We have more than enough cucumbers in the garden this year. Instead of planting three plants, we will just plant one next year! Now to find other ways to eat them...
2 organic onions, sliced
2 organic cucumbers, sliced
4 Tbs. (60 ml) organic or dairy-free butter
2 tsp. (10 ml) cumin
1 tsp. (5 ml) turmeric*
1. Sauté the onions and cucumbers with 2 Tbs. (30 ml) of butter, about 1-2 minutes.
2. Cover and cook 5 minutes.
3. Remove the lid, stir about 10 more minutes.
4. In a bowl, mix 2 Tbs. (30 ml) of butter and the herbs.
5. Add to the vegetables.
6. Serve with (dairy-free) organic yogurt.
*a plant of the ginger family, native to southwest India, comes from the root, with anti-inflammatory compounds.
flowering plant
2 organic onions, sliced
2 organic cucumbers, sliced
4 Tbs. (60 ml) organic or dairy-free butter
2 tsp. (10 ml) cumin
1 tsp. (5 ml) turmeric*
1. Sauté the onions and cucumbers with 2 Tbs. (30 ml) of butter, about 1-2 minutes.
2. Cover and cook 5 minutes.
3. Remove the lid, stir about 10 more minutes.
4. In a bowl, mix 2 Tbs. (30 ml) of butter and the herbs.
5. Add to the vegetables.
6. Serve with (dairy-free) organic yogurt.
*a plant of the ginger family, native to southwest India, comes from the root, with anti-inflammatory compounds.flowering plant
root grounded into powder
