Chives

“Chives belong to the same family as onion, leeks and garlic.”

“Leaves are used fresh and can be dried but will discolor and quickly absorb moisture.  Chives can also be frozen for later use.

Uses

Leaves can be used to flavor salads, dips, soups, stews, vinegars, cheese dishes sour cream and butter.  Flavor is much milder and more subtle than other members of the onion family.”

Taken from the University of Illinois Extention extension.illinois.edu/herbs/chives.cfm.

Garlic and Herb Pasta

Serves 4

Ingredients:

2 tablespoons olive oil

20 garlic cloves, peeled

1 1/2 cups chicken broth

1/4 teaspoon freshly ground pepper

1/2 cup minced fresh chives

1/2 cup minced fresh Italian parsley

1/4 cup minced fresh basil

1/4 cup minced fresh dill

2 tablespoons minced fresh tarragon

8 ounces cooked fettuccine

 

  1. In a large skillet over medium heat, heat the oil.  Add the garlic and sauté for 3 minutes.  Reduce the heat to low and add 1/2 cup broth;  cover and cook for 15 to 20 minutes.  Remove the cover and cook until the garlic is soft and the liquid has evaporated.  Crush half the garlic with the back of a wooden spoon, and stir in the remaining broth, pepper, chives, parsley, basil, dill, and tarragon.  Mix well and keep warm over low heat.
  2. Place the fettuccine in a large pasta bowl; add the garlic sauce and toss well.  Serve immediately.