1. Add ¼ C. sautéed minced shallot to cooked peas.
2. Sauté a small diced red bell pepper in butter. Fold into cooked peas.
3. Cook a packaged rice blend, mix together with cooked peas.
4. Add 10oz cooked, drained frozen spinach and a quarter C. butter sautéed onions to cooked peas.
5. Add thawed but uncooked peas to a baby lettuce salad. Dress with mustardy vinaigrette and shaved parmesan.
6. Cooked peas + salt + butter + 2 T. chopped fresh mint
7. Cooked peas + diced ham or crumbled cooked bacon
8. Toast a handful of sliced almonds or pine nuts; fold into cooked peas.
9. Cook peas in 2 C. of chicken stock. Add 2 T. chopped tarragon or chervil. Add peas and stock to food processor and blend, adding a quarter C. of heavy cream
10. Mix thawed peas with 10oz. refrigerated prepared alfredo sauce and a handful of chopped ham. Fold into a pound of cooked fettuccini and serve.
11. Mix thawed peas with a C. of steamed sugar snap peas. Add red bell pepper strips and chopped scallion. Dress pea salad with blue cheese dressing.
12. Fold thawed peas into potato salad
13. Add thawed peas to egg salad. Spread on wheat bread, cut into tea sandwiches and garnish with watercress
14. Puree thawed peas, 1 ½ C. chicken stock, some minced onion, chopped cucumber and 2 T. plain nonfat yogurt in a food processor. Season with salt and pepper and serve as a cold soup. Garnish with additional yogurt
15. Thawed peas + minced onion + cucumber cubes + cilantro + plain nonfat yogurt seasoned with a little cumin