eas and mint are a surprisingly perfect combination. Using two types of peas makes this dish a little more interesting. Use fresh English peas if we have them, or the organic frozen peas to save time.

Ingredients:

• 1 teaspoon Horizon Organic butter
• 2 teaspoons Napa Valley organic olive oil
• 1 Melissa's organic onion, finely diced
• 1/2 cup Health Valley fat free chicken broth
• 1/4 cup white wine
• 1 cup Cascadian Farms organic peas or 1 pound fresh English peas, shelled
• 1 8-ounce bag Mann's stringless sugar snap peas
• 10 fresh mint leaves, thinly sliced
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Instructions:


1. Heat butter and olive oil over medium-low heat in a medium braising pan with a lid. Add onion and cook until onions are clear, not brown.
   

2. Add chicken broth and white wine to pan along with shelled peas. Cover and cook 4 minutes. Add sugar snap peas, cover and cook 2 minutes. Remove from heat and stir in mint, salt, and pepper. Transfer to a serving dish with a slotted spoon.