1/4 pound onions
1/2 pound small new potatoes
1/3 pound peas
1-3 tablespoons chopped fresh mint, dill, or cilantro
salt and freshly ground black pepper

Trim stems from onions; leave a little of root end on. Combine with potatoes in pot with water to cover. Bring to low boil; cook until nearly tender, 10-12 minutes. Add peas; boil until just tender. Drain and toss with herbs, butter, and salt and pepper to taste. Makes 2-3 servings. Recipe from MACSAC