Archives for posts with tag: tarragon

beet, tomato, cabbage + tarragon salad

July 18, 2012 //
2

get used to lots of recipes this summer with wee little yellow orbs from dave jr. because he is producing like a mofo. this was simply another combination of what i happened to have on hand.

ingredients:

  • 1 medium fresh yellow beet, peeled and sliced into thin strips
  • 12 yellow cherry tomatoes, quartered
  • 1 cup red cabbage, sliced thin
  • 1 large sprig fresh tarragon, leaves removed from stem, but not chopped
  • 1 tbsp fresh lemon juice
  • olive oil (i used a little regular evoo, and some orange infused from adams’ olive ranch to give it a little more citrus flavor)
  • balsamic vinegar
  • paprika
  • black pepper

after prepping the beet, tomato, cabbage and tarragon, toss them in a bowl with the lemon juice. add a touch of olive oil and a splash of balsamic until nicely coated but not drenched. you can be generous with the paprika, and add black pepper to your taste.

i’m sure one of these days i will use the fruits of dave jr. and actually cook them, but for now i am enjoying them raw, sweet and tangy.

note: this makes enough for about 4 side servings, and is only about 100 calories per serving.

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Categories dave jr., recipes

brussels sprouts sautéed with garlic, lemon zest + tarragon

February 15, 2012 //
4

this is a stupid simple way to make brussels sprouts for a side dish, and is much quicker than roasting them in the oven.

serves 2

ingredients:

  • brussels sprouts, about 2 cups sliced thin
  • 1 large clove of garlic, sliced thin
  • 1 lemon, zest and a wedge reserved for squeezing over the top
  • 1 tbsp fresh tarragon, chopped
  • s+p
  • olive oil

heat enough olive oil to coat the bottom of your pan over medium-high until hot.

add the brussels sprouts and garlic to the pan, and sauté until soft and browning a bit, about 3-5 minutes.

add zest and tarragon, and toss to combine. add s+p to taste.

plate and squeeze lemon wedge over the top.

the lemon and tarragon brighten this winter vegetable up without losing it’s heartiness.

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french lentils cooked with red wine + tarragon

June 20, 2011 //
4

ingredients:

  • 1 cup carrots, diced
  • 1 cup onions, diced
  • 1 ¼ cup celery, diced
  • ½ cup broccoli, chopped
  • 2 tbsp olive oil
  • 1 tsp salt
  • 2 oz pancetta
  • 1 tbsp fresh tarragon, chopped
  • ½ tsp cumin
  • 1 bay leaf
  • ¼ tsp red pepper flakes
  • 10-12 grinds of black pepper mill
  • 1 cup french green lentils
  • 2 cups red wine
  • 2 tbsp butter
  • 2 tbsp fresh parsley, chopped

heat oil over medium heat. sauté the mirepoix of veggies, broccoli and 1 tsp salt for about 15 minutes.

stir in pancetta, tarragon, cumin, bay leaf, red pepper flakes, and black pepper and sauté about 5 minutes. stir in lentils to combine.

add about 1/3 of the red wine and turn up the heat to medium-high, stirring occasionally. once the wine has been absorbed add another 1/3 of the wine, and let it absorb, about 5 more minutes. then add the last 1/3 of the wine, and let it absorb.

i prefer lentils al dente, not mushy, but you may need to add some water at the end if the lentils haven’t softened enough. remove from the heat and stir in butter.

discard bay leaf and toss in parsley.

4 servings

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creamy carrot + tarragon soup

June 20, 2011 //
0

makes 4 cups

  • 8-10 medium-large carrots, or about 3 cups, diced small
  • 2 celery ribs, or about ¾ cup, diced small
  • ½ large onion, or about ¾ cup, diced small
  • 3 garlic cloves, sliced thin
  • 2 tbsp fresh tarragon
  • 3 tbsp olive oil
  • 4 cups chicken stock (can be made with vegetable stock)
  • 1 cup whole milk
  • 1 tsp salt
  • black pepper, several cranks on a grinder
  • dash of cayenne pepper, optional
  • crème fraîche (or sour cream), for garnish
  • fresh parsley, chopped, for garnish

heat oil in a large pot over medium-high. add the carrots, celery, onions and salt and sauté until the celery has softened and the onions are clear, about 5-10 minutes. stir in the garlic, tarragon and black pepper and continue cooking for about 5 more minutes.

pour in the chicken stock, stir and bring to a boil.

reduce the heat to a simmer for about 25-30 minutes until the carrots are very soft. turn off the heat and use a hand blender to purée the mixture. you can use a regular blender, but it is just more of a process.

gradually pour in the milk, mix well, and season with more salt and pepper to taste. add cayenne if you want some kick.

garnish with a dollop of creme fraiche (or sour cream) and sprinkle with parsley. you could easily make this with a vegetable stock, and would be a great option for a meatless monday meal. i just always have homemade chicken stock on hand. also, this is a great chilled soup.

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Categories meatless monday, recipes
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