and Arugula Salad with Parmigiano-Reggiano and
Balsamic-Soy Vinaigrette, 789, 789–90
preparing, for chopped salads, 835
Roasted, Salad with Mixed Bitter Lettuces, Blue Cheese,
Pomegranate, and Hazelnut Vinaigrette, 793, 793
Peas
cooking techniques, 408
fresh versus frozen, 411
frozen, for soups, 190
and Ham, Stovetop Mac ’n’ Cheese with, 723
Hot Buttered, 413
Hot Buttered, with Bacon, Shallots, and Tarragon, 413–14
Hot Buttered, with Prosciutto, Pine Nuts, and Garlic, 414
micro-steaming, 423
Pasta with Garlic and Lots of Vegetables, 686–87
preparing, for chopped salads, 835
Prosciutto, and Arugula, Quick Creamy Pasta with, 713
snap, blanching, 411
Snap, Hot Buttered, with Leeks and Basil, 413
Snap, Hot Buttered, with Lemon and Mint, 412, 412
Snap, Hot Buttered, with Scallions and Ham, 412
Spring Vegetable Risotto, 755, 755–57
Spring Vegetable Salad, 783, 783–84
Pea shoots
Spring Vegetable Salad, 783, 783–84
Pecans
The World’s Most Awesome Sticky Buns, 166, 167–71,
168–69, 171
Pecorino Romano
flavor of, and best uses for, 720–21
nandana
(Nandana)
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