But we're back now, and apparently it is May. As we creep towards warmer months, I wanted to share a recipe I made on Easter that could serve as a side for many a Spring dinners. This Minted Pea Puree, made with fresh peas, mint, and Greek yogurt was the perfect sub for traditional mint jelly with our herb-crusted rack of lamb on Easter. Plus, it looked SO pretty on the plate and was super easy. I would highly recommend it!