1⁄3 cup tarragon vinegar
2⁄3 cup olive oil
2 -4 cloves garlic, minced
1 teaspoon salt
1⁄2 tablespoon fresh coarse ground black pepper or 1⁄2 tablespoon fresh ground black pepper
1 tablespoon tarragon
Mix all ingredients in a jar or bowl.
Refrigerate before serving for about an hour.
Shake well before serving.
1/3 Cup Tarragon Vinegar
2/3 Cup Oil (canola or extra virgin extra light olive oil)
2 – 4 Garlic Cloves (to your taste)
2 – 4 TBS. Sugar (to your taste)
1 Tsp. Salt
1/2 Tsp. Pepper
1 Tsp. Dried Tarragon
Put all ingredients into a blender, and blend until consistency is to your liking.
1 cup pearl barley
1 can diced tomatoes (no salt added or 2 large tomatoes diced)
3 cups fresh spinach (chopped)
1 onions (medium, diced)
3 cloves garlic (chopped)
2 tsps vegetable bouillon
1 tbsp avocado oil
3 cups water (if using canned diced tomatoes the juice in the can should equal approx 1 cup You can complete the 2 cups by using water or broth)
1/2 tsp tarragon
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp paprika
2 bay leaves (optional)
Heat a medium- sized pot and add avocado oil
Add garlic and onions and saute for 1-2 min or until tender and fragrant
Add barley and mix together to coat barley with the oil, garlic and onions
Add diced tomatoes or the contents of 1 can of diced tomatoes (use a no salt version)
Stir and mix with the barley. Saute for 2-3 mins
Add water or broth
Add seasoning mix and organic vegetable bouillon
Stir and cover
When liquid begins to boil, reduce heat and cook for 50 mins
Remove from heat fluff with a fork and serve
2 beets (medium)
1 tbsp butter
ground black pepper
1/2 tsp dried tarragon leaves
Cook the beets in water with salt for 1 hour. Let them cool. Peel and dice.
In a large saucepan, melt the butter and add the beet. Season with salt and pepper to taste. Add the tarragon, cook for 1 additional minute, and remove from the stove.