Tasty Ways to Use Chives
Garden chives pop up early in spring, their hollow stems and pom-pom blooms full of oniony flavor. Keep a pot by the kitchen to crown dishes with fresh green or purple.
Easy-care chives are pretty enough for a flower garden, or you can grow them with other herbs. Either way, they like a sunny, well-drained spot. Chives do well in containers, too. Place in 8-inch pots on a south-facing porch, deck or windowsill.
Chives come back year after year. They're aggressive reseeders, so snip blooms promptly to keep the plants from taking over your garden. At the end of the season, save chopped chives in freezer bags.
One perk of growing backyard chives is harvesting blossoms in late spring. Pull apart and sprinkle over eggs, salads, soups or potatoes, like pastel confetti.
15-Minute Main: Spring Scampi with Chives
In a large skillet over medium-high heat, combine 2 tablespoons each olive oil and butter. When butter melts, add 4 minced garlic cloves and 1⁄4 to 1⁄2 teaspoon crushed red pepper. Cook 1 minute. Add 1 pound raw jumbo shrimp (shelled, tails on). Cook 1 minute. Turn shrimp. Add 1⁄2 cup dry white wine and 1⁄4 teaspoon salt. Cook 1 minute. Remove from heat and stir in 1⁄4 cup coarsely chopped chives and 1 tablespoon fresh lemon juice. Serve in bowls with crusty bread. Printable version of this recipe
Simple Side: Cheesy Chive Garlic Bread
On a cutting board, sprinkle 1⁄2 teaspoon kosher salt over 1 minced garlic clove and 3 tablespoons chopped chives. Use the flat side of a knife to mash mixture into a paste. Scrape into a bowl; stir in 6 tablespoons softened unsalted butter, 2 tablespoons olive oil and 1⁄4 teaspoon pepper. Cut a ciabatta loaf horizontally. Spread cut sides with garlic mixture. Place on baking sheet; sprinkle with finely shredded Parmesan cheese. Broil until golden and crisp, about 3 minutes. Garnish with extra chives before cutting and serving. Printable version of this recipe
Brunch Bites: Tiny Quiche
Arrange 15 mini phyllo shells on a foil-lined baking sheet. Divide 3 tablespoons shredded cheddar cheese, 2 tablespoons finely chopped red bell pepper and 2 tablespoons chopped chives evenly among shells. In a glass measuring cup, whisk together 2 eggs, 2 tablespoons half-and-half, and 1⁄4 teaspoon each salt and cayenne pepper. Slowly pour egg mixture into each shell until nearly full. Bake in a 350° oven until puffed and lightly browned, about 15 minutes. Garnish with extra chives. Printable version of this recipe