I found this recipe from Smitten Kitchen while browsing for something to do with radishes other than slicing them up for a salad. I will admit, when I read through this recipe I was kind of weirded out. Orange juice, dill, eating hot sugar snap peas?? But I wanted to be adventurous, so we gave it a shot. Somehow everything ended up working out really well, and the whole thing was pretty freakin delicious. One thing, it really isn’t as spectacular re-heated, so eat this one up as soon as it comes off the skillet!
Sauteed Radishes and Sugar Snap Peas with Dill
- 1 tablespoon olive oil
- 1 thinly sliced shallot
- 12 ounces sugar snap peas, ends trimmed
- 2 cups thinly sliced radishes (about 1 large bunch)
- 1/4 cup orange juice
- 1 teaspoon dill seeds
- 1 tablespoon chopped fresh dill
Melt oil in large 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.