Roasted Potatoes with Fresh Herbs

Cut potatoes into chunks and drizzle with olive oil.  Place on a shallow baking tray and sprinkle with salt and pepper.  If desired, scatter rosemary and thyme sprigs over the potatoes.

Roast at 425° for about 20 minutes, or until crispy on the outside and tender throughout.


Potato Salad with Sour Cream and Fresh Herbs

A fresh approach to potato salad; tangy and much healthier than the usual mayonnaise based salads

2 # small potatoes, quartered
1 cup sour cream
Chopped herbs – (about 2-3 Tbsp mixed) tarragon, chives, dill, and thyme
Salt, pepper to taste
Capers, optional 

Steam or simmer the potatoes until just tender.  Drain and cool.  Mix together the sour cream, herbs and seasonings.  Stir until the potatoes are coated.  Serve at room temperature or cold.


French Vinaigrette

Put about 2 tsp Dijon mustard or coarse French country mustard in a small bowl.  Add 2 –3 Tbsp of some nice vinegar (Sherry, White Wine, Tarragon, etc.), a pinch of salt, a small amount (maybe 2 tsp) of finely chopped shallot and lots of freshly ground pepper. Sweeten with a bit of honey or sugar.    Whisk in ¼ – ½ cup of good olive oil, walnut oil, or canola oil.  Keep whisking until you have an emulsion.  Add fresh herbs: chive, tarragon, Italian parsley.


Creamy Herb Dressing

Replace your bottled Ranch dressing with this fresh and healthy version

6 oz plain yogurt
6 oz mayo – use regular mayo, not fat free
1 Tbsp grated onion
1 clove garlic, finely minced
1 tsp sugar
1 Tbsp minced fresh tarragon (or 1 tsp dried)
1 Tbsp minced fresh dill (or 1 tsp dried)
1 Tbsp fresh parsley (or 1 tsp dried
Several grinds fresh black pepper
Juice of ½ lemon
¼ tsp salt
Pinch cayenne pepper

Use a whisk to mix these ingredients thoroughly.


Chicken Breast Filets with Tarragon

4  4oz  chicken breasts
Olive oil
2 Tbsp unsalted butter
2-3 shallots, sliced
8 oz sliced mushrooms
1-2 cloves garlic
White Wine or vegetable or chicken broth
 Chopped fresh tarragon and parsley or other favorite herbs 

Season 1/3 cup flour with salt, pepper, paprika.

Dredge the chicken pieces in the flour mixture.  Heat 2 –3 Tbsp olive oil in a large sauté pan over medium high heat.  Sauté chicken until golden brown; about 2 minutes on each side.  Remove to a platter and keep warm.

Add butter, shallots and mushrooms to the sauté pan.  Cook until vegetables are softened.

Deglaze the sauté pan with ½ cup white wine or broth.  Cook until liquid has reduced by ½.  Add garlic.  Scrape the browned bits from the bottom of the pan with a whisk, smoothing the sauce while stirring. Reduce slightly.

Add chopped fresh herbs.

Return chicken to pan and heat thoroughly, about 3-4 minutes.

Garnish with additional fresh herbs, and serve.

Recipes reprinted courtesy of Mary Wheatley, Winston's / Sullivan University