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.