Peas

Snuggling little peas

........................the season's cycle wins

To the earth..........................tumbling





Peas and Carrots – yields 6 servings

1/8-cup olive oil
1 shallot – peeled and minced
2 carrots - trimmed and diced
1/2 cup white wine
1 tablespoon chopped fresh dill
3 cups fresh peas (approximately 2 pounds)
Salt and pepper to taste

In a high-sided 8-inch sauté pan add the oil and shallots, and cook for a few minutes. Then add in the carrots and white wine and cook over a medium heat for 10 minutes. Add in the peas, dill, salt and pepper to taste, and continue cooking for a few minutes. Keep warm and serve.