chives_lgChives are the smallest members of the onion family, resembling tiny green onions with mild onion flavoring. Use as you would other herbs: enjoy raw in salads or on baked potatoes. Chives also keep their bright green color when cooked, making for a lovely addition to pasta, garlic bread, dumplings, or savory spreads.

Winter Squash Soup With Sage

Cactus Veggie Salad

The Wonderful World of Alliums

There is nary a cuisine that doesn’t include allium vegetables. Onions, garlic, leeks, shallots, and scallions are all members of the Allium genus, and are fundamental to so many dishes that cooking without them would be challenging. Although rich in flavor, they seem to disappear in many sauces, stews, and soups, and it can be easy to forget their presence, unless you were the one tearing up while chopping them.

Potato Radish Salad

Adapted from

3–4 medium potatoes (with skins), quartered lengthwise
1 bunch radishes, thinly sliced
1/2–3/4 cup young celery, diced (optional)
2 tablespoons fresh chives, chopped (or thinly sliced green onions or minced shallots)
Sea salt and freshly ground black pepper to taste

Butterhead Lettuce, Peach, and Goat Cheese Salad

Potato Salad

Portobella Mushroom, Lemon, Chive Blossom & Spring Garlic Bowtie Pasta

8 ounces dried small pasta (farfalle aka “bowtie” works well for this dish)
1 tablespoons olive oil
2 tablespoons green garlic, minced
1 portobella mushroom, base removed, top cut in half and thinly sliced
1 tablespoon white table wine
1/4 cup fresh squeezed lemon juice
2 tablespoons chive blossoms, separated
2 tablespoons minced chives (green part)
1/4 cup grated Parmesan cheese
1/4 teaspoon salt (to taste)
Pinch pepper
2 to 4 tablespoons pasta cooking water

Fill a large pot with 8 cups water and 1 tablespoon salt. Bring to a boil and stir in pasta. Cook according to package instructions and reserve 1/2 cup cooking water before draining.