Blueberry tarragon vinaigrette

Blueberries are at the peak of season in the summer, and while July is the official “Blueberry Month”, you can find delicious, plump, sweet blueberries from across the United States from May through August. Over the past few weeks, the blueberries in my area were not only very affordable but were packed with flavor. I picked up three pints and headed home to figure out what to make.  I decided to try making a salad dressing, or more precisely a blueberry vinaigrette. I started rummaging through my fridge and pantry to see what flavors would go well with all these blueberries....more

The ___ ate my tarragon!

I’ve had terrible luck growing tarragon.  The first year I tried growing it, the herbs around it grew faster than it did and shaded it out.  So I moved it to the sunny edge of my garden where the landscapers mistook it for a weed and “helpfully” removed it for me....more

Best Chicken Salad Ever!

Happy Monday Morning Friends!...more

Fabulous Pork Chops with Mustard Tenderloin Sauce

See my latest creation when forced to use what I have on hand instead of running to the store.  This mustart tarragon sauce is delicious! ...more

Lemon, Tarragon and Mustard Cream Sauce over Grilled Salmon and Spring Peas

One of my favorite spring meals is this tasty grilled King salmon with fresh spring peas topped with a divine lemon tarragon and mustard cream sauce.  The lemon, mustard and fresh tarragon pairs beautifully with the richness of the salmon and delicate peas.  It looks so lovely on the plate, if you  light a few candles you’ll think you’re dining at a five-star restaurant. ...more

You're welcome Julie, It's deliciously simple! Enjoymore

White Asparagus with Tarragon Cream and Toasted Bread Crumbs: Celebrate Spring!

Green asparagus or white. What’s the difference?...more

The Last Stew Before Winter's End

Although this stew isn’t Irish, it most definitely needs to grace the pages of ASP before winter’s official end....more

I kind of feel like I should do one more stew before the end of the season but I've already made ...more

Crabmeat~ A Matter of Perspective

Warm Crab Tartlets.  Some things never change.  I love crab meat; I have always loved crab meat.  When I was a little girl, I thought The Red Lobster was the fanciest restaurant on the planet. I mean, only a truly elegant restaurant would offer grown-ups special bibs so their clothes wouldn't get dirty!...more

I used to work at a fish processing plant and got stuck working on crab for awhile. It's killer ...more

Tarragon Chicken on a Bed of Mushrooms

Bonjour! If you're a French food lover; but  have neither Julia Childs' unbridled passion for spending the day in the kitchen nor her culinary ab...more