Chives – INFINITE HERBS

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Chives

Garden Bouquet Salad

Posted on April 21, 2017 by adminih

You Will Need: 4 small whole lettuces (single-serving size), such as Garden Babies or Little Gem 1 1/2 tablespoons Champagne vinegar 2 teaspoons finely cut chives 1 tablespoon finely chopped fresh dill, tarragon, or fennel leaves 1/4 teaspoon kosher salt 1/8 teaspoon pepper 1/3 cup extra-virgin olive oil Chive pieces (4 to 5 in. long)

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Creamy Asparagus and Shrimp Pasta

Posted on April 12, 2017 by Manuela Peñalosa

Servings:4 You Will Need: 1 pound asparagus 1/2 pound linguine 4 tablespoons unsalted butter, divided Coarse sea salt 1 pound peeled, deveined shrimp 3 tablespoons minced garlic (2 to 3 cloves) 2 tablespoons minced chives, divided 1/2 cup half and half 1/2 cup grated Pecorino cheese 4 chive blossoms Freshly ground pepper Instructions: Fill a

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Grilled Potato Salad with Black Garlic Vinaigrette

Posted on April 12, 2017 by Manuela Peñalosa

Servings: 4 You Will Need: 24 oz = 1 ½ lbs baby potatoes 4 cloves black garlic 4 T oil ¼ tsp salt pepper 1 T rice wine vinegar 1 T chives with chive blossoms 2-3 T fresh dill, cilantro, Italian parsley or tarragon. Dill Cream: 1 Cup sour cream 2 T fresh dill 2

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Chive Blossom Vinegar

Posted on April 12, 2017 by Manuela Peñalosa

You Will Need: Chive Blossoms, thoroughly rinsed Vinegar of choice Instructions: Fill your resealable jar halfway full with chive blossoms and pour vinegar all the way to the top. Seal, shake, and transfer to a windowsill or somewhere out of the way to sit. Let sit for one week, shaking once or twice a day,

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Sardine, Avocado and Radish Salad with Upland Cress

Posted on April 4, 2017 by adminih

Serves 4 You Will Need: 1 to 2tins, depending on how many you want on each salad of two layer brisling sardines in olive oil, drained 2avocados, split, pit removed and sliced into rounds 4large radishes, sliced thinly 1tablespoon plus 1 teaspoon fresh chives, cut into batons 1tablespoon flat leaf parsley 1 or 2 lemons

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Shrimp Stuffed Tomatoes

Posted on October 21, 2016 by adminih

You Will Need: Chervil, ¼ cup, chopped Chives, ¼ cup, chopped White Bread, 6 slices, toasted and cubed Shrimp, ½ lb cooked, chopped into bite size pieces Butter¸ 1 Tbsp, melted Garlic, 4 cloves, chopped Tomatoes, 4 large Parmesan Cheese, ½ cup, grated Lemon Juice, 1 Tbsp Recipe Serves: 4 Instructions: 1. Pre-heat oven to

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Shirred Savory Eggs

Posted on October 21, 2016 by adminih

You Will Need: Butter, 1 tsp. Eggs, 8 each, large Heavy Cream, 8 Tbsp. White Cheddar Cheese, 8 Tbsp. Parsley, 1 Tbsp, chopped Savory, 2 Tbsp, chopped Chives, 1 Tbsp, snipped Recipe Serves: 4 Instructions: 1. Butter 4 (6-8 oz) oven safe ramkeins and sprinkle half of the herbs into the ramekin. 2. Crack 2

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Seared Scallops with Lime Butter Sauce

Posted on October 21, 2016 by adminih

You Will Need: Chervil, 1 Tbsp, chopped Chives, 2 Tbsp, chopped Sea Scallops, 1 lb, fresh or thawed Lime Juice, ¼ cup Garlic, 2 Tbsp, chopped Butter, 4 Tbsp Olive Oil, 1 Tbsp Recipe Serves: 4 Instructions: 1. In a large pan heat olive oil. Add scallops and cook for 2 minutes on each side

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Sauteed Broccoli w/ Savory

Posted on October 21, 2016 by adminih

You Will Need: Broccoli, 1 lb, fresh Water, 2 Quarts Olive Oil, 3 Tbsp. Garlic, 2 cloves, minced Lemon zest, 1 tsp. Savory, 2 Tbsp., minced Salt/Pepper, to taste Recipe Serves: 6 Instructions: 1.Wash and clean the broccoli and cut into florets with a little of the stem still sttached. 2. With the remaining stems,

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Roasted Pork Tenderloin with Fennel and Herb Salad

Posted on October 21, 2016 by adminih

You Will Need: Opal Basil, 2 Tbsp, chiffonade Chives, 1 Tbsp, finely chopped Parsley, 1 Tbsp, finely chopped Fennel, ½ cup, thinly sliced Pork Tenderloin, 1 ½ lbs, trimmed of excess fat Honey, ½ Tbsp Olive Oil, 2 Tbsp Salt, 1 tsp Pepper, 1 tsp Recipe Serves: 4 Instructions: 1. In a large plastic bag

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Orange and Beet Salad with Tarragon Chive Vinaigrette

Posted on October 20, 2016 by adminih

You Will Need: Tarragon, 1 Tbsp, chopped Chives, 1 Tbsp, chopped Red Onion, ¼ cup, thinly sliced Red or Yellow Beets, 6 each Oranges, 2 each Salt, 1 tsp Pepper, 1 tsp Orange Juice, 2 Tbsp Olive Oil, 2 Tbsp Arugula, 2 cups, washed and dried Blue Cheese, ¼ cup, crumbled Recipe Serves: 4 Instructions:

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Marjoram Grilled Chicken w/ Dill-Chive Sauce

Posted on October 20, 2016 by adminih

You Will Need: Olive Oil, 2 Tbsp. Lemon Juice, 1 Tbsp. Lemon Zest, 2 tsp. Marjoram, 6 Tbsp. Chicken Breasts, 6 each, boneless, skinless Sour Cream, 3/4 cup Non-Fat Yogurt, 3/4 cup Dill, 2 Tbsp. Chives, 1/4 cup, snipped Salt/Pepper, to taste Recipe Serves: 6 Instructions: 1. Make a marinade with the first five ingredients

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Herb & Nut Crusted Brie

Posted on October 17, 2016 by adminih

You Will Need: Brie Cheese, 1 wheel (2lbs.) Walnuts, 1/3 cup, chopped Almonds, 1/4 cup, slivered Dill, 1/2 cup chopped Poppy Seeds, 1/4 cup Watercress, 1/3 cup, chopped Chives, 1/3 cup, chopped Recipe Serves: 12 Instructions: 1. Cut off the top rind of the brie and mark with a knife into 12 pieces. 2. Sprinkle

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Grilled Shrimp with Lemon Herb Dipping Sauce

Posted on October 17, 2016 by adminih

You Will Need: Mint, 1 Tbsp, chopped Oregano, 1 Tbsp, chopped Chives, 1 Tbsp, chopped Shrimp, 2 lbs, raw, peeled and deveined Salt, 1 tsp Pepper, 1 tsp Lemon Juice, ½ cup Olive Oil, ¼ cup plus 1 Tbsp Honey, 1 Tbsp Recipe Serves: 4 Instructions: 1. In a small sauce pot combine lemon juice,

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Grilled Corn Salad with Tomatoes and Fennel

Posted on October 17, 2016 by adminih

You Will Need: Chives, 2 Tbsp, chopped Tarragon, 1 Tbsp, chopped Corn, 4 ears fresh, cut off the cobb, or 2 cups frozen Cherry Tomatoes, 1 pint, cut in half Salt, ½ Tbsp Pepper, 1 tsp Fennel, ½ cup, thinly sliced Olive Oil, ¼ cup, divided Lemon Juice, 2 Tbsp Recipe Serves: 6 Instructions: 1.

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Dill Salad Dressing

Posted on October 16, 2016 by adminih

You Will Need: Dijon Mustard, 1.5 Tbsp. White Wine Vinegar, 3 Tbsp. Olive Oil, 1/3 cup Dill, 1/2 cup, chopped Chives, 1/4 cup, snipped Tarragon, 2 Tbsp, chopped Parsley, 3 Tbsp, chopped Salt/Pepper, to taste Recipe Serves: 1 Cup Instructions: 1. Mix mustard with vinegar in a bowl. 2. Slowly whisk in the oil til

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Creamy Watercress Potato Salad

Posted on October 16, 2016 by adminih

You Will Need: Fingerling Potatoes, 1 ½ lbs, halved Watercress, 2 cups, washed and dried Plain Greek Yogurt, ¼ cup Sour Cream, ¼ cup Olive Oil, 2 Tbsp Chives, 1 Tbsp, finely chopped Hot Sauce, 1 tsp Salt, 1 tsp Pepper, 1 tsp Recipe Serves: 4 Instructions: 1. Place potatoes in a medium pot and

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Creamy Mashed Potatoes with Chives

Posted on October 16, 2016 by adminih

You Will Need: Chives, 5 Tbsp, chopped Potatoes, 3 lb Butter, 6 Tbsp Heavy Cream, ¼ cup Sour Cream, 6 Tbsp Salt and Pepper, to taste Garlic, 3 Tbsp, minced Recipe Serves: 8 Instructions: 1. Peel and chop potatoes into 2-inch cubes. Place potatoes in a large pot and cover with cold water. Bring potatoes

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Creamy Green Pepper Soup

Posted on October 16, 2016 by adminih

You Will Need: Green Pepper, 4 each, diced Sorrel, 1 cup, leaves only, chopped Juice & Zest of 1/2 Lemon Shallots, 2, chopped Garlic, 2 cloves, minced Potatoes, 3 each, medium sized, diced Vegetable Stock, 4 cups Half & Half, 1/3 cup Salt/Pepper, to taste Chives, 1 Tbsp, snipped, for garnish Recipe Serves: 8 Instructions:

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Cream Cheese Herb Spread

Posted on October 16, 2016 by adminih

You Will Need: Cream Cheese, 8 oz, room temperature Garlic, 2 cloves, minced Parsley, 2 Tbsp, minced Chives, Thyme, Chervil: 1 Tbsp each, minced Lemon Zest, 2 Tbsp. Salt/Pepper, to taste Recipe Serves: 1 Cup Instructions: 1. In a bowl, combine all the ingredients and whip together until throughly blended. 2. Let chill 2-3 hours

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