But fortunately for you, I was able to sneak in a picture of the side dish I made to go along with my chicken before the sun disappeared for the night. I've only had radishes once before in my life, which was at a cooking class 2 weeks ago with Chef Cynthia, but this dish made me officially love them! I wish that I had actually made the full recipe of 4 servings instead of 2 because it was so tasty!
-1 tbsp Butter
-1 tbsp Olive Oil
-1/2 cup thinly sliced Shallots
-12 oz Sugar Snap Peas, trimmed and strings removed
-2 cups thinly sliced Radishes (about 1 large bunch)
-1/4 cup freshly squeezed Orange Juice
-1 tsp dry Dill Weed