Tarragon-flavored Grilled Vegetable Party Platter

Tarragon is a wonderful perennial herb. Last year, I was telling Lulu my wish to add tarragon to our herb garden. We were clueless about how to plant it. First, we made a big mistake when we bought Russian tarragon, which is very weak in flavor. The best is the French variety, but of course it is . It has a nice anise, "licorice-y" flavor. Anyway, now we have 4 beautiful French tarragon plants that are very vivacious. We have so much that I came up with a recipe for grilling summer vegetables that uses tarragon in two ways; first on the grill while I'm grilling the vegetables, and second as a tarragon-flavored vinaigrette. The result was, surprisingly, very nice.

I need some more ideas on how to use all the tarragon left I have. I'm open to any suggestions. I'll try to make your recipe and post a picture.

Roasted Garlic Fingerling Potatoes in Thyme and Butter

Fingerling potatoes are a small (probably the smallest) variety of potatoes. They have a very cute, narrow shape. The flesh is firm and yellow. They are not too starchy like Russet potatoes. I love roasting them and serving them as appetizers. It's a perfect bite-sized amuse-bouche, which literally means "playful in the mouth" in French. They will be a hit at your next fancy dinner party.

Goat Ricotta Cheese and Pine Nut Stuffed Baby Zucchini

I typically serve stuffed zucchini as a side dish. It is very similar to my eggplant rollup recipe. It's very creamy and hearty and is a great accompaniment to red meat, such as a steak or some lamb chops.

What I love most about this dish is that it looks very healthy. But appearances can be deceiving. The green zucchini is the perfect cover for all the cheese and pine nuts that are stuffed inside. It may not be that good for you, but it surely is good. If you still feel guilty after eating this or any other of my recipes, do what the French do: chase after a bus, a train or a metro. I did this for the first 24 years of my life. If that's not possible, you can always go for a walk.

Vegetarian Orzo Pasta Salad

Orzo is a rice shaped pasta that is very convenient for making salads. Just dice all the vegetables the same size as the orzo grains, add a vinaigrette, and you're all set. If you need meat in your meal, diced smoked turkey is a healthy and tasty option.

The reason I made this is that Lulu's family organized a fun picnic for Memorial weekend in Big Basin. It was a pot luck, and I volunteered to make the veggie dish. The orzo pasta salad is easy to make and easy to transport, which are both important considerations when you're planning a picnic. Just drizzle the vinaigrette when you're ready to eat.  Make it for your next family picnic or barbecue; it's guaranteed to be a hit!

Sara's Baigan Bharta (Indian Mashed Eggplant Dip)

Baigan Bharta is very similar to the Middle Eastern dish called baba ganoush. I discovered the Indian version after I got married. Lulu's aunt, Sara, makes it whenever we come over for dinner and I absolutely love it. It's very fresh and full of Indian spices. She adds yogurt at the end, and I think it gives the dish a velvety creaminess and adds another dimension of flavor to the eggplant.

One of the best characteristics of Baigan Bharta is its versatility. It is perfect as an appetizer served with baked pita bread. I also like to use it as a spread when I make vegetarian sandwiches. It even makes the perfect element for a fusion dish. I like to serve it as a first course with Israeli couscous.The creamy flavor of the Baigan Bharta melds very well with the tangy vinaigrette that I pour over the couscous.