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This is a good side dish for fish and white meats.
1 cucumber (about 1 lb)
1 tablespoon butter
Dill, parsley or spring onions, chopped.
Salt and Pepper
Slice the cucumber in half lengthwise. If the seeds are large, scoop them out with a spoon. If the seeds are still small and tender, you can leave them in. Slice the halves in half again, lengthwise, then chop the quarters into 1/2 inch segments.
Heat butter in skillet over medium heat. Add cucumbers, cover and cook them until tender but still crisp, about 5 minutes, stirring occasionally. Season with salt and pepper to taste. Sprinkle with dill, parsley or chopped spring onions.
Submitted by Philippe Waterinckx, Tucson CSA