A celebration of spring! If you can’t decide whether to get the snap peas or the snow peas, or maybe those beautiful little spring peas, here’s a recipe that will let you use all three. From foodnetwork.com.

• 2 c. shelled fresh English peas (or 10 oz. frozen)
• 1 lb. sugar snap peas, trimmed
• 1/4 lb. snow peas, trimmed and thinly sliced
• 1 Tbsp. extra virgin olive oil
• 1 medium shallot, thinly sliced
• 1/4 c. walnuts, chopped coarsely
• 1/4 c. dates, pitted and chopped coarsely
• pinch of cayenne pepper
• 1 tsp. salt
• 2 tsp. walnut oil

Bring pot of salted water to boil. Meanwhile, fill a large bowl with ice water. Place peas in boiling water and cook until tender, about a minute. Add snap peas and cook 2 min. more until bright green. Add snow peas and cook just 30 sec. Pour peas and beans into a colander to drain boiling water, immediately plunge peas and beans into ice water to cool.

Heat olive oil in large skillet over medium-high heat. Add shallots and cook approx 2 min. until soft. Add walnuts, dates and cayenne. Cook appro 1 min. until walnuts are slightly toasted.

Drain peas and beans, shake off excess water, and add to skillet. Add salt and stir until heated through. Add walnut oil and toss. Serves 6-8 as a side dish.