2 packages frozen peas, 10 oz. each
1 cup frozen pearl onions
1 lb to 1 ¼ lb ham steak, cubed
1 red bell pepper, cubed
1 cup fresh dill fronds
3 tbs. butter
Salt and black pepper to taste
½ to 1 cup water
• In a deep sided frying pan, sauté peppers and ham briefly in some butter.
• Add blanched peas and onions to the frying pan, along with half the dill, rest of the butter and enough water to prevent scorching. Cover and cook on low to medium heat.
• Sprinkle salt and pepper to taste and mix gently.
• Plate it in deep dishes and with remaining dill strewn.
A glass of Pinot Noir (preferably unoaked style) from California, such as Bacchus which is light, fresh and full of berry flavors, would be quite lovely.