Now that the weather is warmer and the sun is finally out for longer, I’ve been whipping up some of my favorite springtime meals. That includes honey and butter-glazed seared pork chops, a five-ingredient creamy pea soup, pea and mint risotto and a colorful, protein-packed seasonal salad. As you may have noticed, each recipe features the humble pea, one of the most quintessential spring vegetables.

Whenever I’m cooking with peas, I always prefer frozen over fresh. In fact, I’m an ardent believer that frozen peas are superior to their fresh counterparts. It’s simply more convenient to have a bag of shelled peas ready to use rather than doing the hard work yourself. Frozen peas are also more vibrant in color than fresh peas. And they are sweeter and more crisp in texture — I’ve found that fresh peas are often........

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