How to store Chill and shuck just before use. For best flavor, eat within a day and don’t overcook.   Media Platforms Design Team Smashed Peas Prep-to-Table Time: 10 minutesServes 4

  1. COOK 4 cups frozen or fresh peas in salted boiling water in medium saucepan until tender, 3 to 6 minutes. Drain.2. MASH hot peas with 1 Tbsp extra virgin olive oil until somewhat crushed. Stir in 2 Tbsp chopped scallion greens and 2 Tbsp chopped fresh mint or chives, if desired. Season to taste with salt and pepper.3. DOLLOP with plain Greek-style yogurt and drizzle with 1 Tbsp extra virgin olive oil, if desired. NUTRITION (per serving) 167 cal, 7 g pro, 18 g carb, 6 g fiber, 7.5 g fat, 1 g sat fat, 146 mg sodium

Media Platforms Design Team Sautéed Peas, Bacon, and Onions Prep-to-Table Time: 20 minutesServes 4

  1. COOK 2 slices bacon in skillet over medium heat until crisp. Drain on paper towels. Break into pieces and reserve.2. WIPE all but 1½ Tbsp fat from skillet. Add 2 cups thawed frozen pearl onions. Cook, stirring, until golden, about 7 minutes. Add 2 cups thawed frozen or fresh peas and reserved bacon. Cook, stirring, until peas are tender and heated through, 2 to 6 minutes.3. STIR in 1 to 2 Tbsp chopped fresh dill, if desired, and season. NUTRITION (per serving) 135 cal, 5 g pro, 14 g carb, 4 g fiber, 6.5g fat, 2.5 g sat fat, 160 mg sodium More from Prevention: Healthiest Way To Eat Veggies