Trying to get kids to eat vegetables can be one of the hardest things to do. Even grown-ups get bored with the same leafy greens every day. I created this sunset stir-fry from the vibrant colors of yellow squash and orange carrots, quickly stir-frying them with lots of garlic and a combination of olive oil (for health) and a tad of butter (for flavor). The subtle tastes with the crunchy texture are a great combination as are the “sunset” colors.

Serves 4

3 medium yellow squash, ends trimmed and rinsed
2 large carrots peeled and ends trimmed
1 tablespoon butter
2 tablespoons olive oil
10 cloves of garlic minced
1/2 teaspoon salt
Freshly ground black pepper to taste

Cut the squash in half lengthwise, then cut into 1/2 inch slices diagonally. Set aside.

Repeat for the carrots (if using thinner carrots, simply slice into 1/2 inch diagonal ovals).
In a wok, melt the butter with the olive oil on high heat. Sauté the garlic until fragrant for just about 1 minute. Add the carrots first and sauté for 2 minutes. Toss in the squash and sauté for another 2 minutes until both are tender but crisp. Finally add the salt and pepper; mix together thoroughly. Serve immediately.