Source: Food.com
By lauralie41
   
Ingredients:
3 tablespoons butter
2 leeks, sliced (white and pale green parts only)
1 small onion, chopped
4 garlic cloves, sliced
2 tablespoons water
1/2 lb red potatoes, unpeeled, cut into 1/2-inch pieces
4 cups low sodium chicken broth or 4 cups vegetable broth
2 teaspoons fresh tarragon, chopped
1/2 cup whipping cream (choose fat-free)
1/2 cup plain yogurt (choose fat-free)

Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins

Directions:
1. In a large heavy pot melt the butter over medium heat. Add the leeks, onion, garlic, and 2 tablespoons of water and cook approximately 10 minutes or until the leeks are golden brown.
2. Add potatoes and broth, bring to a boil. Reduce heat to low and simmer approximately 10 minutes or until potatoes are fork tender. Stir in tarragon, cream and yogurt, season to taste with salt and pepper.
3. Serve immediately.

Servings: 4-6

Source: Adapted from Food.com
By Picholine

Ingredients:
Salad:
4 large strawberries, sliced (stems removed)
1 medium avocado, sliced
2 tablespoons walnuts, coarsely chopped, toasted
2 tablespoons feta cheese, crumbled

Vinaigrette:
1 tablespoon apple cider vinegar
1 tablespoon olive oil
1 teaspoon dried tarragon
1 teaspoon agave syrup
1/2 teaspoon salt

Prep Time: 5 mins
Cook Time: 0 mins
Total Time: 5 mins

Directions:
1. Whisk all vinaigrette ingredients together in a small bowl.
2. Divide strawberries and avocado evenly into two individual salad bowls.
3. Drizzle approximately one tablespoon of vinaigrette over each.
4. Top each salad with a tablespoon of walnuts and a tablespoon of feta.

Servings: 2

Source: Food.com
By papergoddess

Ingredients:
2 lbs boneless skinless chicken breasts
1 medium onion, sliced in rings
1 1/2 teaspoons tarragon
1/4 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 (10 1/2 ounce) can cream of chicken soup
1/4 cup milk
1/4 cup slivered almond (optional)

Prep Time: 5 mins
Cook Time: 1 hr
Total Time: 1 hr 5 mins

Directions:
1. In 13 X 9 inch baking pan, place chicken pieces.
2. Do not overlap.
3. Place onion rings over top.
4. Mix seasonings with cream of chicken soup and milk and spoon over chicken.
5. Bake, uncovered, in 375 degree oven for 40 minutes.
6. Sprinkle chicken with almonds, if desired.
7. Bake 10 minutes more or until chicken is tender.

Servings: 4

Source: Food.com
By chia

Ingredients:
1 1/2 tablespoons oil
1/4 cup shallot
1 cup beef broth
1/2 cup white wine
1/4 cup brandy
1/2 cup heavy cream
2 tablespoons butter
2 cloves garlic, chopped
1 lb baby spinach
4 beef tenderloin steaks, 1 inch
2 tablespoons Dijon mustard
1 tablespoon tarragon

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins

Directions:
1. Heat oil in saucepan, add shallots and cook for 3 minutes.
2. Add stock, wine and brandy, reduce until thickened, 5 minutes.
3. Add cream, reduce until 3/4 c, set sauce aside melt butter in skillet, add garlic, saute 1 minute.
4. Add spinach, cook until wilted, tossing, about 2 minutes, set aside in another skillet heat oil, add tenderloins and cook until med rare, about 5 mins per side (i like mine cooked longer).
5. Divide spinach between 4 plates, top each with a filet.
6. Add sauce back to pan, stir in mustard and tarragon, add salt& pepper to taste, pour over steaks.

Servings: 4

Source: Adapted from Food.com
By *Parsley*

Ingredients:
16 ounces frozen baby peas
1 teaspoon agave syrup
1/2 teaspoon salt
2 tablespoons butter
1 teaspoon chopped fresh tarragon (or 1/2 tsp dried)
1/2 teaspoon grated lemon peel
1 teaspoon lemon juice
salt and pepper

Prep Time: 5 mins
Cook Time: 8 mins
Total Time: 13 mins

Directions:
1. Place peas, syrup and salt in a medium saucepan; add just enough water to cover. Bring to a boil; reduce heat and simmer about 6 minutes. Drain.
2. Return the drained peas to the saucepan and add all remaining ingredients. Toss well to coat. Serve.

Servings: 4

Source: allrecipes.com
By: SGASPEREC 

Ingredients:
2 tablespoons olive oil
5 tablespoons butter, divided
1 1/2 pounds sea scallops, rinsed and drained
1 teaspoon salt to taste
1/4 teaspoon freshly ground black pepper
1/2 cup dry white wine
1 lemon, zested
2 tablespoons chopped fresh tarragon

Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins

Diections:
1. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in a large skillet over medium heat. Season scallops with salt and pepper. Place half of the scallops in the skillet without crowding; cook until browned, about 2 to 3 minutes on each side. Remove scallops to a plate. Heat 1 tablespoon olive oil and 1/2 tablespoon butter in the skillet, and cook remaining scallops. Remove to plate.
2. Wipe out skillet, and return skillet to medium heat. Pour in wine, and boil 1 or 2 minutes, until reduced to about 2 tablespoons. Reduce heat to low, and whisk in the remaining 4 tablespoons butter; just softening butter to form a smooth sauce. Stir in salt, lemon zest, and tarragon. Pour sauce over scallops.

Servings: 4

Source: allrecipes.com
By: Taste of Home's Fast Family Favorites 

Ingredients:
4 cups fresh or frozen cut green beans
1/2 cup water
1/2 teaspoon salt
1 large onion, chopped
1 celery rib, chopped
1/2 cup finely chopped green pepper
2 tablespoons margarine
3/4 teaspoon dried tarragon
1/2 teaspoon salt-free lemon-pepper seasoning
pepper to taste

Directions:
1. In a large saucepan, combine the beans, water and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until tender.
2. Meanwhile, in a small saucepan, saute the onion, celery and green pepper in margarine until tender. Stir in the tarragon, lemon-pepper and pepper.
3. Drain beans; add vegetable mixture and toss to coat.

Servings: 6