Arbico Organics carries a powder that can be mixed with water to create a spray called BioCeres WP. Pick it up in pound bags.
6. Cutworms
Cutworms are larvae of night flying moths in the Noctuidae family, the same ones that flap around your porch lights at night.
They exist on every continent in every area except Antarctica.
Adult moths lay eggs on plants, which hatch into grubs that can reach up to two inches long.
Since cutworms vary dramatically in appearance, the easiest way to identify one is to poke it gently – if it curls into a C shape, you’ve found your culprit.
These grubs emerge from the soil at night to chew through the herbaceous stems of young plants at ground level.
A healthy pea seedling in the evening can be toppled and dying by morning.
Deer, rabbits, voles, mice, and gophers all love the tender leaves, tendrils, flowers, and stems. I’ve watched deer devour an entire pea plant down to the ground.
Growing in containers is the best defense against underground pests like gophers, while fencing or row covers works better for deer and rabbits.
Japanese beetles (Popillia japonica) are serious pests, even if their jewel-like iridescent green, brown, and bronze bodies make them surprisingly attractive.
Don’t let the pretty exterior fool you – these beetles can devastate a garden.
In large numbers, they’ll skeletonize entire plants, and they won’t stop at peas.
They’ll move on to roses, apples, cherries, hollyhocks, marigolds, basil, and soybeans. The grubs also feed on turfgrass roots.
It’s alarmingly easy to end up with huge populations because when one beetle finds food, it releases a pheromone that alerts every other beetle in the area.
They can quickly turn a healthy plant into a sickly, stunted, or dead one.
Pea moths (Cydia nigricana syn. Laspeyresia nigricana) aren’t widespread, but they’re particularly problematic because you won’t know they’re present until it’s too late.
The first sign is usually when you shell your peas or bite into a snap pea and discover half-inch white caterpillars wriggling inside, or evidence of their feeding – holes in the seeds and frass.
Left undisturbed, these caterpillars drop to the ground to overwinter. In spring, they pupate and emerge as half-inch grayish-brown moths.
The adults mate and lay eggs on pea plants, and when those eggs hatch, the larvae tunnel into developing pods to continue the cycle.
To control pea moths, start by removing any weeds in the legume family from around your garden. When the garden bed is fallow, till the top inch of soil to expose overwintering larvae.
You can’t effectively spray insecticides because the larvae are protected inside the pods, but you can apply kaolin clay to plants in spring as a deterrent to adult moths.
Snag 25 pounds at Arbico Organics and follow the manufacturer’s directions for spraying plants.
11. Pea Weevils
Pea weevils (Bruchus pisorum) are misnamed – they’re actually leaf beetles, not true weevils, though they certainly do feed on peas.
These beetles arrived in North America from Europe in the 1600s and now occur throughout the continent except northern Canada. They’re incredibly damaging and difficult to control.
The adults are oval-shaped beetles up to seven millimeters long with mottled cream, brown, and black shells.
Females lay bright yellow, cigar-shaped eggs on developing pea pods.
When the eggs hatch, cream-colored, C-shaped larvae burrow into the pods and tunnel directly into individual seeds, where they feed and develop.
Unlike true weevils, the larvae lack a distinctive snout, though they do have brown heads and grow to about five millimeters long.
This dish for creamed peas and potatoes is a wonderful side dish that your family will love.
❤️WHY WE LOVE THIS RECIPE
We love delicious side dishes and this one doesn’t disappoint. It’s an old-fashioned dish that our Nanny used to make, and we all loved it. It’s a great addition to any meal and we sometimes add it to our holiday menu. Check out all our favorite holiday dishes here.
SWAPS
We make this dish with bacon drippings, but you don’t have to. You can easily make this without it, and it’s still delicious. We peel the potatoes, but you don’t have to do that either. We make this with evaporated milk, but you can use regular milk.
This dish for Creamed Peas and Potatoes is delicious. Perfect side dish for any occasion and a wonderful addition to the holiday season.
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Course Side Dish
Cuisine American, southern
3large russet potatoescan use red potatoes
3slicesbaconcooked crisp
1tablespoonbacon drippings
3tablespoonsbutter
1/4cupchopped green onioncan use regular onion
1/4cupall-purpose flour
112 ounce can evaporated milk (can use regular milk)
1/4teaspoonblack pepper
1/2teaspoonsalt
116 ounce bag frozen green peas (can use fresh peas)
Peel the potatoes and cut into pieces. You can leave peelings on but I don’t. Cover with water and bring to a boil on stove. Cook potato pieces about 8 minutes. Do not overcook or they will become mushy.
Cook the bacon in a skillet on top of the stove, remove and drain, set aside. Save 1 tablespoon of the bacon drippings in the skillet. Add the butter and onion to the bacon drippings and saute’ onions. Sprinkle in flour and pour in milk and cook until mixture starts to thicken like you are making gravy. You don’t want it too thick.
Pour in peas and drained potatoes. Add salt and pepper. Turn heat to low for peas to cook. Only takes about 3 minutes. Remove from heat and crumble bacon on top.
Keyword easy recipe, easy side dish, easy skillet meal, peas, peas and potatoes, potatoes, the southern lady cooks
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Switching to a plant-based diet has been shown to achieve far better outcomes than those reported on conventional treatments for both active and quiescent stages of Crohn’s disease (CD) and ulcerative colitis.
Important to our understanding and the prevention of the global increase of inflammatory bowel disease (IBD), we know that “dietary fiber reduces risk, whereas dietary fat, animal protein, and sugar increase it.” “Despite the recognition of westernization of lifestyle as a major driver of the growing incidence of IBD, no countermeasures against such lifestyle changes have been recommended, except that patients with Crohn’s disease should not smoke.”
We know that “consuming whole, plant-based foods is synonymous with an anti-inflammatory diet.” Lists of foods with inflammatory effects and anti-inflammatory effects are shown here and at 0:50 in my video, The Best Diet for Crohn’s Disease.
How about putting a plant-based diet to the test?
Cutting down on red and processed meats didn’t work, but what about cutting down on all meat? A 25-year-old man “with newly diagnosed CD…failed to enter clinical remission despite standard medical therapy. After switching to a diet based exclusively on grains, legumes [beans, split peas, chickpeas, and lentils], vegetables, and fruits, he entered clinical remission without need for medication and showed no signs of CD on follow-up colonoscopy.”
It’s worth delving into some of the details. The conventional treatment he was started on is infliximab, sold as REMICADE®, which can cause a stroke and may increase our chances of getting lymphoma or other cancers. (It also costs $35,000 a year.) It may not even work in 35 to 40 percent of patients, and that seemed to be the case with the 25-year-old man. So, his dose was increased after 37 weeks, but he was still suffering after two years on the drug. Then he completely eliminated animal products and processed foods from his diet and finally experienced a complete resolution of his symptoms.
“Prior to this, his diet had been the typical American diet, consisting of meat, dairy products, refined grains, processed foods, and modest amounts of vegetables and fruits. Having experienced complete clinical remission for the first time since his Crohn’s disease diagnosis, the patient decided to switch to a whole food, plant-based diet permanently, severely reducing his intake of processed foods and limiting animal products to one serving, or less, per week.” Whenever his diet slipped, his symptoms started coming back, but he could always eliminate them by eating healthier again. After six months adhering to these diet and lifestyle changes, including stress relief and exercise, a follow-up “demonstrated complete mucosal healing [of the gut lining] with no visible evidence of Crohn’s disease.”
We know that “a diet consisting of whole grains, legumes, fruits, and vegetables has been shown to be helpful in the prevention and treatment of heart disease, obesity, diabetes, hypertension, gallbladder disease, rheumatoid arthritis, and many cancers. Although further research is required, this case report suggests that Crohn’s disease might be added to this list of conditions.” That further research has already been done! About 20 patients with Crohn’s disease were placed on a semi-vegetarian diet—no more than half a serving of fish once a week and half a serving of meat once every two weeks—and they achieved a 100 percent remission rate at one year and 90 percent at two years.
Some strayed from the diet, though. What happened to them? As you can see below and at 3:32 in my video, after one year, half had relapsed, and, at year two, only 20 percent had remained in remission. But those who stuck with the semi-veg diet had remarkable success. It was a small study with no formal control group, but it represents the best-reported result in Crohn’s relapse prevention published in the medical literature to date.
Nowadays, Crohn’s patients are often treated with so-called biologic drugs, expensive injected antibodies that suppress the immune system. They have effectively induced and maintained remission in Crohn’s disease, but not in everybody. The current remission rate in Crohn’s with early use of REMICADE® is 64 percent. So, 30 to 40 percent of patients “are likely to experience a disabling disease course even after their first treatment.” What about adding a plant-based diet? Remission rates jumped up to 100 percent for those who didn’t have to drop out due to drug side effects. Even after excluding milder cases, researchers found that 100 percent of those with serious, even “severe/fulminant disease, achieved remission.”
If we look at gold standard systematic reviews, they conclude that the effects of dietary interventions on inflammatory bowel diseases—Crohn’s disease and ulcerative colitis—are uncertain. However, this is because only randomized controlled trials were considered. That’s totally understandable, as that is the most rigorous study design. “Nevertheless, people with IBD deserve advice based on the ‘best available evidence’ rather than no advice at all…” And switching to a plant-based diet has been shown to achieve “far better outcomes” than those reported on conventional treatments in both active and quiescent stages in Crohn’s disease and ulcerative colitis. For example, below and at 5:37 in my video, you can see one-year remission rates in Crohn’s disease (100 percent) compared to budesonide, an immunosuppressant corticosteroid drug (30 to 40 percent), a half elemental diet, such as at-home tube feedings (64 percent), the $35,000-a-year drug REMICADE® (46 percent), or the $75,000-a-year drug Humira (57 percent).
Safer, cheaper, and more effective. That’s why some researchers have made the “recommendation of plant-based diets for inflammatory bowel disease.”
It would seem clear that treatment based on addressing the cause of the disease is optimal. Spreading the word about healthier diets could help halt the scourge of inflammatory bowel disease, but how will people hear about this amazing research without some kind of public education campaign? That’s what NutritionFacts.org is all about.
Chicken and dumpling soup is a wholesome and heartwarming hug in a bowl.
This one-pot chicken dumpling soup has tender chunks of chicken and veggies cooked in a seasoned broth with fluffy dumplings for a cozy meal that’s on the table in minutes.
This homemade recipe is a cozy soup with drop dumplings.
It’s easy to make and tastes like it’s been simmering for hours.
Make a double batch and enjoy all week for easy dinners and lunches as the flavors will continue to blend.
Chicken: I use boneless chicken thighs since they stay nice and juicy. You can replace them with chicken breasts or rotisserie chicken. If using cooked chicken, add it to the soup just before adding the dumplings.
Vegetables: Onions, carrots, and celery are known as ‘mirepoix’ in a professional kitchen and create a savory base for soups, stews, and sauces, including this dumpling soup.
Broth: Chicken broth is seasoned with homey flavors and herbs and thickened with a bit of flour.
Dumplings: These easy dumplings come together in minutes and are easy to make with basic ingredients. Feel free to add herbs or cheddar to change them up.
Variations
Wide egg noodles, rice, diced potatoes, bowtie pasta, or frozen tortellini are great alternatives to dumplings and can be added in Step 3.
A frozen bag of mixed veggies saves tons of prep time and can be tossed in you don’t even have to thaw it first!
Make an extra creamy soup by using canned cream of chicken, celery, or mushroom soup if desired.
How to Make Chicken Dumpling Soup
Brown the chicken according to the recipe below.
Soften the onion, add the remaining ingredients, and simmer.
Once the veggies are tender, drop bits of dumpling dough into the simmering soup and cook until cooked through.
Stir in peas, and enjoy!
Holly’s Tips
For a thicker soup, make a slurry, with a 1:1 ratio of cold water and cornstarch. Add to the simmering soup until it reaches the desired thickness.
To keep the dumpling dough from sticking to the spoon, dip the spoon into the boiling soup before scooping the dough.
Storing Chicken Dumpling Soup
Keep leftover chicken and dumpling soup in an airtight container in the refrigerator for up to 4 days. Store the dumplings separately.
Freeze chicken soup and dumplings separately in freezer bags for up to one month. Dumplings should be tossed in a little flour so they don’t stick together as they freeze.
Cozy Chicken Soups and Stews
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Chicken Dumpling Soup
Chicken dumpling soup is a savory and hearty dish made with juicy chicken thighs and plenty of vegetables.
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
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In a large pot or Dutch oven, brown the chicken in 1 tablespoon olive oil over medium-high heat—it doesn’t have to be cooked through. Transfer to a bowl and set aside.
Add the butter and onion to the pot and cook for about 3 minutes or until slightly softened. Stir in 3 tablespoons of flour, poultry seasoning, thyme, and ¼ teaspoon each salt & pepper. Cook while stirring for 2 minutes.
Gradually add the broth to the pot, stirring until smooth after each addition. Add the chicken with any juices, carrots, and celery. Bring to a boil, reduce heat and simmer covered for 12 minutes.
Meanwhile, to make the dumplings, in a medium bowl, whisk flour, baking powder, and salt. Use a fork to mix in the cold butter until small crumbs form. Add the milk and combine with a spoon.
Remove the lid from the soup. Stir in peas if using. Scoop small spoonfuls of dough on top of the soup to form 16 dumplings. Cover and cook for an additional 4 to 7 minutes or until the dumplings are cooked through.
Garnish with parsley if desired.
To thicken further, combine 1 tablespoon of cornstarch with 1 tablespoon of broth. Whisk to combine. Transfer the dumplings to a bowl with a slotted spoon and whisk the cornstarch mixture into the simmering soup until thickened.
Vegetables: I use lots of veggies that add both nutrition and flavor. Celery, onions, carrots, and peas are the basics, but feel free to add what you love or have on hand. Frozen vegetables can be used in place.
Noodles: This recipe uses egg noodles for the perfect texture. Other types of pasta can be used as well, be sure to check the notes because the amount will vary slightly.
Sauce: The creamy sauce is both easy and delicious. Chicken broth adds flavor, and milk and cream cheese add a creamy texture.
Topping: Panko and cheddar cheese are what you need for a perfectly browned topping that stays extra crispy even as leftovers.
Variations
Broccoli, cauliflower, sliced mushrooms, or a bag of mixed veggies will add color and flavor to the chicken noodle casserole.
You can also make a homemade breadcrumb topping or use crushed saltines or Ritz crackers.
How to Make Chicken Noodle Casserole
Chicken and noodle casserole is the ultimate cozy, cold-weather casserole that everyone wants to come home to.
Soften veggies: Cook the veggies until tender. Add flour and seasonings.
Make sauce: Whisk in the milk and broth and cook until thickened. Stir in cheese.
Combine: Combine cooked noodles, vegetables, and chicken. Spread into a prepared casserole dish.
Bake: Add the buttery Panko topping and bake (recipe below) until browned and bubbly.
Storing Chicken Noodle Casserole
Keep leftover chicken noodle casserole in a covered container in the refrigerator for up to 4 days and reheat portions in the microwave.
Freeze portions in freezer-safe containers for up to one month and thaw overnight in the refrigerator.
Freeze a fully baked casserole by lining the casserole dish with foil before baking and allowing it to fully cool before freezing. Once frozen, lift the casserole out of the dish and wrap it tightly with foil and then plastic wrap for up to 6 months.
More Comforting Casseroles
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Chicken Noodle Casserole
A comforting casserole with noodles, chicken, and veggies in a creamy and cheesy sauce.
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
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Preheat the oven to 350°F. Grease a 9×13 baking dish and set aside. Fill a large pot with water and bring to a boil.
In a medium saucepan, add 2 tablespoons butter and melt over medium heat. Stir in onion, celery, and carrot, cooking until softened, about 5 minutes.
Add flour, garlic powder, poultry seasoning, salt, thyme, and pepper, and cook for an additional 2 minutes.
Gradually add broth and milk, whisking after each addition until smooth. Cook over medium heat until bubbly and thickened.
Remove from the heat and stir in cream cheese and cheddar cheese until melted and smooth.
Cook the egg noodles 1 minute less than directed on the package. Drain well. Combine chicken, noodles, peas, and sauce. Transfer the mixture to the prepared baking dish.
Combine topping ingredients and sprinkle over noodles.
Bake for 25 to 30 minutes or until heated through and golden on top.
If using medium pasta shapes such as penne, bow ties (farfalle), or rotini, reduce the amount to 12 oz. Carrots, celery, and onions can be replaced with 1 teaspoon onion powder and 2 cups of frozen mixed vegetables, thawed. Leftovers can be refrigerated for up to 4 days.
This overnight 7-layer salad is a vibrant make-ahead dish that’s fresh, crunchy, and delicious!
Layers of fresh lettuce, veggies, cheese, and bacon are topped with a creamy dressing to make this seven layer salad!
What is 7 Layer Salad?
A classic 7-layer salad recipe starts with a base of crisp iceberg lettuce followed by 6 additional layers. We add tomatoes, peas, green onions, hard-boiled eggs, cheese, and bacon with a mayonnaise-based dressing added in the middle.
A little “chill” time (overnight) is recommended making this salad recipe potluck perfect.
Prepare it the night before; a seven-layer salad recipe stays crispy until ready to serve even with the salad dressing on top!
Serve it in a trifle or glass bowl so everyone can see the delicious layers!
What’s in Seven Layer Salad?
Mix and match the ingredients! I add 7 layers but you can add as many as you’d like to this overnight salad.
Lettuce: Iceberg will stay extra crunchy due to its high water content, so it’s great in an overnight salad. Wash it first and then dry it very well (I use a salad spinner).
Vegetables: Tomatoes, peas, and sliced green onions add texture, color, and visual interest to a 7 layer salad!
Bacon & Eggs: Bacon and hard-boiled eggs add texture, color, and a boost of healthy protein. I keep the bacon on the side and sprinkle it on just before serving.
Cheese: Cheddar cheese has a sharp flavor that tastes great with sweet peas and salty bacon. Blue cheese crumbles or parmesan cheese are other excellent options.
Variations: Chopped celery, sliced radishes, diced bell peppers, sliced mushrooms, shredded zucchini, corn, sundried tomatoes, and even shredded Brussels sprouts can be added to this salad. This is a great recipe for using up leftover bits of veggies in the fridge.
Dressing for Overnight Salad
This mayo-based sour cream dressing is super easy to make. It’s thicker than a traditional dressing, so it holds up well.
Whisk mayonnaise, sour cream, sugar, and seasoned salt in a small bowl for the dressing. Set aside.
Layer the ingredients in a bowl or trifle dish according to the recipe below.
Top with the dressing and refrigerate overnight. Add cheese and bacon before serving.
Storing 7-Layer Salad
You can keep the 7-layer salad covered in the refrigerator for up to 4 days. The flavors will blend and taste even better the next day!
More Prep Ahead Sides
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7 Layer Salad
A delicious medley of layers topped with a creamy homemade dressing and bacon crumbles makes for a colorful and hearty salad!
Prep Time 20 minutesminutes
Cook Time 5 minutesminutes
Chill Time 4 hourshours
Total Time 4 hourshours25 minutesminutes
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In a small bowl, mix mayonnaise, sour cream, sugar, and seasoned salt for the dressing. Set aside.
Wash and dry the lettuce very well. Place lettuce in the bottom of a large trifle bowl (or 9×13 pan).
In order, top with tomatoes, peas, green onions, and boiled eggs. Spread the dressing on top right to the edges.
Cover the salad and refrigerate for at least 4 hours or overnight.
Top with cheese and bacon before serving.
Feel free to substitute other vegetables for the layers. Options include bell peppers, corn, sliced celery, mushrooms, or radishes, sundried tomatoes or shredded carrots, cabbage, zucchini, or brussels sprouts!
To make ahead, assemble all the layers except cheese and bacon, cover, and chill. Just before serving, layer cheese and bacon on top.
Optional Ranch Style Dressing 1 cup mayonnaise ¾ cup sour cream ½ teaspoon garlic powder ½ teaspoon onion powder 1 tablespoon fresh dill 1 tablespoon fresh parsley salt & pepper to taste
Unless you’re growing ornamental sweet peas, the whole point of having peas (Pisum sativum) in your garden is to enjoy the edible pods.
If your vines aren’t producing pods, you’re wasting your time, right?
There are a number of reasons that a relatively healthy-looking plant will fail to produce those big, plump pods. Sometimes you can fix the cause and control the problem, and sometimes you can’t.
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In this guide we’re going to help you figure out what the cause is so you can act accordingly.
If you’re lucky and quick, you can fix the problem and still be able to enjoy the fruits of your labor.
Here are the top reasons why peas fail to produce pods:
Pests and disease can cause the plant to stop growing or even die. But most diseases will cause the entire plant to suffer.
It’s not just pods you need to worry about in these cases, as the entire plant will be in bad shape.
Some like it hot, as the saying goes. Peas do not. Once the temperature starts climbing above 65°F, the plant’s growth will slow or even stop.
You can’t control the weather, but if you are able, cover the plants with shade cloth in the afternoon during the hottest part of the day.
As long as it isn’t too hot, this should be enough to make a difference and restart growth. If it’s over 85°F or so, there’s not much you can do. Your plants are probably toast.
When it’s too hot and there’s no relief on the horizon, you might just need to pull your plants and start again when the weather cools off.
That’s why P. sativum is primarily a spring and fall crop. If you have a short period in the spring and fall that is cool enough, start your seeds indoors four to six weeks in advance of planting out.
2. Lack of Nutrition
A plant that doesn’t flower or is slow-growing and leggy is often malnourished. Whether your soil is depleted or you didn’t add fertilizer, either way, your peas need nutrients to grow well.
Before assuming this is the issue, do a soil test. It’s always a smart practice to test your soil before planting in the spring or fall, no matter what you’re growing.
You never know what’s going on with the soil in your backyard until you check it out, and knowing what nutrients your soil has in excess and what it lacks will help all of your crops, not just your peas.
Like all legumes, P. sativum fix nitrogen in the soil, so they rarely need nitrogen fertilizer, but that doesn’t mean they’ll never need it, and the plants certainly need potassium and phosphorus, along with all the other micronutrients like iron, zinc, and copper.
If you didn’t test your soil in advance of planting, it might not be too late to do a soil test and figure out what your soil needs. Then, amend accordingly, and your plants should develop blossoms followed by pods, assuming you have enough time left in the growing season.
Otherwise, chalk it up to a learning experience and try again the next time temperatures are appropriate.
3. Pollination Issues
If your plants look healthy and happy, with lush, leafy vines, and plenty of flowers, but no pods are forming, it might be a pollination problem. Looks like a case for Gregor Mendel.
Peas are self-pollinating (known as autogamy), which means they contain both the male and female parts in each flower and they can pollinate themselves.
High temperatures and excessive or not enough humidity can reduce the amount of self-pollination that occurs.
Though they don’t require pollinators to facilitate pollination, they help. If you’re having a lot of rain or pollinators are scarce in your area, that could be a factor as well.
Wind helps increase pollination, so if you’re experiencing very still conditions, that could reduce pollination.
Insufficient water can also decrease pollination.
If your plant is no longer flowering, there’s not much you can do to resolve the situation. If flowers are still developing, make sure the plants have enough water and consider covering them during the afternoon if it’s exceptionally hot.
You can also hand-pollinate the flowers yourself. To do this, you’ll need to use a pair of sharp scissors and cut open the petal that’s protecting the stamen and stigma if they’re enclosed.
Use a small stick or toothpick and collect some of the pollen from the stamen. Wipe this onto the stigma of the same or another flower.
4. Too Much Nitrogen
Remember, peas and other legumes fix nitrogen in the soil under ideal circumstances.
In a nutshell, nitrogen fixation is when a plant takes nitrogen gas from the atmosphere and converts it into the usable ammonia form in the soil.
Peas and other legumes do this by working symbiotically with rhizobacteria Rhizobiaceae, α-Proteobacteria, which lives in the root nodules of the plant.
If you add nitrogen to the soil when the plant is already making that happen, it can result in too much nitrogen in the ground. This is called nitrogen toxicity.
Nitrogen toxicity causes excessive leaf production, dark green foliage, slow growth, and reduced flowering. No flowers mean no pea pods.
I’m going to say it one more time: test your soil! Don’t even think about adding fertilizer until you do.
5. Viruses
There are three viruses that infect peas: Pea Enation Mosaic Virus (PEMV), Pea Streak Virus (PeSV), and Pea Seed-Borne Mosaic Virus (PSbMV). These are spread by pests like aphids.
All three of these viruses cause unusual growth, foliage discoloration, and distortion.
PEMV and PSbMV cause distorted, stunted or absent pea pods.
Sadly, there’s nothing you can do once the plants are infected. It’s best to pull them and dispose of them in the trash. The viruses can’t be eliminated and they can spread to other nearby plants.
Speaking of spread, the virus is carried by aphids and on infected seeds, so keeping aphids out of the garden is crucial.
Once they arrive and start to feed, it’s too late, so you need to prevent them in the first place. There are lots of ways to do this, from trap cropping to netting.
Your other prevention strategy is to grow resistant cultivars like ‘Almoto’, ‘Aspen,’ ‘Aurora,’ ‘Citation,’ ‘Corvallis,’ ‘Freezer 50,’ ‘Green Sugar,’ ‘Knight,’ ‘Mohawk,’ ‘Oregon Sugar Pod,’ ‘Perfected Freezer 60,’ ‘Prospector,’ and ‘Trident.’
Plump Pea Pods Are Possible
Gardening is always an adventure. Sometimes your seedlings fail to thrive, sometimes a 100-year-old tree gives up the ghost, and sometimes your pea vines decide not to develop pods.
These kinds of events force us to become garden detectives, poking into the soil, prodding stems, and examining leaves with a magnifying glass. Unless you’re the Sherlock Holmes of growing vegetables, it can often be a guessing game.
I hope our guide armed you with the information you needed to use your detective skills to figure out the issue and fix it. If you’re still having trouble, let us know what’s going on in the comments and we’ll see what we can do to help.
Pea shoots, the young and tender growing tips of Pisum sativum plants, are an early spring treat with a decidedly gourmet appeal.
Plus, these delicious garden greens are easy to grow and harvest, and can be part of a low waste gardening strategy.
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Wondering if the greens of these legumes make good eating?
Tender and mild tasting, these fast-growing veggies have a crisp texture and a mild, pea-like flavor. And these treats of the garden can be used either raw or cooked in numerous culinary creations.
Ready to learn how to cultivate and pick them?
Here’s what we’ll cover in this article:
Growing Pea Shoots
First of course, you’ll want to sow some seeds, and you might wonder if it matters which variety you choose.
These leguminous greens can be harvested from any variety of P. sativum – but that does not include sweet peas (Lathryrus odoratus), which are unrelated ornamental plants that are considered toxic.
However, snow pea varieties are the types most often grown for their green shoots.
Don’t yet have a stock of seed packets to use for this gardening project?
You can purchase organic seed for sowing P. sativum shoots in pack sizes ranging from a quarter of a pound to 40 pounds from High Mowing Organic Seeds.
These legumes are cool season crops, so sow them in early spring, or in late summer for a fall harvest.
Whether cultivating them in the ground, in a raised bed, or in containers, sow the seeds of these vining vegetables four to six weeks before your average last frost for spring crops, or 10 to 12 weeks before your first frost for fall harvests.
Once the seeds germinate and sprout, you might be wondering how long to wait before harvesting.
Allow plants to reach eight to 12 inches tall before gathering a first crop.
When harvesting, pick only the top two to six inches of the young growing tips, which are the most tender.
These should have two to four pairs of leaves – you’ll be picking the whip-like tendril at the end of the stem, as well as any flower buds or blossoms.
You can use a pair of scissors or garden snips to collect your harvest, or simply snap the tips off between your fingernails.
I consider these greens as a bonus crop that I harvest in small quantities from my pod-bearing vines, and find that there are always plenty of tender tips to harvest without taking any extra measures.
But if you really want the vines to focus on shoot production instead of bearing pods, remove flower buds as the plants grow. That way these legumes will concentrate all their energy on producing new foliage and not flowers.
These greens are best used fresh from the garden, so try to pluck them right before you’re ready to cook or plate them.
You can make harvested shoots last longer by cooling them off in a bowl of ice water as soon as you bring them in from the garden.
And if you pick more than you can use at one time, wrap them in a paper towel and then store the greens in the refrigerator in an open plastic bag. Use these greens within two days, as after that they will start to wilt.
Preparing and Cooking Fresh Shoots
Clean the fresh greens right before you plan to use them. To clean and freshen them up, I like to soak them in cold water using the bowl of a salad spinner, then rinse and drain.
There are so many ways that pea shoots can be used in the kitchen!
When it comes to enjoying them raw, a couple of the easiest uses for them is to add these fresh greens to salads or place them on top of culinary creations as garnishes.
You can also throw a handful into the blender with apples, lettuce, andbok choyto make a tasty green smoothie.
These greens are also delicious when added to stir fries, or sauteed on their own as a side dish.
And to help warm up during the cool days of early spring, these leguminous trimmings can add flavor and color to a hearty soup made with homegrown potatoes, carrots, and dry beans.
More Legume Blooms to Consume
After reading this article, you should be all set to eat more pea plant parts! Just be sure to harvest your shoots tender.
Do you have any advice of your own for our readers about cultivating or harvesting these legumes for their tender growing tips? Do you have a favorite variety for this purpose? Let us know in the comments section below, and if you have any questions, feel free to drop them there as well!
Through the power of microbial action, inoculants help legumes convert nitrogen from the air into nitrogen they can use to grow and thrive.
That means using these beneficial microbes are key to ensuring a plentiful harvest!
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Long before the creation of synthetic fertilizers, legume plants flourished thanks to the assistance of beneficial microbes living in the soil.
These microbial partners help legumes convert nitrogen from the atmosphere into a form the plants can use as nutrients.
And when organic gardeners and farmers take advantage of this mutualistic symbiotic relationship, we receive abundant harvests of legume crops containing more protein – without any synthetic nitrogen inputs!
Sound like a sweet deal? Now all you need to do is to pick the right bacteria for the job.
In this article you’ll learn which microbes to use for which crops, as well as how to apply them. Here’s a sneak peek at what we’ll cover:
Before we dig into these different options, let’s make sure we understand the purpose of applying inoculants, and look at why and when we should use microbial products when growing legumes.
Certain bacteria help legumes convert atmospheric nitrogen into ammonia, a type of nitrogen biologically available to plants to help them grow – this process is called nitrogen fixation.
Legumes need nitrogen because without this plant nutrient, they can’t manufacture chlorophyll, protein or amino acids!
So bacteria help these plants access nitrogen – but what do the bacteria get in exchange?
In colonizing the roots of the legumes and creating nodules that fix nitrogen, the bacteria receive energy from the plants via their protective enclosures in the root tissue.
Nitrogen fixing nodules on fava bean roots.
Some of the available nitrogen produced by this relationship is absorbed by the plant, some goes to neighboring plants, and some of it is only released into the soil after the plant dies.
That’s why legumes make such excellent companion plants and should be considered essential members of your garden or fruit tree guild!
Products containing these nitrogen-fixing microbes are called inoculants.
The types of legume inoculants proposed in this article are considered biofertilizers – they are alternatives to synthetic nitrogen fertilizers, making them appropriate for those adopting a more sustainable, organic approach to growing food.
Now that we understand that these relationships exist in nature, let’s look at why we have to give garden legumes a hand by adding microbes that come in a package.
When it comes to legumes, each member of this plant family has a specific microbial partner.
If the crop you wish to cultivate hasn’t been grown in the soil recently – or ever – those partner bacteria are likely missing, which will result in less vigorous plants and rather meager harvests.
You may very well want to grow legume crops that have never been cultivated in your beds before. And when growing legumes in soils or growing mediums where they haven’t been grown before, an inoculant is necessary.
You might also want to apply these nitrogen fixing bacteria if the crops were grown in a plot previously, but yields were low.
If you’re taking an organic approach to growing your own food, as part of your gardening strategy you might consider growing cover crops such as alfalfa (Medicago sativa) and clover ( Trifolium spp.).
These nitrogen fixers can serve as ground covers, helping with both pest control and erosion prevention.
Alfalfa and clover have their own nitrogen fixing bacteria partners – Sinorhizobium meliloti and Rhizobium leguminosarum biovartrifoli.
In addition to alfalfa and clover, the bacteria included in this mix also inoculate fenugreek (Trigonella foenum-graecum), a plant cultivated for its delicious seeds, which are used as a spice.
You can purchase packs of powdered inoculant designated for alfalfa, clover, and fenugreek in package sizes ranging from 0.25 ounces to five pounds from Mountain Valley Seed Company via True Leaf Market.
2. For Common Beans
Hoping for a bumper crop of haricots?
Common bean varieties should be treated with R. leguminosarum biovar phaseoli as a biofertilizer.
Inoculants containing this microbe are widely available, including in the multiple crop inoculant mix that you’ll learn about later in the article, so keep reading!
Common bean (Phaseolus vulgaris) plant.
Be aware that not all crops called “beans” can partner with R. leguminosarum biovar phaseoli – this particular microbe creates relationships with only those in the Phaseolus genus.
Members of the Phaseolus genus include green beans, pintos, black beans, cranberry beans, kidney beans, and scarlet runners, among many other varieties.
Legumes with the “bean” moniker that aren’t included in this genus – and which therefore create partnerships with different microbes – include limas, favas, mung, soybeans, teparies, and garbanzos.
3. For Garbanzos
Speaking of garbanzos – hummus is an excellent snack standby, and you can take making it from scratch to a new level when you grow your own chickpeas.
Garbanzos (Cicer arietinum), also known as chickpeas, depend on a bacterium known asMesorhizobium cicerofor nitrogen fixing. This microbe is also sometimes referred to asRhizobium cicero.
Garbanzo.
M. ciceroserves as a microbial partner for all varieties of garbanzos.
Unfortunately inoculants containing this microbe are only available at this time to large scale farmers and not to the general public.
To find information about growing chickpeas without the proper inoculant, I reached out to Adaptive Seeds, a small seed company that sells chickpeas among other types of open-pollinated seeds, to ask them how they handle this tricky inoculation conundrum.
Co-founder Sarah Kleeger told me that they successfully used a different inoculant with their chickpea crop, and are still getting healthy roots with many nodules 10 years after applying it.
You’ll learn which inoculant they used later in the article, so keep reading!
4. For Peas, Vetch, and Lentils
Are you preparing to grow cool season legumes?
Garden peas (Pisum sativum) partner with their own type of nitrogen fixing bacteria, known as Rhizobium leguminosarum biovar viciae.
You can purchase this pea, vetch, and lentil inoculant in an assortment of sizes, ranging from 0.25 ounces to 10 ounces via True Leaf Market.
5. For Peanuts, Cowpeas, and Mung Beans
Some gardeners tend to travel off the beaten path, growing less common backyard garden crops like peanuts, cowpeas (Vigna unguiculata), and mung beans.
For all three of these, you’ll need a product that contains Bradyrhizobium sp. (Vigna) nitrogen fixing bacteria.
Peanuts.
For more abundant growth and more ample harvests, this type of nitrogen fixer will also prime adzukis (V. angularis), black-eyed peas (V. unguiculata), bush clover (Lespedeza spp.), limas (Phaseolus lunatus), partridge peas (Chamaecrista fasciculata), pigeon peas (Cajanus cajan), pink eyed purple hull peas (V. unguiculata), teparies (P. acutifolius), winged beans (Psophocarpus tetragonolobus), and yard long beans (V. unguiculata subsp. sesquipedalis).
Soybeans have their own nitrogen fixing bacteria, Bradyrhisobium japonicum.
Products that include these beneficial bacteria will prepare all types of soybeans for nitrogen fixation including varieties of Glycine max and G. soja.
Purchase soybean inoculant B. japonicum in pack sizes ranging from 0.25 ounces to 10 ounces, via True Leaf Market.
7. For Multiple Crops
If you’re growing several types of legumes in your garden, you may be able to choose a mix containing multiple types of bacteria instead of purchasing several different products.
For instance, Exceed’s Garden Combination Inoculant contains the various bacteria needed to prepare the majority of the different legume crops we’ve encountered in this article.
The list of legume crops that will find microbial partners in this mix includes – are you ready?
Adzukis
Black eyed peas
Bush clover
Common beans
Common vetch
Cowpeas
Favas
Hairy vetch
Garden Peas
Lentils
Limas
Mung beans
Partridge peas
Pigeon peas
Snow peas
Sweet peas
Peanuts
Teparies
Winged beans
Yard long beans
Whew!
Lentils.
This product contains Rhizobium leguminosarum biovar viciae, Bradyrhizobiumsp. (Vigna), and R. leguminosarum biovar phaseolibacteria.
And according to the experience of growers at Adaptive Seeds as well as Bill Hageman, president of Peaceful Valley Farm and Garden Supply, though this mix does not include Mesorhizobium cicero, it should also work for chickpeas.
Exceed Garden Combination Inoculant in a 1.5 ounce bag, enough to treat eight pounds of seeds, is available for purchase from High Mowing Seeds.
How to Apply Legume Inoculants
Once you have chosen the right biofertilizers for your legume seeds, you may be wondering how exactly to apply them.
When you’re ready to sow, place the seeds you’re going to plant in a small bowl, and wet the seeds lightly.
Photo by Kristina Hicks-Hamblin.
Next sprinkle on a small amount of dry inoculant, which is the type most readily available to home gardeners. The water will help the powder stick to the seeds.
How much of this nitrogen fixing bacteria do you need to apply?
Check your package for directions. On my package of inoculant the directions say that one third of a teaspoon is enough to prepare one pound of pea seeds. Since I’m only planting 24 seeds, I only need a small sprinkle of the powder.
Photo by Kristina Hicks-Hamblin.
What if you already sowed your seeds and forgot to apply the inoculant?
Been there, done that. After all, legumes are an important part of the garden, but on seed sowing day, my mind is equally focused on the brassicas, herbs, lettuce varieties, and annual flowers I’m planting as well.
If you forgot to coat the seeds in the inoculant, you can still add the powder to the soil after planting – in fact, some farmers sprinkle legume inoculant into a furrow in the soil before or after seeding.
One more tip: be aware of the expiration date on your package of inoculant.
The organisms within are living and need to be used within the indicated time. Also be sure to store packages in a cool location out of direct sun exposure, such as a refrigerator.
Apply, Seed, and Grow
Hopefully, you now feel confident about using nitrogen fixing bacteria to help legume crops thrive in the garden!
Is this your first time applying these products to legume seeds? Let us know if any questions pop up while you’re sowing – we’ll be happy to help.
This Tuna Pasta Salad recipeis a favorite easy meal.
Flaky tuna, tender pasta, some cheese, and a handful of peas are tossed in a simple creamy dressing with a touch of dill.
Ingredients for Tuna Pasta Salad
This pasta salad is both quick and simple to make with ingredients you likely have on hand. Best of all, it can be made ahead of time making it perfect for a quick meal any time.
Ingredients
Tuna –Choose tuna that is packed in water so it doesn’t make the rest of the salad oily and drain it well. Solid or chunk white albacore tuna will have bigger pieces and a bit of a milder flavor while light tuna has smaller pieces.
Pasta –Use medium-shaped pasta like rotini or shells so the ridges grab the dressing!
Add-Ins – Celery, green onions, frozen peas, and cheddar cheese add texture and flavor to this salad.
Dressing – Mayonnaise and sour cream make a creamy base, while sweet relish, dill, and vinegar add sweetness and flavor.
Variations
Perfect for potlucks, BBQs, and summermeals – this tuna pasta salad recipe lends itself well to variations. Here are our favorites:
Swap sweet pickle relish for chopped dill pickles.
Replace the sour cream with Greek yogurt to lighten the dressing.
Add a spoonful of Dijon, a squeeze of lemon juice, or fresh herbs to the dressing.
Try adding diced red bell peppers, cherry tomatoes, cucumber, red onion, or parsley.
Got Tuna?
Here are some of our favorite ways to doctor up a can of tuna for a great meal!
How to Make Tuna Pasta Salad
Cook Pasta: Boil the pasta (recipe below).
Mix Dressing: Combine the dressing ingredients in a large mixing bowl.
Combine & Refrigerate: Add the cold pasta and remaining ingredients to the bowl and gently toss to combine. Refrigerate for one hour.
Whether you make it in advance or fresh to eat, keep it chilled until you are ready to serve.
As the pasta salad sits, the pasta soaks in the dressing. This is great because it flavors the salad throughout (and it’s why refrigerating is recommended before serving). Dress the salad generously so it’s nice and creamy as the dressing is absorbed.
Serving, Storage, and Leftovers
When serving it outdoors, put the salad in a bowl on a small tray or plate of ice to keep it cold. Stir frequently to keep it all chilled throughout!
Tuna pasta salad can be kept in a sealed container in the fridge for up 4 days, making it great for lunches.
More Delicious Pasta Salads
Did you make this Tuna Pasta Salad? Be sure to leave a rating and a comment below!
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Tuna Pasta Salad
This creamy tuna pasta salad recipe combines pasta & tuna in a fresh and creamy dressing.
Prep Time 20 minutesminutes
Cook Time 15 minutesminutes
Chill Time 1 hourhour
Total Time 1 hourhour35 minutesminutes
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Bring a large pot of salted water to a boil. Add the pasta and cook al dente according to package directions. Rinse under cold water to stop cooking.
In a large serving bowl, add the mayonnaise, sour cream, relish, vinegar and dill.
Add the cold pasta to the dressing mixture, along with the drained tuna, celery, onion, peas, and cheese.
Refrigerate at least 1 hour. Stir and serve.
Leftover salad can be kept in an airtight container in the fridge for up to 4 days.
Serrano Sweet Pea Guacamole is inspired by the guacamole from Honchos – a local restaurant in Clarkston, Michigan. In my version, sweet peas, roasted serrano peppers and cilantro are combined with green onions, avocado and fresh lime juice and is topped with Mexicali spiced pepitas. Yields 2 cups.
One of my favorite places to meet friends for lunch is Honcho.
It’s a super cute restaurant in Clarkston, Michigan that has the best coffee, cocktails and house-made cinnamon sugar doughnuts (iykyk). When I’m there I always order the chop salad with chicken and get the sweet pea guacamole and chips as well. The salad is perfection and the guac is flavorful and addictive, which is why I decided to recreate a version at home.
I’m not exactly sure how the folks at Honcho make theirs, but I decided to add roasted serrano peppers for a little heat that I think pairs really well with the sweet pea/cilantro and avocado mash.
Get your tortilla chips ready!
To Make This Serrano Sweet Pea Guacamole You Will Need:
for the pepitas:
pepitas – Use raw and unsalted, shellled pumpkin seeds.
lime juice (freshly squeezed) – Adds flavor and helps adhere the spice blend to the pepitas.
mexicali seasoning – A flavorful homemade blend of cilantro, chili powder, cumin, chipotle, cilantro, oregano, garlic and onion powder.
kosher salt – Enhances the flavors in the spiced pepitas.
for the guacamole:
serrano peppers – Or substitute with jalapeños.
avocado oil spray – This helps develop the char on the outside of the pepper.
english peas – Cooked (steamed) if fresh or thawed if frozen.
cilantro – Lends a pop of bright herbaceous freshness.
avocados – I use 3 good size avocados. Double if using smaller avocados.
green onion – Adds a mild yet bright onion flavor.
lime juice – Adds acidity and will enhance the flavors in the guacamole.
To make this recipe you will need 1 cup cooked English peas which are also known as sweet peas or garden peas. You can use 6 ounces fresh peas or use 1 cup thawed (previously frozen) peas.
Make the Spiced Pepitas:
In a small nonstick skillet, measure and add 1/2 cup pepitas, 1-1/2 teaspoons Mexicali seasoning, a pinch of kosher salt and the juice from 1/2 a lime.
Stir to coat and heat over medium on your stovetop, stirring often for 3 to 4 minutes.
Roast the Serrano Peppers:
Preheat your ovens broiler and arrange your oven rack so that it is 4 to 6 inches away from the heating element. Line a metal baking sheet with foil and add the peppers. Slide under the broiler and broil for 4 to 8 minutes or until charred all over, turn the peppers halfway through to ensure even charring. Watch carefully!
After the peppers are charred, pop them into a bowl and cover with plastic wrap. This allows the steam to work it’s way out, separating the skin from the flesh. Once safe to handle, remove the stems, peel the skin and remove the seeds and ribs.
Make the Guacamole:
In a mini food processor (I’ve linked mine in the recipe printable), measure and add 1 cup (cooked or thawed) sweet peas, cilantro (measure with your heart!), the roasted (skinned and seeded) serrano peppers.
Secure the lid and pulse to combine. It should be somewhat smooth but still a little chunky.
In a bowl, add 3 good size avocados, the pea mixture, 3 chopped green onions, juice of 1/2 a lime and a pinch or two of kosher salt.
I like to use potato masher to smash the avocados and combine the ingredients.
Taste and add more salt or lime juice to taste.
The color😍
Transfer to a bowl and top with the spiced pepitas (keeping any extra on the side to add more as needed) and serve with your favorite tortilla chips. I like either these salty lime homemade chips or the La Fiesta brand (not sponsored). Or add to your favorite tacos, fajitas or skillets and rice bowls!
Enjoy! And if you give this Sweet Pea Guacamole recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Serrano Sweet Pea Guacamole
Serrano Sweet Pea Guacamole is inspired by the guacamole from Honchos – a local restaurant in Clarkston, Michigan. In my version, sweet peas, roasted serrano peppers and cilantro are combined with green onions, avocado and fresh lime juice and is topped with Mexicali spiced pepitas. Yields 2 cups.
cilantro, measure with your heart (or about 1/3 cup)
3medium to largeavocados, double the amount if small
3green onions, chopped
1/2lime, juiced (more or less to personal taste)
kosher salt, to taste
MAKE THE SPICED PEPITAS:
In a small nonstick skillet, measure and add the pepitas, Mexicali seasoning, kosher salt and lime juice. Stir to coat and heat over medium on your stovetop, stirring often for 3 to 4 minutes. Remove off the heat and set of to the side.
ROAST THE SERRANO PEPPERS:
Preheat your ovens broiler and arrange your oven rack so that it is 4 to 6 inches away from the heating element. Line a metal baking sheet with foil and add the peppers. Slide under the broiler and broil for 4 to 8 minutes or until charred all over, turn the peppers halfway through to ensure even charring. Watch carefully!
After the peppers are charred, pop them into a bowl and cover with plastic wrap. This allows the steam to work it’s way out, separating the skin from the flesh. Once safe to handle, remove the stems, peel the skin and remove the seeds and ribs.
MAKE THE GUACAMOLE:
In a mini food processor, measure and add the (cooked or thawed) sweet peas, cilantro (measure with your heart!), the roasted (skinned and seeded) serrano peppers. Secure the lid and pulse to combine. It should be somewhat smooth but still a little chunky.
In a bowl, add the avocados, pea mixture, chopped green onions, lime juice and a pinch or two of kosher salt. Mash to combine. (I like to use potato masher to smash the avocados and combine the ingredients.)
Taste and add more salt or lime juice to taste.
Transfer the guacamole to a bowl and top with some of the spiced pepitas, keeping the extra on the side to add more as neede.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Celebrate spring with this fresh, colorful, crispy asparagus salad recipe!
Asparagus stalks, peas, radishes, green onions, and toasted hazelnuts are tossed in a lemony vinaigrette and scooped onto butter lettuce leaves.
Asparagus Salad Ingredients
Asparagus – Look for firm stalks with tips that are slightly purple or pink. Break off the woody ends or use a potato peeler.
Greens – Butterleaf lettuce (AKA Bibb lettuce) is smooth and cup-shaped which makes for an elegant presentation. Replace it with any blend of mixed greens. Add additional chopped mint or other fresh herbs like parsley or basil.
Vegetables – This salad has a colorful and crunchy balance of veggies. Add sliced avocados or fresh corn are good choices.
Dressing – This fresh and tangy vinaigrette is made from simple ingredients likely already on hand.
Hazelnuts – I love the addition of toasted hazelnuts. Slivered almonds, pine nuts, pistachios, or pepitas (pumpkin seeds) are great additions.
Toast nuts (or seeds) in a dry saute pan over medium-low heat until fragrant. This will enhance their flavor and make them extra crunchy!
How to Make Asparagus Salad
Asparagus salad is elegant, refreshing, and easy!
Prepare asparagus spears (recipe below).
Whisk the dressing ingredients together.
Toss the blanched asparagus spears, peas, radish, green onion, and dill with the dressing.
Spoon over lettuce and garnish with hazelnuts or feta cheese, if desired.
Variations
Add other veggies to this crisp fresh mixture. Try cucumber, cherry tomatoes, or red onion.
Storing Leftovers
Make asparagus salad and the dressing up to two days ahead. Store them them separately in the refrigerator.
Asparagus Favorites
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Asparagus Salad
Asparagus Salad loaded with fresh colorful veggies in a zesty vinaigrette dressing.
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Total Time 40 minutesminutes
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Snap off the bottom of each asparagus spear and cut each spear on a bias in thirds.
Prepare a medium bowl of ice water.
In a medium skillet, bring ⅓ cup of water to a low boil over medium-high heat. Add the asparagus spears and cook uncovered for 3 to 5 minutes or just until tender crisp. Thinner spears may cook faster, while thicker spears may need extra time.
Drain the asparagus and transfer to the prepared ice bath to cool for 5 minutes. Drain well and pat dry.
In a large bowl, add the vinegar, lemon juice, mustard, honey, and garlic powder. While whisking, gradually drizzle in the olive oil until combined. Season with a pinch of salt and pepper.
Add the asparagus, peas, radish, green onion, and dill to the dressing and toss well to coat. Season with additional salt and pepper to taste.
Place the lettuce on a serving platter and gently spoon the asparagus mixture overtop. Drizzle with any remaining dressing.
Garnish with chopped hazelnuts.
Store asparagus salad in the fridge in a covered container for up to 1 day.
As the winter is starting to melt away we make recipes that scream spring like this quick and easy lemon orzo with Parmesan and peas.
We toast the orzo first to give it a delicious nutty flavor, and then add minced garlic for boldness. The orzo is then cooked with chicken broth and then we add peas, lemon and fresh thyme. It is a bright dish that is the perfect transition into spring!
The Beauty of Garden Produce
There’s truly nothing better than fresh garden produce. I didn’t understand this as a child and I don’t know that many people have experienced true farm to table even today. Mom and Dad would harvest the garden with all of us kids at the end of summer, but for me it was the excitement of fresh corn, homemade raspberry jam, and making boats to float in our mudroom sink made out of hollowed out cucumbers, while Mom and Dad were anxious to cut open a juicy tomato, sprinkle it with a little salt and savor every bite.
I’m not kidding. I did not get that. I still don’t eat a tomato like an apple. Do you?
I have gained such an appreciation for food that you’ve labored over. It’s a fact: fresh picked tastes better.
Unfortunately, it’s not time for fresh peas but when they are ready we will be shelling them for this quick and easy lemon orzo with parmesan and peas. We often eat this as a main dish (check our our ham version for a main dish), but it’s wonderful and light so it makes a great healthy side dish as well.
What is Orzo?
I love this question; it’s so satisfying to see people’s reactions when they learn that orzo isn’t a grain, despite the fact that it looks like one. Spoiler: orzo is actually a flat, rice-shaped pasta that’s great in soups, salads, or enjoyed as is.
How is Orzo Different from Rice?
Although orzo can be cooked like rice and has similar nutritional information, it cooks up in about half the time. This is the number one reason why I love cooking with orzo. Well, that and the fact that I like the shape. And it tastes really good, especially when you toast it first. Okay, there are a lot of reasons why I love orzo.
Is Orzo Healthier Than Rice?
Orzo has higher protein and fiber content than rice, but orzo has slightly higher carbohydrates per serving. Because orzo is higher in protein and fiber, it will help you feel fuller for longer which can help with weight loss.
Tips on How to Cook Orzo
Like I mentioned above, you can cook orzo like pasta, boiling it in liquid, which works well if you’re serving it in soup because you can just throw it in the last 10-15 minutes and let it cook right in the soup.
You can also cook it like rice. To cook orzo in a pan with chicken broth or water, just toast the orzo in the bottom of a pan with a little oil until it begins to turn a little nutty. Add a little garlic, salt, or whatever seasoning you wish to you use, chicken broth and bring to a boil. Turn down to a simmer and place a lid on top. Cook until the pasta has absorbed the liquid and the orzo is tender, about 10 minutes.
If you are serving orzo in a salad, make sure to rinse the pasta before cooking. That will wash away the starch and keep the pasta from sticking together after you cook and drain it.
How Much Orzo Pasta Per Person?
We hate measuring pasta. It’s so tricky to know how much spaghetti to grab. I seriously always make way too much pasta, but orzo pasta is a different story.
You can measure out orzo and should plan on about 1/4 cup (or 2 ounces) dry pasta per person. Orzo will more than double in size when cooked so don’t worry, there will be enough.
What’s in This Lemon Orzo?
Now that we’ve covered the basics of cooking orzo, we can move onto the really good stuff: this lemon orzo recipe! Here is what you will need:
Orzo
Olive Oil
Chicken Broth
Fresh Thyme
Lemon – zest and juice
Peas
Parmesan Cheese
Salt
Pepper
This orzo recipe proves that you don’t need a lot of ingredients to create a dish that’s full of flavor. The bright lemon juice and zest are the key ingredients in this recipe. Get your hands on real lemons for the best flavor — the bottled stuff just doesn’t compare!
You know, you could also throw in a little chicken (or other protein) with this quick and easy lemon orzo too. Shoot, why didn’t I think of that sooner?
The measurements for each ingredient can be found in the recipe card down below.
How to Make Lemon Orzo
The basic steps for this lemon orzo recipe are similar to the tips we shared above. To make this easy dinner, you must do the following:
Toast the orzo in a little extra virgin olive oil.
Stir in the garlic and thyme, then pour in the broth.
Let the orzo simmer until the liquid has been absorbed.
Stir in the lemon zest, juice, and peas and continue cooking until the peas are bright.
Stir in the cheese, salt, and pepper.
Note that the cooking rule for acid is to add it last, which is why the zest and lemon juice go in at the very end along with the cheese and peas. That way everything is fresh and bright and the flavor isn’t diluted by the time you’re ready to serve this lemon orzo.
These instructions can also be found in the recipe card found at the end of this post. The recipe can also be saved or printed there.
Is Orzo Gluten-Free?
Many people mistakenly believe orzo is gluten-free because it looks like rice (which is gluten-free). However, because traditional orzo pasta is made with wheat flour it is NOT gluten-free. It’s becoming easier to find gluten-free alternatives though, so I’m sure you can find gluten-free orzo in store or online. Just make sure to double check the label to ensure it’s certified gluten-free!
Tips for the Best Lemon Orzo Pasta
First and foremost, it’s so important that you add in the chicken broth a little at a time. You need to give the orzo pasta a little time between pours to soak up some of the broth (it’s a bit like risotto in that way). If you dump all the broth in at once, it’ll take much longer for the orzo to absorb all the liquid.
Also, be sure to buy good-quality Parmesan cheese and not the powdery stuff in the shaker can. Either get a small block of Parmesan and grate it yourself, or find a bag of pre-shredded Parmesan in the cheese section. This is such a simple recipe, so the quality of your ingredients matter!
Lastly, if you have leftovers of this lemon orzo pasta, you’ll likely need to re-season this dish before serving it. The orzo will soak up the lemon juice, so you may need to add an extra squeeze of that and potentially extra salt or pepper as well. Just give it a taste and see what you think it needs!
Variations
Adding more vegetables or changing up the veggies is one way to alter this recipe to meet your family’s likes. Carrots, green beans, red bell pepper, broccoli or asparagus would all be great additions to this dish.
If you want to make this recipe vegetarian, just swap the chicken broth for vegetable broth.
Feta cheese would also be a delicious addition to this, as well as other fresh herbs like parsley, basil or oregano.
How Long Will Lemon Orzo Last?
Because this lemon orzo contains no meat, it will last for up to a week in the fridge. When reheating this easy dinner recipe, you’ll want to do so in a skillet with a little water or chicken broth to prevent the pasta from drying out or becoming gummy.
Sometimes a good side dish is the hardest part of the meal. Let us come to the rescue with this light and bright lemon orzo pasta with peas and parmesan! It is quick and easy and the whole family will love it!
Looking for more delicious ORZO RECIPES?
Servings: 4
Prep Time: 2 minutesmins
Cook Time: 12 minutesmins
Total Time: 14 minutesmins
Description
As the winter is starting to melt away we make recipes that scream spring like this Quick and easy lemon orzo with parmesan and peas.
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In a skillet over medium heat, add the olive oil and pasta.
Cook, stirring occasionally until toasted, about 30-60 seconds.
Add garlic and stir it in followed by thyme.
Add the broth, a small amount at a time.
Bring to a boil, cover the skillet with a lid and turn down to a simmer for 8-10 minutes or until the pasta has absorbed most of the water and is tender.
Remove the lid and add the lemon zest, juice, and peas and stir until the peas are bright and cooked.
Add the cheese and salt and pepper to taste and serve immediately.
You can keep this recipe in the refrigerator for up to 5 days.
This Minty Spring Pea Dip is a fun variation on classic hummus you have to try if you love traditional hummus.
If you’re looking for a quick, simple, delicious, and light dip to make on the weekends, this is a great one to add to your spring rotation.
Peas, like many fruits and vegetables, are thriving in the spring.
We always make a point to plant as many herbs as we can throughout the year and love grabbing a little inspiration from the things that we harvest. That philosophy is where this fun recipe was born. We have a mini-garden with fresh mint and delicious spring peas in the garden, what more can you ask for!
This Minty Spring Pea Dip was born from having way too much mint than we knew what to do with! In addition, hummus can sometimes get a little boring for us so why not switch it up with a protein-rich pea dip as well?
Using the Foundational Five System to Create a Healthy Snack With This Minty Pea Dip
A Foundational Five Nourish Meal is any meal that contains all 5 elements within our Foundational Five system: non-starchy carbohydrates, starchy carbohydrates, healthy fat, protein, and the Flavor Factor.
The Foundational Five supports you in nourishing your physical body so you can learn what to eat, which is the first step in mindful eating. The remainder is knowing how to eat and to experience your food positively.
By including these 5 elements in your meal, you’re supporting your physical body on a cellular level, ensuring you’re consuming the nutrients you need to have a sharp focus, calm digestion, lasting energy, sound sleep, and vibrant long-term health.
For snacks, we always recommend pairing at least 2 of the elements together, not including the Flavor Factor. This ensures you have a well-balanced snack that will keep you full until your next meal and won’t spike your blood sugar.
Here are the Foundational Five elements in this Minty Spring Pea Dip:
1 • Non-starchy Carbohydrates
Tomato
Cucumber
Green peppers
Other non-starchy veggies for dipping
2 • Starchy or Sugary Carbohydrates
3 • Healthy Fat
4 • Protein
5 • Flavor Factor
Mint
Shallots
Sage
Lemon
Salt
Pepper
Peas
Just 1 cup of peas contains about 4 grams of fiber, which is pretty good for just a side dish and in the grand scheme of your day, it’s about 8% of your daily needs of fiber (based on 35g / day which is “standard”, some folks need more, some need less).
Peas are loaded with vitamin K, B vitamins, minerals, and plant-based protein, so much quality protein that plant-based protein powder companies have more recently started incorporating peas into their powder mixes.
Just 1 cup of peas yields a 8g of protein, which is high for a vegetable!
Mint
Studies have also shown that peppermint can help relieve digestive issues, such as an upset stomach, bloating, gas, and diarrhea. Mint has an array of antioxidants and phytonutrients that can help reduce oxidative stress and inflammation.
Fresh Or Frozen?
Fresh peas might have a bit more nutrition to offer and a sweeter flavor, but frozen peas are super convenient and affordable. The additional ingredients you’ll need in this recipe are herbs, lemon, and a few things you probably already have in your kitchen.
When you’re purchasing frozen peas or any fruit or vegetable for that matter, always get the one that has the whole food as the single ingredient. For example, get the bag of frozen peas that lists only peas as the ingredient. You don’t need anything else!
Pea Dip is Great On the Go
This Minty Spring Pea Dip is actually a lot more versatile than you may think. It’s wonderful to store in the fridge and grab for a quick snack with some veggies or gluten-free crackers or served hot as a side dish for dinner or lunch.
Another way to use this Minty Spring Pea Dip is to spread it onto a sandwich for a bright lemony and minty flavor or add a few dollops to pasta or grains of your choice and toss with a little extra virgin olive oil. The pea hummus will transform into a delicious sauce that can coat the pasta or grains of your choice.
However you choose to enjoy this recipe, we know you will love it just as much as we do!
This Southern English pea salad is a refreshing and delicious side dish, perfect for any gathering. Made with peas, bacon, herbs, and a creamy dressing, it’s sure to be a hit at your next potluck or holiday dinner.
It’s the perfect side dish for Easter, 4th of July, Thanksgiving, or Christmas. I don’t know where English pea salad originated from, or why it’s so dang good considering it’s the world’s shortest list of ingredients, but I do know that any time someone shares a photo of a Southern Potluck or church spread, there’s that pea salad!
Last Fourth of July, we had Cade’s mom, brother, and his family and a friend over for a fun day of swimming and eating. Yes, I did wear a red bathing suit. Yes, I did get mistaken for the lifeguard 100 times. I have had the worst time trying to find a bathing suit that wasn’t cut crazy high or crazy low all year and this one I love, though I will watch where I wear it now.
Green pea salad is considered to be low-carb, gluten-free, and a slightly healthier option to pasta salad (though we have a pasta version of this recipe too if you prefer). But this doesn’t mean it’s straight up healthy — it contains bacon, cheese, and mayonnaise, after all.
What Ingredients Do I Need for This Salad Recipe?
Although English pea salad has a few different names, it’s all the exact same thing — cold pea salad. You may hear it called pea salad, English Pea Salad, Southern Pea Salad, Green Pea Salad, or, as we’ve called it, Southern English Pea Salad.
Here’s what goes into this easy potluck side dish recipe:
Cheese (Colby Jack or Cheddar Cheese is our favorite)
Some recipes also call for hard-boiled eggs, which we left out this time as I’m really enjoying it as a straight up pea salad lately. I’ve added it into the recipe as optional in case you want to add it, though.
For the exact measurements of each ingredient, keep scrolling to the recipe card at the end of the post.
How to Make This Salad with Peas
This easy potluck dish takes just 15 minutes to prep and can be served immediately. Here’s how to make this salad recipe in no time:
In a large bowl, mix up a little mayo, apple cider vinegar, salt, and pepper.
Add in peas, cheese cubes, chopped red onion, and hard-boiled eggs if you choose.
Gently fold everything together, then add the crumbled bacon, giving it one last fold to incorporate.
So simple, right? Keep in mind that you’ll need to slightly defrost the frozen peas before making this salad with bacon, so take that into account before making this recipe.
Can You Prepare This Salad Ahead of Time?
English pea salad can be prepared — but not assembled — ahead of time. No one wants soggy bacon or cheese!
Here’s how to prep this side dish recipe in advance:
Leave the peas in the freezer until an hour before assembly. Or even up to 3 hours before you can move them to the fridge.
Cook and chop the bacon and store in a bag in the fridge.
Cook, cool, and chop the eggs and store in the fridge.
Chop the cheese and, you guessed it, back in the fridge.
Ditto with the onion.
Mix the dressing and store in the large mixing bowl with saran wrap over it in the fridge.
When you’re ready, just toss everything together and serve immediately. If you must mix it ahead of time, still leave the bacon until you’re ready to serve.
How Long Does Pea Salad Last?
Because the mayonnaise breaks down the bacon and cheese we don’t much enjoy pea salad more than a day or two later, and it must be stored in an airtight container in the fridge.
Can You Freeze Pea Salad?
You cannot freeze this salad no matter how badly you want to keep it. The mayonnaise separates and the ingredients become tender and yucky from the freezer.
Do You Cook Frozen Peas for Pea Salad?
No, please don’t ever cook your peas for this salad. It’s meant to be a cold salad much like potato salad.
Can I Omit the Bacon in This Pea Salad?
Yes, if you’ll be serving vegetarians or simply prefer not to eat it, you’re welcome to omit the bacon. You could also serve the crumbled bacon on the side and let guests help themselves if they want to eat this pea salad with bacon. The flavor and texture of the bacon in this salad really sends it over the top for me!
Is There a Mayonnaise Substitute I Can Use?
Not that I’m aware of! Real mayo is a must for us in this recipe. However, you could always experiment with using part plain Greek yogurt (or sour cream) and part real mayo, or use all Miracle Whip. If you try a different variation of this recipe and like the results, please let us know in a comment below!
Tips for Making English Pea Salad
There’s a BIG FAT SECRET to making English pea salad. Do you know what it is? It tastes best with only slightly defrosted, never cooked frozen sweet peas. That’s right, grab your bag of peas and throw them into the fridge to defrost them a little, and when you pour them into the bowl you should hear them falling and they should have a small crunch to them as they are still a little frozen.
Also, when chopping the red onion we prefer to dice it into small bits and not slices as that’s more cumbersome to eat. Plus, crunching down on a huge bite of raw red onion makes my eyes water.
If you’re not a huge fan of raw onion, try running it under cold tap water for a few seconds to remove its bite. Remember to pat it dry before tossing it in the English pea salad.
Indulge in the fresh and vibrant flavors of the South with this delicious English pea salad recipe. Perfect as a side dish or a light lunch!
More Side Salad RECIPES:
Servings: 8servings
Prep Time: 5 minutesmins
Cook Time: 10 minutesmins
Total Time: 15 minutesmins
Description
Looking for an Easter, 4th of July, Thanksgiving, or Christmas potluck dish? Look no further than this English Pea Salad with Bacon!
Prevent your screen from going dark
In a skillet over medium heat, add the bacon and cook until crisp, turning once to cook on both sides.
6 Slices Bacon
Remove to a paper towel lined plate.
Once cool, chop the bacon into small pieces.
In a large bowl, whisk together the mayonnaise, vinegar and salt and pepper.
1 Cup Mayonnaise, 1 teaspoon Apple Cider Vinegar, Salt and Pepper
Add the partially defrosted peas, red onion, eggs if desired, cheese and stir to combine.
16 Ounces Peas, 1/3 Cup Red Onion, 2 Hard Boiled eggs, 1 Cup Colby Jack Cheese
Add the bacon and season with salt and pepper if needed.
Course: America’s Best 4th of July Desserts, Recipes and Sides
Cuisine: American
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This Pea salad recipe is a simple side dish that everyone loves.
Sweet peas, bacon, shredded cheddar cheese, and a bit of red onion is tossed in an easy creamy dressing.
Since this uses frozen peas, it’s quick to make all year long!
Ingredients in Pea Salad
This easy pea salad is jam-packed with flavor. It’s the perfect side dish for potlucks or next to a holiday meal like Easter brunch or Thanksgiving dinner!
Peas – Frozen peas are the best option for this salad as they’re sweet, tender, and don’t require cooking. To make pea salad with fresh garden peas, shell them and boil them for 5-8 minutes or until tender. Drain well and cool completely.
Add-Ins – I add crisp bacon, cheddar cheese, and red onion.
Variations
Use real bacon bits in place of cooked and crumbled bacon.
We love sharp cheddar cheese best in this pea salad recipe but you can swap in your favorite cheeses.
Green onion or sweet white onion can be used in place of red onion.
Chopped boiled eggs can be added if you’d like.
Dressing—This tangy and creamy pea salad dressing takes just a couple of minutes to prepare. Mayo is mixed with sour cream, a splash of vinegar, sugar, salt, and black pepper. Simple yet perfect.
For a lighter dressing, replace the sour cream with Greek yogurt.
Holly’s Tips
You do not need to cook frozen peas to make green pea salad – run them under cold water to thaw.
Any frozen peas work but tiny peas, sometimes called baby peas or baby sweet peas contain more sugar and are preferred.
The dressing in the recipe is quick and adds the best flavor; you can replace it with Ranch dressing or premade coleslaw dressing in a pinch.
How to Make Bacon Pea Salad
Here are the steps to making a delicious pea salad with bacon:
Thaw the peas by running them under cold water.
Cook the bacon until crispy and then crumble.
Whisk the dressing ingredients (recipe below) in a large mixing bowl. Add the peas, bacon, and onion, and stir to coat with the dressing.
Voila. It’s so easy!
Got Leftovers?
Store leftovers in an airtight container for up to 4 days. This pea salad does not freeze well.
More Veggie Salads
This classic pea salad is perfect on any potluck table. Here are more favorite quick salads.
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The Best Bacon Pea Salad
Bacon Pea salad is a creamy, flavorful side made with sweet baby peas, cheddar cheese, bacon, and red onion.
Prep Time 20 minutesminutes
Cool Time 2 hourshours
Total Time 2 hourshours20 minutesminutes
In a large bowl, whisk together mayonnaise, sour cream, sugar, and white vinegar. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper.
Add peas, bacon, onion, and cheese to the bowl and gently stir to coat.
Refrigerate at least 2 hours before serving. Season with additional salt & pepper to taste.
Frozen peas do not need cooking. Thaw them quickly by placing them in a colander and running cold water over them. To make pea salad with fresh garden peas, shell them and boil them for 5-8 minutes or until tender. Drain well and cool completely. To save on cleanup, whisk the dressing in the same bowl where you’ll be mixing the salad. Garnish with additional bacon and cheese if desired. Leftover salad can be stored in the fridge for up to 4 days. Stir before serving.
CrockPot Beef Stew is a favorite slow cooker meal.
This hearty slow cooker beef stew recipe cooks tender chunks of beef, carrots, and potatoes in rich brown gravy.
Ingredients for Crockpot Beef Stew
Beef – The best beef for beef stew is chuck steak or chuck roast. Chuck is a flavorful cut of beef from the shoulder and front end of the animal. If you don’t have chuck, stew meat works well in this recipe too.
Broth – Use regular beef broth or beef stock (not reduced sodium) for the best results. The broth or gravy in this recipe adds vegetable juice (like V8), rosemary, and thyme. Replace the vegetable juice wiht 2 tablespoons of tomato paste if desired.
Vegetables – This crockpot stew recipe uses carrots, potatoes, and celery. Any variety of potatoes can be used, red potatoes or Yukon golds do not require peeling. You can add extra vegetables like turnips or mushrooms if you’d like.
While it’s optional, red wine adds great flavor to this beef stew recipe. Replace one cup of beef broth with dry red wine, such as Cabernet Sauvignon or Merlot and use it to deglaze the pan you used for browning the meat.
How to Make Crockpot Beef Stew
I love a classic beef stew recipe, but the slow cooker makes it easy to prepare ahead of time and lets it cook while I’m going about my day.
Brown Beef: Toss the beef in the flour-garlic powder mixture to coat per the recipe below, and brown in batches. Don’t crowd the pan.
Soften Onion: Sauté the onion in the same pan. Use a bit of broth or red wine to help deglaze and add any brown bits to the crock pot.
Slow Cook: Add everything to the slow cooker (I use a 6qt crockpot) and cook until the beef is tender. Stir in peas before serving.
This is the best slow cooker beef stew recipe since it’s a set-it-and-forget-it meal. Cook it on high for 4-5 hours or on low for 8-9 until the meat is tender. If needed, you can leave it on warm for an additional hour or so.
How to Thicken Beef Stew in the Crock Pot?
I use a cornstarch slurry (equal parts cornstarch and water) and add it at the end. Allow it to cook for about 10 minutes after adding the slurry to remove any starchy flavor.
Can You Freeze Beef Stew?
Crock Pot Beef Stew freezes really well, so make plenty for those quick-fix meal nights. Leave about an inch of headspace for expansion in plastic containers, and the stew will keep for 4 months in the freezer.
Slow Delicious Beef Recipes
Chunks of chuck roast are delicous when cooked low and slow until fork tender. Here are a few other favorite recipes.
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Crock Pot Beef Stew
Crock Pot Beef Stew is loaded with tender chunks of beef, veggies, and potatoes in a rich and flavorful broth!
Prep Time 20 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours20 minutesminutes
In a medium bowl, combine flour, garlic powder, 1 teaspoon of salt & ½ teaspoon of black pepper. Toss the beef in the flour mixture.
Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add the beef and brown in batches, about 2 minutes per side. Place the beef in the bottom of a 6qt slow cooker.
Reduce the heat to medium and add 1 tablespoon of olive oil to the pan. Add the onion and cook until tender. Add the onion to the slow cooker.
Add 1 cup of beef broth (or red wine per the recipe notes below) to the pan and scrape up any brown bits with a spatula.
Add the broth to the slow cooker along with the remaining 3 cups of broth, potatoes, carrots, celery, vegetable juice, Worcestershire sauce, rosemary, thyme, and pepper.
Cook on high 4-5 hours or on low 8-9 hours or until beef is tender.
Mix the cornstarch with 2 tablespoons of water. Stir into the stew a little bit at a time to thicken (you may not need all of the cornstarch mixture). Stir in peas.
Cover and cook for 10-15 minutes or until thickened and heated through. Season with salt & pepper to taste.
Browning: Brown the beef in small batches without overcrowding the pan. If the pan is too full, the beef will steam instead of browning. Browning the beef adds extra flavor to the stew. *Broth: 1 cup of red wine can be substituted for 1 cup of beef broth. If using red wine, add it to the pan after searing the beef to deglaze. Let it simmer in the pan for about 1 minute before adding it to the slow cooker. Peas/Beans: If you add fresh green beans in place of peas, they will need about 45 minutes to cook. Frozen peas just need to be heated through, they can be added during the last 10 minutes of cooking. Potatoes: Any variety of potato can be used in this recipe. Red potatoes, Yukon golds, or baby potatoes do not require peeling and hold their shape better. Baking or Russet potatoes should be peeled. Leftovers: Leftover beef stew can be stored in an airtight container in the refrigerator for up to 4 days. Freeze for up to 4 months – thaw overnight in the fridge, and reheat on the stove-top.
This is an extra fast weeknight version of a traditional Shepherd’s Pie recipe.
The Shepherd’s Pie has saucy ground meat and vegetables covered in a a mashed potato crust, sprinkled with shredded cheese, and baked to bubbly perfection.
A Quick Shortcut Shepherds Pie
Shepherd’s Pie is a comforting and hearty dish that is perfect for an easy dinner.
Use frozen mixed veggies and pre-made mashed potatoes to make prep and cook time quick.
The shortcut sauce options in the recipe below make it easy to customize the dish to your pantry.
Useleftover meat, veggies, gravy, or mashed potatoes.
This dish freezes and reheats beautifully!
Ingredients for Shepherd’s Pie
Shepherd’s Pie can be prepared fresh, but it’s also a great way to use up any leftover meat, veggies, gravy, or mashed potatoes.
Ground Meat –You can use any ground meat in this recipe. Lamb is traditional for a shepherds pie recipe, although I most often use ground beef (which technically makes this a cottage pie). Leftover roast meat also works well.
Vegetables – Frozen mixed vegetables make preparation quick and easy, but you can use leftover roasted veggies too. If using fresh vegetables, steam them until tender or cook them with the beef before adding them to the dish.
Sauce – Shepherd’s Pie is versatile, and I’ve provided a couple of shortcut sauces in the recipe below. However, you can use leftover gravy (or gravy mix) and tomato sauce, or any sauce you like.
Mashed Potatoes – Traditional mashed potatoes are what I most often use, but garlic mashed potatoes add great flavor to this dish! If you’re in a hurry, you can use store-bought mashed potatoes. While it’s not traditional and it’s totally optional, I love cheese on top.
How to Make Shepherd’s Pie
Make Mashed Potatoes: If you have leftover mashed potatoes, use those. Simmer baking potatoes in a large pot of salted water until tender. Mash them with butter and cream. Tater tots make a great topping too!
Brown Meat: Brown lamb (or beef) in a skillet with onion. If using fresh veggies, they can be diced and cooked along with the beef and onion.
Add Sauce: Stir in the seasonings and sauce per the recipe below. Stir in the veggies.
Layer and Bake: Pile the potatoes on top. A sprinkle of cheese is not traditional, but it is delicious!
Prep Ahead and Tips for Shepherd’s Pie
From Scratch: This recipe is a shortcut recipe; if you’d like, you can find my homemade version here.
Layering: After prepping the meat mixture, cool it and chill it in the fridge for 20 minutes to keep the mashed potato layer separated.
Prep Ahead:Assemble the Shepherd’s Pie up to one day in advance and refrigerate it. Let it come to room temperature for 30 minutes before baking.
Quick Clean Up: If your baking dish is very full, place it on a parchment-lined baking sheet to avoid any juices spilling into the bottom of the oven.
How to Freeze Shepherd’s Pie
Prepare as directed and cool completely. Wrap tightly in plastic wrap and then in foil. Freeze.
Thaw overnight in the fridge. Bake for 45 minutes covered and 15 minutes uncovered.
What is Shepherd’s Pie?
Shepherd’s pie is a delicious combo of ground lamb (although many people use beef) that has been cooked with vegetables in a gravy or sauce. The lamb mixture is then topped with a crust of creamy mashed potatoes and baked.
Can You Make Shepherd’s Pie With Ground Beef?
This casserole is traditionally made with ground lamb. Many people make this recipe with ground beef however, if you use ground beef it’s actually called Cottage Pie! (You can also replace the meat with a vegetarian lentil version).
Does Shepherd’s Pie Have Cheese on Top?
Traditionally, a shepherd’s pie is not topped with cheese. That said, cheese is my love language, so I like to add a bit on top. If you’d prefer, brush the potatoes with some butter and skip the cheese.
How Do You Bake Shepherd’s Pie?
Bake this easy shepherd’s pie recipe for 25-30 minutes. If you’ve made it ahead of time and it’s chilly from being in the fridge, bake it a bit longer, about 30-35 minutes, or leave it out on the counter for 30 minutes before baking.
It’s a full meal on its own and really doesn’t need sides. If you’d like to stretch it a little further, bread and salad are great additions.
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Easy Shepherd’s Pie Recipe
This Shepherd’s Pie is a twist on the classic Irish dish. It’s made with ground lamb, peas, and carrots, topped with mashed potatoes & cheddar cheese!
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Preheat the oven to 400°F.
In a large skillet or Dutch oven, cook lamb (or beef), onion, and garlic over medium heat until no pink remains. Drain any fat.
Stir in mixed vegetables, tomato soup, Worcestershire sauce, salt, basil, and pepper.
Transfer the ground beef mixture into a 3-quart or 9×13 inch casserole dish and spread into an even layer.
Spoon mashed potatoes over top and sprinkle with cheese if using.
Baked for 25-30 minutes or until bubbly. Broil 2 minutes if desired.
Remove from the oven and cool for 5 to 10 minutes before serving.
Ground lamb is traditional in shepherd’s pie. When made with ground beef, the dish is called cottage pie. This is a shortcut recipe, view our from scratch shepherd’s pie recipe here. Substitute the tomato soup in this recipe for one of the following:
10.5 oz of cream of mushroom soup
1 packet of gravy mix prepared as directed and simmered until thickened
leftover homemade beef gravy.
To make homemade potatoes, boil 2lbs of peeled and diced russet potatoes or Yukon gold potatoes in a large pot of salted water for 15-20 minutes or until tender. Drain well and mash with a potato masher. Add 4 tablespoons of butter, ¾ teaspoon salt, and up to ¾ cup of warmed half and half as needed.
Originally a meat pie made with minced (or ground) meat and mashed potatoes was known as a Cottage Pie (and it was even sometimes made with pastry many years ago). It is very popular in Ireland, Scotland, and England as well! In the late 1800s, the pie was named Shepherd’s Pie if made with lamb (since the shepherd looked after the sheep) and if made with beef it was called Cottage Pie.
Regardless of the name, this recipe is a classic Shepherd’s Pie recipe loaded with flavor and the perfect make-ahead meal to serve all year long!
Fried rice is a family favorite and a meal I make often.
This recipe is so easy to make! A handful of veggies and eggs are fried with rice, ginger, and garlic. Done in 15 minutes!
Make this simple dish with just a few ingredients, likely already on hand!
Family Favorite Fried Rice
I can’t count the number of times I’ve made fried rice, it’s my daughter’s favorite meal by far!
Fried rice is easy to make and takes only 15 minutes, it’s faster than takeout!
Filling and flavorful this can be served as a main dish or a side dish.
Perfect for leftovers! Fried rice is ideal for using any leftover meat or vegetables.
Ingredients for Fried Rice
Rice – The recipe below uses cold long grain white rice, but I make fried rice with almost any kind of leftover rice (or other grains). Leftover rice is drier and makes for the best texture.
Vegetables – Frozen peas and carrots keep it quick but fresh vegetables can be used in place. Finely chop them and cook in a bit of oil before adding the garlic and ginger. Try broccoli, cauliflower, corn kernels, sliced mushrooms, diced bell peppers, or bean sprouts.
Eggs – Gently scramble a couple of eggs and stir them into the fried rice.
Seasonings – I love the flavor sesame oil adds, while soy sauce adds umami and salt.
Add-Ins – Customize your recipe by adding shrimp, chicken, beef, pork, bacon, ham, or tofu. Toasted chopped peanuts, water chestnuts, edamame, and sundried tomatoes add more flavor and texture to Chinese fried rice!
How to Make Fried Rice
In a hot pan, cook garlic, ginger, and the whites of the onion in oil.
Add vegetables and cook until heated through.
Add rice and (optional) protein and cook until rice is crispy and browned. Stir in eggs, soy sauce, and sesame oil.
Garnish with green onion and toasted sesame seeds before serving, if desired.
Tips for Great Fried Rice
Fried rice comes together very quickly, so prepare all ingredients before beginning.
Use cold day-old rice for the best results.
For best results, start with cold ingredients and a hot pan. This crisps up the rice and lightly caramelizes the veggies.
If you don’t have day old rice, cook rice and cool on a sheet pan in the freezer.
Storing Fried Rice
Keep leftover fried rice in a covered container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop. Add leftover rice to stir-fried veggies, roll up into crispy egg rolls, or repurpose fried rice into a soup or stew.
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Easy Fried Rice
Homemade Fried Rice is easy to make at home – add leftover veggies and proteins to make the perfect meal!
Prep Time 10 minutesminutes
Cook Time 12 minutesminutes
Total Time 22 minutesminutes
Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add the eggs to the skillet along with a pinch of salt and pepper. Cook over medium heat, breaking up the eggs, just until set. Transfer to a bowl and set aside.
In the same skillet, add the remaining oil, garlic, ginger, and the white portion of the green onions. Cook until fragrant, about 1 minute.
Add the carrots & peas, and cook until heated and softened.
Add the rice (and protein if using) and continue to cook until the rice is slightly crisped and brown, about 7 minutes. Donât stir too often, you do want to get a little bit of brown on the rice.
Stir in the cooked egg, soy sauce & sesame oil.
Garnish with the greens of the green onion and sesame seeds if desired.
If using fresh vegetables, finely chop them and cook them in a little bit of oil before cooking the garlic and ginger. Leftover cooked vegetables can be used in place of peas and carrots.
This Crock Pot Chicken Pot Pie Soup recipe is a new twist on a classic chicken pot pie recipe!
Cooked in a slow cooker, this pot pie soup recipe has all of the flavors you love in an easy creamy soup. Add biscuits or pie crust for dipping and dunking.
The Best Chicken Pot Pie Soup You’ll Ever Make
Set it and forget it! Let the Crock Pot do the work and you’ll have only one pot to clean!
It’s budget-friendly, add extra veggies to stretch it further.
Make ahead double up because this soup reheats well for future meals.
Ingredients for Chicken Pot Pie Soup
Chicken – I most often use chicken breasts, but thighs will work in this recipe as well. You can use bone in or boneless – just ensure they’re skinless.
Vegetables – Frozen peas and carrots or other frozen vegetables like corn or green beans make this recipe a cinch! If you have leftover cooked or roasted veggies, add them shortly before serving. Diced potatoes can be added along with the chicken if desired (cut them ½-inch).
Soup Base – Half and half or heavy whipping cream gives this recipe its thick and velvety texture that clings to the chicken and vegetables. Short on time? Use two cans of cream of chicken, celery, or mushroom soup.
Dippers – Use puff pastry or prepare pie crust and cut it into squares. I also like to serve this soup with canned or homemade biscuits.
Variations – Pick up the savory flavor by adding a pinch or two of poultry seasoning in Step 1. Feel free to add cooked rice or cooked egg noodles to make a hearty stew, if desired.
How to Make Crock Pot Chicken Pot Pie Soup
This chicken pot pie soup recipe is a new twist on the comforting classic!
Add onion, celery, chicken, and broth to a slow cooker.
Once cooked, shred the chicken and add it back to the slow cooker with cream and thawed peas/carrots. Cook until hot and thickened.
Meanwhile, bake biscuits or pie crust before serving.
Storing Leftover Soup
Keep leftover Crockpot chicken pot pie soup covered in the refrigerator for up to 4 days and keep pie crust crumbles in a zippered bag at room temperature.
Freeze in zippered bags and thaw in the refrigerator overnight. Reheat in the microwave with a little extra milk to loosen the soup.
Classics Turned into Soup
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Crock Pot Chicken Pot Pie Soup
Quick prep and ready when you walk in the door, this Crock Pot Chicken pot pie soup is perfect for busy weeknights!
Prep Time 20 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours20 minutesminutes
In a small skillet, cook the onion and butter over medium heat until slightly softened, about 5 minutes.
In the bottom of the slow cooker, layer the onions, celery, and garlic cloves. Place the chicken breasts on top of the vegetables and pour the stock over the chicken. Add bouillon, poultry seasoning, thyme, salt, and pepper.
Place the lid on the slow cooker and cook for 3 hours on high or 6 hours on low.
If using puff pastry or pie crust, preheat the oven to 375°F about 30 minutes before serving.
Remove the chicken from the slow cooker and shred it into bite-sized pieces with a fork. Return to the slow cooker. Stir in the peas and carrots.
In a small bowl, whisk the half and half and cornstarch. Pour the mixture into the slow cooker and stir to combine. Cook for an additional 20 minutes.
Meanwhile, if using puff pastry or pie crust, while the soup is still cooking, roll it out and cut into 2-inch squares. Brush with butter and sprinkle with salt. Place on a baking sheet and bake puff pastry for 13 to 17 minutes or pie crust for 10 to 12 minutes or until browned and golden.
Ladle the soup into bowls and top with baked pastry. Sprinkle with parsley and fresh thyme, if desired. Serve immediately.
Nutritional information does not include optional toppings. Leftovers can be stored in the fridge in a covered container for up to 3-4 days. Reheat in the oven or the microwave.Â
