Sauteed Radishes & Sugar Snaps with Dill

Note: To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod.

1 tablespoon butter
1 tablespoon olive oil
1/2 cup thinly sliced shallots
12 ounces sugar snap peas, trimmed, strings removed
2 cups thinly sliced radishes (about 1 large bunch)
1/4 cup orange juice
1 teaspoon dill seeds (optional)
1 tablespoon chopped fresh dill

Melt butter with oil in large nonstick skillet over medium heat. Add shallots and saut­e until golden, about 5 minutes.

Add sugar snap peas, cook for one to two minutes, and radishes sauteing until crisp-tender, about 3 to 4 minutes more. Add orange juice and dill seeds (optional); stir one minute. Season with salt and pepper. Stir in fresh chopped dill. Transfer to bowl; serve.
Courtesy of SmittenKitchen.com