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Posts Tagged tarragon

Baked Haddock with Swiss Chard & Tomatoes

1 pound Swiss chard
1/4 cup chicken broth, canned or homemade
1-1/4 pounds haddock fillets, cut into 2-inch chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 tomatoes, seeded, cubed, and drained
1 large onion, cut into narrow wedges
1/2 cup minced parsley
2 tablespoons sliced garlic
1 teaspoon tarragon

Preheat oven to 450°F.   Separate stems from Swiss chard leaves. Slice stems crosswise and set aside. Shred leaves and place in shallow 2-quart baking dish. Sprinkle broth on top.

Place fish on top of chard and sprinkle with 1/4 teaspoon of the salt and the pepper.
In a large nonstick skillet, heat oil over medium-high heat Add the chard stems, tomatoes, onion, parsley, garlic, tarragon, and remaining 1/4 teaspoon salt. Cook until onion is crisp-tender, about four minutes.

Spoon sautéed vegetables over fish, cover dish and bake 10 to 15 minutes, or until fish just flakes when tested with a fork. Enjoy!

From: wholehealthmd.com

 

Roasted Fingerling Potato Salad with Corn, Blue Cheese & Lemony Creme Fraiche Dressing

Serves: 6-8
 
2 lbs fingerling potatoes
3 ounces blue cheese, crumbled
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon pepper
½ cup crème-fraiche or sour cream
1½ tablespoons lemon juice
Kernels from 3 ears of corn
3 tablespoons lemon zest
2 garlic cloves, minced
¼ cup finely chopped fresh Italian parsley
1½ tablespoons finely chopped fresh tarragon
1½ tablespoons finely chopped fresh chives

Preheat oven to 375 degrees. Toss potatoes together with the olive oil, salt, and pepper in a large bowl; transfer to a large baking sheet and roast 45 minutes. Cool potatoes to room temperature.

Whisk together the crème- fraiche, lemon juice, lemon zest, and garlic in a large bowl. Add potatoes, corn, and blue cheese and toss well to combine. Season with additional salt and pepper if desired. Mix together the Italian parsley, tarragon, and chives in a small bowl. Sprinkle herb mixture over salad and serve.

Gundersonhealth.com

Roasted Baby Bok Choy

4 heads baby bok choy, (1 1/4 pounds), trimmed, leaves separated
4 teaspoons canola oil
1 clove garlic, minced
1/4 teaspoon kosher salt
1/2 teaspoon freshly grated lemon zest
1 tablespoon lemon juice
1 1/2 teaspoons chopped fresh tarragon or 3/4 teaspoon dried
1 teaspoon mirin, (see Note)
Freshly ground pepper, to taste

Preheat oven to 450°F. Toss bok choy, oil, garlic and salt in a roasting pan. Roast on lowest rack, stirring twice, until wilted and tender-crisp, about 6 minutes. Whisk lemon zest and juice, tarragon, mirin and pepper in a small bowl. Drizzle over the roasted bok choy.

Note: Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted.

From: Eating Well Magazine

Farfalle with Peas, Tarragon and Cream

1½ tbs. unsalted butter
⅔ cups minced green onions (scallions), white and pale green parts only
½ cup heavy cream
½ cup chicken stock
1 tsp. minced fresh tarragon
salt and freshly ground black pepper
2½ cups freshly shelled English peas
1½ pounds dried farfalle or linguini
2 oz. prosciutto di Parma, finely minced
½ cup freshly grated Parmesan Cheese

Melt butter in a 12 inch skillet over moderately low heat. Add green onions and sauté until softened, about 3 minutes. Add cream, stock, tarragon and salt and pepper to taste. Bring to a simmer and adjust heat to maintain a simmer. Cook a few minutes until reduced to a sauce-like consistency. It should be thick enough to coat the spoon. Keep warm.

Boil Fresh peas in a large quantity of salted water until tender, 5 to 8 minutes. Drain. Add peas to sauce.

Cook pasta in a large pot of boiling salted water until al dente. Just before pasta is done, add prosciutto to sauce. Drain pasta, reserving about ½ cup of the cooking water. Transfer to a large warm bowl. Add sauce and toss gently. Add cheese and toss again, adding some of the reserved water if needed to thin the sauce.  Serve.

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