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French Bistro Salad
Side Dish French

French Bistro Salad

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Whisk together white wine vinegar and mustard in a small bowl. Slowly drizzle in olive oil while whisking. Mix in garlic, salt, and pepper. Chill vinaigrette in the refrigerator until ready to toss with the salad greens.
  2. 2 Wash and thoroughly dry mixed salad greens. Place in a large, chilled salad bowl.
  3. 3 Stir dressing, and drizzle some of it on the greens and toss. Add enough dressing to coat the leaves, but not puddle in the bottom of the bowl.
  4. 4 Sprinkle fresh parsley, chives, and tarragon over the salad and serve immediately.

By Bibi

Sugar Snap Pickled Peas
Side Dish American

Sugar Snap Pickled Peas

3.6

Prep
20 min
Cook
5 min
Total
1480 min

Instructions

  1. 1 Inspect one quart-sized jar for cracks and ring for rust. Immerse in simmering water until brine is ready.
  2. 2 Combine vinegar, kosher salt, and sugar in a non-reactive saucepan over low heat; stir until salt and sugar are dissolved, about 5 minutes. Remove from the heat and stir in water. Let cool to room temperature, about 15 minutes.
  3. 3 Place trimmed snap peas, garlic, lemon zest, dill, and tarragon into the sterilized jar, then pour in vinegar mixture. Wipe the rim with a moist paper towel to remove any residue. Top with the lid and screw the ring on tightly.
  4. 4 Refrigerate until peas are lightly pickled, at least 24 hours or up to 2 weeks.

By Matt Wencl

Maryellen's Baked Onions
Dinner

Maryellen's Baked Onions

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Peel onions and make two cross cuts on the top of the onion. Place in a clay cooker or casserole dish.
  3. 3 Mix together the Balsamic vinegar, honey and tarragon. Pour over onions and marinate for 1 hour.
  4. 4 Bake for 30 to 40 minutes or until onions are tender.

By Maryellen Kline-Lapati

Tamra's Microwave Tilapia
Dinner

Tamra's Microwave Tilapia

3.9

Prep
10 min
Cook
4 min
Total
14 min

Instructions

  1. 1 In a microwavable baking dish, arrange tilapia fillets in a single layer. Dot with pieces of butter, and minced garlic. Sprinkle over fresh tarragon. Cover with waxed paper and microwave on high for 2 minutes.
  2. 2 Turn fillets over, recover, and continue to microwave on high for a further 2 minutes. Remove immediately, sprinkle with apple cider vinegar, and serve.

By Allrecipes Member

Chef John's Tarragon Aioli

Chef John's Tarragon Aioli

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
  2. 2 Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

By John Mitzewich

Broiled Sesame Cod
Dinner

Broiled Sesame Cod

4.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a broiler pan with aluminum foil.
  2. 2 Place the cod fillets on the foil, and brush with butter. Season with lemon juice, tarragon, and black pepper; sprinkle with sesame seeds.
  3. 3 Broil the fish in the preheated broiler until the flesh turns opaque and white, and the fish flakes easily, about 10 minutes.

By Lisa Harmon

Sweet Herb Scramble
Breakfast

Sweet Herb Scramble

3.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 In a large bowl, beat together the eggs and water until smooth. Stir in tarragon, marjoram and parsley.
  2. 2 Heat butter in a skillet over medium heat. Cook, stirring frequently, until eggs are desired consistency. When eggs are nearly cooked, stir in cheese until melted.

By Karen Skolfield

Lemon Wow Cake
Dessert

Lemon Wow Cake

4.7

Prep
10 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 2 In a large bowl, stir together cake mix and pudding mix. Crumble the dried tarragon into a fine powder and mix with the cake and pudding mixture. Make a well in the center and pour in lemon-lime soda, lemon juice, eggs and oil. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

By Julie

Celery and Carrot Soup
Dinner

Celery and Carrot Soup

4.1

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat extra-virgin olive oil in a medium saucepan over medium-high heat. Sauté onion in hot oil until tender, about 5 minutes. Stir in carrot, celery, and tarragon; cook, stirring occasionally, until carrots are tender, about 5 more minutes.
  2. 2 Pour in broth and wine; bring to a boil. Reduce heat and simmer for 15 minutes. Serve hot.

By BZARNETT

Stuffed Lobster for Two
Dinner

Stuffed Lobster for Two

4.0

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Bring a large pot of water to a rapid boil. Add the lobster and cook for 8 minutes. Remove from the water and set aside to cool slightly.
  2. 2 Preheat the oven to 450 degrees F (220 degrees C). When the lobster is cool enough, split it in half lengthwise using a large chef's knife. Remove the dark strip if present. Remove the tomalley to a bowl and mix with the bread crumbs, butter, salt, pepper and tarragon. Stuff this mixture on top of the lobster meat still in the shell and place lobster halves in a baking dish. Drizzle oil over the top.
  3. 3 Bake in the preheated oven until the stuffing is browned, about 20 minutes.

By jsgrl

Skillet Apple Chicken

Skillet Apple Chicken

3.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat the olive oil in a large skillet over medium heat, and cook the chicken 5 minutes.
  2. 2 Gradually stir the apples into the skillet, and continue cooking 15 minutes, or until chicken juices run clear and apples are tender. Thoroughly mix in the garlic salt, pepper, pumpkin pie spice, and tarragon.

By MAESTRINA

Artichoke Bites III
Appetizer

Artichoke Bites III

3.0

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 In a bowl, mix together the Parmesan cheese and parsley. Set aside.
  2. 2 In a separate bowl, stir together the cream cheese, goat cheese, lemon zest, tarragon, and pepper until well blended and smooth. Gently fold in the artichoke hearts, being careful not to break pieces apart. Toss artichoke pieces into Parmesan and parsley until thoroughly coated.
  3. 3 Transfer artichoke pieces to a wax paper-lined baking sheet. Cover, and refrigerate for 1 hour, or until firm. Remove from refrigerator 30 minutes before serving. Serve slightly chilled.

By Kimber

Blender Bearnaise Sauce
Dinner

Blender Bearnaise Sauce

4.4

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine wine, vinegar, tarragon, onion, and black pepper in a skillet; bring to a boil and cook until almost all the liquid is evaporated, 2 to 3 minutes.
  2. 2 Place butter in a microwave-safe bowl and heat in microwave until fully melted, 30 seconds to 1 minute.
  3. 3 Place tarragon mixture, egg yolks, lemon juice, salt, and cayenne pepper in a blender; pulse until combined, 5 to 10 seconds. Remove the small hole cover from lid; stream butter into egg mixture while blender is running until sauce is completely blended and smooth.

By BRIDGETCLARK

Indian-Spiced Baked Fish
Indian

Indian-Spiced Baked Fish

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Place tuna steaks in a bowl. Add olive oil, vinegar, garlic powder, onion powder, coriander, cumin, and tarragon and mix well. Cover with aluminum foil and marinate in the refrigerator for 2 to 4 hours.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Transfer tuna steaks to a baking sheet.
  3. 3 Bake in the preheated oven until tuna is cooked through and flakes easily with a fork, 15 to 20 minutes.

By NutmegBunny

Bearnaise Gramma's Recipe

Bearnaise Gramma's Recipe

4.3

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Combine white wine, vinegar, shallot, tarragon, and black pepper together in a saucepan; bring to a boil. Reduce heat and simmer until mixture is reduced to about 1/4 cup, 5 to 10 minutes.
  2. 2 Whisk egg yolks, hot water, salt, and hot sauce together in a bowl until very well mixed, about 2 minutes.
  3. 3 Pour white wine mixture into the top of a double boiler over simmering water. Whisk egg yolk mixture into wine mixture until well mixed. Pour butter into mixture and whisk until sauce is smooth and thickened, about 5 minutes.

By chrispied

Green Goddess Chive Dressing

Green Goddess Chive Dressing

4.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 In a blender or food processor, combine mayonnaise, sour cream, chives, green onion, garlic, vinegar, tarragon, sugar and Worcestershire sauce and blend until smooth. Season to taste with salt and pepper. Cover and refrigerate until serving. It will keep up to three days in the refrigerator.

By Lori

Chicken Asparagus Roll-Ups
Dinner

Chicken Asparagus Roll-Ups

4.7

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, and pepper until the mixture is well combined. Set aside.
  2. 2 Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.
  3. 3 Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
  4. 4 Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.

By Monica

Tarragon Tuna Steaks
Dinner American

Tarragon Tuna Steaks

4.3

Prep
5 min
Cook
15 min
Total
260 min

Instructions

  1. 1 In a medium bowl, whisk together olive oil, garlic, tarragon vinegar, dried tarragon and pepper. Place tuna steaks into the mixture. Cover and marinate in the refrigerator at least 4 hours.
  2. 2 Preheat an outdoor grill for high heat and lightly oil grate.
  3. 3 Grill tuna steaks 8 to 10 minutes per side, until the tuna flakes easily and is opaque in the center.

By Doreen

Garlic Herbed Chicken
Dinner American

Garlic Herbed Chicken

4.0

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat an outdoor grill for high heat and lightly oil grate.
  2. 2 In a small bowl, whisk together garlic, dried tarragon, salt, ground black pepper and olive oil.
  3. 3 Place each chicken breast half on a piece of foil large enough to cover the chicken. Brush chicken with the garlic mixture.
  4. 4 Tightly seal chicken in the foil. Cook on the prepared grill approximately 40 minutes.
  5. 5 Remove from grill. Discard foil and juices. Place unwrapped chicken on the grill. Brushing frequently with remaining garlic mixture and turning often, continue cooking 5 to 10 minutes per side, or to desired doneness.

By Lindsay Perejma

Tarragon Walnut Brown Butter Sauce
Lunch American

Tarragon Walnut Brown Butter Sauce

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Melt butter in a skillet over medium heat. Cook, stirring occasionally, until butter is a light-tan, nutty color and fragrant, 6 to 10 minutes.
  2. 2 Stir walnuts into butter; cook and stir in hot butter until fragrant, about 1 minute. Add lemon juice, remove skillet from heat, add tarragon, and season with salt and black pepper.

By John Mitzewich

Waldorf Chicken Salad Wrap Bento Box
Lunch

Waldorf Chicken Salad Wrap Bento Box

Prep
10 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Heat oil in a skillet over medium-high heat. Saute chicken in the hot oil until browned and no longer pink, about 8 minutes. Remove from heat and let cool, about 10 minutes.
  2. 2 Stir cooled chicken, grapes, celery, and mayonnaise together in a bowl. Add tarragon and season with salt. Place chicken mixture into a compartment of a bento box.
  3. 3 Roll or gently fold the tortilla and place into the largest section of the bento box. Place apple and walnuts in additional compartments. When ready to eat, spoon chicken mixture onto the tortilla, add the other toppings, and wrap.

By fabeveryday

Easy Venison Stew
Dinner

Easy Venison Stew

4.7

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is translucent, about 5 minutes. Add venison to the skillet; cook and stir until evenly browned. Stir tomatoes, mushrooms, thyme, sage, tarragon, and salt into venison mixture.
  2. 2 Cover the skillet and allow stew to simmer until venison is tender, 30 to 40 minutes.

By Sherri

Balsamic Grilled Chicken Thighs
Dinner American

Balsamic Grilled Chicken Thighs

4.0

Prep
5 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Whisk vinegar, oil, garlic, tarragon, and thyme together in a medium bowl. Place chicken in a gallon-sized resealable plastic bag; add marinade, toss to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken from marinade and shake off excess. Discard remaining marinade.
  3. 3 Cook on the preheated grill until chicken no longer pink in centers and the juices run clear, about 15 minutes. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate; rest before serving for 10 minutes.

By Soup Loving Nicole

Creamy Quinoa and Vegetable Soup

Creamy Quinoa and Vegetable Soup

3.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Bring the beef broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium, cover, and cook 5 minutes. Stir in the green onions, mushrooms, green beans, and tarragon; continue cooking until the green beans are tender, about 5 minutes. Stir in the evaporated milk, and season to taste with salt and pepper. Simmer 2 more minutes until heated through.

By PensyGirl

Honey-Mustard and Curry Chicken Thighs
Dinner American

Honey-Mustard and Curry Chicken Thighs

4.7

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Flatten chicken thighs and squeeze tightly into a square baking dish.
  3. 3 Combine honey, mustard, curry powder, and salt in a bowl. Spoon over chicken. Sprinkle tarragon on top.
  4. 4 Bake in the preheated oven, uncovered, basting occasionally with the honey-mustard sauce, until chicken is no longer pink in the center and juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Brad Istace