Today's easy cucumber recipe: For all of us, including me, who stop at 'salad' when thinking what to make with a surplus of cucumbers, here's a new take, a quick sauté. Not just vegan, "Vegan Done Real".
We're eating like rabbits this year. Wait, that's not quite right, let me say it differently.
The truth is, we are not eating like rabbits because the neighborhood bunnies are. They munch-and-crunch on the garden's baby zucchini and nascent tomatillos while the resident humans chew on cucumbers the size of bats, all the rabbits deign to leave behind. The resident Mr. McGregor has declared war, preparing for battle with the big guns: bottles of hot sauce and jars of cayenne pepper.
Back to the cucumbers. I've cooked cucumbers twice this week and both times was pleased how the gentle cucumber flavor emerges while much of the crunch, albeit softer, remains.
The first time, I sautéed the cucumbers with onion and crispy bits of leftover homemade corn tortillas, then stirred in some fresh tarragon. Would you think to put an egg over top and call it breakfast? I did and applause ensued. The second time, I cooked the cucumbers with bits of commercial corn tortillas which might have gotten crispy if I'd allowed more time or more oil, then stirred in strips of fresh basil. This made for a succulent side dish, tasting way more rich and fresh than imagined.
Cucumbers: they're not just for salad anymore. Even the rabbits are thinking about trying them cooked.
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