• Snow peas are harvested as flat, tender pods before the peas inside have a chance to develop. The edible pods are great in a stir-fry or sauteed dish, but remember to remove the string that runs along the narrow end. Simply tug at the string and pull, or tease it out with a paring knife.

• Garden peas are the variety most people are familiar with. If you're lucky enough to find them fresh in the grocery store, garden peas must be removed from their pods, which are inedible, and may be either wrinkled or smooth. Opt for the wrinkled kind — they're sweeter. Or use frozen.

• Sugar snap peas have thicker pods than snow peas; they're also plumper. When snapped, they should make a cracking sound, similar to the one green beans make. Try them steamed and tossed with butter, salt and pepper, or eat them raw for a snack.

This salad is nutritious as well as full of spring flavor and color.

PEA SALAD WITH BACON AND EGGS

• 4 large eggs
• 1 1/2 pounds fresh pea pods, shelled (2 cups peas)
• 6 strips smoked bacon, cut crosswise into 1/2-inch pieces
• 1/2 small onion
• 1 garlic clove, smashed
• 1 tablespoon extra-virgin olive oil
• 1/2 tablespoon red wine vinegar

Hard-boil eggs: Put eggs into a small saucepan, add enough water to cover and bring to a rolling boil over medium-high heat. Turn off heat, cover and let stand for 20 minutes. Drain, then cover eggs with ice water. Let stand until eggs are cold, about 5 minutes. Drain and peel.

Meanwhile, bring a medium saucepan half full of water to a boil. Add peas, reduce heat and simmer until peas are tender, 7 to 10 minutes. Drain and rinse with cold water.

Cook bacon in a skillet over medium heat, stirring until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels. Pour off all but 1 teaspoon fat from pan; add onion and garlic to pan and cook, stirring, until softened, about 5 minutes. Remove from heat. Stir in peas and bacon, followed by olive oil and vinegar. Chop eggs, add to salad and toss gently.

Makes 4 servings.

• Per serving: 236 calories, 16 g fat (5 g saturated), 225 mg cholesterol, 3 g fiber, 13 g protein, 11 g carbohydrates, 360 mg sodium.

• Variation: Add 1/2 teaspoon whole-grain mustard to the dressing at the end.

Another quick idea:

PEAS WITH LEMON AND THYME

• 3 cups fresh peas (from 2 pounds pea pods)
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice
• 2 teaspoons fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Bring a medium saucepan half full of water to a boil. Add peas; reduce heat and simmer until tender, 7 to 10 minutes. Drain and rinse with cold water. Just before serving, melt butter over medium heat. Add peas, lemon juice, thyme salt and pepper. Cook, stirring, until heated,about 5 minutes.

Makes 6 servings.