10,000 carob recipes

Greek lamb souvlaki meatballs loaded into warm pita bread with shredded lettuce and a cool cucumber-yogurt-mint sauce. Seasoned with oregano, rosemary, thyme, and fresh lemon.

A simple and succulent beef dish that will have you hooked after the first bite!

People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen.

Hamburgers au poivre take the French steak au poivre treatment and apply it to ground beef patties: black pepper-crusted burgers seared hard, served on a toasted bun with a red wine, Dijon, green peppercorn, and tarragon cream sauce.

Whole brook trout poached in a white wine court bouillon with five fresh herbs, lemon zest, and spices. Served with herb butter made from the poaching liquid.

Roasted quail on large flat mushrooms with a fresh herb duxelles stuffed under the skin. An elegant French bistro main where the birds drip their juices onto their mushroom thrones.

Broiled sirloin steak with a Dijon mustard, mayonnaise, and tarragon crust. A 5-minute prep, 20-minute cook weeknight steak with French-inspired flavors.

Microwave cauliflower pick-ups dipped in butter and coated in Parmesan breadcrumbs with tarragon and paprika. A quick, crunchy appetizer ready in 20 minutes.

Timen Ajami spiced meat skillet with ground beef or lamb, allspice, Madras curry powder, rosewater, dried currants, and chopped almonds. A fragrant Middle Eastern one-pan dish ready in 45 minutes.

Oysters Rockefeller on the half shell, topped with a herbed green butter of scallion, celery and tarragon plus crisp breadcrumbs, then broiled until golden and bubbling. An elegant New Orleans classic.

Chicken tarragon saute with a whole cut-up chicken browned golden in butter, finished with a scallion and chicken broth pan sauce. Classic French technique, simple ingredients.

Herb and spice compound butter folds fresh rosemary, tarragon, chives, and a hit of curry powder into softened butter, then chills into a slice-and-serve roll. Use on steak, fish, or roasted vegetables.

Tarragon sandwich butter made with unsalted butter and dried tarragon rubbed to a fine powder. Two ingredients that transform ordinary sandwiches into something French bistro-worthy.

Homemade pork sausage patties seasoned with allspice, cloves, and ginger. Six simple ingredients, no casings, and pan-fried golden brown in minutes.

Single-serving microwave omelet: two eggs, milk, butter, salt, pepper, and a touch of tarragon, cooked in the microwave in under two minutes. A dorm room and office breakfast solution.

Lemon-tarragon marinated chicken kabobs with zucchini and red pepper, broiled until golden and juicy. A low-calorie, high-protein skewer dinner that comes together fast on busy weeknights.