Green Peas and Red Potatoes with Fresh Dill

Makes 6 servings. Per serving: 192 calories, 3 g total fat ( 7 g protein, 6 g dietary fiber, 95 mg sodium.


  • 1 Tbsp. extra virgin olive oil
  • 1 large onion chopped
  • 4 medium red potatoes skin on, cut into eighths
  • 1/2 cup chopped fresh dill
  • 1 cup water
  • 1 lb. frozen peas (fresh may be substituted
  • 1 lemon cut into 1/3-inch slices
  • Salt and freshly ground black pepper


  1. In large skillet heat oil over low-medium heat. Sauté onion until translucent, about 10 minutes. Stir in potatoes and dill. Add water to just cover potatoes.
  2. Cover pan and simmer, stirring occasionally until potatoes are tender, about 10-15 minutes. Stir in peas, cover and simmer until peas are heated through, about 5 minutes.
  3. While peas are heating, place lemon slices on toaster rack and broil for 2-3 minutes until golden brown in spots, or if grilling, sear until golden brown lines form, about 1-2 minutes.
  4. Season peas and potatoes to taste with salt and pepper and garnish with lemon slices. Serve either warm or chilled.