Sautéed sugar snap peas with orange juice and zest and fresh dill


6 ounces of sugar snap peas, washed and trimmed 

1/4 tsp sea salt

1/4 tsp garlic powder 

zest of 1/2 an orange and juice of 1/4 orange 

1 T chopped fresh dill 

1 T olive oil 

dash of water 

Directions: Heat oil in a saute pan over medium heat; add snap peas, water, spices, orange zest and juice, and dill. Lower heat to medium low, stirring occasionally, for 8-10 minutes or until peas are slightly soft and some edges are slightly brown. Garnish with fresh dill and slice of orange. Serve immediately.