1 summer squash
1 package mixed crunchy sprouts (lentil, adzuki, mung, garbanzo) -usually in a small bag in the produce section
3 TBS freshly chopped tarragon
1 TBS ghee (clarified butter) or butter
4 lemon wedges
salt to taste
- Slice zucchini and summer squash in discs, about 1/4 inch thick. Steam with sprouts for about 5 minutes or until desired tenderness.
- Toss with tarragon, ghee and salt in bowl.
- Serve with lemon wedge.
Note: Try fresh herbs like parsley, dill, cilantro, or mint for a totally different taste.