Recipes with chives

White bean salad tossed in a roasted garlic and Dijon dressing with red peppers, oregano, and garlic-rubbed croutons. Served on chicory for a hearty, plant-forward lunch.

Creamy cucumber dressing with garlic, chives, parsley, light mayo, and yogurt. A cool, tangy salad dressing that doubles as a dip for vegetables.

Wicklow pancake, a traditional Irish egg and breadcrumb pancake with fresh herbs, cooked in foaming butter and finished under the grill. A hearty, rustic breakfast or supper.

Garlic curry vinaigrette mixes garlic powder, curry, mustard, and cayenne with cider and white vinegars. A bold, flavor-packed dressing that scales to a full gallon for catering or party prep.

Unadulterated black bean soup with dried beans, ham hocks, red and yellow onion, pureed silky smooth and finished with dry sherry. A purist's approach with no spices masking the beans.

Warm chicken and rice salad tossed in balsamic vinaigrette with fresh tarragon and chives. Light, herbaceous, and served warm instead of cold. No mayo, all flavor.

A simple and scrumptious casserole that's easy to make when you're late to make dinner.

Classic leek and potato soup that pulls double duty: hot with croutons or chilled with milk, chives, and Tabasco for homemade vichyssoise. French bistro basics, two ways.

Fava bean and tiny pasta salad with blanched carrots, chives, and a red wine vinegar-basil dressing. A light, marinated vegan side served at room temperature.

Bone marrow onion sauce with dry sherry and beef broth, pureed until silky smooth. A rich, old-school European sauce for roast beef, made in the microwave.

Curried corn and tomato soup: a silky pureed Indian-spiced soup with sweet corn kernels, fresh tomato, and a swirl of cooling yogurt. Bright, warming, and ready in 40 minutes.

No-cook cheese and herb spread with cheddar, chives, parsley, and garlic blended with low-fat soft cheese and yogurt. Freezes for up to 3 months. Ready in 10 minutes.

Filled French omelet with crumbled bacon, cheddar cheese, sour cream, and chives. A quick, loaded breakfast for two that comes together in 15 minutes.

Chilled summer spaghetti tossed with raw gazpacho sauce of tomatoes, cucumber, red onion, bell pepper, sherry, and saffron. Spanish-inspired no-cook hot weather pasta.

Lemon pepper potatoes are oven-roasted red-skin potato chunks tossed with butter-flavored mix, lemon pepper, and fresh chives. Five-ingredient, low-fat side dish ready in an hour.

Classic mushroom bisque with sauteed mushrooms in a butter-cream roux with dry mustard, chives, and a splash of sherry. Rich, velvety, and ready in 25 minutes.

Herb nut rolls: soft yeast dinner rolls studded with pine nuts and fresh herbs, stuffed with a cream cheese chive filling, brushed with egg white and Parmesan. A bakery favorite at home.

Three-bean lettuce wraps with chickpeas, black-eyed peas, and flageolet beans stir-fried in garlic herb dressing with red chili and chives. A quick vegetarian appetizer or light meal.

Classic French quiche Lorraine with a buttery pate brisee crust, bacon and Swiss cheese baked in a scalded-cream custard seasoned with nutmeg and chives. The original quiche, no spinach or tomatoes in sight.

Crunchy soysprout salad with fresh mango, julienned carrots, and sliced almonds in a pear juice vinaigrette with a Tabasco kick. A raw, vibrant no-cook salad.

Wild rice amandine with toasted slivered almonds, green pepper, onion, and chives cooked in beef bouillon. A quick, savory rice side dish ready in 25 minutes.

Roasted quail on large flat mushrooms with a fresh herb duxelles stuffed under the skin. An elegant French bistro main where the birds drip their juices onto their mushroom thrones.

Chive-cheese compound butter made with Roquefort and chopped chives, rolled into a log for easy slicing. A rich, savory butter for steaks, bread, or baked potatoes.

Chive vichyssoise is a chilled potato-leek soup made lighter with buttermilk instead of cream. Silky, tangy, and brightened with lemon juice and a dash of hot sauce.

Crustless individual breakfast quiches bake eggs, milk, cheese, bacon, and torn English muffins right in ramekins. A bed-and-breakfast plated brunch with no pie crust to roll.

Vichyssoise is the chilled French leek and potato soup, enriched with heavy cream and half-and-half, finished with snipped chives. Silky, cold, and the original elegant summer first course.

Now you can enjoy spaghetti for lunch with this quick and simple recipe that will brighten up your days at work.

Noodle salad with cheese: a hearty German-style pasta salad with spiral noodles, cubed Swiss cheese, ham, and dill pickles, all dressed with a tangy mayo-ketchup-cream sauce. A picnic and potluck classic.

Pumpkin and mozzarella lasagne layered with sage-spiced pumpkin mash, melted mozzarella and Parmesan, topped with chive sour cream and toasted flaked almonds. A vegetarian autumn lasagne with no red sauce.

Potato and chive tortelli tossed in brown butter with fried sage leaves and lemon. Handmade Italian stuffed pasta filled with chive-spiked mashed potato in a classic noisette sauce.

Sautéed cubed veal in cream sauce with shallots, white wine, and a finishing trio of parsley, tarragon, and chives. A French bistro main with restaurant polish.

Crabmeat quiche bakes sweet sauteed crab in a cream cheese-spiked custard with chives and parsley. Brunch-worthy seafood quiche that punches above its weight.

Chicken salad with sun-dried tomatoes, walnuts, and lime mayo dressing. A crunchy, tangy twist on classic chicken salad loaded with celery, peppers, and fresh chives.

This great salad is a good mixing, salmon contains a lot of vitamin D, Cucumber contains a lot of vitamin C, very healthy and light salads!

Cream-style potato soup with diced potatoes, celery, onion, dill, and chives. Made creamy with skim milk and flour, no actual cream required. Lighter than traditional potato soup.

Creamy scallop and corn soup blended smooth with fresh ginger, rice wine, and scallions. A silky Asian-inspired bisque finished with cream and butter.

Too good to be true? Well the combination of pizza and salad does create a scrumptious dish that you will love!

Mediterranean eggplant and tomato salad with smoky roasted eggplant pulp layered under fresh tomato, dressed with olive oil, lemon juice, and chives. A 30-minute side dish.

Fish fillets baked in foil packets with sliced onions, herb-rolled potato sticks, lemon juice, and paprika. A complete dinner for two with easy cleanup.

Creamy lox dip with smoked salmon, cream cheese, sour cream, and fresh chives. A Lower East Side-inspired spread for bagel chips, cucumbers, and crudites, ready in 10 minutes.

Warm poached beef filet with sesame mayonnaise, a star-anise and soy-reduced glaze whisked into mayo with Dijon mustard. A restaurant-style dinner party plate with watercress, chives, and coarse salt.

Low-fat garden vegetable scramble with egg substitute, bell peppers, celery, chives, and nonfat cheddar. A quick, healthy breakfast with no added oil or butter.

Turkey Waldorf salad with diced turkey breast, apples, celery, and raisins tossed in a yogurt-apricot-Dijon dressing. A lighter post-Thanksgiving leftover riff on the classic Waldorf.

Irish hot buttered mussels: fresh mussels steamed open and topped with butter, chives, and their own briny juices. Served with crusty brown bread.

Shrimp de Jonghe, a classic Chicago dish of parboiled shrimp baked under a buttery herb and sherry bread crumb crust with tarragon, chervil, and garlic. Bubbly and golden.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Pan-fried softshell crabs in butter with a white wine cream sauce finished with Dijon mustard and fresh chives. Golden, crispy shells give way to sweet crab meat under a tangy, herb-laced pan sauce.

French-style herb omelet with basil, thyme, marjoram, parsley, and chives folded into buttery eggs. A quick, aromatic breakfast ready in 10 minutes with just a handful of ingredients.