Spring Eating: Two Fabulous Pea Recipes

We are so enamored of these two pea recipes - we can hardly wait to try one or the other with fresh, sweet, tender spring peas.

They're both from a new favorite source of inspiration: the Australian Gourmet Traveller. Even if the seasons are flipped, they are a lovely source of new recipes. (We were thrown off by their suggestion of apples for seasonal eating in May!)

Here are the two recipes that look very, very appealing.

Pea and mint fritters with lemon crème fraîche - What more needs to be said, really? Hot little crispy fritters with fresh mint and tangy sauce.

Pancetta, pea, lentil and mint salad - More mint - the classic accompaniment for peas, but this time in a cool, fresh salad. Try it out and let us know how it is!

More peas!
Spring Eating: Split Pea Soup
Soup Hack: 365 Split Pea Soup
Seasonal Spotlight: English Peas
Recipe: Saffron Rice with Peas and Cashews

(Images: William Eppem and Brett Stevens for Gourmet Traveller)

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Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.