This breakfast-inspired sandwich goes well with a handful of cherry tomatoes. If your little one is adventurous, try adding chopped fresh chives to the egg. Pack the cucumbers separately to keep the bread from getting soggy.
This summery side cooks in the time your meat takes to rest, so have the veggies ready to grill as soon as the main is done. If you like, substitute parsley, chives or tarragon for the basil.
Paillard is another word for cutlet, or a piece of meat that has been pounded thin to ensure quick and juicy cooking results. Serve these chicken paillards with a garlic broccoli toss and red potatoes with chives.
Three members of the lily family - onion, garlic and chives - become the basis of this creamy mild dip. Cooking tames and brings out their mild, sweet flavour. (From the "Pool Party Barbecue" menu in the August 2005 issue of Canadian Living Magazine.)
Mushrooms are delicious partners for rich, cheesy fillings. Look for uniformly sized mushrooms that are about 2 inches (5 cm) wide. For a pretty finish, top each one with a tiny sprinkle of herbs, such as thyme, chives or parsley.
Make small or large croquettes depending on how you want to use them. Large ones pair well with roasted chicken instead of the usual mashed potatoes. A trio of small ones topped with smoked trout, sour cream and chopped fresh chives makes a charming appetizer.
Just a switch from the standard tuna in a classic Niçoise salad gives this composed salad a new twist. It is also a great way to use up leftover potatoes or hard-cooked eggs. If you are not a fan of tarragon, substitute finely chopped fresh chives.
These tasty delights are only part of our show-stopping, Oscar night menu "And the Winner is...Raclette!" A full, make-ahead schedule in the March 2006 issue of Canadian Living will leave you plenty of time to enjoy the night's festivities with your guests. Serve with Lemon Chive Aioli (recipe below).
This is a standard filling used throughout northern China. Dried shrimp (available at Chinese food stores) add depth to the relatively bland pork–and–napa cabbage mix. If you wish, add up to 2 cups (500 mL) finely chopped Chinese or garlic chives. Others might like to add a handful of finely chopped fresh coriander.
Emily Richards, or Guelph, Ont., created these crispy rounds of tangy, herb-laced goat cheese for the Christmas in November program at Jasper Park Lodge in the Rockies. You can replace the basil with 1/4 cup (50 mL) parsley and 1 tsp (5 mL) dried basil; replace the chives with green onion and omit the rosemary.
