sauteed radishes and sugar snaps with dill
from Smitten Kitchen
The last week of July is the perfect time to go check out the farm stands because everything is finally hitting their stride. From some radishes and sugar snap peas, Alex and I made a quick saute with dill last month. I admit that despite loving dill, I was quite wary of a recipe that had a whole teaspoon of dill seeds in it along with a tablespoon of the fresh stuff–would it taste like a pickle? How would we taste the other vegetables at all?–but curiously enough, this large amount still lingered delicately in the background, and we loved the dish. It was everything a heatwave dinner should be–fresh, light and playing off everything you could buy in Union Square today.
Sauteed Radishes and Sugar Snaps with Dill
from Smitten Kitchen
The last week of July is the perfect time to go check out the farm stands because everything is finally hitting their stride. From some radishes and sugar snap peas, Alex and I made a quick saute with dill last month. I admit that despite loving dill, I was quite wary of a recipe that had a whole teaspoon of dill seeds in it along with a tablespoon of the fresh stuff–would it taste like a pickle? How would we taste the other vegetables at all?–but curiously enough, this large amount still lingered delicately in the background, and we loved the dish. It was everything a heatwave dinner should be–fresh, light and playing off everything you could buy in Union Square today.
Sauteed Radishes and Sugar Snaps with Dill
To remove strings from fresh peas, just snap off the stem end and pull string lengthwise down each pod.
Makes 6 servings.
1 tablespoon butter1 tablespoon olive oil1/2 cup thinly sliced shallots12 ounces sugar snap peas, trimmed, strings removed2 cups thinly sliced radishes (about 1 large bunch)1/4 cup orange juice1 teaspoon dill seeds1 tablespoon chopped fresh dill
Melt butter with oil in large nonstick skillet over medium heat. Add shallots and sauté 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; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.
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