The oregano, thyme, sage, along with the garlic herbs in my garden are coming along nicely and I have had an opportunity to use them to the benefit of my tastebuds. They love the fresh taste of spring.
The chives are maturing and even though I have only had a small bit of them I know it won’t be long before I can harvest with abandonment.
Chives go back about 5,000 years, so I suspect there must be many recipes concocted over time using the smallest member of the onion family.
Everyone — well almost everyone — enjoys chives on baked potatoes with sour cream, however, there are so many other tasty uses for this versatile herb.
This herb, like many, can be used in many dishes, including breakfast dishes with eggs, like a nice omelet with cheese and chives.
Chives are also nice to use when decorating plates before serving.
If you like chives and potatoes, you will probably enjoy this recipe.
Chives & Potatoes
• 6 large red potatoes
• 1/2 cup sour cream
• 1/2 cup plain yogurt
• 1/4 cup of fresh chives, finely chopped
Don’t peel, scrub the potatoes and cut them in quarters, then boil until tender, drain, dry and cut into cubes about one-half inch. Put the potatoes into a salad bowl with sour cream, yogurt and chives…toss gently to coat, then put in a little pepper and salt to taste. Refrigerate until chilled.
Pretty tasty and easy to create.
More chive recipes – put this on a baguette, that may be toasted.
tomatoes with garlic, olive oil and chives
• 2 tbsp olive oil
• 2 plum tomatoes, cut in half
• 2 tbsp balsamic vinegar
• 1 tbsp soft brown sugar
• 2 garlic cloves, chopped
salt and freshly ground black pepper
• 2 tbsp fresh chives, chopped
Heat the oil in an ovenproof frying pan over a medium heat. Add the tomato halves, cut-side down and fry for one to two minutes.
Add the balsamic vinegar, sugar and chopped garlic and season to taste with salt and freshly ground black pepper.
Put in a 350-degree oven and roast for six to eight minutes, or until the tomatoes have softened.
Great for a side dish or for an appetizer. Chives, the small onion with a big taste.
Ken Wilson is a freelance columnist with the Tribune/Advisor.