Peas With Cucumber And Dill
|Dried dill weed||1 Teaspoon|
|Cucumber||1⁄2 Medium, peeled|
|Fresh peas||2 Pound|
|Dill leaves||4 (For Garnish)|
|Pineapple slices||4 (For Garnish)|
|Sage leaves||4 (For Garnish)|
|Edible flowers||4 (Such As Pansies, For Garnish)|
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.