Dairy • Prep Time: 10 Minutes • Cook Time: 6 Minutes

So. It’s the middle of February. And the wind was howling 30 mph outside. Bucketing rain. And I have FRESH ENGLISH PEAS. Yep. You heard me. FRESH ONES. Because I drove 35 minutes to Trader Joe’s. Calling my name, really. Who could refuse? So last night we had a celebration of summer in the middle of February, and dang did it taste good.

INGREDIENTS:

• 1 lb fresh Brussel sprouts, sliced in half
• 10 oz fresh English Peas, shelled
• 1 large shallot, sliced thin
• 4 sprigs fresh dill, chopped (or 1 tbsp dried dill weed)
• 1 bunch brocolini, tops only
• 2 cloves garlic, minced
• 2 tbsp butter
• 2 tbsp olive oil
• 1/3 tsp Worcestershire sauce
•  1/3  lemon
• Salt & pepper to taste

INSTRUCTIONS:

1. Clean  and prep vegetables
2. Heat butter and olive oil on Med/high heat in a large (12” +) skillet or wok
3. Add the shallot and garlic. Sautee, mixing constantly, for 1.5-2 minutes
4. Add the Brussel sprouts and brocolini. Saute , stirring constantly, for another 2-2.5 minutes, until Brussel sprouts begin to brighten in the centers and brown on the edges
5. Add the fresh peas and dill, saute 1-1.5 additional minutes, stirring constantly until peas turn bright green but not soft.
6. Add the Worcestershire sauce, salt, and pepper. Stir for an additional 30 seconds.
7. Add salt and pepper to taste.
8. Squeeze lemon over vegetables.
9. Remove from heat and transfer to serving dish

NOTES:

• Can be served warm or cold. Great on top of pasta!
• Can be made parve- substitute 2 tbsp additional olive oil for the butter.  Brocolini can be left out of the recipe.. I would not substitute regular broccoli, but that’s a matter of personal taste.