Cucumber Moons Sauteed with Fresh Dill
|Vegetables | Salads|
Recipe reprinted with permission from Asparagus to Zucchini by MACSAC
Cooking cucumbers is traditional in many cultures--try it!
|2 ||large cucumbers, or 3 medium |
|3 T||butter |
|3 T||minced shallots or chopped green onions |
|2 T||chopped fresh dill |
| ||salt and pepper to taste |
Peel cucumbers and slice in half lengthwise. Scoop out all the seeds with a spoon. Slice in half-moons, about 1/4 to 1/3-inch thick. Heat butter in large heavy skillet over medium flame. Be careful not to let the butter brown, but it does need to be good and hot. Add the cucumbers and shallots and cook, tossing often, until the cucumbers begin to get tender, about 4 minutes. Stir in dill, plus salt and pepper to taste. Continue to toss and cook until crisp-tender, 1 to 2 minutes longer. Serve immediately.
The cucumbers in this recipe could also be cut into "hoops". Slice the whole cucumber in half cross-wise and use a long teaspoon to remove seeds from center; then slice into rounds.