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Sautéed Romano Beans and Squash with Tarragon and Clover Honey - Red Wine Vinaigrette



1 lb. Romano Beans, Blanched 2" sticks
3 raw zucchini, cut into 2" sticks
3 raw summer squash, cut into 2" sticks
1 bu. fresh tarragon leaves, chopped
1 bu. chives, chopped (for garnish)
1/4 cup, plus 2 Tbsp. olive oil
1-1/2 Tbsp. garlic, chopped
1 Tbsp. clover honey
3 Tbsp. red wine vinegar
2 Tbsp. mustard
2 tomatoes, diced
salt & pepper to taste


In a very hot pan, heat 1/4 cup of olive oil. Add zucchini and squash and sauté for around 2 minutes until soft. Add Romano Beans and sauté until warm through. Add chopped tarragon and 1 Tbsp. of garlic. Sauté 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 Romano Beans and squash mixture on a plate and garnish with diced tomatoes and chopped chives. Sprinkle with vinaigrette.