422 tea recipes

Crostini topped with sweet pea pesto and halved cherry tomatoes. A 15-minute vegetarian appetizer that swaps frozen peas for basil, no blanching or expensive pine nuts required.

You can serve this delightful cholesterol-free, high-fiber bread on New Year's Eve instead of the traditional bowl of black-eyed peas believed to bring good fortune for the year ahead.

Thursdays at The Dove's Nest means Potpie Day, and our customers start calling early in the morning to reserve one in case we run out before they get seated. Most tell us that it's the best chicken potpie they have ever tasted.

Ginger-loaded tofu stir-fry with tree ear mushrooms, green peas, and a sweet-sour vinegar finish. A quick Chinese vegetarian wok dish with earthy, bold flavors.

This is an easy and tasty recipe, arugula with walnuts, mix very well, and a lot of vintamin!

Vinegret is Russia's beloved cooked vegetable salad: roasted beets, potatoes, carrots, dill pickles, and peas in a mustard-vinegar dressing with fresh dill. A colorful, make-ahead side.

Tagliatelle tossed with golden pan-fried pumpkin, peppery rocket, lemon zest, and a homemade roasted red pepper chili oil. A vibrant autumn pasta with serious kick.

Prevention's perfect kabobs: chicken and scallops marinated in yogurt-mint, skewered with vegetables and dried fruit. A balanced, colorful, Mediterranean-leaning grill plate.

Khichhari (khichdi) with yellow split peas, brown rice, turmeric, cumin, and tomatoes cooked in ghee. A one-pot Indian comfort dish that's vegetarian, warming, and deeply spiced.

South Indian fish stew with monkfish, tamarind, coconut, mustard seeds and asafoetida. Fragrant Kerala-style seafood curry served over saffron rice.

This is a very simple one-bowl meal, perfect for when you don’t have the time to spend cooking after work. You can easily double or triple the recipe and use the leftovers for lunch the next day.

An exotic and scrumptious dish made with potatoes, mixed vegetables and blanched almonds.

No tomato and not very cheesy but very delicious. Recipe for the pizza base as well as the topping. Use your own pizza base recipe if you prefer or a store bought one.

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

Brown rice summer salad with tarragon vinaigrette, fresh vegetables, peas, and pimentos. Low-fat, no-mayo, and served cold. A make-ahead side dish for hot weather meals.

Pasta primavera verde with steamed broccoli, asparagus, green beans, and sugar snap peas tossed with linguine, fresh dill, and garlic. A light, veggie-packed spring pasta.