This recipe was contributed by Frances Cheung.

The recipe can be made dairy-free by substituting the butter for olive oil.

• Preparation Time: 3 minutes
• Cook Time: 5 minutes
• Yield: 4 servings

Ingredients

• 1 zucchini
• 1 summer squash
• 1 package mixed crunchy sprouts (lentil, adzuki, mung, garbanzo)
• 3 tablespoons of freshly chopped tarragon
• 1 tablespoon of ghee (clarified butter), butter or olive oil
• 4 lemon wedges
• Salt to taste

Directions:

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.

For a totally different taste, try fresh herbs like parsley, dill, cilantro, or mint.

Wikipedia

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