties and brush with olive oil.
    Bake in 350°F oven for 12 minutes.
  • As a salad

    Combine 1 cup each cooked
    peas, sliced button mushrooms, arugula,
    and halved cherry tomatoes. In a dish,
    whisk together 1 tbsp. Thai red
    curry paste, 1/4 cup rice wine vinegar,
    1 tbsp. chopped ginger, and 1/4 cup
    chopped cilantro. Drizzle over salad.

In 1 Cup Cooked Peas: 134 Calories, 9 Grams Fiber, 8 Grams Protein, 101 MCG Folate, 62 MG Magnesium