This recipe is from a special edition of Better Homes and Gardens that’s out now. It’s called “From Garden to Plate” and it’s awesome if you’re a seasoned gardener or aspiring gardener. If you’re wondering why I didn’t make it, I’m not a fan of dill.


2 cups shelled peas

1/4 c sliced onion

1/2 tbsp olive oil

1 1/2 tsp snipped fresh dill

1/4 tsp salt

1/4 tsp black pepper

3 tbsp slivered almonds or broken walnuts, toasted

In a medium saucepan, rbing a small amount of salted water to a boil. Cook peas and onion, covered for 10-12 minutes. Drain and return to saucepan.

Stir in oil, dill, salt and pepper. Heat through, sprinkle in almonds and serve.