Mustard & Tarragon Baked Eggs

1/3 c. cream

Dijon mustard

Butter

8-10 eggs

Salt and pepper

1 T. fresh tarragon, minced, or 1 t. dried tarragon

1/2 c. grated Parmesan, Romano, or asiago cheese

Preheat oven to 350 degrees.

Measure out the cream and add Dijon mustard to taste. 

Butter the bottom of a casserole and pour in the cream mixture.

Crack the eggs on top of the cream, being careful not to break the yolks.

Lightly salt and pepper. If using dried tarragon, sprinkle it on now. Spread the grated cheese over the eggs. 

Bake for 20-25 minutes until the eggs are set. Check after 15 minutes and turn the casserole to achieve even baking, if necessary.

If using fresh tarragon, sprinkle it on during the last few minutes of baking, or use it as a garnish.

Serves 4.

Adapted from The Tassajara Recipe Book: Favorites of the Guest Season, p. 27. 

One-Pot Chicken Farfalle with Spring Herbs

3 T. unsalted butter

1 c. chopped sweet onion (from 1 onion)

1 T. kosher salt, divided

4 garlic cloves, finely chopped (about 4 t.)

1/2 t. black pepper, plus more for garnish

6 c. unsalted chicken stock

1 lb. uncooked farfalle pasta

2 packages (5.3 oz.) garlic-and-herb spreadable cheese (such as Boursin)

1 c. (4 oz.) Parmesan cheese, grated, plus more for garnish

2 c. rotisserie chicken, roughly torn into bite-size pieces

1 c. fresh or frozen sweet peas

1/3 c. finely chopped soft fresh herbs (such as chives, tarragon, and basil), plus more for garnish

Melt butter in a Dutch oven over medium heat. Add onion and 1/2 t. salt; cook, stirring occasionally, until softened, about 6 minutes. Add garlic and pepper and cook, stirring constantly, about 1 minute.

Add chicken stock and 2-1/2 t. salt to mixture in pot; bring to a boil over high heat. Add pasta and cook, stirring often, until pasta is al dente and liquid has thickened, about 14 minutes.

Remove pot from heat. Stir in garlic-and-herb cheese and Parmesan until melted. Stir in chicken, peas, and fresh herbs. Garnish with additional fresh herbs, more Parmesan, and black pepper.

Serves 6.

Adapted from Southern Living magazine, March 2026, p. 99.  

Lentil Soup

1 large onion, finely diced

2 medium carrots, finely diced

2 celery stalks, finely diced

3 garlic cloves, minced

3 T. tomato paste

2 bay leaves

1 t. fresh thyme, minced

1 t. fresh tarragon, minced

1/4 bunch of fresh parsley, finely chopped

1-1/2 c. green lentils

2 qt. vegetable stock

1-1/2 t. sea salt

2 T. Dijon mustard

Black pepper

Saute the onion, carrot, and celery in a large soup pot over medium-high heat for 7-8 minutes. If necessary, add 1-2 T. of water at a time to keep vegetables from sticking.

Add garlic, tomato paste, bay leaves, thyme, tarragon, and parsley. Cook for another minute. Add the lentils, vegetable stock, and salt. Bring to a boil, then lower the heat and simmer, partially covered, until the lentils are tender, 25-35 minutes. Stir in the mustard and season with black pepper. Remove the bay leaves before serving.

Serves 6.

Adapted from Forks over Knives, p. 97.    

Creamy Slow-Cooker Tarragon Chicken

6 (6-oz.) bone-in, skinless chicken thighs

1/2 t. black pepper

1-1/4 t. kosher salt, divided

1 t. olive oil

8 oz. small carrots with tops, cut in half lengthwise

1 medium-size yellow onion, chopped (2 cups chopped)

4 large garlic cloves, minced (about 1-1/2 T.)

2 c. lower-sodium chicken broth

1 T. fresh lemon juice (from 1 lemon)

1/4 t. cayenne pepper

1/4 c. heavy whipping cream, warmed

1/4 c. cornstarch

1 c. frozen sweet peas, thawed

1-1/2 T. chopped fresh tarragon, plus more for garnish

Hot cooked rice or egg noodles

Season chicken evenly with black pepper and 3/4 t. salt. Heat oil in a large nonstick skillet over medium-high, and add chicken. Cook, turning once, until golden brown, about 3 minutes per side; remove from heat.

Stir together carrots, onion, garlic, chicken broth, lemon juice, cayenne pepper, and remaining 1/2 t. salt in a 6-quart slow cooker. Place chicken on top in an even layer. Cover and cook on LOW for 3 hours. Remove chicken and carrots; set aside.

Whisk together warmed cream and cornstarch in a small bowl until smooth. Add cream mixture to slow cooker, stirring until combined. Place chicken and carrots in even layer on top of vegetable mixture. Cover and cook on HIGH until chicken is very tender and sauce is thickened, 30 to 45 minutes more, stirring in peas and tarragon during last 15 minutes of cooking. Serve over rice or egg noodles. Garnish with tarragon.

Serves 6.

Southern Living magazine, March 2021, p. 120. 

Creamy Chicken & Mushroom Pasta

8 oz. wide egg noodles

3 T. unsalted butter, divided

1/4 c. olive oil, divided

24 oz. sliced cremini mushrooms

1-3/4 t. kosher salt, divided

1-1/2 c. unsalted chicken broth

3/4 c. half-and-half

2 t. sherry vinegar

2 c. shredded cooked chicken breast (from 1 rotisserie chicken)

3 T. chopped fresh tarragon, divided

Cook egg noodles in a large pot according to package directions. Drain and return to pot; toss with 1 T. butter. Partially cover with lid to keep warm.

Meanwhile, heat 3 T. oil in a large, high-sided skillet over medium-high heat. Add mushrooms in an even layer; cook, undisturbed, until starting to crisp and brown, 3-4 minutes. Toss and continue to cook until browned in spots, about 4 minutes. Add remaining 1 T. oil and toss. Cook, undisturbed, until mushrooms are browned and tender, 3-5 minutes.

Add 3/4 t. salt to mushrooms and stir to combine. Add broth and half-and-half; bring to a simmer. Reduce heat to medium. Simmer until mixture starts to thicken and reduce slightly, 8-10 minutes. Remove from heat. Add vinegar and remaining 2 T. butter. Fold in chicken, 2 T. tarragon, and remaining 1 t. salt. 

To serve, top noodles with mushroom mixture and garnish with remaining 1 T. tarragon.

Serves 4.

Adapted from Real Simple magazine.  

Baked Salmon with Oranges and Herbs

1 seedless orange
4 plum tomatoes, seeded and diced
1 large shallot, minced
1 T. chopped fresh tarragon
1 T. chopped fresh basil
1 T. chopped fresh thyme
2 T. extra-virgin olive oil
3/4 t. sea salt
1/2 t. pepper
4 4-oz. boneless sockeye salmon fillets

Preheat oven to 350 degrees. Lightly coat 4 sheets of foil with nonstick cooking spray.

Grate 1 t. orange rind into a large bowl. Peel the orange and cut into segments. Add segments to the bowl. Stir in tomatoes, shallot, herbs, olive oil, salt, and pepper.

Place one salmon fillet in the center of each piece of foil. Spoon the orange mixture evenly over the salmon. Fold the foil over the salmon and crimp the edges for tent-style packages. Cook for 20-30 minutes until the salmon is cooked to your desired doneness (20 minutes = medium).

Serves 4.

Adapted from Parade magazine, September 2020, p. 4.