The Snappiest, Simplest Way to Add Green to Any Dish Is In Your Freezer

January  4, 2018

Sometimes when things are cold and dark and post-holiday, I get into a cooking rut. I start making things on autopilot, chiefly simple pastas and things that make me feel good and comforted, things that have a lot of cheese and maybe not much else. There is a notable lack of green things in my diet, which, as a functioning adult, is a color I try to have represented in almost all of my meals.

Thankfully, there's an easy, PEAS-y way to slip some green into (almost) every dish—just open up the freezer. In case you missed the heavy-handed reference: it's frozen peas! These sweet, bright little spheres add a verdant spark to ginger-y fried rice, rich coconut curries, and, of course, cheesy pastas. Simply defrost and toss a few handfuls of this miracle freezer staple into your pot or pan, and you're on your way to a balanced(ish) meal. Here are 11 ways:

How do you make the most of frozen peas? Or are you a fresh or bust kind of pea person? Holler in the comments!

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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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1 Comment

M.McAwesome January 4, 2018
I always add peas or spinach whenever a recipe doesn't have enough veggies. Especially useful for soups, stews, or noodle dishes when adding them in at the end doesn't require an extra dish.