-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
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
Let it cool for 15 minutes prior to serving. Or, cool completely
and serve at room temperature. Enjoy!
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!
Makes 2 dozen mini-bites
-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
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.
-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
-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!
-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
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
-6 to 8 oz. garlic chives
-1/4 c. cooking oil or fat
-Salt & pepper to taste
Wash and dry the chives. Cut into sections 1 inch long and set
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
-2 t. Dijon mustard
-2 t. lemon juice
-3 T. extra-virgin olive oil
-1/4 cup pitted & chopped
-1 medium fennel bulb (3/4 pound)
-4 oz. radicchio, leaves torn into
-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.
Gourmet Live 2/2011