- 2 cups of carrots cut into small sticks
- 1 ½ cups of squash cut into small sticks
- 1 teaspoon vinegar
- 2 tablespoons vegetable broth
- 1 teaspoon brown sugar
- 1 ½ teaspoons spicy mustard
Wash, peel and cut carrots, wash and cut squash, then combine carrots and broth in saucepan. Cover and cook over medium heat for 5 minutes. Add squash and cook 5 more minutes until tender, stir the rest into veggies, cook for a few minutes until most liquid cooks up. Enjoy!
Contributed by Maria Keathley:
I worked with Summer Servings for the Indy Hunger Network this past summer. I grew up in rural West Virginia tending my families’ gardens which got me into cooking new recipes on a daily basis. I believe that the farmers’ market really makes summertime much more enjoyable.