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Browse: Home / Chives

Chives

Persian Fingerling Potato Quiche with Chives or Kookoo-yeh Sib-Zamini

Serves 6

-1/8 t. saffron, crushed
-1 1/2 t. hot water
-6 eggs, large
-1/4 c. chives, diced
-1/4 c. milk
-1 t. salt
-1/8 c. black pepper, ground
-1 lb. fingerling potatoes

Preheat oven to 375°.

In a small bowl combine 1/8 teaspoon saffron and 1 1/2 teaspoon
hot water. Set aside.

In a large bowl, whisk together the 6 eggs, 1/4 cup chives, 1/4 cup
milk, 1 teaspoon salt and 1/8 cup black pepper. Set aside.

Scrub clean and cut the 1 pound of fingerling potatoes into thin
slices. Stir in the saffron liquid and potatoes into the egg
mixture.

Spray a 9-inch ceramic pie dish with cooking spray and pour in
the egg-potato mixture. Bake for 35-40 minutes, or until top is
lightly browned.

Let it cool for 15 minutes prior to serving. Or, cool completely
and serve at room temperature. Enjoy!

From familyspice.com

 

 … Read the rest

Posted in Recipes | Tagged Chives, fingerling potatoes

Grilled Zucchini, Strawberry & Mozzarella Salad

Serves 2 as a main; 4 as a side

-1 zucchini, cut lengthwise in 1/2 inch thick slices
-1/4 t. salt
-1/4 t. pepper
-2 c. mixed lettuces
-1/4 cucumber, sliced
-1/3 c. stemmed and quartered strawberries
-2.5 oz. buffalo mozzarella, torn into chunks
-1 T. chopped fresh chives
-2 T. extra virgin olive oil
-1 T. balsamic vinegar
-Pinch hot pepper flakes

Season zucchini with half each of the salt and pepper.

Place on greased grill over medium-high heat; close lid
and grill turning once, until tender, about 10 minutes.

Combine lettuce, cucumber, strawberries, mozzarella and
chives; set aside.

In small bowl, whisk together olive oil, balsamic vinegar,
hot pepper flakes and remaining salt and pepper.

Drizzle over salad; toss to coat. Enjoy!

Adapted from Jennifer Bartoli on canadianliving.com, 8/14… Read the rest

Posted in Recipes | Tagged Chives, Lettuce, Zucchini

Kale Quinoa Bites

 

Makes 2 dozen mini-bites

-Unsalted butter
-2 1/2 c. cooked quinoa, at room temperature
-4 lg. eggs, beaten
-scant 1/2 t. fine grain sea salt
-1 sm. onion, finely chopped
-1/2 c. crumbled feta
-1 clove garlic, minced
-1 c. very finely chopped kale
-1/2 c. shelled edamame
-3/4 c. breadcrumbs
-Avocado & chives, to serve

Preheat oven to 375°, with a rack in the top third.

Butter mini-muffin tins generously, and line with a strip of
parchment paper in each indent, this makes popping the bites
out of the pan after either baking or freezing simple.

Combine the quinoa, eggs, and salt in a medium bowl. Stir in
the onion, feta, garlic, kale, and edamame. Stir in most of the
breadcrumbs, and let sit for a few minutes so the breadcrumbs
can absorb some of the moisture.

Fill the prepared muffin tins with the quinoa mixture, pressing
the mixture down, and then sprinkling with the remaining
breadcrumbs.

Bake for 25-30 minutes or until baked through and deeply
golden crusted. Remove the quinoa bites from the pans after a
few minutes. Enjoy either hot, or at room temperature spread
with salted avocado and lots of chopped chives.

From 101cookbooks.com, 2/15… Read the rest

Posted in Recipes | Tagged Avocado, Chives, Garlic, Kale, Onion

Garlic-Roasted Fingerling Potatoes with Buttermilk Dressing

Serves 6

-2 lbs. fingerling potatoes, cut into 1-inch chunks
-3 T. extra-virgin olive oil
-1/4 c. white wine
-2 t. coarse sea salt
-1/2 t. fresh ground black pepper
-1 T. minced fresh thyme leaves
-1 clove garlic, finely minced
Buttermilk Dressing
-1/2 c. buttermilk
-1/4 c. plain nonfat Greek yogurt
-1 T. lemon juice
-1 T. grated lemon zest
-1 T. honey
-1 T. minced fresh chives
-1 T. minced fresh dill
-1 T. minced fresh mint
-1/2 t. fine sea salt
1/4 t. ground black pepper

Preheat the oven to 400°. In a large bowl, combine potatoes, oil, wine, salt, pepper and thyme. Toss well to coat.

Arrange potatoes in a single layer on two large rimmed baking sheets. Cover tightly with aluminum foil and cook 15 minutes. Remove the foil and continue to roast potatoes until golden brown, about 30 minutes more.

Remove both baking sheets from the oven and toss potatoes with the minced garlic. Place potatoes back in the oven and cook for another 10 minutes until deep golden brown and garlic is fragrant (but not burnt).

Meanwhile, combine all dressing ingredients in a small bowl, whisking until well combined. Spoon dressing over potatoes and serve. Enjoy!

From wholefoodsmarket.com

 

 

 … Read the rest

Posted in Recipes | Tagged Chives, dill, fingerling potatoes, Garlic, Lemon, mint, Thyme

Romano Beans with Butter, Shallots and Chives

Serves 4

-1 T. sea salt for the blanching water

-1 1/4 lbs. Romano beans, trimmed & cut on the

diagonal in 2” pieces (6 cups)

-2 T. extra virgin olive oil

-3 shallots, thinly sliced (1 cup)

-1/4 c. water

-1 1/2 T. unsalted butter

-1 bu. fresh chives, cut in 1/2” pieces (1/4 cup)

-3/4 t. sea salt

-freshly ground black pepper, to taste

 

Fill a large bowl with cold water and several ice cubes, set aside.

 

Bring 6 quarts of water to a boil. Add 1 tablespoon of salt and the

beans.  Blanch the beans for 4 minutes until tender but still a little

crunchy.

 

Scoop them out with a slotted spoon and transfer to the ice water

bath until cool. Drain on a clean kitchen towel. Pat dry and transfer

to a bowl. Set aside.

 

Heat a large heavy-bottomed skillet over medium-high  heat. Add

the olive oil and shallots. Sauté for 2 minutes until the shallots have

softened and begin to turn pale golden. Add the beans and water.

Toss well and sauté for 1 minute until the beans are warmed through.

 

Add the butter, chives, salt and pepper and toss well until the butter

has completely melted. Remove from heat. Transfer to a platter or

large bowl and serve immediately. Enjoy!

 

Adapted from foodandstyle.com, 7/12

 

 … Read the rest

Posted in Recipes | Tagged Beans, Chives, Romano Beans

Garlic Chives with Eggs

 

-6 to 8 oz. garlic chives

-1/4 c. cooking oil or fat

-4 eggs

-Salt & pepper to taste

Wash and dry the chives. Cut into sections 1 inch long and set

aside.

Place a wok over high heat and heat until almost smoking. Swirl

in 2 tablespoons of the oil. Crack the eggs into the wok and stir

around with a spatula.

Add salt and pepper to taste. When the eggs are nearly cooked

in large, fluffy curds (about 30 seconds), remove from the heat.

Reheat the wok over high heat and heat until almost smoking.

Swirl in the remaining 2 tablespoons of the oil. Toss in the

chives and stir-fry for 20 seconds to a minute.

Add salt and pepper to taste. Place the eggs back into the wok

and mix with the chives. Plate and serve immediately. Enjoy!

Adapted from seriouseats.com, 4/10… Read the rest

Posted in Recipes | Tagged Chives, Garlic Chives

Fennel and Radicchio Salad with Olive Vinaigrette

Serves  2

-2 t. Dijon mustard
-2 t. lemon juice
-3 T. extra-virgin olive oil
-1/4 cup pitted & chopped
Kalamata olives
-1 medium fennel bulb (3/4 pound)
-4 oz. radicchio, leaves torn into
smaller pieces
-1/4 cup basil leaves, torn if large
-1 T. chopped chives (optional)

Whisk together, mustard, lemon juice,
olive oil, and 1/8 teaspoon pepper
in a large bowl until well blended.
Stir in olives.

Trim fennel bulb and remove tough
outer layer. Halve bulb lengthwise,
then thinly slice lengthwise using
mandoline adjustable blade slicer.

Add fennel, radicchio, basil, and chives to
vinaigrette in bowl and gently toss until
evenly coated. Season with salt and pepper.

Enjoy!

Gourmet Live 2/2011

 … Read the rest

Posted in Recipes | Tagged Basil, Chives, Fennel, Lemon, Radicchio

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