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Sauteed Carrots and Squash with Tarragon and Clover Honey - Red Wine Vinaigrette



4 carrots, cooked and cut into 2” sticks
3 raw zucchini, cut into 2” sticks
3 raw summer squash, cut into 2” sticks
1 bunch fresh tarragon leaves, chopped
1 bunch chives, chopped (for garnish)
¼ cup, plus 2 Tbsp. olive oil
1½ Tbsp. garlic, chopped
1 Tbsp. clover honey
3 Tbsp. red wine vinegar
2 Tbsp. vegetable oil
1 Tbsp. mustard
2 tomatoes, diced
salt & pepper to taste


In a very hot pan, heat ¼ cup of olive oil. Add zucchini and squash and sauté for around 2 minutes until soft. Add carrots and sauté until warm through. Add chopped tarragon and 1 Tbsp. of garlic. Saute for another minute or two.

For the vinaigrette:
In a small bowl, mix honey, 2 Tbsp. olive oil, vegetable oil, honey, mustard, and red wine vinegar. Set aside.

Serve carrot and squash mixture on a plate and garnish with diced tomatoes and chopped chives. Sprinkle with vinaigrette.