Type what you have

Ingredients

• ✓ tarragon
• carrot
• chicken broth
• onion
• water
• garlic
• thyme
• heavy cream

Instructions

1. 1 Combine carrots, chicken broth, and onion in a large pot. Pour enough water into the pot to assure the ingredients are covered; add garlic, thyme, and tarragon.
2. 2 Bring the liquid to a boil, reduce heat to medium-low, place a cover on the pot, and simmer the mixture until the carrots are very tender, 40 to 50 minutes.
3. 3 Remove pot from heat; carefully puree soup with an immersion blender until smooth.
4. 4 Return pot to medium heat and cook until warmed through, about 5 minutes. Stir cream through the soup.

By Lee Crowell

Ingredients

• ✓ tarragon
• butter
• leek
• potato
• chicken broth
• pea
• milk
• salt
• black pepper

Instructions

1. 1 Melt butter in a large pot over medium-high heat. Cook and stir leeks in the melted butter until tender, 5 to 7 minutes.
2. 2 Stir potatoes and chicken broth into the leeks and bring to a boil; reduce heat to medium-low, cover the pot, and simmer until potatoes are tender, about 12 minutes.
3. 3 Stir peas and tarragon into the soup; simmer until peas are tender, about 5 minutes.
4. 4 Pour the soup into a blender, filling the pitcher no more than half full.
5. 5 Hold down the lid of the blender with a towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the pot.
6. 6 Pour milk into the pureed soup and bring to a simmer over medium heat until heated through. Season with salt and black pepper.

By Diane

Ingredients

• ✓ tarragon
• cucumber
• green onion
• margarine
• red wine vinegar
• chicken broth
• farina
• salt
• sour cream
• parsley

Instructions

1. 1 Peel, seed, and chop 2 cucumbers.
2. 2 Cook the chopped scallions in the margarine until soft. Add the chopped cucumbers and the wine vinegar. Pour in the broth, and stir in the farina. Salt to taste, and add tarragon. Let the soup simmer for 20 minutes, or until the cucumbers are soft.
3. 3 Put the soup into a blender, and puree it.
4. 4 Pour the puree into a bowl, and whisk in the sour cream. Taste the soup for seasoning. Pour the soup into bowls, and garnish with cucumber slices and chopped parsley.

By Richard

Ingredients

• ✓ tarragon
• tomato
• chicken broth
• cheddar cheese
• tomato paste
• parsley
• basil
• thyme
• salt
• pepper

Instructions

1. 1 In a blender or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in broth, cheese and tomato paste. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavors are well blended.

By Sara

Ingredients

• ✓ tarragon
• olive oil
• ground turkey
• onion
• green bell pepper
• chicken broth
• carrot
• red potato
• salt
• pepper
• barley

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add ground turkey; cook and stir until the turkey has crumbled and begun to brown, 3 to 4 minutes. Stir in the onion and green pepper, and continue cooking until the onion softens and turns translucent, about 3 minutes.
2. 2 Pour in the chicken broth, and add the tarragon, carrots, and red potatoes. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes soften, about 20 minutes, stirring occasionally. Season to taste with salt and pepper, then stir in barley. Continue simmering until the barley is tender, about 15 minutes.

By smarti

Ingredients

• ✓ tarragon
• tomato juice
• tomato
• onion
• green bell pepper
• cucumber
• green onion
• parsley
• lemon juice
• red wine vinegar
• garlic
• basil
• sugar
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Combine tomato juice, tomatoes, onion, bell pepper, cucumber, green onions, parsley, lemon juice, red wine vinegar, garlic, tarragon, basil, sugar, salt, and pepper in a blender or food processor. Blend until well combined but still slightly chunky.
3. 3 Pour into a serving bowl and cover. Place in the refrigerator to chill before serving, at least 2 hours.

By Kara

Ingredients

• ✓ tarragon
• onion
• celery
• red bell pepper
• butter
• garlic
• caraway seed
• all-purpose flour
• beef stock
• half-and-half
• corned beef
• sauerkraut
• seasoned salt
• black pepper
• swiss cheese
• rye crouton

Instructions

1. 1 Heat a large stockpot over medium heat. Cook and stir onion, celery, red bell pepper, butter, garlic, tarragon, and caraway seeds in the hot stockpot until vegetables are tender, 6 to 8 minutes.
2. 2 Slowly stir flour into vegetable mixture. Cook, stirring constantly, over low heat until flour is lightly browned, about 10 minutes.
3. 3 Stir in beef stock, half-and-half, corned beef, sauerkraut, seasoned salt, and black pepper. Reduce heat to low and simmer until soup is heated through and slightly thickened, about 30 minutes.
4. 4 Stir 2 cups Swiss cheese into soup until melted. Ladle soup into individual bowls and top with rye croutons and remaining 1/2 cup Swiss cheese.

By Shannon Felgner

Ingredients

• ✓ tarragon
• pepper
• salt
• cayenne pepper hot sauce
• lemon juice
• milk
• cornstarch
• sour cream
• water
• beef bouillon
• flour
• rotisserie chicken
• button mushroom
• salt
• green onion
• nutmeg
• butter

Instructions

1. 1 Melt butter in a large skillet over medium heat. Add tarragon, nutmeg, green onions, and salt. Cook until the green onions soften, about 4 minutes. Add mushrooms and continue cooking until tender, about 5 minutes more. Fold in chicken and continue to cook until just heated through, about 1 minute. Sprinkle flour over mixture, stirring until completely absorbed into mixture, 3 to 4 minutes.
2. 2 Dissolve bouillon cubes in hot water. Add to the skillet about 1/2 cup at a time, stirring to dissolve any clumps of flour between batches. Increase heat and bring mixture to a boil. Lower heat to medium. Add sour cream and stir until well combined. .
3. 3 Dissolve cornstarch into cold milk, then stir into soup. Increase the heat to medium-high and cook until soup begins to bubble, but not boil. Lower heat to medium, add lemon juice, hot sauce, and salt and pepper to taste. Serve hot.

By Katie Davis

Ingredients

• ✓ tarragon
• bacon
• celery
• onion
• garlic
• potato
• chicken stock
• potato
• butter
• all-purpose flour
• heavy cream
• cilantro
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon pieces on paper towels. Drain off all but 1/4 cup of the bacon grease.
3. 3 Cook celery and onion in the reserved bacon drippings until onion is soft and translucent, about 5 minutes. Stir in garlic, and continue cooking for 1 to 2 minutes.
4. 4 Add cubed potatoes, and toss to coat. Sauté for 3 to 4 minutes. Return bacon to the pan, and add enough chicken stock to just cover the potatoes. Cover, and simmer until potatoes are tender, 15 to 20 minutes.
5. 5 Meanwhile, melt butter in a separate skillet over medium heat. Whisk in flour. Cook, stirring constantly, 1 to 2 minutes. Whisk in heavy cream, tarragon, and cilantro.
6. 6 Bring cream mixture to a boil, and cook, stirring constantly, until thickened, about 5 minutes. Add cream mixture to the potato mixture; stir to combine.
7. 7 Transfer about 1/2 of the soup to a blender and purée. Return to the Dutch oven. Adjust seasonings to taste.
8. 8 Serve hot and enjoy!

By Karena

Ingredients

• ✓ tarragon
• black pepper
• salt
• heavy cream
• cayenne pepper
• paprika
• black pepper
• thyme
• salt
• tomato paste
• bay leaf
• white rice
• cream sherry
• garlic
• celery
• carrot
• onion
• butter
• lobster tail
• seafood stock

Instructions

1. 1 Pour 4 cups seafood stock into a large pot and bring to a rolling boil. Add lobster tails and boil until flesh is opaque, about 5 minutes. Remove tails and reserve all broth. Shell all tail meat and set aside.
2. 2 Melt butter in another pot over medium heat. Add onion, carrots, and celery. Sauté until vegetables are starting to soften, 3 to 4 minutes. Add garlic and sauté, 30 to 40 seconds. Pour in sherry; let it reduce by half. Pour in reserved seafood stock. Add rice and bay leaf. Bring to a boil, then reduce to medium-low. Let simmer until rice is tender, about 30 minutes. Remove bay leaf.
3. 3 Blend all contents of the soup until smooth using an immersion blender. Add tomato paste, tarragon, salt, thyme, pepper, paprika, and cayenne. Let simmer over medium-low heat for 30 minutes more. Pour in cream and stir in well for that trademark pinkish/orange bisque color. Season with salt and pepper. Ladle soup into bowls and top with a generous lump of lobster meat.

By Brian Genest

Ingredients

• ✓ tarragon
• red wine vinegar
• olive oil
• sugar
• cilantro
• basil
• white kidney bean
• tomato
• red onion
• shrimp

Instructions

1. 1 In a small bowl, whisk vinegar, oil, sugar, cilantro, basil, and tarragon until well blended. You may adjust these seasonings to your personal preference.
2. 2 In a separate bowl, toss together the beans, tomato, onion, and shrimp. Pour dressing over salad, and toss again to coat.
3. 3 Cover and refrigerate several hours, or overnight, to develop flavors.

By P-Pok

Ingredients

• ✓ tarragon
• zucchini
• vegetable broth
• onion
• tomato paste
• tomato
• portobello mushroom
• garlic
• oregano
• thyme
• marjoram
• veggie meat substitute
• spinach

Instructions

1. 1 Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Set aside.
2. 2 Combine 1/4 cup broth, onion, and tomato paste in a large saucepan over medium heat. Cook until onion begins to soften, about 3 minutes. Add tomato, mushroom, garlic, oregano, thyme, tarragon, and marjoram. Cook until the mushroom just begins to soften, about 3 minutes more.
3. 3 Stir veggie meat, spinach, and remaining 1/4 cup broth into the pan with the mushroom mixture. Add an additional 1/4 cup broth if the pan seems dry. Cook and stir until vegetables are tender and sauce is beginning to thicken, about 10 minutes.
4. 4 Stir zucchini noodles into the pan with the sauce and cook to desired firmness, 3 to 5 minutes more.

By tjnurs

Ingredients

• ✓ tarragon
• olive oil
• garlic
• shallot
• turkey
• heavy cream
• salt
• black pepper
• cayenne pepper
• fettuccine
• green pea
• lemon zest
• parmigiano-reggiano cheese

Instructions

1. 1 Set a heavy skillet over medium heat and pour olive oil into the skillet. Cook and stir garlic and shallot in the hot oil until fragrant, about 30 seconds. Add smoked turkey to skillet; cook and stir until heated, about 1 minute.
2. 2 Pour heavy cream into the skillet and raise heat to medium-high; bring sauce to a boil. Season with salt, black pepper, and cayenne pepper. Reduce heat to medium-low and simmer until sauce has thickened slightly, about 5 minutes.
3. 3 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, 7 to 8 minutes. Drain.
4. 4 Turn heat under cream sauce to low and stir in peas; toss fettuccine with sauce until coated. Mix in tarragon and lemon zest and cook until flavors have blended, about 1 minute. Adjust seasonings if desired. Serve in bowls and sprinkle each serving with about 3/4 teaspoon Parmigiano-Reggiano cheese for garnish.

By John Mitzewich

Ingredients

• ✓ tarragon
• butter
• onion
• celery
• carrot
• ground beef
• ground pork
• tomato
• oregano
• sage
• rosemary
• black pepper
• salt
• bay leaf
• mushroom

Instructions

1. 1 In a large skillet over medium heat saute the finely chopped onions, carrot, and celery with the 2 tablespoons of butter or margarine. Add the beef and pork and cook until brown. Add chopped tomatoes, dried oregano, tarragon, sage, rosemary, and bay leaves. Add salt and pepper to taste. Simmer for an hour.
2. 2 Near completion of cooking time add in mushrooms and simmer until softened, about 10 minutes.

By Marica van Wynen

Ingredients

• ✓ tarragon
• fettuccine pasta
• olive oil
• mushroom
• shiitake mushroom
• salt
• black pepper
• garlic
• sherry
• chicken stock
• heavy cream
• thyme
• chive
• parmigiano-reggiano cheese

Instructions

1. 1 Gather the ingredients.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain but do not rinse pasta; transfer to a large serving bowl and keep warm.
3. 3 Meanwhile, heat olive oil in a large skillet over medium heat. Cook and stir white and shiitake mushrooms in hot oil with a pinch of salt until liquid from mushrooms evaporates and mushrooms are browned, about 10 minutes.
4. 4 Stir garlic into mushrooms and cook for 1 minute; pour in sherry and cook until wine is nearly evaporated. Stir in chicken stock; season with salt and black pepper. Bring to a simmer, reduce heat, and cook until slightly thickened, about 5 minutes.
5. 5 Pour cream into mushroom mixture, stir to combine, and simmer for 5 minutes. Mixture will foam and thicken slightly.
6. 6 Stir thyme, chives, and tarragon into mushroom sauce and turn off heat; mix 1/2 cup Parmigiano-Reggiano cheese into sauce until cheese is melted.
7. 7 Pour 1/2 of the mushroom sauce over pasta; toss to coat. Top with remaining mushroom sauce and 1 tablespoon Parmigiano-Reggiano cheese.

By John Mitzewich

Ingredients

• ✓ tarragon
• herb
• cherry tomato
• heavy cream
• white wine
• clam juice
• lobster meat
• black pepper
• lemon zest
• lemon juice
• basil
• chive
• shallot
• garlic
• butter
• mascarpone cheese
• kosher salt
• egg
• all-purpose flour

Instructions

1. 1 Place flour in a large bowl and create a well in the center. Add eggs and 1/4 teaspoon salt to well; beat using a fork to break up egg mixture. Slowly begin to incorporate flour into egg mixture, stirring from the center and gradually working outwards until shaggy pieces of dough begin to form. Use your hands to bring shaggy dough pieces together to form a shaggy ball. Transfer shaggy ball and any remaining flour in bowl to a clean work surface. Knead, pressing any loose flour into dough, until dough is smooth and elastic, 10 to 12 minutes.
2. 2 Wrap dough tightly in plastic wrap; let rest at room temperature at least 1 hour or up to 2 hours, or in a refrigerator up to 1 day. (If refrigerating, let come to room temperature before rolling.)
3. 3 Place mascarpone in a small bowl; set aside. Melt 2 tablespoons butter in a medium skillet over medium heat. Add garlic and shallot; cook, stirring often, until softened, about 2 minutes. Stir shallot mixture into mascarpone in bowl along with herbs, lemon zest and juice, pepper, and remaining salt until combined. Gently stir in lobster. Chill, covered, for 15 minutes.
4. 4 While lobster filling chills, unwrap dough, and divide evenly into 2 portions. Place 1 dough portion on a clean work surface; wrap remaining dough portion in plastic wrap. Shape dough into a rectangle; press dough to flatten using heel of hand. Starting with the widest setting, pass dough through pasta machine 2 times. Fold the outer tapered ends of pasta sheet in toward the center like an envelope, so that the width of the pasta sheet is similar to the width of the pasta roller. Pass pasta sheet through widest setting 1 more time. Continue rolling pasta through machine, reducing roller width 1 notch at a time, until sheet is about 1/16-inch thick and you can see the outline of your hand through the sheet. Cut sheet in half crosswise to make them easier to work with. Cover 1 sheet loosely with plastic wrap. Lightly dust work surface with flour and place remaining dough sheet on surface.
5. 5 Leaving a 1-inch edge from the short sides of the dough sheet, place 1-tablespoon mounds of lobster filling 2 inches apart along center of sheet (about 4 to 6 mounds per sheet). Lightly brush dough around lobster filling with water. Loosely lift long edge of dough sheet and fold over filling, lining up edges. Press on dough around each mound to seal and press out air pockets. Using a fluted pastry wheel or pizza cutter, trim the unfolded edge of the ravioli. Cut pasta between mounds to form individual ravioli. Place ravioli on a baking sheet lined with a clean kitchen towel. Cover with a second clean kitchen towel. Repeat process with remaining pasta sheet, dough, and filling.
6. 6 Cut remaining 4 tablespoons butter into 4 pieces. Bring clam juice and wine to a simmer in a large skillet over high heat. Simmer, undisturbed, until reduced to about 1/3 cup, about 7 minutes. Gradually stir in remaining 4 tablespoons butter, one piece at a time, waiting until butter is nearly melted before adding the next piece. Stir in heavy cream. Cook over high heat, stirring often, until sauce is thick enough to lightly coat back of a spoon, about 2 minutes. Stir in tomatoes. Remove from heat and cover to keep warm.
7. 7 Bring a large pot of salted water to a boil over high heat. Working in 2 batches if needed, boil ravioli until tender, 4 to 6 minutes. Drain. Divide ravioli among 4 plates. Drizzle cream sauce evenly over ravioli. Garnish with herbs.

By Elizabeth Mervosh

Ingredients

• ✓ tarragon
• parmesan cheese
• salt
• thyme
• butter
• sage
• canola oil
• olive oil
• egg
• salt
• all-purpose flour
• semolina flour
• salt
• brown sugar
• parmesan cheese
• ricotta cheese
• garlic
• olive oil
• butternut squash

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Rub squash down with 1 tablespoon olive oil: place on a baking sheet. Trim tops off each garlic clove, rub with oil, and wrap in foil. Place on the baking sheet.
3. 3 Roast in the preheated oven until squash and garlic cloves are soft and browned, about 30 minutes.
4. 4 Remove garlic skin. Combine squash, garlic, ricotta, grated Parmesan, brown sugar, and salt in the bowl of a food processor: blend into a thick paste. Transfer to a bowl, cover, and chill in the refrigerator.
5. 5 Meanwhile, whisk semolina, all-purpose flour, and salt together in a bowl: transfer to a work surface. Push flour mixture into a mound, making a well in the center. Add eggs and 2 tablespoons olive oil into well, kneading and folding until batter is combined. Wrap dough in plastic wrap and let rest for 30 minutes.
6. 6 Pass pasta dough through a pasta maker or roll it out using a roller on a lightly floured surface. Make several pasta sheets about the thickness of a dime.
7. 7 Drop about 2 tablespoons of squash filling 2 inches apart on 1 pasta sheet. Place another sheet over top: press down around each lump of filling. Stamp out and seal each ravioli, using a ravioli stamp.
8. 8 Heat ½ cup canola oil over medium heat in a separate pan. Fry sage leaves in batches until dark green and crispy. Transfer to a paper towel-lined plate to drain.
9. 9 Melt butter in a small saucepan over medium heat. Simmer, stirring frequently, until browned, fragrant, and foamy, with brown bits in it, 5 to 10 minutes. Reduce heat to medium-low: stir in tarragon, thyme, and salt.
10. 10 Meanwhile, bring another pot of lightly salted water to a rolling boil. Add raviolis: boil until they float, about 5 minutes. Drain and plate.
11. 11 Ladle butter sauce over pasta: garnish with fried sage. Sprinkle with shredded Parmesan cheese. Serve immediately.

By Brian Genest

Ingredients

• ✓ tarragon
• sweet onion
• balsamic vinegar
• honey

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

Ingredients

• ✓ tarragon
• tilapia fillet
• butter
• garlic
• apple cider vinegar

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

Ingredients

• ✓ tarragon
• garlic
• kosher salt
• mayonnaise
• lemon juice
• cayenne pepper

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

Ingredients

• ✓ tarragon
• cod
• butter
• lemon juice
• black pepper
• sesame seed

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

Ingredients

• ✓ tarragon
• egg
• water
• marjoram
• parsley
• butter
• cheddar cheese

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

Ingredients

• ✓ tarragon
• yellow cake mix
• coconut cream pudding mix
• lemon-lime carbonated beverage
• lemon juice
• egg
• vegetable oil

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

Ingredients

• ✓ tarragon
• olive oil
• onion
• carrot
• celery
• vegetable broth
• white wine

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

Ingredients

• ✓ tarragon
• lobster
• bread crumb
• butter
• salt
• black pepper
• vegetable oil

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

Ingredients

• ✓ tarragon
• olive oil
• chicken breast
• apple
• garlic salt
• black pepper
• pumpkin pie spice

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

Ingredients

• ✓ tarragon
• mayonnaise
• anchovy
• green onion
• parsley
• chive
• tarragon vinegar

Instructions

1. 1 Mix together mayonnaise, anchovy, green onion, parsley, chives, vinegar and tarragon.
2. 2 Refrigerate until ready to serve and pour over favorite salad or greens.

By Jackie

Ingredients

• ✓ tarragon
• parmesan cheese
• parsley
• cream cheese
• goat cheese
• lemon zest
• black pepper
• artichoke heart

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

Ingredients

• ✓ tarragon
• white wine
• cider vinegar
• onion
• black pepper
• butter
• egg yolk
• lemon juice
• salt
• cayenne pepper

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

Ingredients

• ✓ tarragon
• tuna steak
• olive oil
• white vinegar
• garlic powder
• onion powder
• coriander
• cumin

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