Sautéed Radishes with sugar snap peas
Adapted from Bon Appetit, April 2004

Ingredients

1 tablespoon butter 2 cups thinly sliced radishes
1 tablespoon olive oil ¾ cup orange juice
½ cup thinly sliced shallots 1 teaspoon dill seed
12 oz sugar snap peas 1 tablespoon chopped fresh dill

Directions

Trim and remove strings from peas.
Melt butter and oil in a skillet over medium heat. Add shallots and sauté until golden, about 5 minutes.
Add peas and radishes, and sauté until crisp-tender, about 5 minutes.
Add orange juice and dill seeds, and sauté 1 minute.
Season with salt and pepper, and stir in chopped dill.
Transfer to a bowl and garnish with extra dill if desired.