1,949 tea recipes

Vegetable miso soup brightened with sweet green peas, scallion, jalapeño, garlic, and dulse seaweed. A fresh, 30-minute twist on the classic Japanese starter.

Vegetarian penne pasta with fresh Roma tomato sauce, broccoli, zucchini, sugar snap peas, carrots, and Parmesan. A colorful one-pot weeknight dinner.

This min fish pie is designed for kids, very funny looking and tastes very well!

Spicy black-eyed peas simmered with cumin, chili powder, dry mustard, canned tomatoes, and Tabasco. A quick Southern side dish served over rice or with grits.

Pressure cooker beef stew with stewing beef, potatoes, peas, carrots, and stewed tomatoes, ready in about 30 minutes start to finish. The slow-Sunday classic in weeknight time.

Chicken and yellow rice that's baked to perfection in a casserole.

Tasmanian Salmon drizzled with a dressing made with Alpine Pepper and soy sauce.

A thick vegan split pea stew packed with sweet potato, broccoli, Roma tomatoes, and fresh dill. High in fiber and protein with under 1 gram of fat, this plant-powered bowl is weeknight meal prep gold.

Vegan tofu nut patties with almond butter, walnuts, sunflower seeds, and millet. Hearty, nutty, and grilled or pan-fried to a golden crisp. Egg-free and packed with plant protein.

These peas, with curry spices and mushrooms, offer a fragrant and fiery side dish.

Spicy brown bread made with cornmeal, whole wheat pastry flour, carob, and molasses, spiced with cinnamon, ginger, and nutmeg. A quick vegetarian bread ready in 30 minutes.

A colorful salad of black-eyed peas tossed with wild rice, white rice, tomatoes, bell pepper, and corn in a fresh oregano-thyme vinaigrette. Feeds a crowd and tastes even better the next day.

Turkey teriyaki stir-fry with snow peas, red bell pepper, water chestnuts, and celery. A lean, colorful Asian-inspired dinner ready in 20 minutes.

Sea scallops simmered in a spicy fresh tomato sauce with red wine, garlic, and basil, tossed with fettuccine and finished with grated Parmesan.

Citrus grain salad with brown rice, fresh oranges, raisins, carrots, and parsley in a lemon-orange vinaigrette. Vegan, no-cook assembly, and served cold on lettuce.

Moo goo gai peen with poached chicken, snow peas, napa cabbage, mushrooms, water chestnuts, and bamboo shoots in a light cornstarch-thickened sauce. A classic Chinese-American stir-fry.