Peas and Carrots

httpswww.saveur.comsitessaveur.comfilesimport2008images2008-09626-47_scallion_and_carrots_300.jpg

59 Grated carrot salad

Grated Carrot Salad
This is a French bistro classic–simple to prepare, and perfect as a light side dish. See the recipe for Grated Carrot Salad » Back to Elegant Passover Recipes »

Peas Braised with Dill and Onions

Dishes such as this one belong to the category of Greek cookery known as latherá, which, loosely translated, means “oil-based stews.” The liberal use of olive oil produces a surprisingly light and sweet side dish. **See the recipe for Peas Braised with Dill and Onions »**

httpswww.saveur.comsitessaveur.comfilesimport2007images2007-04125-11_Rice_and_peas_250.jpg

See the Recipe Anita Calero

Ragout of Peas and Morels

See the Recipe

Blanched Peas with Lettuce

Leaves of baby bibb lettuce become nests for single servings of barely cooked fresh green peas, making for a light and simple side dish.

httpswww.saveur.comsitessaveur.comfilesimport2007images2007-06125-38_Rice_and_Peas_250.jpg

See the Recipe Christopher Hirsheimer

Fusilli with Scampi, Cranberry Beans, and Peas

We whipped up this tasty dish during a trip to Venice using fresh ingredients we found at the local markets. Substitute Venetian scampi with good-quality baby shrimp. See the recipe for Fusilli with Scampi, Cranberry Beans, and Peas »

Glazed Carrots

Use carrots with tops attached for this dish–it makes for a hearty presentation, giving the impression they were just picked from the garden that morning. See the recipe for Glazed Carrots »

Pasta with Carrots, Risotto-Style

We adapted this recipe from The Minimalist Cooks Dinner by Mark Bittman. If you can’t find the short, twisted “twin” pasta called gemelli, use penne instead. See the recipe for Pasta with Carrots, Risotto-Style »

Maple-Glazed Carrots

Braising carrots slowly in butter, rather than steaming or boiling them, brings out their natural sweetness. Maple syrup adds a delicate glaze and a rich flavor.

Ground Lamb and Peas in Yogurt

Like many Northern Indian recipes, keema matar calls for a technique known as tarka: that is, frying whole spices and aromatics—such as coriander, cumin, and dried chiles—in clarified butter, or ghee, to enhance their flavor. **See the recipe for Ground Lamb and Peas in Yogurt »**

Chilled Carrot Soup with Fines Herbes Mousse

This intense soup from the French Laundry seems to capture the very essence of fresh carrots. ** See the recipe for Chilled Carrot Soup with Fines Herbes Mousse »**

httpswww.saveur.comsitessaveur.comfilesimport2009images2009-04120-pickled-daikon300.jpg

See the Recipe Ariana Lindquist

Sweet Peas with Prosciutto (Piselli al Prosciutto)

In this classic Roman dish, sweet peas are braised until tender and sautéed with salty prosciutto.

Classic Carrot Cake

This version of the cake is a potluck and bake sale favorite; the addition of crushed pineapple helps to keep it sweet and moist. Get the recipe for Classic Carrot Cake »

Javanese Cucumber and Carrot Pickle (Acar Timun)

Fresh Peas With Lettuce and Green Garlic

Cold Pea and Basil Soup

This recipe is excerpted from My Father’s Daughter: Delicious, Easy Recipes Celebrating Family & Togetherness by Gwyneth Paltrow. See the recipe for Cold Pea and Basil Soup »

Indian-Style Carrots With Mustard Seeds (Carrot Kari)

These carrots are stewed long enough to concentrate their sweetness; mustard seeds, curry leaves, and chiles provide warm and earthy notes.

Peas with Orange and Mint

Fresh orange juice and plenty of mint enliven ordinary frozen peas. Get the recipe for Peas with Orange and Mint »

Honey makes for a more flavorful glaze for carrots than sugar does. In this dish, orange zest keeps the sweetness from becoming cloying. See the recipe for Orange and Honey-Glazed Carrots »