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Posts Tagged ‘tarragon’

by Sarah Steimer

Roast tarragon chicken over vegetables with a balsamic-red wine glaze

This dish was a great on-a-whim meal, using what ingredients I had in the fridge. Not a fan of tarragon? Try using rosemary or thyme instead.

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by Sarah Steimer

I think this soup (which, yes, does kind of look like applesauce) would have been dead in the water without the pesto. The pesto absolutely made it.

I think this soup (which, yes, does kind of look like applesauce) would have been dead in the water without the pesto. The pesto absolutely made it.

  • 2 pounds medium parsnips, peeled and cut into 1-2inch pieces
  • 3 tablespoons olive oil, divided
  • salt and pepper, to taste
  • 2 tablespoons walnuts, toasted
  • 2 tablespoons finely chopped mixed fresh herbs (I used flat-leaf parsley and tarragon)
  • 1-2 cloves garlic
  • optional: 1 tablespoon finely shredded Parmesan (leave out to make vegan)
  • 1 teaspoon fresh lemon juice
  • 4 cups vegetable stock

Toss parsnips with 1 tablespoon oil in a large bowl and season with salt and pepper. Arrange parsnips in a single layer on a rimmed baking sheet and roast until tender and lightly caramelized, 22-25 minutes.

Combine walnuts, herbs, garlic and Parmesan in a food processor and pulse until very finely chopped. Add remaining 2 tablespoons oil and lemon juice and pulse to combine. Season pesto with salt and pepper to taste.

Let parsnips cool slightly before transferring to a blender. Add stock and puree until smooth. Pour soup into a large saucepan and heat over medium heat until warmed through. Season with salt and pepper and divide among bowls. Drizzle with pesto and a little olive oil and serve.

Makes 4-6 servings.

Recipe adapted from: Bon Appetit

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by Caitlin Saniga

Has a slightly sweet flavor

This lentil soup has a slightly sweet taste, thanks, in part, to the tomatoes, carrots and paprika.

  • 1/4 cup olive oil
  • 1 medium onion, diced finely
  • 4-5 sprigs of thyme, leaves removed and roughly chopped
  • 1 teaspoon dried tarragon
  • 1 teaspoon paprika
  • 4-5 cloves of garlic, peeled, trimmed and minced
  • 2 medium carrots, diced finely
  • 1 large stalk celery, diced finely
  • 1 28-ounce can diced tomatoes
  • 1 1/3 cups french lentils, picked over, rinsed and drained
  • 6 cups vegetable stock
  • salt and pepper
  • thyme sprigs, chopped parsley or snipped chives for garnish.

Heat the oil in a large pot over medium-low heat. Add the onions and saute for at least 10 minutes, stirring them frequently. When the onions are quite soft, add the herbs and paprika and saute for another 5 minutes, stirring all the while. Add the garlic and stir until very fragrant, about 1 minute longer. Add the carrots and celery and cook for another 5-10 minutes, until all vegetables are soft.

Add the can of tomatoes and stir to coat the vegetables. Cook out the tomatoes for about 5 minutes. Add the drained lentils and stir to coat in the vegetables, oil and tomatoes. Add a splash of the stock and scrape any browned bits on the bottom of the pot. Add the remaining stock, give the whole mix a good stir and bring to a boil. Once boiling, return the pot to a simmer, cover with a heavy lid and allow to cook for 25-30 minutes or until the lentils are soft. Check in on the pot once in a while and give it a stir. Season to your liking. Garnish with sprigs of thyme, parsley or chives, if desired.

Makes 6 servings.

Recipe adapted from: The First Mess

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by Sarah Steimer

You really do have to like horseradish for this recipe – which I love. The beans stay really crisp and the horseradish and peppercorns give them a nice zip.

  •  1 large handful of yellow wax beans or green beans
  • 2 garlic cloves, halved
  • 2 dill sprigs
  • 1 tarragon sprig
  • 1 teaspoons whole black peppercorns
  • 1 teaspoon prepared horseradish
  • 6 tablespoons distilled white vinegar
  • 3 tablespoons kosher salt
  • 3 teaspoons sugar
  • 1/2 cup plus 2 tablespoons water

Trim the stem ends of the beans and pack them into a 16-ounce jar, trimmed ends facing up. Add the garlic, dill, tarragon, peppercorns and horseradish to the jar.

I’ve just been snacking on these beans straight from the fridge. They’re great just with a simple lunchtime sandwich.

In a small bowl, combine the vinegar, salt, sugar and water. Whisk until the salt and sugar have dissolved.

Pour the liquid into the jar to cover the beans. If the beans are not covered, add some water to cover.

Let rest in the refrigerator for 24 hours before serving.

Recipe adapted from: Food & Wine

* Lickety Split is our August guide that features recipes for quick pickles, or pickles you can make in minutes and store in the fridge. See all of our Lickety Split pickle recipes here.

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by Sarah Steimer

This was literally the first time I’ve ever craved egg salad. Maybe because whenever my parents made it, it was the fully mashed version. I like the full chunks of egg much better.

  • 4 hard-boiled eggs, cubed (check out my previous how-to for hard boiling eggs here)
  • 2 medium onion, thinly sliced
  • olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon dried tarragon OR thyme
  • 2-3 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • hot sauce, to taste
  • salt and pepper, to taste

To caramelize the onions, heat the oil in a pan. Add the onions and cook over a low flame, stirring occassionally. It should take about 15-20 minutes for the onions to caramelize – but not burn. Add the garlic and tarragon/thyme and cook for a few more minutes, until fragrant. Set the onion mixture aside to cool.

In a small bowl, combine the mayo, mustard, hot sauce, salt and pepper, and caramelized onions. Add the cubed eggs and lightly toss to coat.

Serve on its own or as a sandwich with spinach and arugula.

Makes 2-4 servings, depending on size.

Recipe adapted from: Cook’s Hideout

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Lemony potato-fennel salad

by Sarah Steimer

With the tarragon and fennel in this dish, it tasted like a French twist on the classic American potato salad. Which probably means “healthier.”

  • 4-5 potatoes (I used a combination of medium-sized yellow and red potatoes)
  • 1 medium bulb fennel, finely sliced
  • 1 shallot (this means the whole clove), minced
  • juice of 1 1/2 lemons
  • 1 1/2 heaping tablespoons plain yogurt
  • 1 heaping tablespoon mayonnaise
  • 1 handful flat-leaf parsley
  • 1 teaspoon dried tarragon
  • salt and pepper, to taste
  • olive oil

Wash the potatoes and cut into 3/4-inch cubes. You may peel the potatoes if you wish, but I kept the skins on. Boil the potatoes in salted water until soft, about 10-15 minutes. Let cool in the refrigerator.

Whisk together the yogurt, mayonnaise and lemon juice. Set aside.

Place the potatoes, fennel and shallots in a medium bowl and toss with the dressing, parsley and tarragon. Salt and pepper to taste.

Serves 4-6 as a side dish.

Recipe adapted from: Josie Lee

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Garlic scape potato salad

Can’t find garlic scapes? That’s a bummer, but you could try substituting green onions or fragrant chives.

by Caitlin Saniga

  • 5 pounds red-skin potatoes, cute into 3/4-inch cubes
  • 1 medium yellow onion, sliced finely
  • 3 stalks celery, sliced finely
  • 1/2 cup chopped garlic scapes
  • 1 cup mayonnaise
  • 1 cub Dijon mustard
  • juice from half a lemon
  • 3 cloves garlic, minced
  • salt and pepper to taste

Bring a large pot of salted water to a boil. Add the potatoes, cook until tender but still firm, about 12 minutes. Strain the potatoes and transfer them to a large serving dish. Add the onion, celery and scapes.

In a medium bowl, combine the mayo, Dijon mustard, lemon juice and garlic. Stir to combine. Add the dressing to the potato mixture, and stir gently but thoroughly to combine. Season with salt and pepper. Serve immediately, or chill in the fridge for up to 2 days.

Makes about 12 servings.

Alfresco Refreshed is our spin on four traditional picnic staples: fruit salad, potato salad, iced tea and hamburgers. You can find all the recipes here.

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by Sarah Steimer

This was basically a quick way to make cucumbers taste like pickles.

  • 2 tablespoons butter
  • 2 English cucumbers or 3 garden cucumbers, halved seeded and cut into 2- x 1/2-inch strips (4 cups)
  • 3/4 teaspoon salt
  • 1/8 teaspoon sugar
  • 1/4 cup chives
  • 2 teaspoons tarragon
  • 1 teaspoon dill
  • 1 teaspoon lemon zest
  • 1/3 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese

Melt butter in a saucepan over medium heat. Cook until it begins to brown.

Toss cucumbers in a 13-by-9-inch baking dish with 1 tablespoon of the butter, salt and sugar. Bake for 25 minutes at 375 degrees.

Add chives, tarragon, dill and lemon zest to the cucumbers and toss. Stir together the breadcrumbs, cheese and remaining butter in a bowl, then sprinkle over cucumbers.

Place under the broiler for 2 minutes, or until the crumbs are golden brown.

Serves about six, as a side dish.

Recipe from: Vegetarian Times

Photo: Sarah Steimer

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