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  Squash and Carrots



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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 recent version.

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