Carrots with Lemon and Dill:
    1 lb. carrots
    2 T butter
    1/2 minced scallion
    1/2 t grated lemon zest
    1/4 cup dry white wine
    2 T lemon juice
    2 T minced fresh dill
    salt & pepper to taste
Steam carrots 6-7 minutes, until tender and crisp; drain. Heat butter in skillet until foamy; add scallion and saute until softened. Add carrots, lemon zest, wine and 1 T of the lemon juice. Stir and cook until most of the liquid is reduced, about 2 minutes. Add dill, salt, pepper and remaining lemon juice to taste. serve hot.