Shiitake and Kale

1/2 pound of shiitake mushrooms

1 TBS of olive oil 

1-2 cloves of crushed garlic

1 bunch of kale, chopped

pinch of salt

1. Warm oil in pan on medium heat with minced garlic until aromas of garlic are released, about 2-3 minutes.
2. Add chopped shiitake mushrooms, stir-fry for 5 minutes.
3. Add chopped kale, stir-fry for a couple of minutes. 
4. Add a splash of water and pinch of salt to pan, cover and let steam for 4 minutes.

Spring Sprouting Steamer

1 zucchini 

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

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. 

Note: Try fresh herbs like parsley, dill, cilantro, or mint for a totally different taste.