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Posts Tagged ‘chives’

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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