Sauteed Cucumber with Dill

Peel, halve lengthwise, and seed the cucumber. Cut into chunks, the size of large croutons. Or, slice into thin half moons. It depends on whether you want al dente chunks or soft, silkier petals. Both have their merits, depending on what you’re serving with.

Heat olive oil in a pan. Sauté the cucumber until hot and softened to your liking, about 5 minutes, depending on size. Toss in a handful of chopped fresh mint, or dill. Serve warm or at room temperature.