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Tarragon Chicken Salad Sandwich   Superb!
2 cups cooked and diced chicken
1/2 cup mayonnaise
1 tablespoon spicy mustard
1/3 cup diced celery
1 green onion, finely sliced
1 tablespoon Spice Barn Tarragon
1 tablespoon Spice Barn Parsley
8 slices bread of choice
1 tomato
4 slices Swiss cheese
8 slices bacon

Combine chicken, mayonnaise, mustard, celery, tarragon, parsley, and onion.  Top 4 slices of bread with mixture.  Top with a tomato slice and 2 strips of bacon.  Place cheese on top of other 4 slices of bread and melt under broiler. Place slices of bread together for sandwich. Note:  This is a wonderful chicken salad for stuffing miniature tomatoes as an appetizer.

Tarragon Tip!!  Add small amount of tarragon to any type of chicken soup for added zip!

Tarragon Omelet
6 eggs
1 tablespoon Spice Barn Tarragon
1/2 teaspoon salt
1/2 teaspoons pepper
2 tablespoons water
2 tablespoons butter
1 tomato, diced
1/2 cup cheddar cheese
1/2 cup mozzarella cheese

Combine eggs, tarragon, salt, pepper, and water.  Add butter to pan and pour in mixture.  Lift eggs with spatula and tilt pan until eggs have set.  Sprinkle half of omelet with tomato and cheeses; fold and serve.  Garnish with extra cheese, diced tomatoes and parsley.

Tarragon Vinaigrette
1 cup olive oil
1/2 tablespoons tarragon wine vinegar
1 teaspoon Spice Barn Tarragon
1/2 teaspoon Dijon mustard
1/2 teaspoon salt
1/8 teaspoon pepper
3 tablespoons sugar

Place all ingredients in a jar with a tight fitting lid; cover and shake.  Serve over greens.

Shrimp and Mango with Herb Sauce    Absolutely excellent!
Basic Shrimp
3 Mangoes
Herb Dressing
Greens of Choice

Basic Shrimp:
   2 Pounds frozen shrimp, peeled and deveined with tail on
   Spice Barn Old Gulf Seasoning
   2 Tablespoons Olive oil
   Lemon Juice from one lemon

Thaw shrimp, rinse and drain.  Drizzle with lemon juice; toss, dry thoroughly.  Drizzle with olive oil and sprinkle liberally with Old Gulf Seasoning.  On lightly greased pan, which has been preheated, broil 2 minutes on one side; turn, and broil 1 ½ minutes.  Remove from oven, transfer to cooled baking sheet and chill quickly in freezer until well chilled.  (Do not freeze) 

Herb Sauce:
Process in blender:
1 cup mayonnaise
2 tablespoons Spice Barn Parsley
¼ cup green onions, chopped
2 tablespoons sour cream
1 tablespoons white wine vinegar 
1 teaspoon Spice Barn Tarragon
1 teaspoon Dijon mustard

Serve: Arrange greens on plate; mound on shrimp with cubes of mango.  Serve dressing on side in decorative sauce cup.

Marinated Artichokes
2 tablespoons lemon juice
2 tablespoons salad oil
1 tablespoon sugar
dash garlic salt
1/4 teaspoon Spice Barn Oregano
1/4 teaspoon Spice Barn Tarragon
2 cups canned artichoke hearts, drained

Combine all ingredients with 2 tablespoons water in a bowl.  Cover, chill overnight.  Drain and sprinkle with paprika and serve.

Raspberry Vinaigrette
24 ounces seedless raspberry preserves
3/4 cup sugar
1/2 cup water
1/3 cup chopped sweet onion
1/4 cup balsamic vinegar
1 tablespoon Spice Barn Tarragon
1 tablespoon Spice Barn Curry Powder
1/2 cup sugar
1 cup olive oil
salt and pepper to taste

Bring preserves and 3/4 cup sugar to a boil.  Remove from heat and cool slightly.  In electric blender, add water, preserve mixture, seasonings and 1/2 cup sugar. Process until smooth; add oil in a slow, steady stream to emulsify salad dressing.  Serve over greens.