Tag: Tarragon

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Scrambled Egg with Tofu

Ingredients 1 large egg ½ teaspoon dried tarragon Dash of hot sauce Pinch of salt Freshly ground pepper, to taste 1 teaspoon extra-virgin olive oil, or canola oil 2 tablespoons crumbled tofu, (silken or regular) Directions Blend egg, tarragon, hot sauce, salt and pepper in a small bowl with a fork. Heat oil in a […]

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Broiled Lobster Tails

Ingredients Ingredient Checklist 8 lobster tails (7 ounces each), thawed if frozen 6 tablespoons unsalted butter, softened ¼ cup grated Parmesan cheese 2 tablespoons finely chopped shallot 1 tablespoon finely chopped fresh tarragon 1 tablespoon brandy or cognac 1 teaspoon grated garlic 1 teaspoon Dijon mustard Directions Step 1 Place rack in top third of […]

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Pan-Roasted Pork With Baby Vegetable Salad 19

Ingredients 3 tablespoons extra-virgin olive oil, divided 1 (1-lb.) pork tenderloin, trimmed 1 teaspoon kosher salt, divided 1 teaspoon paprika 3/4 teaspoon black pepper, divided 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh dill 1 tablespoon fresh lemon juice 1 teaspoon honey 1/3 cup frozen green peas, thawed 1 cup (1/8-in.-thick) strips zucchini (about […]

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od With Fennel and Fingerling Potatoes 16

Ingredients 3 cups purple Peruvian and banana fingerling potatoes, halved lengthwise 1/4 cup extra-virgin olive oil 1/2 cup thinly sliced fennel bulb 1/2 cup thinly sliced spring onion, green and white parts 2 tablespoons minced garlic 1 tablespoon chopped fresh tarragon 1 1/4 teaspoons kosher salt, divided 1/2 teaspoon freshly ground black pepper, divided 1/2 […]

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Zucchini and Shrimp Cakes With Snap Pea Relish 13

Ingredients 1 cup chopped sugar snap peas (about 3 oz.) 1/4 cup diced Vidalia or other sweet onion 3 tablespoons olive oil, divided 1 1/2 teaspoons red wine vinegar 3/4 teaspoon kosher salt, divided 1/2 teaspoon black pepper, divided 2 medium zucchini, trimmed (about 1 lb.) 1 cup whole-wheat panko (Japanese breadcrumbs) 1 1/2 teaspoons […]

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Tart Apple-Hazelnut Chicken Sala 1

Since you can never have enough great takes on chicken salad, why not add a hearty new spin on the classic? Apples and chicken are the headliners of this salad, but the herbs and nuts are the unsung heroes. Hazelnuts add toasty crunch to the filling, though you can substitute toasted walnuts or pecans, if […]

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Salmon and Spinach Salad 3

Tarragon and fresh fennel both have the same faint licorice flavor, but they don’t overwhelm this simple spring salad. Salmon is the perfect protein for this dish: It cooks quickly, separates into large, pretty flakes, and stands up to the mint, tarragon, and garlic. This dish would also be a great use for leftover salmon. […]

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Herb and Goat Cheese Omelet 10

A tender omelet gains a salty boost from goat cheese without adding too much sodium. Serve with seedy whole-grain toast and fresh fruit for a hearty brunch. Ingredients 4 large eggs 1 tablespoon water 1/4 teaspoon freshly ground black pepper, divided 1/8 teaspoon salt 1 teaspoon chopped fresh parsley 1/2 teaspoon chopped fresh tarragon 1/4 […]

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Orange-Tarragon Sheet Pan Roasted Vegetables 7

A mix of colorful root vegetables may be your star side. Peeled, prechopped butternut squash saves time, but pieces tend to be irregular and small–we prefer peeling and cubing it yourself. Ingredients 3 tablespoons olive oil 1 tablespoon maple syrup 1 tablespoon fresh orange juice 2 teaspoons chopped fresh tarragon 1 teaspoon kosher salt 1/2 […]

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Grilled Flatiron Steaks with Kale and Beet Risotto

Flatiron steaks are cuts from the top blade with the shoulder tendon removed. Olivia restaurant uses local grass-fed beef, but grain-fed beef will also work in this dish. Ingredients 1 pound beets 1/4 cup red wine vinegar 1 tablespoon tarragon 3 tablespoons olive oil, divided Cooking spray 1 teaspoon minced garlic 6 cups chopped kale […]