This recipe is for Spring Salad with Asparagus, Green Peas, and Chickpeas from the food section of The Boston Globe.

Dice up the red onion, then add bacon crumbles and blue cheese crumbles to the bowl of peas. Stir mayonnaise and sour cream together with a little salt, pepper and dill. Once combined together ...

Meanwhile, mix together a second marinade in a small bowl with the yoghurt, wholegrain mustard, chillies, sugar and dill. Mix the fish ... For the pea purée, place the peas, ginger, garlic ...

Fresh pea shoots, parsley, and dill make a verdant pesto balanced with salty ricotta salata cheese and nutty roasted sunflower seed kernels. The bright sauce clings beautifully to ruffled ...

Remove from heat. Fold in crab to warm through. Add snap peas, Parmigiano, crème fraîche, lemon zest and juice, chives, most of the dill, salt and pepper, and stir to combine. If needed ...