Peas With Cucumber And Dill Recipe
Ingredients
| Peas | 2 Pound | |
| Cucumber | 1/2 Medium, peeled | |
| Butter/Margarine | 2 Tablespoon | |
| 1 teaspoon dried dill weed | ||
| Fresh dill, pineapple sage leaves and edible flowers, such as pansies, for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
To prepare peas, press each pea pod between thumbs and forefingers to open.
Push peas out of each pod into colander with thumb; discard pods.
Rinse peas under running water.
Drain well; set aside.
Cut cucumber in half lengthwise.
Scrape out seeds with spoon and discard.
Cut cucumber halves into 1/4 inch-thick slices.
Heat butter in medium skillet over medium-high heat until melted and bubbly.
Cook and stir peas and cucumber in hot butter 5 minutes or until vegetables are crisp-tender.
Stir in dill weed and season with salt and pepper.
Transfer to warm serving dish.
Garnish, if desired.
Push peas out of each pod into colander with thumb; discard pods.
Rinse peas under running water.
Drain well; set aside.
Cut cucumber in half lengthwise.
Scrape out seeds with spoon and discard.
Cut cucumber halves into 1/4 inch-thick slices.
Heat butter in medium skillet over medium-high heat until melted and bubbly.
Cook and stir peas and cucumber in hot butter 5 minutes or until vegetables are crisp-tender.
Stir in dill weed and season with salt and pepper.
Transfer to warm serving dish.
Garnish, if desired.
Chef
