Place the cranberries, water, white wine vinegar, white wine, tarragon, salt and pepper in a small sauce pan over medium heat. Cover and when the mixture begins to boil, reduce the heat to a simmer.
Simmer for about 30 minutes until most of the liquid has reduced.
Let cool and then blend until smooth. Add the olive oil and whisk until smooth. Chill.
Prior to serving, if the dressing is too thick, add cold water 1 tablespoon at a time to thin.
Place garlic, olive oil, lemon juice, vinegar, honey and mustard in a blender and blend on high for about 15 seconds.
Place 2 teaspoons of the olive oil in a small skillet over medium high heat.
Add the shallots and cook for about 2 minutes. Stir frequently.
Add the red pepper flakes and cook for about 1 minute. Stir frequently.
Add the vegetable stock, salt and pepper and adjust the heat until the sauce is simmering.
Cook until almost all of the liquid is evaporated, then remove from heat.
Allow the sauce to cool for a few minutes.
Place the remaining 7 teaspoons olive oil in a blender or mini chopper with the sauce mixture. Add the maple syrup and vinegar.
Puree until smooth.
Chill.
Place the cilantro, yogurt, honey, pablano, green onion, salt, pepper and lime juice in a blender or a tall immersion blender container.
Using the blender or immersion blender, process until smooth.
Chill.
Preheat the oven to 350°F before dicing the carrots.
Place the diced carrots, rosemary, salt, black pepper, maple syrup and water in a sauce pan. Cover and place in the oven for about one hour until the carrots are soft.
Remove and puree using a stick blender or conventional blender. Add the 1 tablespoon olive oil as you puree the dressing. If the dressing is too thick, add water one tablespoon at a time.
Chill.
Place the garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese, and yogurt in a blender or mini-chopper and process until smooth.
Chill for at least 2 hours.
Place the buttermilk, lemon zest, lemon juice, salt, tarragon, goat cheese, and honey in a mini-chopper or blender.
Process until smooth.
Chill well before serving.
Place all ingredients in a blender or mini chopper and blend until smooth.
Place the dressing in a storage container and refrigerate for at least an hour before serving.
Place all ingredients in a blender or mini-chopper and blend until smooth. Chill for an hour before serving.
