This recipe originated with Nikki and
David Goldbeck’s American Wholefoods Cuisine—
Lemon Squash and Carrots.
I have made changes
through the years—the recipe below is our most
1 Tablespoon olive oil
3 carrots, sliced diagonally
1/4 teaspoon cinnamon
3 yellow summer squash, sliced diagonally
1 teaspoon meyer lemon zest
2 Tablespoons golden raisins
1/4 teaspoon kosher salt
1/4 cup hot water
2 teaspoons meyer lemon juice
1 teaspoon honey
1 Tablespoon fresh mint, slivered (optional)
Heat olive oil in large skillet on medium-high heat. Saute carrots, stirring occasionally,
for 3 minutes. Sprinkle with cinnamon
and cook an additional 2 minutes. Add squash
and sauté for 5 minutes, but be careful while
stirring, so the squash remain intact.
Stir in lemon zest, raisins and salt. Pour
water over everything, cover, lower heat and
simmer for 5 minutes. Stir, cover and cook
another 5 minutes.
Turn heat off, stir in lemon juice and
honey and serve. Refrigerate leftovers.
Copyright © 2010 Stefanie Samara Hamblen