3 cups shelled fresh English peas
1 tablespoon butter
2 teaspoons fresh minced ginger
Zest of 1/2 orange (about 2 teaspoons)
2 tablespoons orange juice, preferably fresh squeezed
1/8 teaspoon freshly ground black pepper
1/8 teaspoon salt
2 tablespoon finely chopped fresh dill
1. In a large skillet over medium heat, melt butter. Add peas and cook for 1 minute, stirring to coat with butter. Add ginger, orange zest and juice, and salt and black pepper. Cook for 2 to 3 minutes, stirring a few times, until cooked through and just slightly wrinkled. You want them al dente, not mushy. Turn off heat, and stir in fresh dill.
Variations:
Serve atop cooked couscous, quinoa or brown rice with sauteed tofu or shrimp.