Sugar snap, snow and garden peas all make appearances in early spring. All three are at their sweetest and tastiest when served slightly crunchy.

Snow Peas and Feta with Orange Vinaigrette

12 ounces snow peas, trimmed

1 large red pepper, cut into thin strips

1 tablespoon extra-virgin olive oil

1 tablespoon orange juice

1/4 teaspoon Dijon mustard

1/8 teaspoon salt

1/3 cup crumbled feta

Bring a large pot of lightly salted water to a boil; add the snow peas and pepper strips and cook until brightly colored, about 1 minute. Drain. Whisk together the olive oil, orange juice, mustard and salt. Stir in the feta and toss with the snow peas. Serves 6.