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Author Notes: A really tasty side dish to go along with the next chicken breast or salmon you cook! —TheGirlyGirlCooks
tablespoon Olive Oil
cup thinly sliced Shallots
ounces Sugar Snap Peas, trimmed and strings removed
cups thinly sliced Radishes (about 1 large bunch)
cup freshly squeezed Orange Juice
teaspoon dried Dill Weed
- Melt the butter with olive oil in a large skillet over medium heat. Add shallots and saute until golden, about 5 minutes. Add sugar snap peas and radishes and saute until cripy-tender, about 5 minutes. Add orange juice and dill weed, stir for 1 minute. Season with salt and pepper to taste.