This rich pasta dish uses fresh spring peas and is creamy and decadent. The richness comes from the blend of cream and cheeses. Serve the pasta with a tossed salad and crusty bread for soaking up any extra sauce.

Eggs have been important for many centuries and in some cultures have symbolized a springtime return to life following the winter. 

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Your trip to Southeast Virginia just got tastier. Long-known for their peanuts, salt-cured hams and other pork products, Isle of Wight, Southampton, Surry and Sussex counties and the city of Suffolk are all part of the new Salty Southern Route.

Not much time has passed since everyone made those new year’s resolutions to eat better, or eat less. National Nutrition Month is an opportunity to reassess.

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

This recipe was prepared by Chef John Maxwell on Real Virginia, Virginia Farm Bureau’s weekly television program.

Maxwell, a certified executive chef, culinary educator and member of the American Academy of Chefs, shares delicious seasonal recipes in a Real Virginia segment sponsored by Virginia Grown, a program of the Virginia Department of Agriculture and Consumer Services.

Whatever your protein preference, there’s a stew for every taste. These recipes provide bowlfuls of nourishing goodness.

For those who are in a rush in the morning, try making a breakfast sandwich to go. An egg in the morning will give you some extra protein that will help keep away those hunger pangs until lunchtime.