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Old 02-08-2008, 08:07 AM   #21
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Wink Tomorrow is Saturday

and I am going to head out for salmon, chicken and spinach and could I please have a recipe for Green Goddess, that sounds divine too.
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Old 02-08-2008, 02:48 PM   #22
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Quote:
Originally Posted by Cath4420 View Post
and I am going to head out for salmon, chicken and spinach and could I please have a recipe for Green Goddess, that sounds divine too.
Have you checked the Salads and Salad Dressings forum for a Green Goddess recipe? If there isn't one there you could start an "ISO Green Goddess Dressing" thread.

Barbara
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Old 02-09-2008, 08:05 PM   #23
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Green Goddess Dressing

Here's my own recipe for Green Goddess Dressing. I usually save the marinade from the artichoke hearts to add to marinated chicken breasts that I then bake/broil to serve with the Green Goddess Salad


BREEZY GREEN GODDESS DRESSING

2 cups mayonnaise
1 tin flat anchovy filets, drained & roughly chopped
1 jar marinated artichoke hearts, drained & roughly chopped
1 tablespoon tarragon vinegar
1-2 tablespoons fresh tarragon, minced
1-2 teaspoons fresh Italian flat-leaf parsley, minced
1 scallion, minced (optional)

Combine all ingredients & allow to mellow in the fridge for at least 30 minutes. Stir again before tossing with salad greens that should definitely contain a goodly amount of sturdy lettuces like Romaine, Escarole, & Iceberg to hold up to the creaminess of the dressing.
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Old 02-11-2008, 06:04 AM   #24
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Thank you...

I have a few things to try now - shall let you all know how I go.
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Old 02-13-2008, 12:15 PM   #25
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Found this on Amazon
Growing & Using Tarragon: Storey Country Wisdom Bulletin A-195 (Storey Publishing Bulletin, a-195.) (Paperback)
by Glenn Andrews (Author)
"The French, who certainly know about flavor, call tarragon the king of herbs..." (more)Key Phrases: tablespoon minced fresh tarragon, Tarragon Vinegar






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Old 02-26-2008, 01:35 PM   #26
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I made lamb stew from a recipe found her, we had a tarragon vinegar laying around so I threw that in. It was great, had a nice sweet taste that had a way of tying the dish together. Strong tarragon taste with the peculiar taste of lamb seems to work...
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Old 03-01-2008, 10:12 PM   #27
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some good ideas here for tarragon, yummy.
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