[Jamestown1630]

I like raw - or just defrosted and uncooked frozen peas - in salads; but otherwise we usually just steam them lightly and serve. Even better if you get a good, grass-fed butter, like Kerrygold, to dress them.

For fancier cooked peas, I usually do this - not sure it’s appropriate for Spring, but I use this cheese sauce for peas and pearl onions in the Fall (Thanksgiving) and Winter (Christmas):

Hot Cheese Sauce for Vegetables

Heat ½ C. milk and 1 8-oz. package of cream cheese over low heat, stirring until smooth.

Blend in ½ tsp. Onion salt and ¼ C. Parmesan Cheese.

Serve over steamed vegetables.

[married21]

Thanks for both of the suggestions. Steamed and dressed with good butter sounds amazing for Easter Sunday dinner.