Garnish: Sliced perilla
leaves Garlic chive pieces Sliced green onion Soy bean sprouts Ground black pepper
Not exact matches
Ingredients 4 large, meaty short ribs (about 2 pounds) 2 tablespoons rendered bacon fat or vegetable oil 1 large shallot or 2 small shallots, minced 2 carrots, finely diced 2 - 3 cloves
garlic, peeled and smashed 1/4 cup soy sauce 2 cups red wine 2 cups beef broth 2 bay
leaves 2 2 - inch sprigs rosemary 4 2 - inch sprigs thyme salt and pepper to taste
chives for garnish
2 tablespoons olive oil 2 tablespoons butter, softened 2 pounds portobello mushrooms, in 1 / 4 - inch slices (save the stems for another use)(you can use cremini instead, as well) 1/2 carrot, finely diced 1 small yellow onion, finely diced 2 cloves
garlic, minced 1 cup full - bodied red wine 2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either) 2 tablespoons tomato paste 1 teaspoon fresh thyme
leaves (1/2 teaspoon dried) 1 1/2 tablespoons all - purpose flour 1 cup pearl onions, peeled (thawed if frozen) Egg noodles, for serving Sour cream and chopped
chives or parsley, for garnish (optional)
The fresh
garlic chives really work well, adding a nice
garlic flavor without
leaving people with
garlic breath.
Chop the elephant
garlic scapes the same way you would
chives,
leaving the head in tact - you won't be using it.
1 quart lobster stock tail meat and claws of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2 pounds live mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves
garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme,
leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped
chives to garnish lemon slices for serving
1 tbsp olive oil 1 med onion, coarsely chopped 4 cloves
garlic, minced 1/2 red bell pepper, diced 1/2 green bell pepper, diced 10 pieces okra, tops removed, sliced 1 cup chopped pumpkin or squash (if out of season use 1 can puree) 3 sprigs fresh thyme
leaves (about 1/2 tsp), dried okay 1 tsp sea salt, more to taste 1/2 tsp black pepper, more to taste 1 can (about 2 cups) coconut milk 1 cup chicken broth (or vegetable stock to make vegetarian / vegan) 1 scotch bonnet or habanero pepper (optional) 1 lb fresh spinach, stems included, coarsely chopped 6
chives, chopped
FOR THE SAUCE 2 tablespoons butter 2 tablespoons oil 2 carrots, diced 2 stalks celery, diced 2 cloves
garlic, minced 2 bay
leaves 1/4 cup all - purpose flour 6 cups chicken stock 1 cup frozen peas 1 cup frozen pearl onions 1/4 cup heavy cream Freshly ground black pepper, for garnish Chopped
chives, for garnish
anchovies, butter, capers, caramel, chicory,
chives, cloves, fish, almonds,
garlic, lemon, lemon juice, lettuce, radicchio, salt, sea salt, shallots, smoked, olive oil, salted, oil, peppercorns,
garlic cloves, finely, water, sprinkle, wine,
garlic clove, vinegar, white wine, olive, bay
leaves, flaked almonds, mozzarella, prawn, salad, skate, white wine vinegar, juice,
leaves, clove, cheeses, oranges, pretzel, wine vinegar
Garlic chives have mildly garlic flavored - leaves which are flat and will yield edible white fl
Garlic chives have mildly
garlic flavored - leaves which are flat and will yield edible white fl
garlic flavored -
leaves which are flat and will yield edible white flowers.
This warming soup
leaves the pleasant tang of cilantro and
garlic chives on the tongue.
Ingredients: 1 tsp green peppercorns 1 tsp dried
chives 1 tsp basil 1 tsp tarragon 1 tsp parsley (substitution for chevril) 1 bay
leaf 1 tsp dill weed 1 tsp
garlic powder
1 large spaghetti squash 2 tablespoons olive oil 2 teaspoons dried rosemary 1 large onion, diced small fresh ground black pepper to taste 1 tablespoon minced
garlic 5 - 6 cups chopped kale
leaves 2 tablespoons finely chopped fresh
chives or sliced green onion 1/2 cup sour cream 3/4 cup cottage cheese 1/2 cup coarsely grated Parmesan cheese plus about 1/4 cup more for topping the gratin 1 egg, beaten 1/2 cup shredded mozarella
1/2 cup pearl barley 1 cup water 2
garlic cloves, peeled 1/2 cup walnuts plus more for garnish 1/2 ounce Parmesan, grated, plus more shaved for serving 1-1/2 cups basil
leaves 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 cup olive oil 1 - 15 ounce can cannellini beans, drained and rinsed 1 handful baby arugula 2 scallions, thinly sliced 2 tablespoons minced
chives 1/4 cup chopped walnuts
Vegetables Blanched napa cabbage, drained, squeezed 10 perilla
leaves, stemmed, cut in bite - sized pieces 2 green onions, cut in 2 1/2 - inch pieces 2 - 3 cups Asian
garlic chives (buchen), 2 1/2 - inch pieces 2 cups soy bean sprouts, rinsed and drained 4 small potatoes, peeled (or 2 medium, cut in half)
2 cups roughly chopped
chives 1 cup roughly chopped flat -
leaf parsley 1/2 cup extra virgin olive oil 1/4 cup sliced almonds, toasted 2 cloves
garlic, peeled 1 tablespoon fresh lemon juice 2 tablespoons nutritional yeast (optional) 1/4 teaspoon salt, or more to taste Black pepper to taste
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh ginger * 2
garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can of organic «whole» coconut milk) * handful of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped
chives (I
left these out and added a minced hot chile pepper instead)
ingredients CHICKEN SOUP: 2 pounds chicken thighs (boneless, skinless, cut into 1 - inch chunks) 2 tablespoons olive oil 1 cup cremini mushrooms (stems removed, thinly sliced) 1 yellow onion (peeled, small dice) 1 leek (white and light green parts only, root end removed, thinly sliced into rounds) 4 cloves
garlic (peeled, smashed) 2 carrots (peeled, small dice) 1 cup white wine 2 cups organic chicken stock 5 sprigs thyme (ties with butcher's twine) 2 bay
leaves Kosher salt and freshly ground black pepper (to taste) 1/4 cup parsley (roughly chopped, to garnish) HERBY DUMPLINGS: 1 and 1/2 cups all - purpose flour 2 and 1/2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon Kosher salt 1 tablespoon fresh tarragon (
leaves only, roughly chopped) 1 tablespoon fresh
chives (roughly chopped) 1/2 tablespoon thyme (
leaves only, roughly chopped) 4 tablespoons unsalted butter (cold, cut into cubes) 2/3 cup plain yogurt
2 tablespoons butter 1 cup onions, thinly sliced (1 medium onion) 15
garlic cloves, smashed 1 cup Pinot Gris or other dry white wine 1/4 bunch of fresh thyme, chopped, no stems 1 quart vegetable stock 1 bay
leaf 2 cups of French bread, cubed into 2 ″ pieces 3/4 cup heavy cream Salt and pepper to taste
Chives for garnish
ingredients HERBY RICOTTA ZUCCHINI RAVIOLI 1/2 tablespoon olive oil (for greasing) 2 cups part - skim ricotta 4 medium zucchini 1/3 cup plus 2 tablespoons parmesan (divided) 1 egg 1/4 cup fresh
chives (chopped) 1/4 cup fresh parsley (finely chopped) 2 tablespoons fresh thyme
leaves (finely chopped) 1/4 teaspoon freshly grated nutmeg 2 cloves
garlic (peeled, finely minced) 1 and 1/2 cups store - bought tomato sauce (Tk - amount?
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small
garlic clove (peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove
garlic (peeled, minced) 1 sprig fresh thyme (
leaves only) 1/2 teaspoon chili flakes 1/2 cup
chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove
garlic (peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons lime zest (freshly grated)
2 tablespoons extra-virgin olive oil 2 large leeks, white and pale green parts only, thinly sliced 1 large fennel bulb, cored and thinly sliced 2 cloves
garlic, minced 8 cups (64 fl oz / 2 l) vegetable or chicken stock, reduced sodium 1 dried bay
leaf 1 Parmesan cheese rind (optional) 1 can (15 oz / 475 g) white beans, no salt added, drained and rinsed 1 zucchini, trimmed and diced 1 bunch asparagus, trimmed and cut into bite - size pieces 2 cups (4 oz / 125 g) broccoli florets, chopped into bite - size pieces 1 tablespoon each lemon zest and juice Salt and freshly ground pepper 1/4 cup (1/3 oz / 10 g) fresh dill fronds, snipped
chives, or a combination 1/4 cup (1 oz / 30 g) grated Parmesan cheese
You can also experiment with
chives or spring onions (or green / spring
garlic if you can get your hands on it) but like I say - totally fine to
leave it out too.
Leave it to Alton to transform day - old baked potatoes into a fresh - tasting soup flavored with leeks,
garlic and Parmesan, and speckled with a flurry of
chives.
4 (7 - ounce) lobster tails 1 stick (eight tablespoons) unsalted butter, at room temperature 2 tablespoons finely minced
chives 1 tablespoon chopped fresh tarragon
leaves 1 clove
garlic, minced Dash hot sauce 1 teaspoon Old Bay seasoning Freshly ground black pepper Olive oil Coarse kosher salt Lemon wedges, for garnish Defrost the lobster tails in the refrigerator.
Ingredients: Avocado oil, whole buttermilk, sour cream, fresh flat -
leaf parsley, fresh
chives, Dijon mustard, salt, pepper,
garlic, shiitake mushrooms, olive oil, romaine lettuce, plum tomatoes, blue cheese
2 cups black - eyed peas, soaked overnight, drained and rinsed 2 thick - cut slices pastured Heritage - breed bacon 2 stalks celery, chopped 1 small onion, diced 3 cloves
garlic, minced 2 tsp dried oregano 1 tsp ground cumin 1 tsp chili powder 1/2 tsp smoked paprika 1 tsp salt 1/2 tsp black pepper 1 bay
leaf 1 1/2 cups dry brown rice, cooked according to package directions
Chives for garnish
Compared to cultivated
garlic, you eat the
leaves instead of the bulb, and its taste is more delicate, like
chives.
All I had to do was to slice small and juicy tomatoes, chop lettuce and arugula
leaves, chop one
garlic clove, a bunch of parsley,
chives and generous mint
leaves I added to my bowl of grains with a handful of chia seeds.
foods: avocados, alcohol, baking soda and powder, caffeine,
chives, chocolate, corn cobs, fruit pits and seeds,
garlic, grapes, macadamia nuts and walnuts (see «Nuts»), milk and milk - based products, mushrooms, nutmeg (and other spices), onions, raisins, rhubarb
leaves, tomatoes (especially stems and
leaves), xylitol (found in many candies and gums), gum, mints and type of mushrooms growing in your yard or yeast dough.
Foods to avoid feeding include human junk food (sweet or salty), fried foods, pickled foods, apple seeds; onions,
garlic,
chives, leeks, tomato
leaves, uncooked beans, iceberg lettuce, almonds, celery and lemons.
Serves 4 15 small, mixed - coloured beetroot, scrubbed,
leaves trimmed off (any tender young
leaves set aside) 2 large
garlic cloves,
left whole in their skins 50g hazelnuts 200g quinoa 400 ml vegetable stock 200g feta cheese, drained and roughly cubed 3 tbsp
chives, chopped Handful of young beet
leaves or chard
leaves