Preheat the oven to 325°F.
Place the peeled shallots in a small sauce pan with 1 teaspoon of the olive oil.
Cover and place in the oven. Roast for 30 minutes.
Remove and place in a blender with the remaining 3 teaspoons olive oil, tarragon, vegetable stock, vinegar and salt.
Puree until smooth.
Chill.
Place a large skillet in the oven and preheat to 325°F.
Cut the green tops away from the white of the scallions.
When the oven is hot, place 1 teaspoon of the olive oil in the skillet and add the scallions. Reserve two pieces of the green tops for later.
Roast the scallions for 15 minutes, then turn the white part over so that both sides will be lightly browned. Stir the green tops into a pile to one side of the pan.
Roast for another 10 minutes.
Remove the pan from the oven and place the green tops on top of the white part of the onions and let them cool in the pan.
When cool, place the green onions, including the two pieces of reserved fresh tops, in a blender with the vegetable stock, vinegar, 3 teaspoons olive oil, honey, salt, and pepper.
Puree until smooth.
Chill well before serving.
Place the roasted garlic, Worcestershire sauce, pepper, lemon juice, mustard, honey, parmesan cheese and yogurt in a blender and process until smooth.
Chill for at least 2 hours.
Place the water in a medium saucepan over high heat.
When the water boils, add the egg to the boiling water.
Boil the egg for three minutes, then turn off the heat under the pan and allow the water and egg to stand for 12 minutes.
Remove the egg and peel it under cold, running water.
Place the egg in a small mixing bowl and mince it using the tines of a fork.
Place the Dijon mustard, paprika, Cajun seasoning, salt, Tabasco, white beans and milk in a mini-chopper or blender and puree until smooth.
Add the egg, garlic, and celery to the dressing and fold together until well blended.
This is best chilled overnight before serving.
Place all ingredients in a mini-chopper or blender and blend until smooth.
Chill for at least 1 hour.
Place all ingredients in a blender and puree until smooth. Chill for at least an hour before serving and overnight is best.
Place the olive oil, vinegar, mustard, honey, salt, pepper, tarragon and water in a small bowl or jar.
Whisk until smooth and chill well before using on salads or grilled vegetables.
Place a small sauté pan over medium heat. Spray lightly with olive oil and add the shallots. Cook slowly for about ten minutes until the shallots are soft. Don’t let the shallots burn but keep the heat high enough to let them brown slightly.
Let the shallots cool for a few minutes and place in a mini-chopper or blender. Add the olive oil, Meyer lemon zest and juice, water and salt. Process until smooth. Add the basil and process until smooth.
Chill.
Place the water in a small pan over high heat. When the water is boiling, place the egg (in the shell) gently in the pan and cook for three minutes. After three minutes, turn off the heat and let the egg stand in the hot water for 12 minutes.
Remove the egg from the hot water and let stand while mixing the other ingredients.
Stir the mayonnaise, yogurt, ketchup, pickle relish, shallot, jalapeno, celery, cayenne, paprika, pepper and salt together in a small mixing bowl.
Crack the egg shell and then run under cool water. Peel the hard boiled egg and then chop coarsely. Add it to the dressing and stir well.
Place the dressing in a storage container and refrigerate for at least an hour before serving.
Place the cherries, red wine vinegar, red wine, water, salt and pepper in a small sauce pan over medium-high heat.
When the liquid begins to boil reduce the heat to low and simmer for 30 minutes. Remove from the heat and let cool for about 15 minutes. Using a stick blender or blender puree until smooth.
Add the sour cream and milk and blend well. Chill.
