Earlier this month I was introduced to ghee- a clarified butter- and it has since become a much-loved ingredient in my cooking. Ghee is lactose free and is easier to digest because it has lesser amount of fat than other cooking oils. What’s more, it does not break down in high heat and it has a great flavor! This past week, I have used ghee to saute all kinds of veggies from kale to spinach, cabbage and zucchini. Today’s glorious weather inspired me to a more colorful blend, so I chopped whatever legumes I had in my fridge: leeks, zucchini, eggplant, sweet potato and sautéed everything in ghee. Served on rice noodles, it was absolutely delicious! I highly recommend it!