Recipe #1, Spring pea dumplings (photo courtesy Hannah Kaminsky | Bittersweet Blog.  Spring peas (photo courtesy Good Eggs).  Edamame (photo courtesy Burpee).  Recipe #2, a tartine (open face sandwich) with spring peas and other spring ingredients from Chef Alain Ducasse (photo courtesy All My Chefs).
Spring pea season is fleeting. Enjoy as much of the tender green nuggets as you can: raw in salads or for snacking; or lightly steamed in recipes.
Spring peas are also known as English peas and garden peas.
At breakfast—the meal least likely to include spring peas—you can use them to garnish eggs, avocado toast, or a bagel with cream cheese.
You can toss raw or cooked peas into plain Greek yogurt. Use them as a garnish, or mash them and stir them in as you would preserves.
Moving on to snacks and appetizers: Here are three tasty recipes for appetizers, first courses or snacking. For a special main course, check out this innovative approach to surf and turf: Squid With Bacon & Spring Peas.
Here are more ways to use spring peas, and the history of peas.
RECIPE #1: SPRING PEA OR EDAMAME POTSTICKERS
Hannah Kaminsky adapted her easy edamame potstickers recipe to showcase spring peas. She mixes the legumes with hummus for extra protein, although you can skip the hummus and just fill the dumplings with peas).
“General folding advice still stands as a good guideline to follow when wrapping things up, but once you get those papery thin skins to stick, you’re pretty much golden.
If you’re less confident in your dumpling prowess, cut yourself a break and fold square dumpling wrappers in half instead. You’ll still get neat little triangles.”
If celebrate Purim, you can serve these as savory Haman’s Hats.
Ingredients For 15 Dumplings
1 cup shelled spring peas or edamame
1/3 cup edamame/pea hummus (mash them into regular hummus, to taste)
1 scallion, thinly sliced
1 clove garlic, finely minced
1/2 teaspoon fresh ginger, finely minced
1 teaspoon soy sauce, plus more for dipping
1 teaspoon toasted sesame oil
1/4 teaspoon ground cumin
15 (3-inch) round wonton skins or gyoza wrappers*
Steaming basket or rack
1. SET UP the steaming apparatus: Line a bamboo steamer or metal steam rack with leaves of savoy cabbage to prevent the dumplings from sticking to the bottom (and eat it afterward). Place the steamer in a large pot with water and heat the water to boiling; then reduce to simmering. Meanwhile…
2. MIX together the shelled edamame, hummus, scallion, garlic, ginger, soy sauce, sesame oil, and cumin, stirring thoroughly. Lay the dumpling wrappers on your work surface and place about 1 tablespoon of filling in the center of each. Run a lightly moistened finger around the entire perimeter and bring the sides together, forming a triangle. Tightly crimp the corners together with a firm pinch.
3. PLACE the dumplings on the cabbage leaves and cover the steamer or pot. Steam for 2 to 4 minutes, until the wrappers are translucent. Serve immediately, with additional soy sauce for dipping if desired.
*You can typically find these either in the produce section near the tofu, or in the freezer aisle with other Asian ingredients.
RECIPE #2: SPRING TARTINE
This recipe, courtesy of All My Chefs, is from the great Alain Ducasse.
It requires no particular cooking technique…or even cooking, except for blanching the asparagus and green beans. Otherwise, you just slice and assemble.
Serve them as a snack, a first course, or with a glass of wine.
Here’s more about tartines, French for open-face sandwiches.
This recipe was originally published in “Nature By Alain Ducasse” (Éditions Alain Ducasse).
Ingredients For 4 Servings
16 small green asparagus
A good handful† peas
About 10 radishes, washed and peeled
1/4 fennel bulb, rinsed
About 20 cherry tomatoes, rinsed and halved
A handful wild arugula, rinsed, patted dry, stalks removed (you can save them for salads)
4 slices multigrain or whole wheat bread
5-1/2 ounces (100g) Saint-Moret** or similar cream cheese
1-1/2 ounces (40g) grated parmesan cheese
Sea salt or flake salt
Freshly-ground black pepper
1. BRING a saucepan of salted water to a boil, and prepare a bowl with water and ice cubes.
2. CUT the tips of the asparagus into approximately 2 inch (5-6 cm) pieces. Rinse and immerse in the boiling water with the peas.
3. DRAIN and immediately plunge them into the ice water to keep their color. Leave for 2 minutes, then drain with a slotted spoon and lay on a dry tea towel. (TIP: We put the vegetables into a strainer. It’s easy to lift the strainer to drain, then plunge it into the ice bath.)
4. SLICE thee radishes into fine rounds (about 3 mm) with a mandoline (we used a knife). Slice the fennel into thin slivers of the same size.
5. ASSEMBLE: Spread the bread with cream cheese and arrange the vegetables on top. Sprinkle with parmesan, a bit of crunchy salt and some pepper.
**Saint-Môret is the leading natural fresh cheese in France. While it has a different flavor and texture from American cream cheese, it is the closest comparison. We actually used spreadable goat cheese: We love the extra tang.