When a dish comes out of a restaurant's kitchen, it always has microgreens, basil, cilantro, or some other herb on the top to make it look fancy right? We eat it because it is easier than taking it off, but even that little bit can give us some nutrients as well. Chives are often sprinkled on top of beautiful plates of food in restaurants, but maybe we should start decorating our plates at home with them as well. Let's take a look at why.
- Chives are alliums why are proven to prevent and fight against cancer. They can deter cancerous cells from growing or spreading throughout the body.
- Chives are packed with Vitamin K which is very effective in treating osteoporosis. Vitamin K improves bone density
- Chives also contain both choline and folate which both link to memory functions. Low levels of choline have been noticed to be at a higher risk of developing Alzheimer's.
- 1 tablespoon of Chives contain 3% of the daily value of Vitamin A and Vitamin C
Recipes:
Chive Butter (Forkinthekitchen.com)
- 1/2 cup Unsalted Butter, room temperature
- 2-3 tablespoons Fresh Chives, finely chopped
- 1/4 teaspoon Fine Sea Salt
In a medium mixing bowl, add the softened butter, chopped chives, and salt. Use a spoon or spatula until completely combined. Feel free to taste test and adjust for salt as needed (or more chives!). You can use it immediately like this, or make a log.
Make a log: Cut a large piece of plastic wrap or parchment paper and place it on your countertop. Place the butter in the middle of the sheet, and lift one side to slowly form a log shape. Press the sides in as needed, and then continue to roll it around until a log forms. Place in the fridge to harden, so it's easier to cut pats of butter. It will keep in the fridge for up to 1 week.
Freezing: make a log as described above, and once it's hard enough to cut rounds of butter, cut and place the rounds on a parchment-lined baking sheet. Freeze, then transfer to a bag for freezer storage, for up to 3 months. When ready to use, thaw at room temperature or in the fridge.
Enjoy it on grilled meats, fish, eggs or omelets, toast, potatoes, and more (see the post for additional ideas).
Chive and Parsley Pesto (theviewfromgreatisland.com)
- 1 packed cup of fresh Parsley Leaves, small stems are ok, but remove larger ones
- 2 packed cups Fresh Chives, rough chopped
- 1 clove Peeled Garlic
- Juice of 1 Lemon, 2-3 tablespoons
- a handful of Walnuts, toasted for 10 minutes in a 350 degree oven
- 1 tablespoon grated Parmesan Cheese
- 1/2 cup Olive Oil
- 1/2 teaspoon Salt
- 1 pound Spaghetti
Put the pesto ingredients in a food processor and pulse until broken down. Scrape down the sides of the container, then process until smooth. Scrape down the sides of the container again as necessary. Process in the olive oil until the pesto loosens into a sauce consistency. Taste and adjust any of the ingredients to your liking.
Meanwhile cook the pasta in plenty of salted water just until al dente. Toss with a generous amount of pesto, and serve immediately.
Chive Oil Salad Dressing (healthyseasonalrecipes.com)
- 3/4 cup Extra-Virgin Olive Oil
- 1/4 cup Chopped Chives
- 1 tablespoon Honey
- 2 teaspoons Dijon Mustard
- 2 tablespoons plus 1 teaspoon White Wine Vinegar
- 1/2 teaspoon Salt
- 1/2 teaspoon Freshly Ground Pepper
- Puree oil and chives in a blender until smooth. Strain through a fine mesh sieve into a medium bowl until all of the solids are extracted. Discard solids.
- Whisk honey and Dijon into the oil. Whisk in vinegar. Whisk in salt and pepper.
- Use immediately or store in a jar up to 1 week.
