Today’s edition of 100 Days of Happy Cooks is all about how to cook peas—the small but mighty veggie guaranteed to put a spring in your step this season. 

Brace yourself. Peas are officially back in season, and they’re blowing away the non-seasonal veggie competition in all the categories (flavor, nutrition, and versatility). Plus, they’re making us smile big time. To prove it, we’ve put together a list of five quick and easy pea recipes that’ll have you blending, smashing, sautéing, and praising these sweet green gems in no time.

1. Purée Them… Pea Soup With Mint

Some claim soup season only runs through the winter months. We beg to differ.

Makes 6 Servings

Ingredients:

• 3 Tablespoons Unsalted Butter
• 1 Medium Onion, chopped
• 4 Cups Low Sodium Broth (veggie or chicken), divided in half
• 6 Cups Shelled Fresh Peas (or thawed frozen peas)
• 1/2 Cup Mint Leaves
• Salt and Pepper
• 3 Tablespoons Water
• 1/4 Cup Sour Cream

Instructions:

1. Melt butter in a large pot over medium heat. Add onion and cook until softened, 7-8 minutes.
2. Add 2 cups broth, stir, and bring to a boil.
3. Add peas and simmer until tender, 8-10 minutes for fresh or 2-3 minutes for frozen.
4. Add mint and remaining 2 cups broth. Season with salt and pepper (to taste).
5. Stir to combine and remove from heat. Use an immersion blender or food processor to purée soup. Add water if soup is too thick.
6. Garnish with extra mint and a dollop of sour cream.

2. Blend Them… Green Pea Hummus

Chickpeas + sweet green peas aka happiness in a spread. Plus, there’s technically no “cooking” required here. Just blending.

3. Fold Them Into Pasta… Spring Greens Gnocchi with Asparagus, Peas, and a Creamy Tarragon Sauce

The combination of asparagus and peas practically screams spring, so our chefs couldn’t resist tucking them into this gnocchi. Fortunately, the tarragon cream sauce is just light enough to really let the gorgeous green vegetables shine.

4. Blanch Them… Spring Pea Buddha Bowl

As you probably know by now, we love all the happy vibes that come from mindfully cooking and munching on Buddha bowls. And this is no exception. To blanch your peas, simply add to boiling water. Let them cook for about 1 1/2 minutes before immediately transferring them to an ice bath.

Makes 6 Servings

Ingredients:

• For the salad:
• 6 Cups Mixed Greens (frisée, baby spinach, arugula)
• 1 Cup Cooked Quinoa
• 3 Cucumbers, thinly sliced
• 2 Avocados, cut into wedges
• 3 Radishes, thinly sliced
• 1 Cup Fresh Peas, blanched
• For the dressing: 
• 1 Tablespoon Dijon Mustard
• 1/2 Cup Apple Cider Vinegar
• 3 Tablespoons Lemon Juice
• 1/2 Cup Extra Virgin Olive Oil
• Salt and Pepper (to taste)

Instructions:

1. Arrange mixed greens and quinoa on a large platter or in a bowl.
2. Top with cucumbers, avocados, radishes, and peas.
3. Prepare dressing by whisking together all ingredients.
4. Drizzle over salad and enjoy!

5. Cook Them With A Grain… Oven-Roasted Eggplant with Peas and Quinoa

From the soft, caramelized eggplant and creamy feta cheese to a lemony herb dressing and sweet peas, this Mediterranean recipe will have even the fiercest meat lovers reaching in for seconds.

Now that you know how to cook peas, it’s time to turn your attention to beets.