Recipe Page: Chives

Chive and Garlic Butter Roasted Potatoes

Duration: 50 minutes

Crisp and fluffy potatoes accented by tasty chives.

Utensils

  • Baking sheet
  • Bowl for tossing

Ingredients

  • 2 pounds baby potatoes, halved
  • 4 tablespoons unsalted butter, melted
  • 3 tablespoons fresh chives, chopped
  • 3 cloves garlic, minced
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, toss halved baby potatoes with melted butter, chopped chives, minced garlic, salt, and pepper.
  3. Spread the potatoes on a baking sheet in a single layer. Roast in the preheated oven for 30-35 minutes or until the potatoes are golden brown and crispy.
  4. Garnish with additional chopped chives before serving.

Vegetarian Chive and Feta Stuffed Mushrooms

Duration: 45 minutes

Deep richness in an umami-packed bowl.

Utensils

  • Baking sheet
  • Bowl for mixing

Ingredients

  • 20 large mushrooms, stems removed
  • 1 cup feta cheese, crumbled
  • 1/2 cup breadcrumbs
  • 3 tablespoons fresh chives, chopped
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix crumbled feta, breadcrumbs, chopped chives, olive oil, salt, and pepper.
  3. Stuff each mushroom cap with the feta mixture.
  4. Place the stuffed mushrooms on a baking sheet.
  5. Bake in the preheated oven for 20-25 minutes or until the mushrooms are tender.
  6. Garnish with additional chopped chives before serving.

Vegan Chive and Cashew Cream Pasta

Duration: 27 minutes

A delicious filling pasta dish with some tasty additions.

Utensils

  • Blender
  • Pot for cooking pasta

Ingredients

  • 12 oz pasta of your choice
  • 1 cup raw cashews, soaked and drained
  • 3 tablespoons fresh chives, chopped
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Instructions

  1. Cook the pasta according to package instructions.
  2. In a blender, combine soaked cashews, nutritional yeast, chopped chives, lemon juice, minced garlic, salt, and pepper.
  3. Blend until smooth, adding water if needed for a creamy consistency.
  4. Toss the cooked pasta with the cashew cream sauce. Garnish with additional chopped chives before serving.