Chives
About Chives:
Chives are native to northern Europe and Asia and are members of the onion family. They have an oniony flavor, but it's mild and more delicate than the bulbs usually used in cooking. They have hollow, flat green leaves and produce purple flowers on a tall spike which are also edible.
-
Recipes:
- Asparagus with Raspberry Vinaigrette
- Cheese and Veggie Chowder
- Chicken with Sage & Walnuts
- Chive Crêpes with Chicken Salad
- Fall Salad with Walnut Vinaigrette
- Grilled Chicken Salad
- Herbed and Buttery Asparagus
- Herbed and Steamed Pork Chops
- Nicole's Shrimp Salsa
- Old Fashioned Macaroni & Cheese
- One Hour Italian Sausage Soup
- Red Beans & Rice
- Roasted Fall Vegetable Medley
- Sausage & Dill Stuffed Mushrooms
- Shrimp & Scallop Scampi with Tarragon
- Simply Roasted Risotto
- Stuffed Zucchini
- Trout Pan-fried with Herbs and Almonds
- see all recipes
Tips:
Add chopped chives to cream soups and cream-based sauces - a teaspoon per cup of sauce.
Chop and add chives to scrambled eggs and omelets- a teaspoon per egg.
Mince chives and add to cocktail sauce for shrimp - a teaspoon per 1/2 cup of sauce.
Process 1/2 cup cream and 1 pound of shredded white cheddar cheese until smooth, then stir in 2 tablespoons chopped chives, as a sandwich spread or dip.
In combination with the other herbs to make "fines herbes" add chives to poaching liquids for fish, creamed chicken and in the water for cooking vegetables.
Mince chives and add to any vinaigrette salad dressing - a tablespoon per cup of liquids.
Use long strands of chive leaves as an unusual garnish for dinner plates.
Use long strands of chive leaves to tie bundles of green beans or strips of sauted bell pepper for a pretty presentation.