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Posts Tagged ‘chives’

by Sarah Steimer

Grilled bread salad with sweet peppers and onions

A grilled bread salad might sound sort of dry, but this dish had the perfect amount of dressing. It was so easy to make, too! The hardest part was remembering what I had to pick up from the grocery store.

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by Sarah Steimer

Simple beef meatballs with a white wine and chive tomato sauce

This is the meatball recipe my mom has always used. It’s simple enough to whip together in a hurry — and one of the first meals I think I remember mom letting me “make” (i.e. mush the ingredients together and roll into balls). I probably also made these meatballs for all of my roommates. The only difference today? I created a new sauce.

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by Caitlin Saniga

Barley salad with feta-lemon dressing

This fresh salad is the perfect liaison between spring and summer. Use whatever grains you have handy. I chose barley, but rice or orzo would make nice substitutes.

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by Sarah Steimer

This was the dish that officially shot me into spring. I love the brightness from the lemon zest and the zip from the leeks and chives. It was just such a well-rounded dish. And take note: Don't be afraid to add more of the cooking water than you think you need to. Better for the pasta to be a little sloppy that too sticky and paste-like.

This was the dish that officially shot me into spring. I love the brightness from the lemon zest and the zip from the leeks and chives. Plus the colors are fantastic. It was just such a well-rounded dish. And take note: Don’t be afraid to add more of the cooking water than you think you need. Better for the pasta to be a little loose than too sticky and paste-like.

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by Caitlin Saniga

Use herbs to the max in this recipe. I chopped up about a cup of parsley, basil and chives for each serving.

My recommendation: Use herbs to the max in this recipe. I chopped up about a cup of parsley, basil and chives for each serving. My plate probably had 1-2 servings of vegetables by the time I tossed everything together.


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by Caitlin Saniga

Cheddar-garlic biscuits marbled with spinach

These super-crumbly biscuits were best fresh out of the oven with pats of butter oozing down into all of the crevices. For leftovers, I popped mine under the broiler with pats of butter already in place and toasted for about 1 minute. Dee-licious.

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by Sarah Steimer

I'm obsessed with the recipe for this galette crust - it's flakey and perfectly golden.

  • this fabulous galette crust recipe
  • one medium zucchini, sliced thin
  • 1 cup cherry tomatoes, halved
  • 1/2 red or sweet onion, sliced
  • 1/2 cup gouda, shredded
  • olive oil
  • 2 tablespoons chopped chives
  • salt and pepper to taste
  • 1 egg, whisked

Toss the zucchini, tomatoes, onion and chives with the olive oil, salt and pepper.

Roll the dough out to about a 1/4-inch thickness, then place immediately on a cookie sheet. Sprinkle a little of the cheese onto the dough to begin with, then layer the zucchini and onion, adding the tomatoes throughout. Make sure you leave about two to three inches at the edges to fold over. Sprinkle the vegetables with the cheese then fold the crust over.

Brush the crust with the whisked egg – this ensures the crust becomes golden when baked.

Bake at 400 degrees for about 30-45 minutes, or until the crust is golden and the vegetables have crisped.

Serves about four to five.

Recipe: Sarah Steimer

Photo: Sarah Steimer

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by Sarah Steimer

This was basically a quick way to make cucumbers taste like pickles.

  • 2 tablespoons butter
  • 2 English cucumbers or 3 garden cucumbers, halved seeded and cut into 2- x 1/2-inch strips (4 cups)
  • 3/4 teaspoon salt
  • 1/8 teaspoon sugar
  • 1/4 cup chives
  • 2 teaspoons tarragon
  • 1 teaspoon dill
  • 1 teaspoon lemon zest
  • 1/3 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese

Melt butter in a saucepan over medium heat. Cook until it begins to brown.

Toss cucumbers in a 13-by-9-inch baking dish with 1 tablespoon of the butter, salt and sugar. Bake for 25 minutes at 375 degrees.

Add chives, tarragon, dill and lemon zest to the cucumbers and toss. Stir together the breadcrumbs, cheese and remaining butter in a bowl, then sprinkle over cucumbers.

Place under the broiler for 2 minutes, or until the crumbs are golden brown.

Serves about six, as a side dish.

Recipe from: Vegetarian Times

Photo: Sarah Steimer

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by Sarah Steimer

How did I come up with this? The ingredients were fresh and in the fridge.

  • pizza dough here (I only used half)
  • 1 small squash – zucchini, patty pan, etc.
  • 1 small head of broccoli – just the florets
  • 2 roma tomatoes, sliced thin
  • 1/4 cup onion, chopped
  • 1 cup fresh spinach
  • 1 cob of corn, cooked and kernels removed (about 3/4 cup canned or frozen)
  • 1/2 cup Gouda, shredded
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon  chives, chopped
  • salt and pepper, to taste

Follow these directions for the dough.

Stole the idea of a vinaigrette from Caitlin!

Steam the broccoli until tender.

While the dough begins to brown in the oven, whisk together the olive oil, mustard, vinegar, chives, salt and pepper. Toss the vegetables – except for the spinach and tomatoes – in the vinaigrette.

When the crust is ready, distribute the spinach then sprinkle with most of the cheese. Evenly distribute the mixed vegetables, followed by the tomatoes. Top with the rest of the cheese and put back in the oven for another 10 minutes, or until the vegetables and crust are browned.

Serves about four.

Recipe: Sarah Steimer

Photos: Sarah Steimer

*Throughout August, “That’s Amore” will feature our favorite pizza recipes using farmer’s market ingredients — all of which can be found here.

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by Caitlin Saniga

This recipe produces the best pesto yet! I could eat mountains of these potatoes with the pesto!

  • 1 3/4 lb. fingerling potatoes, halved lengthwise
  • 1 tablespoon plus 1/2 cup extra-virgin olive oil
  • salt and pepper
  • 1/2 cup (packed) chopped fresh chives
  • 1/2 cup (packed) chopped fresh flat-leaf parsley
  • 2 tablespoons slivered almonds, chopped walnuts, or pine nuts
  • 2 garlic cloves
  • 2 teaspoon fresh lemon juice

How can fingerling potatoes be so purple?

Preheat oven to 425 degrees. 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.

Fall in Roanoke means chives sprout across the front lawn. I have no idea how they got there, but most people's lawns look like mine, too. It's so odd!

Meanwhile, combine chives, parsley, nuts, and garlic in a food 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.

Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.

Makes 6 servings.

Recipe adapted from: Bon Appetit

Photos: Caitlin Saniga

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