This time of year, you can find three types of fresh, tender peas at their peak. English peas, also called garden peas, grow in fibrous pods and must be shelled before eating. Thin, crisp snow peas, on the other hand, can be eaten pod and all. Snap peas are a sweet, entirely edible cross between the two.

For all types, look for vibrant green pods with no bruising. English peas should be sweet and plump — many markets sell already-shelled peas, which are a big time-saver. Snow and snap peas should be crisp, not wrinkled or limp.

Shell English peas just before using.

Peas add color and lively flavor to soups, salads, pastas, dips and more. All peas can be eaten raw, or try them lightly cooked. Boil shelled English peas in salted water until they're bright green but still pop when you bite them, about 1 to 2 minutes. Snap and snow peas can be blanched or sauteed for 1 to 2 minutes, which will keep them pleasantly crisp.

Snow Pea Salad with Shallot and Tarragon

Makes 4 servings

To speedily slice snow peas into ribbons, stack several pods and cut them all together. The strips don't have to be perfect.

2 teaspoons Dijon mustard

2 tablespoons Champagne or white-wine vinegar

1/4 cup extra-virgin olive oil

Salt and pepper

2 tablespoons minced shallot

1 pound snow peas, thinly sliced lengthwise

2 tablespoons chopped fresh tarragon

1. In a large bowl, whisk together mustard, vinegar and oil; season with salt and pepper. Add shallot, snow peas and tarragon and combine. (To store, refrigerate, covered, up to 6 hours.)

Nutritional information per serving: 177 calories; 14 grams fat (2 grams saturated fat); 3 grams protein; 11 grams carbohydrates; 3 grams fiber

Chicken and Snap Peas

Makes 4 servings

1 tablespoon vegetable oil

3 1/2 to 4 pounds chicken pieces, patted dry

Salt and pepper

3 cloves garlic, thinly sliced

1/3 cup cider vinegar

4 teaspoons sugar

1/2 teaspoon red-pepper flakes

1/2 pound snap peas

1 cup fresh basil leaves,

torn, divided

1. Preheat oven to 425 degrees. In a large skillet, heat oil over high. Season chicken with salt and pepper and cook, skin side down, until deep golden, about 8 to 10 minutes. Flip chicken and remove pan from heat. Tilt pan slightly and carefully remove fat with a spoon. Return pan to heat and add garlic, vinegar, sugar and red-pepper flakes. Bring to a boil, then transfer pan to oven. Bake until chicken in cooked through and the thickest part of each piece reaches 165 degrees on an instant-read thermometer. Add snap peas and half the basil and bake 5 minutes more. Remove from oven, sprinkle with remaining basil and serve.

Nutritional information per serving: 534 calories; 29 grams fat (8 grams saturated fat); 53 grams protein; 10 grams carbohydrates; 2 grams fiber

Chilled Pea Soup with Egg Salad Sandwiches

Makes 4 servings

If you're not into egg salad, try pairing this soup with chicken salad or grilled cheese sandwiches. During cooler months, you can make this soup with frozen peas.

For Soup:

3 tablespoons unsalted butter

1/2 large sweet onion, such as Vidalia, diced medium

2 cloves garlic, thinly sliced

4 cups shelled English peas

Salt and pepper

2 cups buttermilk

For Egg Salad:

6 hard-cooked eggs

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 stalk celery, diced small

8 slices white bread

3 cups baby arugula

1. Make soup: In a medium pot, melt butter over medium-high heat. Add onion and saute until translucent, about 8 minutes. Add garlic and cook until fragrant, about 1 minute. Add 1 cup water and simmer until onions are soft, about 8 to 10 minutes. Add peas and cook until bright green, about 4 minutes; season with salt and pepper. Transfer mixture to a blender and add buttermilk. Blend until smooth, then pour through a fine-mesh sieve into a large bowl, pressing on solids; discard solids. Refrigerate until cold, 1 hour, then season with salt and pepper.

2. Make egg salad: Remove yolks from 3 hard-cooked eggs and discard. Coarsely chop eggs and mix with mayonnaise, mustard and celery; season with salt and pepper. Make sandwiches with bread, egg salad and arugula. Serve with chilled soup.

Nutritional information per serving: 495 calories; 19 grams fat (9 grams saturated fat); 24 grams protein; 58 grams carbohydrates; 8 grams fiber