Cheryl Jamison

3 weeks ago | tablemagazine.com | Kylie Thomas |Cheryl Jamison

Sugar snaps, snow peas, English peas popped from their pods — these little green wonders confirm that spring finally has sprung. Celebrate the season with these fresh ideas for pea recipes from multiple James Beard Award-winning cookbook author Cheryl Alters Jamison. Cool soups usher in the warm months ahead. The mint accent mates well with peas, even as it reinforces the soup’s striking emerald color. A perfect prepare-ahead starter for spring lunch or dinner.

4 weeks ago | tablemagazine.com | Kylie Thomas |Cheryl Jamison

This Pea Salad with Greens, Strawberries, and Mint Vinaigrette is a toss-up of bright tastes and textures. Some of the vegetables — the peas in pods, in particular — get a light pickling, which adds more interest to the final sweet and savory dish. Should some diced carrot, zucchini, or bell pepper make their way into the pickling … you may find some bespoke nuances you’ll want to keep in your pocket for future occasions.

4 weeks ago | tablemagazine.com | Kylie Thomas |Cheryl Jamison

Here’s a hearty Green Goddess Pea, Bacon, and Cheddar Salad that makes a great side with the season’s first grilled steaks, chicken, or burgers. This updates an American classic, which typically tosses the vegetable mixture with mayonnaise and not much else. Substituting an herb-filled green goddess dressing heralds spring and adds more flavor nuances to the salad. Plus, you can save this green goddess dressing recipe for another time with other salads or vegetables. So what are you waiting for?

4 weeks ago | tablemagazine.com | Kylie Thomas |Cheryl Jamison

Manhattan’s legendary Le Cirque restaurant invented this Pea Pasta Primavera back in the mid-1970s. It’s refreshingly retro, both elegant and easy to assemble, at least after you lightly cook the vegetables, which can also be done ahead. A chilled Viognier or Sancerre would pair well with this delicious pasta. Be sure to invite some friends over because you’re definitely going to have some leftovers.

4 weeks ago | tablemagazine.com | Kylie Thomas |Cheryl Jamison

Whenever the warm weather comes peeking through, this Bruschetta with Crushed Peas and Smoked Salmon is what you’ll want handy. Here’s a lovely little tidbit dressed in green, pink, and white. The hints of dill, lemon, and olive oil really elevate the peas without masking their simple sweetness. The smoked salmon adds a delicious counterpoint to this easy-to-make dish.