(This recipe appeared in the May,2011 issue of A Healthy You)
Prep Time: 3 minutes
Cooking Time: 5 minutes
Yield: 4 servings
1 summer squash
1- 6 oz. package mixed crunchy sprouts (lentil, adzuki, mung, garbanzo)
3 tablespoons of freshly chopped tarragon
1 tablespoon of ghee (clarified butter) or butter
4 lemon wedges
salt to taste
1. Slice zucchini and summer squash in discs about 1/4 inch thick. Steam with sprouts for about 5 minutes or until desired tenderness.
2. Toss with tarragon, ghee and salt in bowl.
3. Serve with lemon wedge.
4. Add a splash of water and pinch of salt to pan, cover and let steam for 4 minutes.