Tarragon Chicken Salad

Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.
Tarragon Chicken Salad
Print Recipe
    Servings Prep Time
    2 1/3 cups 15-20 minutes
    Passive Time
    15 -120 minutes
    Servings Prep Time
    2 1/3 cups 15-20 minutes
    Passive Time
    15 -120 minutes
    Tarragon Chicken Salad is piled high and topped with lettuce on a golden bun. The bun sits on a stack of plates garnished with cucumber slices.
    Tarragon Chicken Salad
    Print Recipe
      Servings Prep Time
      2 1/3 cups 15-20 minutes
      Passive Time
      15 -120 minutes
      Servings Prep Time
      2 1/3 cups 15-20 minutes
      Passive Time
      15 -120 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Add all ingredients to a medium size bowl starting with 1/3 cup of mayonnaise. Stir gently until combined adjusting creaminess with additional mayonnaise and seasoning to taste with salt and pepper.
      2. Cover and refrigerate for at least 20 minutes and up to several hours to allow flavours to meld.
      Recipe Notes

      -The tarragon flavour will become more pronounced the longer the chicken salad sits.

      -A precooked roaster chicken that has been chilled works wonderfully.

      Creamy Mustard Dill Sauce

      Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
      Creamy Mustard Dill Sauce
      Print Recipe
        Servings Prep Time
        1 cup 10-15 minutes
        Passive Time
        10-15 minutes
        Servings Prep Time
        1 cup 10-15 minutes
        Passive Time
        10-15 minutes
        Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.
        Creamy Mustard Dill Sauce
        Print Recipe
          Servings Prep Time
          1 cup 10-15 minutes
          Passive Time
          10-15 minutes
          Servings Prep Time
          1 cup 10-15 minutes
          Passive Time
          10-15 minutes
          Ingredients
          Servings: cup
          Instructions
          1. Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.

          Grilled Prosciutto and Asparagus Flatbread

          Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
          Grilled Prosciutto and Asparagus Flatbread
          Print Recipe
            Servings Prep Time
            2 12x8 flatbreads 50 minutes
            Cook Time Passive Time
            10 minutes 70-80 minutes
            Servings Prep Time
            2 12x8 flatbreads 50 minutes
            Cook Time Passive Time
            10 minutes 70-80 minutes
            Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
            Grilled Prosciutto and Asparagus Flatbread
            Print Recipe
              Servings Prep Time
              2 12x8 flatbreads 50 minutes
              Cook Time Passive Time
              10 minutes 70-80 minutes
              Servings Prep Time
              2 12x8 flatbreads 50 minutes
              Cook Time Passive Time
              10 minutes 70-80 minutes
              Ingredients
              Dough
              Flatbread
              Servings: 12x8 flatbreads
              Instructions
              Dough
              1. In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
              2. Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
              3. Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
              Flatbread
              1. Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
              2. Preheat grill to medium.
              3. Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
              4. Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
              5. In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
              6. Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
              7. Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
              8. Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
              Recipe Notes

              -The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it!  I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.

               

              Earl Grey Punch

              Two glasses filled with Earl Grey Punch rest on a white tray draped with a light blue cloth, orange ribbon and fresh mint.
              Earl Grey Punch
              Print Recipe
                Servings
                4 - 6 ounce cocktails
                Servings
                4 - 6 ounce cocktails
                Two glasses filled with Earl Grey Punch rest on a white tray draped with a light blue cloth, orange ribbon and fresh mint.
                Earl Grey Punch
                Print Recipe
                  Servings
                  4 - 6 ounce cocktails
                  Servings
                  4 - 6 ounce cocktails
                  Ingredients
                  Servings: 6 ounce cocktails
                  Instructions
                  1. In a small bowl combine white rum and loose earl grey tea. Allow mixture to sit for 1-2 hours.
                  2. Strain rum and add to a small pitcher. Add remaining ingredients except for ice and mint, stir to combine.
                  3. Pour over ice and garnish with fresh mint leaves if desired.

                  Tomato Relish


                  Tomato Relish
                  Print Recipe
                    Servings Prep Time
                    1 3/4 cups 20-25 minutes
                    Passive Time
                    30-60 minutes
                    Servings Prep Time
                    1 3/4 cups 20-25 minutes
                    Passive Time
                    30-60 minutes
                    Tomato Relish
                    Print Recipe
                      Servings Prep Time
                      1 3/4 cups 20-25 minutes
                      Passive Time
                      30-60 minutes
                      Servings Prep Time
                      1 3/4 cups 20-25 minutes
                      Passive Time
                      30-60 minutes
                      Instructions
                      1. Combine all ingredients in a medium size bowl and stir to combine. Allow to rest for 30-60 minutes prior to serving to help meld flavours. Makes about 1 3/4 cups and is best eaten the day it is made. Serve along side your favourite white fish, chicken, crostini or eggs.