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Bring Spring to your plates with chopped chives

Apr 3rd, 2019 | Category: Cooking

by Melissa Stewart

Chives are a glorious, delicious sign of Spring. Scientifically known as Allium schoenoprasum, chives are closely related to garlic (yum), shallot (delicious), and leek (tasty). It’s a a perennial we look forward to greeting and eating each year.

Chive bread with an assortment of toppings. PHOTO BY KING ARTHUR FLOUR

Chive bread with an assortment of toppings. PHOTO BY KING ARTHUR FLOUR

The green foliage has a distinct onion flavor, and makes for good color in recipes. When harvesting chives, you can cut the plant back to half its size without harming the plant. If the plant produces flowers, these are edible, too. (Flowers do stunt the growth of new leaves.)

Following are some favorite recipes including chives.

The fritatta is an easy idea for breakfast or dinner and captures some of the flavors of spring. The chive bread or soup can be a side, as well as a balanced salad with a crunchy topping of sunflower seeds and cucumbers. Toss shaved carrots for more texture and color.

The lemon chive cream cheese is a simple, delicious spread that can be used on poultry, vegetables, or seafood  sandwiches. It’s delicious on the chive bread as well. Using the lemon zest here, rather than actual lemon juice, keeps the spread thick. The teaspoon of mayo helps with the creamy texture.

The kid-approved spring rolls are a fun recipe to make, and include some great vegetables and flavors. Children enjoy wrapping and filling these rolls. Also, use peas, shoots, watercress, and other vegetables or greens you may like.

Lastly, with Easter ahead, it’s always fun to bake sugar cookies shaped like eggs and make fun decorations and designs. We also do some healthier options, including the no-bake Easter egg nests. This treat makes adorable “nests” to hold candy eggs, like our all-time favorite Cadbury mini eggs.

The recipe is a good base and can have multiple substitutions. Don’t care for coconut? Go for the shredded wheat. Allergic to peanut butter? Use almond butter or another substitute. Aside from those delicious candy toppings, this recipe uses no refined sugar – go for the honey or maple syrup if needed. Chives are definitely not included in this recipe, however one could use them for a dash of decoration.


Lemon chive cream cheese


4 ounces cream cheese, softened

lemon zest, about 4 teaspoons

1 teaspoon finely chopped chives

1 teaspoon mayo



Mix all ingredients together in a medium bowl. Store in the refrigerator.


Chive bread

Adapted from King Arthur Flour



1 cup lukewarm water

1/3 cup whole ricotta cheese (or part skim)

1 1/2 teaspoons salt

1 tablespoon granulated sugar

3 cups King Arthur bread flour

1/2 cup chopped chives

2 1/2 teaspoons instant yeast



Mix the instant yeast into the lukewarm water, and mix well. Let sit for 10 minutes. Meanwhile, mix the dry ingredients and chives together in a bowl. Add the ricotta cheese in the yeast mixture. Add the wet ingredients into the dry and mix well.

On a lightly floured surface, knead the dough for 8-10 minutes. Place in an oiled or greased bowl, cover with plastic, and let rise about an hour.

Punch down the dough, and shape it into a log. Place it in a bread pan (8 1/2” x 4 1/2”) and cover to rise. Let it sit until it’s risen about 1-inch over the pan’s rim. Uncover, then bake in a preheated oven at 350 degrees for 35 to 40 minutes, until it tests done.

Cool the loaf completely before serving or slicing. Wrap well when storing in the kitchen.


Potato cheddar chive soup


Adapted from Gourmet Slow Cooker



4 large potatoes, cubed

4 cups chicken stock, plus more as needed

2 cloves garlic

1 cup shredded sharp Cheddar

1/4 cup chopped fresh chives

Salt and pepper

1 cup half-and-half (or heavy cream or sour cream)

1/4 cup crumbled cheddar plus chopped chives, for garnish



Place the potatoes and 1 cup of the stock in the slow cooker. Cover and cook on high for 2 hours, or until the potatoes are tender. Transfer the potatoes and liquid to a blender. Add the garlic. Blend to a smooth texture..

Return the purée to the slow cooker and stir in the shredded cheese, the remaining 2/3 cup stock, and the chives. Add in the cream. Cover and cook on low for 20-30 minutes until heated. If the consistency is too thick for your liking, add extra stock or water. Season with salt and pepper. When ready to serve, sprinkle with cheese and chives.


Spring frittata



1/2 cup chopped leek (white part)

1/2 cup cut asparagus (1-inch pieces)

2 teaspoons olive oil

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup sliced fresh mushrooms

1/2 cup baby spinach

1 cup shredded Asiago cheese

6 eggs

1/4 cup milk

1 tablespoon minced fresh parsley (or 1 teaspoon dried)

1/4 cup chives, chopped

Bacon pieces



Combine leek and asparagus in a bowl. Drizzle with oil, sprinkle with salt and pepper.

Transfer to a baking sheet coated with cooking spray. Bake at 400 degrees for 20-25 minutes or until tender, stirring occasionally. Reduce heat to 350 degrees.

Place mushrooms and spinach on the bottom of a 9-inch deep-dish pie plate greased or coated with spray. Top with roasted vegetables and cheese. In a large bowl, whisk the remaining ingredients except for the chives; pour over cheese.

Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Top with chives and bacon. Let set for 5 minutes. Cut into wedges.


Kid-approved spring rolls



4  tablespoon  Noor Oil

1  carrot, finely shredded

5 green beans, thinly-sliced

4  leaves of cabbage, finely shredded

salt and pepper

2 tablespoons chopped chives

1 tablespoon soy sauce

2 teaspoon sesame oil

2 tablespoon  cornflour mixed with 4 tablespoons water

30 spring roll wrappers



Heat the Noor Oil in a wok (or pan) and add the carrots along with green beans. Stir fry on high heat for a minute. Add the shredded cabbage and chives and cook well. Season with pepper, salt, soy sauce, and sesame oil.

Add the cornflour mixture and stir for a minute until the mixture is well cooked with the cornflour coating it.

Lay out the spring roll wrappers and spoon in 1 tablespoon of the mixture in the center. Brush the ends of the wrappers with water and fold the two opposite sides, then roll tightly.

Once all the spring rolls are made, these can be frozen and fried whenever needed.


No-bake Easter egg nests



1 cup peanut or almond butter

1/3 cup honey or maple syrup (possibly more)

2 tablespoons cocoa powder

¼ teaspoon salt

1 teapsoon vanilla extract

1 tablespoon chia seeds or flaxseed

1 cup oats (quick cooking or rolled)

1/3 cup coconut flakes or shredded wheat



Combine all ingredients in a mixing bowl and mix well. Line a baking tray with wax paper. Scoop one tablespoon of the cookie mixture and press into the shape of a nest onto your prepared baking tray. Continue with the rest of the mixture. Let cool in the refrigerator or freezer until hardened. Top with your favorite candy eggs.

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