Root Source: Chives
June 7th, 2008
Chives are a garnish’s garnish. With a delicate form and taste, chives work best as a last-minute burst of color and flavor. Use them as an herbal note in Chilled Cantaloupe Soup With Chives And Prosciutto or Tortellini With Tarragon, Chives And Parsley. Or in a classic Omelet With Fresh Herbs. Or in another recipe from this week’s Root Source.
We also loved the use of chives in this Herbed Tuna Salad With Feta And Pine Nuts, which was submitted by Nicole of Pinch My Salt and selected as the featured recipe in this week’s Root Source Challenge.
Coming up next week: strawberries. Get your best strawberry recipes by Tuesday!
June 7th, 2008 at 11:02 am
Just came in from cutting back the chives in my herb garden to find this post — thanks for the great ideas!
June 8th, 2008 at 2:55 pm
We are chive heads. Use them in just about everything during the growing season.
Some fave uses– salads/dressings, atop a plate of sliced tomatoes, snipped into sour cream for baked potatoe topping, mixed into scrambled eggs, chive butter (OMG- on grilled bread, corn on the cob, grilled meats), chive mayo (same as butter, great on sandwiches too) and *drum roll please* …minced chive/parsley stirred into melted butter and drizzled over sweet, new baby potatoes…
June 9th, 2008 at 2:02 pm
My close friend was wanting to know how else to use chives in something other than baked potato’s and potato soup. Recommended this post to them.
Thanks.
Joseph from Louisville, Kentucky