Type what you have

Ingredients

• ✓ tarragon
• butter
• lemon juice
• walnut
• salt
• black pepper

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

Ingredients

• ✓ tarragon
• olive oil
• chicken breast
• red grape
• celery
• mayonnaise
• salt
• flour tortilla
• apple
• walnut

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

Ingredients

• ✓ tarragon
• gorgonzola cheese
• oregano
• garlic
• basil
• olive oil
• milk
• red wine vinegar
• boston lettuce
• avocado
• walnut

Instructions

1. 1 Place the Gorgonzola cheese, oregano, garlic, tarragon, basil, olive oil, milk, and vinegar in a blender or food processor. Blend until smooth.
2. 2 In a large bowl, toss the Gorgonzola dressing with lettuce, avocado, and walnuts.

By PIPPYMOE

Ingredients

• ✓ tarragon
• napa cabbage
• yellow bell pepper
• snow pea pod
• green onion
• white wine vinegar
• olive oil
• flat-leaf parsley
• honey
• dijon mustard
• kosher salt
• black pepper

Instructions

1. 1 Combine cabbage, bell pepper, snow pea pods, and green onion in a bowl.
2. 2 Shake together vinegar, oil, parsley, honey, tarragon, mustard, salt, and pepper for vinaigrette in a small covered jar.
3. 3 Store veggie mixture and vinaigrette separately in the refrigerator up to 3 days. Toss together and chill up to 24 hours before serving as a slaw to let flavors combine.

By Juliana Hale

Ingredients

• ✓ tarragon
• potato
• red onion
• white wine
• bacon
• tzatziki sauce
• chive
• salt
• black pepper

Instructions

1. 1 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain and cool. Cut potatoes in half.
2. 2 Heat a skillet over medium heat; cook and stir onions until softened and golden brown, about 20 minutes. Add tarragon; pour in white wine to deglaze pan. Simmer until wine evaporates, 2 to 3 minutes.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels.
4. 4 Mix potatoes, onion, and bacon together in a large bowl. Fold tzatziki sauce, chives, salt, and black pepper into potato mixture.

By Ellen Violet-Muir

Ingredients

• ✓ tarragon
• chicken
• celery
• chive
• yogurt
• sour cream
• almond
• salt
• pepper

Instructions

1. 1 In a large bowl, combine chicken, celery, chives or green onions, yogurt, sour cream or mayonnaise, and tarragon; mix lightly. Cover, and refrigerate for 1 hour.
2. 2 Place nuts in a dry skillet. Toast over medium heat, turning frequently, until nuts are fragrant and lightly browned. Add almonds to chicken salad, and season with salt and pepper to taste. Serve immediately.

By jessica

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
• almond
• red wine vinegar
• balsamic vinegar
• olive oil
• mustard
• salt
• black pepper
• spinach
• mango

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Arrange almonds in a single layer on a baking sheet. Bake 5 to 10 minutes, stirring occasionally, until fragrant and lightly toasted.
3. 3 In a small bowl, mix red wine vinegar, maple flavored balsamic vinegar, olive oil, dry mustard, tarragon, salt, and pepper.
4. 4 In a medium bowl, toss the red wine vinegar mixture with the spinach and mangos. Top with the toasted almonds.

By Gillian McLennan

Ingredients

• ✓ tarragon
• water
• all-purpose flour
• active dry yeast
• olive oil
• kosher salt
• pineapple
• olive oil
• prosciutto
• black pepper
• sea salt

Instructions

1. 1 To make the dough, combine warm water, 1/2 cup of flour, and yeast to a mixing bowl. Use a whisk to mix everything into a smooth batter. Cover bowl with a towel and let sit for 30 minutes.
2. 2 Add olive oil, salt, and remaining flour to the bowl, and stir with a spoon or fork until the mixture comes together to form a shaggy ball of dough.
3. 3 Transfer everything to a work surface and knead until the dough just starts to become elastic, about 2 minutes.
4. 4 Place dough in a lightly oiled zip-top bag. Press out most of the air, seal, and place in the refrigerator for 8 hours, or overnight.
5. 5 The next day, take the bag of dough out of the fridge, and leave out at room temperature until it roughly doubles in size, about 45 minutes.
6. 6 Meanwhile, preheat a charcoal grill until coals are white and ashy. Quarter your peeled and cored pineapple and trim out the tough, fibrous core in the center.
7. 7 Grill pineapple round-side down over hot coals until heated through, and fairly well charred, about 3 minutes; flip and continue to grill on the cored side until charred, 2 to 3 minutes. Reserve until needed.
8. 8 Once dough has doubled, remove from bag and divide into 4 portions. Form each portion into a ball and use a rolling pin to roll dough into an oval, or circle about an 1/8-inch thick.
9. 9 Place dough over hot coals, and grill until dough is cooked through, and about half the surface area is slightly charred, about 2 minutes per side.
10. 10 Remove from grill and top each warm flatbread with a drizzle of olive oil. Top with prosciutto, thin slices of grilled pineapple, tarragon leaves, and freshly ground black pepper. Finish with another small drizzle of olive oil and a pinch of flaky sea salt.

By John Mitzewich

Ingredients

• ✓ tarragon
• avocado
• black pepper
• hot pepper sauce
• basil
• garlic
• salt
• olive oil
• lemon juice
• red wine vinegar
• jalapeno pepper
• green onion
• parsley
• cilantro
• onion
• cucumber
• strawberry
• parsley
• cilantro
• onion
• cucumber
• strawberry

Instructions

1. 1 Blend 3 pints strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, and 1/4 cup parsley in a blender on high speed until pureed, about 30 seconds. Pour the pureed mixture into a large bowl.
2. 2 Stir 1 pint strawberries, 1/2 the cucumber, 1/2 the onion, 1/4 cup cilantro, 1/4 cup parsley, green onions, jalapeno pepper, red wine vinegar, lemon juice, olive oil, salt, garlic, tarragon, basil, hot pepper sauce, and black pepper into the pureed strawberry mixture. Spread avocado cubes over the top of the gazpacho.
3. 3 Cover the bowl and chill gazpacho thoroughly, at least 2 hours, before serving.

By Levi Ruiz

Ingredients

• ✓ tarragon
• chicken thigh
• red apple
• green grape
• pecan
• red onion
• celery
• mayonnaise
• greek yogurt
• mustard
• lime
• salt
• black pepper

Instructions

1. 1 Combine chicken, apple, grapes, pecans, red onion, and celery in a medium bowl.
2. 2 Whisk mayonnaise, yogurt, tarragon, Dijon mustard, and lime zest and juice together in a small bowl. Stir dressing into the chicken mixture. Season with salt and pepper.

By lutzflcat

Ingredients

• ✓ tarragon
• dijon mustard
• rice vinegar
• vegetable oil
• worcestershire sauce
• cayenne pepper
• black pepper
• pecan
• vegetable oil
• sugar
• salt
• romaine heart
• apple
• dill
• cheddar cheese

Instructions

1. 1 Whisk mustard, vinegar, oil, Worcestershire sauce, cayenne, and pepper together in a bowl until thoroughly blended, about 1 minute. Transfer to an easy-to-pour container.
2. 2 Toast the pecans: Place pecans into a skillet over medium heat and drizzle in 2 teaspoons oil. Cook and stir until pecans smell toasty and have darkened slightly, 1 to 2 minutes. Sprinkle with sugar and salt. Cook and stir for 1 minute, then transfer to a plate to cool.
3. 3 Make the salad: Add romaine, apple slices, dill, and tarragon to a large bowl; add a handful of pecans, reserving some for garnish. Grate Cheddar on top, reserving some for garnish. Drizzle in some vinaigrette; toss. Taste; add more salt or vinaigrette, if desired. You may not need all of the vinaigrette.
4. 4 Garnish with a few toasted pecans and some grated Cheddar cheese.

By John Mitzewich

Ingredients

• ✓ tarragon
• water
• white rice
• vegetable oil
• lemon juice
• wine vinegar
• chive
• sugar
• salt
• almond
• raisin
• mandarin orange segment
• onion
• celery
• green pepper
• green pea

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Cool rice for at least 30 minutes, stirring several times; transfer to a large bowl.
2. 2 Whisk oil, lemon juice, vinegar, chives, tarragon, sugar, and salt together in a separate bowl until sugar and salt dissolve; pour over rice and stir to combine.
3. 3 Stir almonds, raisins, Mandarin oranges, onion, celery, bell pepper, and peas into rice mixture; toss to combine.
4. 4 Cover and refrigerate until chilled, at least 1 hour.

By Diana S

Ingredients

• ✓ tarragon
• butter
• hot dog bun
• kaiser roll
• lettuce
• mayonnaise
• lime juice
• hot pepper sauce
• salt
• pepper
• green onion
• celery
• lobster meat
• basil
• parsley

Instructions

1. 1 Gather all ingredients.
2. 2 Lightly butter insides of buns; line with lettuce leaves. Set aside.
3. 3 Stir mayonnaise, lime juice, hot pepper sauce, salt, and black pepper together in a medium bowl until well blended. Stir in green onions and celery.
4. 4 Gently fold in lobster until just coated.
5. 5 Stuff lobster mixture into buns. Sprinkle with basil, parsley, or tarragon.
6. 6 Enjoy!

By Starr

Ingredients

• ✓ tarragon
• pistachio
• avocado
• green onion
• persian cucumber
• romaine heart
• green cabbage
• kosher salt
• mayonnaise
• olive oil
• lime juice
• anchovy paste
• garlic
• shallot
• chive
• basil
• flat-leaf parsley
• spinach

Instructions

1. 1 Combine spinach, parsley, basil, chives, tarragon, shallot, garlic, anchovy paste, and lime juice in a high-powered blender; blend and slowly add oil through top opening of blender until mixture is smooth, about 1 minute, scraping down sides if needed. Add mayonnaise and salt; blend until smooth. Cover and chill until ready to serve.
2. 2 Combine cabbage, romaine, cucumber, and scallions in a large bowl; add 2/3 cup of the dressing and toss to evenly coat. Divide between 4 bowls and top each bowl with avocado and 1 tablespoon of the pistachios. Serve immediately with remaining dressing. Recipe developed by Julia Levy

By Andrea Lobas

Ingredients

• ✓ tarragon
• parsley
• potato
• cayenne pepper
• black pepper
• tomato
• celery
• carrot
• chicken broth
• clam juice
• all-purpose flour
• tomato paste
• kosher salt
• garlic
• onion
• bacon
• clam
• baby clam

Instructions

1. 1 Drain baby and chopped clams. Reserve liquid in the refrigerator until needed and set clams aside.
2. 2 Place bacon in a soup pot over medium-high heat; cook and stir until well-browned and almost crispy, 7 to 10 minutes. Add onion, garlic, and a pinch of salt; cook and stir until onions start to soften and turn translucent, 5 to 7 minutes.
3. 3 Add tomato paste; cook and stir for 2 minutes. Don't worry if some of the tomato paste sticks to the bottom of the pot; we want that to happen. Sprinkle in flour; cook and stir for 2 to 3 minutes.
4. 4 Dump in reserved clam juice plus bottled clam juice and chicken broth. Stir with a spatula, scraping the bottom of the pot to deglaze any caramelization.
5. 5 Add carrots, celery, clams, diced tomatoes, pepper, and cayenne; stir and bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, skimming off some bacon fat if desired.
6. 6 Add diced potatoes and cook until tender but not falling apart, about 20 minutes. Taste and adjust for salt, if needed. Stir in fresh tarragon and parsley just before serving.

By John Mitzewich

Ingredients

• ✓ tarragon
• butter
• herb blend
• cracker
• thyme
• parsley
• parmigiano-reggiano cheese
• cream cheese
• creme fraiche
• sugar
• cayenne pepper
• black pepper
• kosher salt
• all-purpose flour
• egg
• garlic
• salt
• onion
• bell pepper
• olive oil

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Butter a 9-inch springform pan well.
2. 2 Start the filling: Heat olive oil in a pan over medium-high heat. Saute peppers and onions with a large pinch of salt until onions just start to turn translucent, about 5 minutes. Stir in garlic and cook for 2 more minutes. Turn off heat and allow to cool to room temperature.
3. 3 While the pepper mixture is cooling, prepare the crust: Combine crushed cracker crumbs, dried Italian herbs, and melted butter in a mixing bowl. Stir until crumbs are coated.
4. 4 Transfer the buttered crumbs into the prepared springform pan and press down into an even layer. Set aside until needed.
5. 5 Continue the filling: Combine eggs, flour, kosher salt, black pepper, cayenne pepper, and sugar in a large mixing bowl and whisk until smooth. Add the creme fraiche, cream cheese, and Parmigiano-Reggiano cheese, and mix until smooth. Stir in parsley, tarragon, thyme, and cooled pepper mixture until evenly combined.
6. 6 Transfer cheese mixture into the prepared springform pan. Tap the pan gently to settle the contents and place on a baking sheet.
7. 7 Bake in the lower center of the preheated oven until a skewer poked into the center comes out clean, 60 to 75 minutes. Let cool in the pan for 30 minutes. Run a knife around the edges and carefully remove the ring.
8. 8 Cheesecake should be thoroughly chilled in the refrigerator before serving, about 2 hours. Cheesecake can be served at room temperature, but it will not have the classic smooth, firm cheesecake texture, and will be more like a very light cheese quiche.

By John Mitzewich

Ingredients

• ✓ tarragon
• pepper
• salt
• parmesan cheese
• lemon juice
• parsley
• dill
• garlic
• onion
• green bell pepper
• olive oil
• white sugar
• chicken broth
• water
• tomato paste
• tomato
• tomato
• salt
• zucchini

Instructions

1. 1 Place zucchini in a colander; sprinkle with 2 teaspoons salt. Set aside to drain, about 30 minutes.
2. 2 Meanwhile, combine Roma tomatoes, stewed tomatoes, tomato paste, and water in a blender; blend until smooth.
3. 3 Pour tomato mixture and chicken broth into a large stockpot; bring to a boil over medium heat. Reduce heat to low; stir in sugar and simmer, stirring occasionally.
4. 4 Heat oil in a skillet over medium heat. Add zucchini, bell pepper, onion, and garlic; cook and stir until onion is translucent and zucchini is lightly brown, about 10 minutes. Transfer to blender; pulse a few times to chop.
5. 5 Transfer zucchini mixture to the stockpot; stir in dill, tarragon, parsley, and lemon juice. Simmer, uncovered, for 35 minutes, stirring occasionally; stir in Parmesan cheese. Season with salt and black pepper; simmer 5 minutes. Let stand before serving, 10 minutes.

By Elizabeth

Ingredients

• ✓ tarragon
• black pepper
• salt
• garlic
• basil
• lemon juice
• mayonnaise
• romaine lettuce heart
• carrot
• cucumber
• red bell pepper
• avocado
• rice paper
• mayonnaise
• cumin
• paprika
• cayenne pepper
• black pepper
• salt
• celery
• red onion
• chicken

Instructions

1. 1 Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
2. 2 Working one at a time, dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
3. 3 Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
4. 4 Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
5. 5 Serve summer rolls with dipping sauce on the side.

By John Mitzewich

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