SAUTEED CUCUMBERS AND SUGAR SNAP PEAS (for four)

2 tablespoons canola oil

¾ pound sugar snap peas, trimmed

2 medium cucumbers, peeled, halved lengthwise, seeded and thinly sliced

1 teaspoon sugar

1 tablespoon white wine vinegar

¼ cup sliced mint leaves

¾ teaspoon salt

freshly ground black pepper to taste

1. In a large skillet over high heat, heat the oil. Add the snap peas, lower the heat to medium high, and saute the peas until barely tender, about 3 minutes. Add the cucumbers and sugar and continue cooking, stirring often, until the vegetables are tender but haven’t lost their color, 3 to 4 minutes. Remove from the heat and add the vinegar, mint, salt and pepper. Toss to combine and serve warm.

from Abigail Johnson Dodge, Fine Cooking Magazine