Chives

Asparagus Radish Salad with Honey-Mustard Dressing // Uses Asparagus, Chives, Radishes, Spinach // Vegetarian

Buttered Radish Toast // Uses Chives, Chive Blossoms, Radishes // Vegetarian

Chive Blossom Vinegar // Uses Chive Blossoms, Chives // Vegetarian

Mashed Parsnips // Uses Chives, Parsnips // Vegetarian

Mizuna Salad with Peanuts // Uses Chives, Mizuna // Vegetarian

Potato Leek Soup // Uses Chives, Garlic, Leeks, Potatoes, Thyme // Vegetarian (if you use veggie broth)

Spring Salad with Lemon Cream, Chives, and Green Garlic // Uses Green Garlic, Chives, Lettuce // Vegetarian

Spring Vegetable Pizza from Raleigh’s Hilltop Farm // Uses Asparagus, Chives, Chive Blossoms, Green Garlic, Radishes // Vegetarian

8-ounce Pillsbury Crescent dough sheet
8-ounce package cream cheese
1/4 cup Greek yogurt
3 tablespoons minced chives
1 green garlic stalks, minced
1/4 teaspoon garlic powder
1/2 bunch asparagus, shaved
1 bunch radishes, halved and thinly sliced
5-10 chive blossoms, separated
Flaky sea salt

1. Preheat oven to 375 degrees F.
2. Roll out crescent dough onto small baking sheet (9×13”). Bake for 10-15 minutes until golden brown. Remove from oven and let cool for 30 minutes.
3. In a small bowl, combine cream cheese, yogurt, chives, green garlic and garlic powder. Season with salt and pepper.
4. Once crescent dough crust is cooled, spread cream cheese mixture over crust.
5. Add all veggies and sprinkle with salt. Cut into slices or squares, and serve immediately.

Summer Savory Sausage Rolls // Uses Chives, Garlic, Parsley, Shallots, Summer Savory or Thyme