Cucumbers Moons Sautéed with Fresh Dill

Cucumbers Moons Sautéed with Fresh Dill

2 large or 3 medium cucumbers

3 tablespoons butter

3 tablespoons minced shallots or chopped green onions

2 tablespoons chopped fresh dill

Salt and pepper

Peel cucumbers with potato peeler and slice in half lengthwise. Scoop out all the seeds with a spoon. Slice about ¼ to 1/3 inch thick. Heat butter in large, heavy skillet over medium flame. Take care not to let the better brown, but get good and hot. Add the cucumber and shallots and cook, tossing often, until 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, 1-2 minutes longer. Serve immediately. (Note: The cucumbers in this recipes could also be cut into hoops: use a long spoon to scoop the seeds out of a peeled cucumber, then slice it into rounds.)  Makes 4-6 servings.