A frequent visitor in my kitchen.
I only had these when I was growing sweet peas in my vegetable garden in 2014. Since then, they've all been canned or frozen peas. They are sweet enough to be eaten raw. That was the biggest reason that I didn't have any for long-term storage. There weren't enough left.
2014-05-21Pic1: garden-fresh sweet peas
Canned sweet peas are already fully cooked. Supposedly, they can be eaten directly from the can without additional cooking. When I don't feel like cooking, I sometimes serve them like that (Pic4) Alternatively, I will add mayo and/or other vegetables for a cold mixed vegetable salad.
I sometimes sauté sweet peas in butter without adding anything else. (Pic5)
More often, I will start the dish with browning or sweating coarsely-chopped onions before adding the peas. (Pic6)
Pic4: 2020-04-09 — canned sweet peas, no further cooking
Add mayo and/or other ingredients for a delicious cold dish.
These 3 pictures were borrowed from the internetPic7-9: sweet peas salads
I often cook pork chops with peas & carrots and also with mustard. Sometimes the vegetables stay on the side, here the peas were mixed in with the mustard.
2016-03-13Pic10-12: simmer in mustard
This is where I really discovered the possibilities of oil dough. I had too much broth in the peas when I added the cheese and it was too runny. Oil dough fixed that really good.
I assume this is how those hyper-processed 'cheese products' are made: they add oil and thickener until there's hardly anything cheese in there anymore.
2016-05-02Pic13+14: peas, broth, cheese,
Peas and carrots are a frequent combination, both are sweet separately and even sweeter together. I usually start the dish with coarsely-chopped onions.
See also: carrots & peas.
2014-05-22Pic16-18: garden-fresh peas, carrots, onions
3 dates, 3 dishes:Pic19: 2014-02-21 — peas, carrots, corn, beans, bacon
2019-07-19: bell peppers & Brussels sproutsPic22-24: 2019-07-19 — peas, carrots, onions, bell peppers, Brussels sprouts