Recipes with chives

Buttermilk chive biscuits: tender flaky biscuits with chopped fresh chives baked at 425°F for tall, golden tops. Ready in 45 minutes from start to plate.

For those who love the taste of fish, this succulent dish is for you!

Vegetable tamale pie with pinto beans, peppers, tomatoes, and melted cheddar under a yogurt-cornmeal biscuit topping. A vegetarian Tex-Mex casserole that swaps cornbread for a lighter tamale crown.

This quick and easy salad is filling, tasty and packed goodness. Serve it with a few slices of crusty bread, a perfect week-night meal.

Chilled cucumber soup blended with chicken broth, milk, lemon juice, and a hint of curry. Cold summer soup garnished with chives and crisp cucumber slices.

Noodles Romanoff with egg noodles tossed in sour cream, Parmesan, garlic, and chives. A creamy, tangy side dish that comes together in minutes with no baking required.

Warm up your cold winter days with this hearty and delicious potato soup that will make your days seem a little bit brighter.

Herb baked eggs in ramekins with ham, Dijon mustard, sour cream, chives, parsley, and sharp cheddar. A golden, cheesy brunch bake ready in 30 minutes.

Pasta and potato stew with elbow macaroni, red potatoes, kidney beans, and Roma tomatoes in a red wine vegetable broth. A hearty Italian-inspired vegetarian stew thickened by pureeing.

Make these on the weekend, freeze and they're ready when you are during the week for a time-saving weeknight meal. Beef and bacon bundles of joy topped with a tangy barbecue sauce.

Pan-seared sea scallops over wilted spinach, finished with a bright orange-Dijon vinaigrette and fresh chives. An elegant low-carb dinner that comes together in under 45 minutes.

Snippets of venison marinated in cider with juniper berries, seared pink, and served with sauteed mushrooms in a garlic sour cream sauce. An elegant way to use venison trimmings.

Warm baked blue cheese dip with cream cheese, bacon, garlic, and chives, topped with chopped smoked almonds. The party appetizer everyone fights over the bottom of.

Crispy toasted mushroom rolls with a creamy duxelles filling of sauteed mushrooms, cream, chives, and marjoram wrapped in flattened white bread. A freezer-friendly party appetizer.

Roasted salmon rubbed with olive oil, baked skin-on at high heat, and finished with fresh chives and optional tarragon. Clean, simple, and ready in 30 minutes with only four ingredients.

Mushroom caviar appetizer with finely chopped mushrooms, onion, lemon juice, sour cream, and chives. Chilled and served on crackers or with sliced tomatoes.

Chunky pesto with two kinds of basil, leftover chicken, pecans, and anchovies for depth. A no-cook sauce that turns pasta salad or hot pasta into a full meal.

Roasted red pepper and chive dressing blends flame-charred peppers with red wine vinegar, garlic, olive oil, and fresh chives for a smoky, creamy dairy-free salad dressing.

Shaker fresh herb soup with chives, chervil, sorrel, tarragon, and celery simmered in vegetable stock. Poured over toast and topped with nutmeg and cheddar cheese.

Vegan stuffed mushrooms filled with a fresh tomato, garlic, scallion, and chive salsa dressed with olive oil and lemon juice. Light, bright, and no cheese needed.

Eggs are high in protein and contain all the essential amino acids needed for growth and repair. In addition, they contain vitamin A, omega-3 fatty acids and vitamin E. However, not all eggs are created equal: tests have confirmed that free range eggs (from hens that were allowed to roam free and were not kept in cages) are nutritionally superior and much less likely to be contaminated with disease-causing bacteria such as salmonella. They also taste better, so whenever possible always choose free range eggs.

A tasty blue cheese dip that is perfect for crackers, tortilla chips or even burgers!

A cold seven bean and barley salad tossed with creamy avocado, cucumber, pimentos, and a simple herb vinaigrette. High-protein, plant-based, and served chilled.

Anyone who is a fan of pickled beets will love this tangy dish that is made with orange rind.

Emerald vichyssoise, a chilled spinach and potato soup with cream, chicken broth, scallions, and lemon juice. A vibrant green twist on classic vichyssoise.

Mediterranean garlic soup made with five whole heads of garlic, white wine, and a silky egg-yolk-and-olive-oil emulsion finish. A French aigo bouido style soup that's pure aromatic comfort.

Kim Chee Poke in a Rice Paper Taco with Avocado Sauce recipe

Layered savory pie in flaky puff pastry with herb omelets, garlicky spinach, Swiss cheese, ham, and roasted red peppers. An Italian-style tourte that slices into gorgeous layers for a stunning brunch or appetizer.

Avocado halves stuffed with Italian-dressed tuna salad, topped with melted cheddar and crushed potato chips, then baked until warm and bubbly. Tunados are a retro stuffed avocado dinner that's fun, crunchy, and totally addictive.

Traditional Welsh bacon cawl: slow-simmered collar bacon with root vegetables, leeks, and parsley, served with mustard egg sauce, spiced tomato ketchup, and parsley chive sauce.

Healthy breakfast sandwich stacked with a fresh herb omelet, lean Canadian bacon, and a thick slice of beefsteak tomato on a whole-wheat English muffin. High-protein, low-calorie morning meal.

Herb-crusted veal chops seared golden, coated in Dijon mustard, and roasted to medium-rare, served over homemade apple spaetzle. A chef-worthy autumn dinner that brings the wow factor.

Red snapper en papillote wraps fillets with julienned leek, carrot, ginger, and white wine in parchment hearts, steamed sealed until the fillets flake. A classic French technique for an elegant dinner.

Pan-fried brook trout dusted in flour and cooked in butter until golden, served with a lemon-chive butter sauce. A simple, classic preparation for whole fresh-caught trout.

A hearty grain salad of pinto beans and wild rice tossed with mixed greens in a punchy chive-garlic vinaigrette, garnished with chive blossoms. Vegan, filling, and full of texture.

A delicious and hearty couscous stew that has several kinds of winter vegeta bles, chickpeas and dried apricots, raisins is tossed with cinnamon, paprika and cumin to spice up the flavor.

This thick and sturdy herbed omelet lets the full flavor of fresh artichokes shine through.

Sautéed chicken breast tossed with fluffy couscous, marinated artichoke hearts, sun-dried tomatoes, currants, and toasted pine nuts. Served with a tangy yogurt-tomato sauce on the side.

Traditional Irish lamb stew with whole potatoes, carrots, and onions simmers for 2 hours until tender, then gets finished with butter and fresh herbs for rustic comfort.

Golden baked croutes layered with deviled ham paste and a puffy cream cheese topping with sauteed onion and chives. Bite-sized, hot, and gone in seconds.

Fresh-squeezed orange and lemon juice whisked with balsamic vinegar, olive oil, and toasty hazelnut oil. Crushed fennel seeds, scallions, and a trio of fresh herbs bring brightness and depth to any salad.

A fiery Caribbean-style spice rub blended with lime juice, chives, allspice, cayenne, and cinnamon. Marinate overnight and grill for chicken with serious island heat and flavor.

A fluffy folded omelet topped with a creamy chicken sauce loaded with mushrooms, green pepper, pimentos, olives, and chives. Dinner-worthy eggs ready in 20 minutes that turn leftovers into something elegant.

Tomato and spinach couscous salad with whole wheat couscous, halved cherry tomatoes, and baby spinach in a bright lemon dressing. A light, healthy vegetarian side ready in about 20 minutes.

Elegant Italian pasta rolls stuffed with three cheeses, smoked ham, and prosciutto, poached in chicken broth and served over fresh tomato sauce. A masterchef-worthy showpiece.

Authentic pad thai with rice noodles, dried shrimp, fried tofu, tamarind sauce and crushed peanuts. Real Thai street food, not the gloppy Westernized version.

With egg, mint and chives. Eat immediately but best left in the fridge for a day for the flavours to develop.

Fiddlehead fern salad with a warm butter vinaigrette, mustard, paprika, and chopped hard-boiled eggs. A classic spring side dish for foraged fiddleheads.