Another one from my “You can cook that?!” file. To many, the idea of cooking cucumbers seems radical, but to me it just seemed right. They are, after all, related to squash. Try these when you are looking for something light. They sometimes have a tinge of bitterness to them that makes them a good foil for things like grilled salmon or poached chicken. Accompanying flavors should be things like dill, tarragon, mint, or a little lemon zest. Avoid more pungent herbs like thyme, rosemary, and oregano. Marjoram can work if you use a light hand. This recipe is very simple, so it is about timing and balance to show off the cucumber flavor. I have other cucumber recipes that sauté the cucumbers until browned a little with onions and are seasoned more aggressively with garlic and herbs, but I love this one for it’s subtlety and ease.