Parmesan Crusted Crushed Turnips

 

Ingredients:

• 12 small to medium turnips, peeled
• Salt
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Freshly ground black pepper
• 1 cup freshly grated Parmesan cheese  (or as needed)
• Chopped fresh chives

Preparation:

1. Place peeled turnips in a pot of salted water to cover. Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily with a paring knife. Drain. Let cool slightly.
2. Preheat oven to 375 degrees.
3. Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately ½-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit.
4. Combine garlic, olive oil and salt, and black pepper, to taste in a small bowl.
5. Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
6. Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.

https://www.fromachefskitchen.com/parmesan-crusted-crushed-turnips/

Chilled Vidalia Onion Soup

Ingredients:

• 4 medium to large Vidalia onions
• 4 tablespoons olive oil
• 4 sprigs thyme
• 1 teaspoon kosher salt
• 2 cups low-sodium vegetable broth
• Garnish: chopped chives (optional)

Preparation:

1. Peel and slice the onions. In a large, heavy-bottomed skillet, heat the olive oil over medium-low heat. Add the onions and thyme, stir to coat with the olive oil and place a tight fitting lid on the pan. Cook for 3-5 minutes, stirring occasionally, until the onions are soft and translucent. Do not brown the onions. Remove the thyme sprigs and discard.
2. Transfer the soft onions to a food processor or blender. Add the kosher salt and vegetable broth and puree until smooth. Transfer to a storage container and refrigerate at least 3 hours or overnight.
3. If soup separates overnight, stir it until it's smooth again, then ladle into bowls and garnish with chopped chives.

https://www.garlicandzest.com/chilled-vidalia-onion-soup/

 

Eggs with Chive Flowers

Ingredients:

• 2 tablespoons olive oil
• 3 chive stems with chive flowers
• 2 eggs
• Kosher salt
• 1 multigrain English muffin

Preparation:

1. In a small skillet, heat the olive oil over medium low heat. Roughly tear the chives and blossoms into 2 to 3-inch pieces and place them in the olive oil to heat for 30 seconds. Crack the eggs into the skillet, add a sprinkle of kosher salt, and continue cooking over medium low heat until the egg whites are cooked but the yolk is still runny, about 2 to 3 minutes (at 1 minute, shake the pan gently to distribute the eggs).
2. Meanwhile, toast the English muffin. When the eggs are done, slide them onto the English muffin halves and eat with a knife and fork.

https://www.acouplecooks.com/eggs-with-chive-blossoms/ 

 

Butter Bean, Tuna and Celery Salad

Ingredients:

• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 1/4 cup plus 1 tablespoon extra-virgin olive oil
• 1/4 cup snipped chives
• Kosher salt and freshly ground pepper
• Four 3 1/2-ounce cans Italian tuna in olive oil, drained
• 3 celery stalks with leaves, thinly sliced on the bias
• Two 15-ounce cans butter beans, drained and rinsed
• 1 1/2 tablespoons drained capers

Instructions:

1. In a small bowl, whisk the lemon juice with the mustard, then slowly whisk in the olive oil. Stir in the chives and season the lemon-mustard vinaigrette with salt and pepper.
2. In a large bowl, gently toss the drained tuna with the sliced celery, butter beans and capers. Add the lemon-mustard vinaigrette and toss to coat the salad. Season the salad with salt and pepper and serve at once.

https://www.foodandwine.com/recipes/butter-bean-tuna-and-celery-salad

Herb-Vinaigrette Potato Salad

Ingredients:

• 3 pounds small red potatoes, quartered
• 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
• 2 cups sliced radishes
• 6 green onions, sliced
• 2 tablespoons chopped fresh chives
• 2 tablespoons chopped fresh parsley
• VINAIGRETTE:
• 3/4 cup olive oil
• 1/4 cup champagne vinegar or white vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper

Instructions:

1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Remove potatoes with a slotted spoon; cool. Return water to a boil. Add asparagus; cook, uncovered, 2-3 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry.
2. Transfer potatoes and asparagus to a large bowl; add radishes, green onions and herbs. In a small bowl, whisk vinaigrette ingredients until blended. Pour over potato mixture; toss gently to coat. Serve at room temperature or chilled. Stir before serving.

https://www.tasteofhome.com/recipes/herb-vinaigrette-potato-salad/

Roasted Potatoes with Chive Pesto

Ingredients:

• 1¾ pounds fingerling potatoes, halved lengthwise
• 1 tablespoons plus ½ cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• ½ cup (packed) chopped fresh chives, plus more for garnish
• ½ cup (packed) chopped fresh flat-leaf parsley
• 2 tablespoons slivered almonds, chopped walnuts, or pine nuts
• 1 garlic clove
• 2 teaspoons fresh lemon juice

Instructions:

1. Preheat oven to 425°F. In a medium bowl, toss potatoes with 1 tablespoon oil to coat; season generously with salt and pepper. Spread potato halves in a single layer on a rimmed baking sheet. Roast potatoes, turning occasionally, until tender and golden brown,25-30 minutes.
2. Meanwhile, combine 1/2 cup chives, parsley, almonds, and garlic in a processor. Pulse until finely chopped. With machine running, gradually add remaining oil through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice, then 2 tablespoons water. Season pesto with salt and pepper.
3. Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.

https://www.epicurious.com

Spinach Feta Quinoa with Crispy Chick Peas and Leeks

Ingredients:

• 1/8 ounce fresh parsley
• 3 ounces baby spinach (or another green)
• 2/3 cup quinoa
• Salt and pepper to taste
• 1/4 tsp red pepper flakes
• 1 lemon
• 6 ounces feta cheese
• 1/8 ounce fresh chives
• 1 can chick peas
• 1 clove garlic
• 6 dried apricots
• 1 leek
• 1/8 ounce fresh basil

Instructions:

• Preheat oven to 425°F. Rinse all produce. Halve leek lengthwise, then cut crosswise into ¼-inch half-moons. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Drain and rinse chickpeas and pat dry with paper towel. Roughly chop basil and parsley leaves, keeping herbs separate and discarding stems. Thinly slice chives. Halve lemon.  
• In a small pot, combine quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce heat to medium low, cover pot, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove pot from heat and set aside, still covered.
• On a baking sheet, toss 1 cup chickpeas with 1 tablespoon olive oil, ¼ teaspoon salt, and black pepper. Arrange in a single layer and roast until almost crisp, about 10 minutes. Meanwhile, remove leeks from water and pat very dry with paper towel. Once chickpeas are roasted, add leeks to baking sheet, toss to combine, and roast until chickpeas and leeks are golden brown and crisp, 6-8 minutes more.
• While chickpeas and leeks roast, mince garlic, and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms, then place in a large bowl. Add basil, chives, crushed red pepper (skip or use half for less heat), juice of ½ lemon, 2 tablespoons olive oil, and ¼ teaspoon salt, and whisk to combine.
• Using your hands, break feta into large pieces. Quarter apricots. Pat spinach dry and add to bowl with dressing, along with feta and apricots, and toss to combine. Add cooked quinoa and toss to coat. Taste and add salt and black pepper as desired.
• Divide spinach-feta quinoa between serving bowls and top with crispy chickpeas and leeks. Garnish with parsley. Cut remaining lemon into wedges for squeezing over, if desired. Dig in!

https://www.plated.com

Sweet and Savory Roasted Root Vegetable Dip

This recipe which will be sampled during the pick-up, amended to include kohlrabi, radish and turnips, with carrots for dipping:

Ingredients

• 3 medium sized golden beets, trimmed, peeled, and cut into quarters
• 6 large carrots, trimmed, peeled, and halved
• 3 tbsp. + ½ c. extra virgin olive oil, divided
• sea salt, to taste
• 1 medium sized head of garlic, end cut off
• 1 tbsp. honey
• ½ tsp. ground cumin
• ½ tsp. ground coriander
• ⅛ tsp. smoked paprika
• zest of 1 lime
• 2 tbsp. fresh lime juice
• 1 large or 2 small bread boules, for serving
• ¼ c. crumbled feta cheese, for garnish
• 2 tbsp. fresh flat leaf parsley, minced, for garnish
• 1 tbsp. fresh chives, minced, for garnish
• pita, naan, flatbreads, or french rounds, for serving

Instructions:

• Preheat oven to 400°F.
• Toss beets and carrots with 2 tbsp. oil, and sprinkle with sea salt. Wrap garlic in foil packet and drizzle with 1 tbsp. oil before sealing. Arrange veggies and garlic on rimmed baking sheet and roast 45 minutes or until vegetables are tender and edges are golden brown, flipping veggies halfway through cooking.
• When garlic is cool enough to handle, squeeze cloves out of papery skin and set aside. Place beets, carrots, and garlic in a food processor and pulse until broken down a bit. Then, with processor running, drizzle in ½ c. oil, honey, ¼ tsp. sea salt, cumin, coriander, smoked paprika, and lime zest and juice. Season with sea salt, to taste.
• Transfer mixture to a serving bowl and top with feta, parsley, and chives. Serve with pita, naan, flatbreads, or The Fresh Market French Rounds.

https://www.thefreshmarket.com

Cheddar Chive Biscuits

Ingredients

• 2 cups all-purpose flour
• 1 Tbs. baking powder
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 8 Tbs. (1 stick) cold unsalted butter, cut into small pieces
• 1 1/4 cups shredded cheddar cheese
• 1/4 cup chopped fresh garlic chives
• 1 cup buttermilk
• 2 Tbs. melted unsalted butter

Instructions:

• Preheat an oven to 400°F. Line a baking sheet with parchment paper. 
• In a bowl, whisk together the flour, baking powder, salt and pepper. Add the cold butter and, using a pastry blender or your fingertips, mix the flour and butter together until small, coarse crumbs form. Stir in the cheese and chives. Add the buttermilk and, using a rubber spatula, stir to form large, moist clumps. 

• 
Turn the dough out onto a well-floured surface and knead 4 or 5 times, until the dough just holds together. Using floured hands, press the dough together to form a large ball. Roll out the dough to 1/2-inch thickness, dusting with more flour as needed. Using a 2 1/2-inch round biscuit cutter, cut out the dough and transfer the rounds to the prepared baking sheet. Gather up the scraps, reroll and cut out more rounds. Brush the tops of the biscuits with the melted butter.

• 
Bake, rotating the pan from front to back halfway through baking, until the biscuits are golden brown, about 20 minutes. Let cool for 10 minutes before serving. Makes 14 biscuits.

https://www.williams-sonoma.com/recipe/chive-cheddar-biscuits.html

Garlic Chive Butter

Ingredients:

• 1/2 cup butter (1 stick, softened)
• 1 small clove garlic (minced)
• 1 tablespoon chives (chopped)

Instructions:

• Cream the butter, garlic, and chives together in a bowl or container you will be storing the butter in.
• Cover the herb butter and store in the refrigerator for 3 hours before use.
• The butter will keep for several days, but it is doubtful it will last that long.

thespruce.com/garlic-chive-butter-recipe-427816

 

Mini Potato Pancakes with Green Garlic and Chives

Ingredients:

1 1/2 pounds potatoes
3 tablespoons chopped green garlic (white and light green parts only)
2 tablespoons chopped chives
1/2 teaspoon salt
Vegetable oil for frying
24 flat-leaf parsley leaves
Dipping sauce to serve: 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1/2 teaspoon sugar (optional)

Instructions:

Peel and finely grate the potatoes with a Microplane or the small holes of box grater. Place the potatoes in a fine-mesh strainer over a bowl and press with the back of a spoon to drain as much liquid as possible. (Alternatively, you can wrap the grated potatoes in a tea towel or fine cheesecloth and wring out all the water into a bowl.)

After a minute or two, the starch will settle to the bottom of the bowl. Carefully pour away the liquid and mix the starch with the grated potatoes, green garlic, chives, and salt.

Heat a tablespoon of oil in a skillet over medium heat. Drop a tablespoon of the potato mixture into the pan, using the back of a spoon to flatten and shape it into a 1/4-inch-thick pancake. Gently press a parsley leaf into the top. Cook until the bottom turns crisp, then flip over with a spatula and continue cooking until crisp.

Repeat process with the rest of the mixture and add more vegetable oil to the pan as needed.

Serve warm or at room temperature with dipping sauce.

Recipe Source

Shitake Bok Choy Dumplings

Ingredients:

Dumplings:

25 wonton wrappers
4 bulbs bok choy
1/2 lb shiitake mushrooms
2 large carrots
1 inch nub ginger
3 cloves garlic, minced
1/4 cup minced chives
1 tsp orange zest
1 tbsp tamari or Braggs liquid aminos
2 tbsp toasted sesame oil
+ extra bok choy to line the steam basket

Orange Teriyaki Sauce:

1/2 cup tamari
1 tsp toasted sesame oil
2 tsp water
2 tbsp orange juice
2 tbsp rice wine vinegar
1 tbsp brown sugar
1/4 cup sugar
2 tsp minced garlic
1 tsp minced ginger
1 tsp orange zest
1 tsp cornstarch

Instructions:
Get the sauce out of the way: Combine ingredients (except for cornstarch and orange zest) in a saucepan on medium heat until the sugar is dissolved. Stir in cornstarch and zest last then remove from heat.

For the dumpling filling: chop boy choy, shiitakes, chives and carrots into very small pieces. Using a microplane grater, shave garlic, ginger, and orange zest into the vegetables and mix together. Warm sesame oil over medium heat in a pot or sauté pan. Add vegetable mixture and the tamari and stir to soften for no more than 5 minutes. The veggies should be vibrant and al dente.

Assemble the dumplings by placing one sheet on a flat surface. With a bowl of water near your dominant hand, dip a finger or two in the water and wet the perimeter of the dumpling so when you fold it all up it will stick together.  Place 1 heaping tablespoon of cooked filling in the center and fold together by adjoining the two opposite corners with a pinch and then repeating with the remaining corners, sealing the edges together as you go like a present. If your wonton wrappers are circular, you can see detailed instructions on how to assemble here. Repeat until all filling has been used.

Prepare your steaming mechanism (pot with steamer lined with bok choy or lettuce, ghetto white girl style like moi… or by using a real-deal bamboo steamer as seen here). When there is sufficient steam generated, place as many dumplings as you can fit without touching one another. Cook for 5-8 minutes.

Serve warm and dip as desired.

Recipe source

Stuffed Tomatoes

Ingredients: 8 medium ripe tomatoes 1 3/4 teaspoons salt 1 cup millet 2 cups chicken or vegetable stock 1 small shallot, finely diced 4 ounces goat cheese, crumbled into small pieces 1/2 cup olive oil 3 tablespoons lightly toasted pine nuts 1 tablespoon basil, chiffonade 1 tablespoon chopped fresh parsley leaves 2 teaspoons chopped fresh chives 1 1/2 teaspoons lemon zest 1/4 teaspoon fresh ground white pepper 1/4 cup grated Parmesan cheese Instructions: Preheat oven to 500 degrees F. Slice off about 1/2 inch of the stem end of the tomatoes and hollow out the inside; slice just a small section off of the bottom of the tomatoes, so that they will sit flat on a baking sheet. Sprinkle 1/8 teaspoon of salt in the hollow portion of each tomato and place hollow side down on a baking sheet. Set aside. In a medium saucepan, over medium-high heat, stir the millet for 5 minutes or until the seeds turn golden brown and begin to pop in the pan. Remove from heat and add the chicken stock, shallot and remaining teaspoon of salt. Bring to a boil. Reduce the heat, cover and cook over medium-low heat until the millet is tender and all the liquid has been absorbed, about 20 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork. Pour the millet into a medium mixing bowl and add the goat cheese, olive oil, pine nuts, basil, parsley, chives, lemon zest and white pepper. Drain any liquid that has been released from the tomatoes; dry the sheet pan. Turn tomatoes so the hollow side faces up and roast the tomatoes in the oven for 5 to 7 minutes or until the skin begins to turn brown and slightly blister. Remove the tomatoes from the oven and let cool slightly. Turn the oven down to 350 degrees F. Evenly divide the filling among the tomatoes. Sprinkle with the Parmesan and bake in the oven until heated through, about 5 minutes. Serve immediately. http://www.foodnetwork.com/recipes/emeril-lagasse/stuffed-tomatoes-recipe2.html