Things to do with Tarragon

Seriously, until like March of this year I didn't even know what Tarragon looked like.  A friend of our's sent some home with us after a ski trip (he'd dried it the year before) and then a week later a coworker gave me a ziploc bag of fresh Tarragon.  What the heck do I do with Tarragon?  I had one recipe in mind...  Tarragon Pistachio Pesto.  Here's the original:

http://www.bonappetit.com/recipes/quick-recipes/2011/04/chicken_skewers_with_tarragon_pistachio_pesto

I've used it a few times for Pesto.  You don't need a lot.  To me, when you chop it Tarragon has a licorice odor.  I will only use 1-2 tbsp in a dish because I'm worried it will quickly overpower everything.  But in small doses you just get this barely sweet, flowery taste in the background.

The other night I made risotto:  chop 1/2 an onion and begin sauteeing it with some olive oil.  At the same time, start 5 cups of chicken broth simmering in another pan. After about 5 minutes of sauteeing the onions, add 1 cup Arborio rice.  Cook this for about 5 more minutes on medium heat.  Add 1 ladle-full of broth to the pan.  Stir.  Let the rice absorb the broth.  Repeat.  Stir frequently. When you are down to the last bit of broth, (about 20 minutes later), add 1/2-1 cup frozen green peas.  Add the last bit of broth.  When it's almost all absorbed, add 1/2 cup of parmesan cheese, 1/4-1/2 cup chopped fresh parsley and 1-2 tbsp tarragon.  REALLY good!

Tonight we sauteed some onions and yellow summer squash.  "What would be good with this?" I wondered.  My first thought?  Bacon.  I cooked up 1 tiny slice all chopped up and added in about 3/4 of an onion.  Once those were super soft I took them out of the pan and slid in 2 sliced up summer squashes.  Squashes?  Squash?  Anyway, I let those cook down with a bit of water, then I let them start to brown a bit with the heat turned up to around 7.  Once I thought they were almost done, I threw in the onions, bacon, and again about 1/2 cup parsley and 1 tbsp tarragon.  Trust me, that is PLENTY but it really adds a different flavor.

I didn't start cooking with any fresh herbs until a few years ago, and if all you have is dried?  That's fine.  Just use double the amount.  I'm lucky to have friends with fresh herbs growing :)  My sis says most fresh herbs are anti-inflammatories, so that's one more reason to use them!