Time 35m Yield 10 Number Of Ingredients 8 Steps:
In small bowl, mix all ingredients except tarragon sprig and vegetables until well blended. Cover and refrigerate 30 minutes. Garnish with tarragon sprig. Serve with vegetables.
Time 40m Yield 8 Number Of Ingredients 13 Steps:
Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix all dip ingredients until well blended. Cover; refrigerate until serving time. In large bowl, mix all vegetable ingredients. Spread evenly in pan. Bake uncovered 15 to 20 minutes or until vegetables are crisp-tender. Serve warm with dip. Garnish with tarragon sprigs.
Time 25m Yield 4 servings Number Of Ingredients 12 Steps:
In a medium saucepan over medium heat, melt the butter. Add the thyme and oregano sprigs, along with the garlic, wine, chicken stock, and lemon juice and zest. Allow to boil down, about 5 minutes. While the broth is cooking, layer 2 zucchini ribbons vertically. Add 2 string beans, 1 squash quarter and 1 asparagus horizontally. Roll the zucchini ribbon up to create a bundle. Do this for the remaining ingredients. Add each bundle gently to the pan with the broth. Sprinkle with salt and pepper. Cook for 3 to 4 minutes, spooning the broth over each bundle.
Time 10m Yield 1 1/2 cups, 6 serving(s) Number Of Ingredients 8 Steps:
Mix all dip ingredients together in a small bowl and set in frig for 1 hour or up to. 2 days. Enjoy!
