Chive Cream Recipes

Steps:

• Boil 6 to 8 beets in salted water until tender, about 35 minutes. Drain and cool slightly, then rub off the skins. Quarter and toss with 2 tablespoons olive oil, and salt and pepper. Serve with Greek yogurt mixed with chopped chives and salt.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
• In the same pot, make the sauce: Stir together the crème fraîche, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.
• Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.

Steps:

• In the container of a food processor, combine the green onions, fresh chives, dried chives, onion powder, cream cheese and yogurt. Pulse until blended, but the onions and chives should be in chunks. Transfer to a container, and refrigerate overnight before serving.

Steps:

• In the bowl of a standing mixer - or in a large bowl, using a hand-held mixer - whip the crème fraîche until light and airy. Stir in the buttermilk, garlic, chives, lemon zest and juice. Season with one-fourth teaspoon salt and a couple grinds of black pepper, or to taste.
• Refrigerate 1 hour before serving.
• This will keep, refrigerated, for one day.

Steps:

• Preheat oven to 400 degrees F.
• Skewer the baking potatoes with metal skewers, so they cook through faster and place them directly on the middle oven baking rack for 1 hour and 15 minutes.
• Meantime add the sour cream to a bowl with the whole-grain mustard, salt, white pepper and chopped chives, leaving a teaspoon back to sprinkle on top. Stir all the ingredients together and scatter over the remaining chives. If you are not eating it straight away store it covered in plastic wrap in the refrigerator.
• When the potatoes are ready with a crisp skin and soft inside, remove them from the oven, take them off the skewers and cut a cross in the top of each of them and slightly squeeze them so they open out and place them into bowl. Serve the potatoes with the chive sour cream on the side and have people help themselves.

Steps:

• Cook chicken and noodles in large pan of boiling water 8 min. or until chicken is done and noodles are tender, adding spinach to the boiling water for the last 6 min.; drain. Return chicken mixture to pan.
• Add cream cheese spread, broth and mayo; cook on medium-low heat 5 min. or until cream cheese is completely melted and sauce is well blended, stirring constantly.
• Add cheddar cheese; cook and stir 1 min. or until melted.