Recipe from Bon Appetit
1 TB butter
1 Tb Olive Oil
1/2 cup thinly sliced Shallots - I am going to use a leek in place of the shallots.
12 oz Sugar Snap Peas, trimmed, strings removed
2 cups thinly sliced Radishes
1/4 cup Orange Juice
1 tsp Dill Seeds
1 TB chopped fresh Dill
Melt butter with oil in large skillet over medium heat. Add shallots and sauce util golden, about 5 minutes. Add sugar snap peas and radishes; sauce until crisp-tender, about 5 minutes. Add orange juice and dill seeds; stir 1 minute. Season with salt and pepper. Stir in chopped dill. Transfer to bowl; serve.