• In Season: Chives

    These pungent, savory herbs add much more than flavor to dips, soups, and stroganoffs. Chives are high in dietary fiber and brimming with folate, iron, magnesium, potassium, calcium, and vitamins A, K, C, and B6.

    By Wendy McMillan
  • Asian-Inspired Fish Cakes With Chives

    1 pound form haddock or cod fillets
    2 eggs
    1/4 fresh chives, chopped
    1/3 whole grain bread crumbs
    2 tablespoons green onions, chopped
    2 tablespoons low-sodium soy sauce
    1 tablespoon fish sauce
    2 tablespoons fresh lime juice


    1. In a food processor, combine haddock or cod fillets, coarsely chopped; eggs; chives; bread crumbs; green onions; soy sauce; fish sauce; and fresh lime juice. Pulse well, and shape mixture into patties.

    2. Sauté gently in a skillet over medium-high heat, 2 minutes each side or until done. Serve over sautéed spinach or with stir-fried vegetables.

  • Baked Ricotta With Chives

    15 ounces ricotta
    1/2 cup cottage cheese
    1 egg white
    1/2 cup fresh chives, chopped
    2 teaspoons chili powder
    Black pepper to taste
    Olive OIl

    1. Mix 15 ricotta with cottage cheese, whites, chives, chili powder, and black pepper.

    2. Divide into ramekins (those small dipping dishes used to serve salad dressing) coated with olive oil, and bake about 30 minutes at 350 degrees.

    3. Cool slightly, and serve as an appetizer, or top with roasted tomatoes to serve as a side dish.

  • Tofu and Chive Dumplings

    8 ounces firm tofu
    2 tablespoons chives, chopped
    1/4 cup low-sodium soy sauce
    1/2 cup water chestnuts, chopped
    2 cups spinach, chopped and packed
    1 teaspoon ginger, minced
    2 teaspoons dark sesame oil
    Gyoza or wanton wrappers

    1. In a bowl, combine tofu, chives, soy sauce, water chestnuts, spinach, minced ginger, and dark sesame oil.

    2. Seal mixture in gyoza or wonton wrappers, pinching edges shut with a cornstarch-water blend.

    3. Steam or pan-fry in a wok or skillet. Serve with soy sauce for dipping.