Smoked Tuna Dip

4 oz. cream cheese, softened

2 t. grated lemon zest, plus 2 t. fresh lemon juice, divided, plus lemon wedges for serving

2 T. minced shallot

2 T. chopped fresh chives, plus more for garnish

2 T. drained nonpareil capers, coarsely chopped 

1/4 t. kosher salt

1/4 t. black pepper

4 2.5-oz. packages smoked tuna (such as Bumble Bee), drained*

Fresh flat-leaf parsley

Assorted crackers (Saltines and Captain's Wafers)

Hot sauce

Whisk together cream cheese and lemon juice in a bowl until smooth. Stir in lemon zest, shallot, chives, capers, salt, and pepper. Stir in half of tuna until well combined. Fold in remaining tuna until just combined, leaving it a little chunky.

Transfer tuna mixture to a small serving bowl; garnish with chives and parsley. Serve with crackers, hot sauce, and lemon wedges.

Serves 8.

*If smoked tuna isn't available, add a dash of liquid smoke to regular packaged tuna. 

Adapted from Southern Living magazine, June-July 2025, p.100.  

Aoili-Avocado Mayonnaise

1 avocado, halved, seeded, and peeled

1/4 c. mayonnaise

1/4 c. fresh lemon juice

2 cloves garlic, minced

1/2 t. salt

1/4 c. chopped fresh parsley

2 T. snipped fresh chives 

In a medium bowl combine avocado, mayonnaise, lemon juice, garlic, and salt. Coarsely mash and mix together with a potato masher or fork. Stir in parsley and chives.

Spread on a BLT sandwich to make it fabulous, or spoon over grilled steak or fish. 

Makes 1-1/2 c.

Adapted from Better Homes & Gardens magazine, June 2023, p. 95.  

Herbed Chicken & Rice Salad

2 (8.5 oz.) packages microwavable basmati rice 

1/2 c. loosely packed fresh tender herbs (such as dill, parsley, and chives), plus more for garnish

1/4 c. plus 2 T. olive oil

1/4 c. fresh lemon juice (from 2 large lemons)

2 T. chopped shallot (from 1 small shallot)

1/2 T. Dijon mustard

2. t. honey

1/2 t. kosher salt

1/4 t. black pepper

2-1/2 c. shredded rotisserie chicken breast

2 c. halved multicolored cherry tomatoes 

1-1/4 c. diagonally sliced Persian or mini cucumbers (about 3 cucumbers, sliced 1/4" thick)

1 c. sliced almonds, toasted

4 oz. (about 1 c.) feta cheese, crumbled

1/2 c. sliced celery (from 1 large celery stalk, sliced  1/4" thick)

1/4 c. coarsely chopped celery leaves

1/4 c. coarsely chopped fresh flat-leaf parsley

Microwave rice according to package directions; transfer to a large bowl, and cool completely, about 20 minutes.

Meanwhile, place herbs, olive oil, lemon juice, shallot, mustard, honey, salt, and pepper in a food processor or blender; process until smooth, about 30 seconds.

Add chicken, tomatoes, cucumbers, almonds, feta, celery, chopped celery leaves, and parsley to bowl with cooled rice; drizzle with dressing, and toss to coat. Transfer to a large serving platter or bowl, and garnish with additional herbs.

Serves 4.

Adapted from Southern Living magazine, May 2022, p. 93.

One-Pot Farro with Peas

1-1/3 c. dry farro

1 8-oz. package fresh button mushrooms, quartered

1 c. chopped onion

6 cloves garlic, minced

1 t. dried thyme, crushed

3 c. low-sodium vegetable broth

2 c. frozen peas

1/2 t. lemon zest

3 c. fresh baby spinach

Sea salt and freshly ground black pepper, to taste

2 T. chopped fresh chives

Lemon wedges

If using whole farro, place it in a large bowl. Cover with cold water and let it stand 30 minutes to overnight. (The longer it soaks, the faster it will cook.) Drain.

In a large pot, cook mushrooms, onion, garlic, and thyme over medium heat for 3-4 minutes, stirring occasionally and adding 1 T. vegetable broth as needed to prevent sticking. Add remaining broth and the farro. Bring to boiling; reduce heat, cover, and simmer 15-20 minutes or until farro is tender. (Whole farro may take longer if soaked for a shorter time.)

Stir in peas and lemon zest; cook 2 minutes. Stir in spinach; cook just until spinach has wilted. Season with salt and pepper. Sprinkle with chives and serve with lemon wedges.

Makes 6 c.

Adapted from ForksOverKnives.com.  

Pasta Salad with Lemon Vinaigrette, Herbs & Field Peas

1/4 c. fresh lemon juice

1 t. lemon zest

1 T. Dijon mustard

2 t. honey

1-1/2 t. kosher salt

1/2 t. black pepper

1 garlic clove, minced

1/3 c. extra-virgin olive oil

8 oz. pasta, cooked, drained, and rinsed with cold water

3 c. fresh or frozen field peas, cooked, drained, and cooled

1 c. cherry tomatoes, halved

3 T. chopped fresh basil

3 T. chopped fresh chives

3 T. chopped fresh dill

3 T. chopped fresh flat-leaf parsley

Whisk together lemon juice, lemon zest, mustard, honey, salt, pepper, and garlic in a small bowl. Slowly whisk in olive oil until combined.

Stir together pasta, field peas, cherry tomatoes, and herbs in a large bowl. Add dressing and gently toss to combine. Serve at room temperature or cover and chill.

Serves 8.

Adapted from Southern Living magazine, June 2020, p. 114.

Seasonal Broiled Vegetables

General method:

Preheat broiler. Line two 15x10" baking pans with foil.

In a bowl, stir together dressing ingredients. Toss vegetables with dressing and let stand 5 minutes.

Drain vegetables, reserving dressing. Arrange vegetables in prepared baking pan, leaving plenty of space between pieces.

Broil 4-5" from heat until vegetables are just tender, 10-15 minutes. Drizzle with reserved dressing. Cover and let stand 5 minutes before serving with sauce.

Winter:
Dressing: 1/3 c. red wine vinegar; 1/4 c. finely chopped shallots; 2 T. olive oil; 1 T. Dijon mustard; 2 cloves garlic, minced; 1/4 t. salt; 1/2 t. black pepper
Vegetables: 8 oz. fresh button mushrooms; 2 small shallots, halved; add other vegetables as desired
Sauce: Purchased blue cheese dressing

Spring:
Dressing: 1/4 c. lemon juice; 2 T. red wine vinegar; 2 t. honey; 1 t. salt; 1/8 t. dried oregano; 1/8 t. black pepper
Vegetables: 1 cucumber, seeded, quartered lengthwise, and sliced 1" thick; 1 small red onion, cut into 1' wedges; add other vegetables as desired
Sauce: Yogurt Sauce*

Summer:
Dressing: Zest and juice of 1 lemon; 3 T. chopped fresh oregano; 2 T. olive oil; 2 cloves garlic, minced; 1/2 t. salt; 1/4 t. black pepper
Vegetables: 2 medium zucchini, sliced 3/4" thick; 1 cup grape tomatoes; add other vegetables as desired
Sauce: Fresh Herb Sauce^

Fall:
Dressing: 1/3 c. apple cider vinegar; 2 T. olive oil; 2 T. snipped fresh rosemary; 1 T. Dijon mustard; 2 t. honey; 2 cloves garlic, minced; 1/4 t. salt; 1/2 t. black pepper
Vegetables: 2 medium red sweet peppers, cut into 1" pieces; 1 small sweet potato, peeled and cut into 1" pieces (microwave for 2 minutes before cooking); add other vegetables as desired
Sauce: Tomato jam or gourmet catsup

*Yogurt Sauce: Mash 1 garlic clove to make a smooth paste. Mix with 1/2 t. salt, 1-2/3 c. plain Greek yogurt, 2 T. finely chopped fresh chives, and 1 T. lemon zest. Season with black pepper to taste. Cover and chill until ready to use.

^Fresh Herb Sauce: In a food processor combine 2 T. lemon zest,  2 c. chopped fresh Italian parsley, 1/4 c. sliced almonds, and 1/4 c. chopped fresh oregano. Cover and pulse until very finely chopped. Add 2 T. capers and pulse until combined. Add 1/4 c. lemon juice, 2/3 c. olive oil, 1/2 t. salt, and 1/2 t. black pepper. Pulse to make a saucy paste. Season to taste with additional salt and pepper. Store in an airtight container in refrigerator up to 3 days or freeze in 1/4-cup portions in airtight containers up to 1 month.   

Adapted from Fast & Fresh, p. 76.

Lemon-Feta Green Beans

12 oz. haricots verts
1/4 c. water
6 t. olive oil, divided
2 lemons
1 T. capers, drained and chopped
2 T. crumbled feta cheese
2 T. chopped fresh chives
1/4 t. black pepper

Combine haricots verts and water in a large microwavable bowl; cover and microwave on high for 5 minutes. Drain, set aside, and keep warm.

Heat 1 t. olive oil in a large skillet over medium-high heat. Halve lemons and cook, cut sides down, until lightly charred, about 2 minutes. Remove from heat and set aside.

Combine 5 t. olive oil, capers, and haricots verts in skillet. Squeeze lemons over mixture; toss to coat. Sprinkle with feta, chives, and pepper. 

Serves 4.

Adapted from Cooking Light magazine, Dec. 2018, p. 42.    

Moroccan Red Lentil Soup

3-1/2 c. chicken or vegetable stock
2 small red bell peppers, seeded and chopped
1-1/4 c. red lentils, rinsed
1 onion, chopped
5 cloves garlic
2 T. olive oil
1-1/2 t. ground cumin
1 to 1-1/2 t. harissa paste
Salt and pepper to taste
Greek yogurt, for garnish
Chopped cilantro, for garnish (can also use mint, parsley, or chives)

In large saucepan, simmer stock, peppers, lentils, onion, garlic, olive oil, cumin, and harissa paste over medium-low heat, covered, until onions are tender, about 15 minutes. Puree in batches or with an immersion blender. Season with salt and pepper. Ladle into bowls and top with yogurt and cilantro before serving.

Serves 4-6.

Adapted from Rachel Ray Everyday magazine, p. 26.   

Creamy Feta Dressing

1/3 c. crumbled feta cheese
2 t. water
3/4 c. plain yogurt
2 T. mayonnaise
2 T. evaporated milk
1 t. dried oregano
1 clove garlic, peeled and minced
2 T. chopped fresh chives
1/8 t. pepper

Place the feta and water in a medium bowl. Using a fork, mash the feta into a paste.

Add the remaining ingredients and mix them until they are well incorporated. Keep the dressing refrigerated until needed.

Great over fries, a baked potato, or a vegetable tray.

Serves 4.

Adapted from The Everything Mediterranean Cookbook, p. 101.

Jeweled Beet Salad

4 medium-sized beets with greens
1/4 c. rice vinegar, plus more to taste
2 T. chopped fresh chives
2 T. chopped fresh mint
1 T. fresh orange juice
1/4 c. extra-virgin olive oil
Salt and freshly ground pepper
4 oz. soft fresh goat cheese, crumbled, divided

Separate the beet greens from the roots. Discard any bruised or damaged leaves. Chop the stems into 1/4-inch pieces and the leaves into 1/4-inch ribbons. Peel the roots and grate with a box grater or food processor.

Combine the greens and grated roots in a steamer and steam over boiling water for about 5 minutes, until tender. Immediately plunge into boiling water to stop the cooking. Drain well.

Whisk together the vinegar, chives, mint, and orange juice in a medium bowl. Whisk in the oil until fully incorporated. Season with salt and pepper. Add the greens and beets and toss to mix. Adjust salt, pepper, and vinegar to taste.

Crumble 3/4 of the goat cheese over the salad and toss to mix. Garnish with the remaining goat cheese and serve.

Serves 6.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 112. 

Lime-Cilantro Vinaigrette

1 t. lime zest
2 T. fresh lime juice (from 1 lime)
1 t. white balsamic vinegar
5 T. canola or grapeseed oil
2 T. finely chopped fresh cilantro
2 T. chopped fresh chives
Salt

Combine the lime zest, lime juice, and vinegar in a small bowl. Whisk in the oil until completely blended. Stir in the cilantro and chives. Season with salt. Use immediately.

Makes 1/2 cup.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 93.

Tangy Potato-Green Bean Salad

3 lbs. baby red potatoes, quartered or halved, depending on size
1/4 c. plus 1 t. kosher salt, divided
8 oz. haricots verts, trimmed and cut into 1-1/2" pieces
1 t. lemon zest plus 1/4 c. fresh lemon juice (2 lemons)
1 shallot, minced
1 T. white wine vinegar
1 T. Dijon mustard
1/4 t. black pepper
1 c. loosely packed fresh dill, chopped and divided
2/3 c. olive oil
3 radishes, thinly sliced
2 T. thinly sliced chives

Bring potatoes, water to cover, and 1/4 c. of the salt to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low and cook just until fork-tender but not falling apart, about 8 minutes. Add haricots verts and cook until beans are tender-crisp, about 1 minute. Drain well; cool completely. Transfer to a large bowl and cover with plastic wrap; chill until ready to use.

Whisk together lemon zest, lemon juice, shallot, vinegar, mustard, pepper, remaining 1 t. salt, and 1 T. of the chopped dill in a medium bowl; gradually add olive oil in a slow, steady stream, whisking until smooth.

Gently toss together potate-green bean mixture and 1/2 c. of the dressing; let stand 30 minutes. Before serving, gently stir in radishes, remaining fresh dill, and remaining dressing. Sprinkle with chives.

Serves 8.

Adapted from Southern Living magazine, August 2017, p. 155.

Slow Cooker Corn Chowder

14 ears fresh yellow corn, divided
2-1/2 c. vegetable stock
2 medium russet potatoes, peeled and chopped
1 small yellow onion, chopped
4 thyme sprigs
3 garlic cloves, smashed
2 t. kosher salt
1 t. black pepper
4 "fakin" (soy bacon) slices, warmed and crumbled
1/2 c. finely chopped red onion
2 T. chopped fresh chives
2 T. fresh lime juice
1 c. heavy cream

Cut corn kernels from cobs using a sharp knife. Reserve 1 c. corn kernels. Place remaining corn kernels in a 5-6 qt. slow cooker. Working over a rimmed pan, use the back of the knife to scrape the cobs to release all the juices from the cobs. Add corn milk, stock, potatoes, yellow onion, thyme sprigs, garlic, salt, and pepper to slow cooker.

Cover and cook on LOW until potatoes are very tender and chowder has thickened slightly, about 6 hours.

Meanwhile, stir together reserved 1 c. corn kernels, fakin, red onion, chives, and lime juice in a small bowl. Chill until ready to serve, up to 6 hours ahead.

Remove half of chowder from slow cooker and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth (or transfer in batches to blender, remove center piece of blender lid to allow steam to escape, cover with a towel, and process until smooth). Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream. Divide into 6 bowls and top with fresh corn mixture.

Serves 6.

Adapted from Southern Living magazine, August 2017, p. 136.

Salsa Verde

1 tart green apple, such as Granny Smith, cut into 1/2" cubes
Grated zest from 1 lime
Juice from 1/2 lime
1 avocado, peeled and cut into 1/2" cubes
1/3 green chile, such as jalapeno or serrano, seeded and finely chopped
2 stalks celery, chopped into small cubes
1/4 c. chopped chives
1/4 c. chopped cilantro
1 T. canola oil
Flaked sea salt and coarsely ground black pepper

Mix apple pieces with lime zest and lime juice. Fold in avocado pieces. Fold in chile and celery pieces. Stir in chives, cilantro, and canola oil, combining thoroughly. Season with salt and pepper. Let rest about 20 minutes before serving.

Serves 4.

Adapted from The Summer Table, p. 40.

Honey-Glazed Spiced Carrots

4 T. unsalted butter, melted
3 T. honey
1 T. light brown sugar
1-1/2 t. kosher salt
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. black pepper
2 lb. small carrots, peeled and trimmed
1 T. thinly sliced fresh chives

Preheat oven to 400 degrees. Stir together butter, honey, brown sugar, salt, cinnamon, nutmeg, and pepper in a small bowl; reserve 2 T. of the mixture. Pour remaining butter mixture over carrots and toss to combine. Spread in a single layer on 2 baking sheets. Bake for 30 minutes.

Toss roasted carrots with reserved butter mixture. Transfer to a serving platter and sprinkle with chives.

Serves 8.

Adapted from Southern Living magazine, Nov. 2016, p. 110.

Corn & Ham Risotto

2 T. olive oil
1 large shallot, chopped
2 garlic cloves, chopped
1-1/2 c. Arborio rice
3/4 c. dry white wine
Kosher salt and freshly ground black pepper
4 c. vegetable stock, divided
2 c. fresh or frozen corn kernels
8 oz. shredded smoked ham or smoked salmon
4 oz. white cheddar cheese, grated
1/4 c. thinly sliced fresh chives, plus more for serving

Heat oil in a large saucepan over medium heat. Add shallot and garlic and cook, stirring occasionally, until softened, 1-2 minutes. Add rice and cook, stirring, until opaque, 2-4 minutes. Add wine and cook, stirring occasionally, until liquid is absorbed, 1-2 minutes. Season with salt and pepper.

Add 1 c. stock and cook, stirring, until absorbed, 5-6 minutes. Repeat 2 more times. Add remaining cup of stock and corn; cook, stirring, until rice is tender and corn is cooked through, 5-7 minutes. Stir in ham or salmon and cook until warmed through, 1-2 minutes. Remove from heat and stir in cheese until melted. Stir in chives. Season with salt and pepper.

Serve immediately, topped with additional chives.  

Makes 4 servings.

Adapted from Country Living magazine, Sept. 2016, p. 101. 

Mushroom Soup with Herbs

3 T. unsalted butter
2 medium onions, finely chopped
2 garlic cloves, minced
1 lb. (about 6 c.) thinly sliced fresh mushrooms
1 carrot, minced
1 celery rib, very thinly sliced
3 T. unbleached flour
7 c. vegetable stock
1/2 t. salt
Freshly ground black pepper to taste
3/4 c. heavy cream
2 T. minced fresh chives
1/2 t. minced fresh thyme or 1/4 t. dried thyme
Dash of cayenne pepper
3 T. sherry

Melt the butter in a large stockpot over medium heat. Add the onions and garlic and saute 10 minutes or until very tender. Stir often.

Raise the heat to medium-high. Stir in the mushrooms, carrot, and celery and cook until the mushrooms are tender and juicy, about 10 minutes.

Sprinkle on the flour and stir to mix. Cook 2 minutes, stirring frequently. Stir in the vegetable stock, salt, and pepper and bring to a boil, scraping the bottom of the pan to remove any flour bits that have stuck. Cook 30 minutes at a lively simmer, stirring often. Remove 2 c. soup from the pot and puree in a blender or food processor, then return to the pot.

Mix in the cream, chives, thyme, cayenne, and sherry. Bring to a boil again, then remove from the heat. Serve immediately, or reheat when ready to serve.

Serves 4 as a main course.

Adapted from Quick Vegetarian Pleasures, p. 32.

Aunti Bonnie's Potato Cucumber Salad

2-3 c. new potatoes, cubed
1 T. fresh dill, chives, or parsley, chopped
1 T. Dijon mustard
2 T. red wine vinegar
1 T. prepared horseradish
1/4 c. flax oil
1/4 t. salt
1/4 t. pepper
2-3 c. cucumber, cubed

In a medium pot, boil the cubed potatoes in water until they can be pierced easily with a fork. In a small bowl, whisk together the herb, mustard, vinegar, horseradish, oil, salt, and pepper. Set aside.

Once the potatoes are done, drain and rinse under cold water until cool. In a medium bowl, mix together the potatoes, cucumbers, and dressing just before serving.

Makes 4-6 servings.

From How It All Vegan!, p. 71. 

Port & Mushroom Linguini

3 oz. butter (or 1-1/2 oz. butter and 1 T. olive oil)
2 medium onions, finely sliced
1 red pepper, cut into strips
1 green pepper, cut into strips
1 yellow pepper, cut into strips
1 lb. organic brown or chestnut mushrooms, sliced
1 T. Dijon mustard
1/2 T. soy sauce (optional)
1 wineglass port*
1 spoonful tomato puree (optional)
1 pt. whipping cream or sour cream
1 bunch chives, snipped
Fine garlic sea salt
Freshly ground black pepper
Minced garlic, to taste (optional)
1 lb. dry linguini or other dry pasta
Freshly grated Parmesan or Pecorino cheese

*Can use Madeira, sherry, or vermouth instead of port. Brandy will also work but only use 1/2 wineglass of brandy.

Melt the butter slowly in a deep heavy pan, taking care not to burn it.

Add the onions and cook gently until starting to soften, then stir in the peppers and cook for 3 minutes more before adding the mushrooms.

Stir in the mustard and soy sauce (if using). Then add the port. Increase the heat and reduce the liquid by half, stirring frequently.

Finally add the tomato puree (if using) and cream and bring to a boil. Boil vigorously until reduced by at least a third and thickened to a good consistency. Take care not to burn the sauce in your haste to reduce it.

Stir in the chives and adjust the seasoning just before serving. Garlic lovers may want to add extra garlic at this point.

Meanwhile, cook the pasta in plenty of boiling salted water to which a little olive oil has been added. Drain and toss in the sauce. Serve with Parmesan or Pecorino cheese.

Serves 4-6.

Adapted from Entertaining with Friends, p. 23.

Onion & Herb Pull-Apart Bread

1 lb. frozen white bread dough loaf, thawed
1 T. olive oil
1 sliced onion
1 t. fresh thyme
Salt and pepper
1/4 c. creme fraiche
2 T. chopped chives

Heat olive oil in a large skillet over medium heat. Add onion and thyme; season with salt and pepper. Cook, stirring occasionally, until golden brown, 8-10 minutes. Let cool.

Roll and stretch the dough into a 12" square on a lightly floured surface. Spread with the creme fraiche. Top with the onion mixture and chopped chives. Cut dough into 16 small squares.

Make 4 stacks of 4 squares each. Place each stack on its side in a buttered 9 x 5" loaf pan. Gently separate the dough layers so the dough fills the pan.

Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1-2 hours.

Preheat oven to 350 degrees. Bake the loaf until it's browned and cooked through, 40-45 minutes. Tent with foil if it's browning too quickly. Let cool 15 minutes in the pan, then loosen with a knife. Remove to a plate and let cool 30 minutes.

Makes 1 loaf.

Adapted from Food Network Magazine, April 2016, p. 60.