|While it’s generally easy to find chives at the market, if you have room to grow a pot, they’re the perfect garnish.
Even when they’re not a stated recipe ingredient, chives add color and subtle onion favor to just about any dish: eggs in the morning, salads and soups at lunch and vegetables, poultry, fish, and compound butter at dinner (see a recipe for chive butter).
A sprinkling of tiny snipped chives adds a festive garnish dusting to any plate, and in their “long form,” they can tie asparagus or green beans in bundles, make graceful “X” designs over steaks, chops, fish and poultry. Combine chives with roasted red or yellow peppers or a slice of red tomato to make a tasty color statement. Halve red and yellow grape tomatoes in a vinaigrette with snipped chives for a delicious and low-calorie topping or condiment.
If your pot of chives flowers, consider that a bonus and use them immediately as a glorious garnish.
Chives in flower. Photo by Bura | SXC.
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