Tag Archives: garlic chives

Garlic Chive Compound Butter

Compound butter is one of those things that sounds incredibly fancy, yet can be prepared in only a few minutes of hands-on time. Practically anything can be added to butter to make it distinctive, from bourbon to berries. What you add helps determine the final use – maple bacon butter is divine on top of waffles, while this garlic chive butter is a great topper for grilled steak or buttermilk biscuits.

compound butter

When determining what ingredients to include in compound butter, it is important to make sure you don’t add too much liquid – after all, you want your butter to be solid when cold. Because butter has a mild flavor on its own, only small amounts are needed to pack a punch. In adding herbs, it works best to have them be quite dry. You can hang or oven dry herbs before adding to butter, but when it comes to these fresh garlic chives from our Local Box, I knew I wanted the full, fresh taste.

compound butter

Garlic Chive Compound Butter

1 stick unsalted butter, softened
1 tablespoon fresh chopped chives
1/4 teaspoon salt
1/2 teaspoon lemon juice

In a bowl, mix together the ingredients until well blended.
Lay out a sheet of parchment paper, plastic wrap, or freezer paper. Scoop butter onto paper, forming a basic rectangle shape.
Fold the paper over butter, tucking tightly to help form the butter into a log. Press against the ends to form a tight bundle. Roll up the rest of the paper around the butter and twist the ends to seal. Place in freezer for 30 minutes, or in fridge for at least two hours.
When ready to use, unroll and slice!

You can add as much or as little herbs as you like, but make sure to taste as you go along to ensure you don’t overpower your butter!


Local Box Meal Plan: July 12-16

The first delicious figs of the season are here this week, from Orange Blossom Farms, along with:

Parsley – Tecolote
Garlic chives – Tecolote
Canteloupe – Orange Blossom Farm
Plums – Orange Blossom Farm
Speckled lima beans – Just Peachy Farm
Banana peppers – Rimrock Farm
Butternut squash – Massey
Cherry tomatoes – Acadian
Curly mustard – Texas Naturals

This is sort of a motley crew of produce, which is why a few of these recipes only use one local box ingredient (but the rest of the ingredients in the recipes are cheap and easy to get). I’ll be making:

Sauteed lima beans and cherry tomatoes – Boil lima beans 10 minutes or until tender, then drain. While they’re cooking, slice cherry tomatoes in half. Heat a little olive oil in a skillet, and add a handful of chopped chives. Cook about a minute or so, until fragrant. Add beans and tomatoes and sautee a few minutes until the tomatoes start to soften and brown. Remove from heat and sprinkle with chopped parsley.

Fig and blue cheese-stuffed pork tenderloin – Much easier than it sounds. This recipe only has four ingredients (besides salt, pepper, and cooking spray) and cooks in 20 minutes. If you don’t have a mallet to pound out the pork, use a rolling pin instead. You can also skip all the fuss of rolling up and tying the pork by just folding one half over the other once you’ve spread the stuffing. Use 1 cup of fresh figs in place of the dried.

White bean soup with ham and mustard greens

Canteloupe-plum salad – Toss cut-up plums and canteloupe with a bottled poppyseed dressing for an easy fruit salad. Some chopped mint would be a great addition.

Pork and butternut squash stir-fry – The original says to use Chinese black vinegar, but you can sub balsamic if you don’t feel like making a trip to your nearest Asian grocer.

I’m going to use sliced banana peppers in sandwiches and salads for this week’s lunches, but these stuffed banana peppers look tasty.

Jalapeno Popper Dip

With the Super Bowl coming up, I thought I would share some great football snack foods that feature local Texas produce!

I thought it couldn’t get any better than buffalo chicken dip (aka “crack dip,” since it’s just that addictive), but this is fantastic! It’s a riff off of jalapeno poppers, so it’s got those same smoky/spicy flavors, but in a warm, cheesy dip form. The only change I made was to increase the amount of bacon from 4 to 6 strips (that was a no-brainer), and to cook the onion mixture in bacon grease (also a no-brainer).

I should mention that when I’m heading over to someone else’s house, I usually make my goodies in disposable aluminum pans. Though they’re not the sturdiest things out there, they usually come with a lid and there’s no clean-up, making it easier for me and the host. They’re also oven-safe, so you can prepare the dip at home and bake it when you get to your destination.

I think this would also be great with some cilantro or chives sprinkled on top after baking, if you have some!

From Evil Shenanigans


  • 6 strips of bacon
  • 1/2 c. onion, finely diced (I used half of a red onion that came in our Local Box)
  • 2 jalapenos, minced
  • 1 clove of garlic, minced
  • 1/4 tsp. cumin
  • 8 oz. cream cheese, softened
  • 1/2 c. mayonnaise
  • 2/3 c. sharp cheddar cheese, grated
  • 3/4 c. grated parmesan cheese, divided
  • 1/4 c. pickled jalapenos, chopped
  • 1/2 c. panko bread crumbs
  • 1/4 tsp. paprika


  • Preheat the oven to 350 degrees.
  • In a skillet, cook the bacon until it’s crispy. Remove the bacon from the pan with a slotted spoon.
  • Add the onion, jalapenos, garlic, bacon and cumin to the bacon grease and saute until the onions begin to soften. Remove from the heat to cool slightly.
  • In a mixing bowl, blend the cream cheese and mayonnaise until smooth. Add cheddar cheese, 1/2 c. parmesan cheese and chopped pickled jalapenos. Add the sauteed ingredients and stir to combine.
  • Spread the dip into a casserole dish and top with the panko, 1/4 c. parmesan cheese and paprika.
  • Bake for 30 minutes, then cool for 5 minutes before eating with tortilla chips.

Local Box Meal Plan: August 17-21

It’s that time of week again! We’ll be getting our Greenling Local Box on Thursday and I’ve got to plan for it.

This week, we’re getting chives (or mint) from Pure Luck, squash blossoms from Montesino, blueberries from Berry Best, pea shoots from Bluebonnet Hydroponics or Bella Verde, a pepper mix from Lundgren, okra or eggplant from Tecalote, squash from Naegelin, peaches from Cooper Orchards, lettuce from Bluebonnet, shallots and elephant garlic from Lundgren, and a Canary melon from Tecalote.

So I’m making:


  • Melon halves with cottage cheese (don’t knock it until you try it! Cottage cheese is a great source of protein in the early morning and it’s great when paired with a sweet melon like this.)

Side dishes:

And if we get mint instead of chives, I’ll be using that in one of the cocktails I’ll be serving at my friend’s lingerie shower this weekend. Champagne, lychee and bruised mint — yummy!

Have you come up with some creative ways to use your lettuce in recipes? I find myself eating it raw most of the time.

Buttermilk Biscuits with Chives and Goat Cheese

Chives are kind of like parsley for me — I frequently use them as a garnish, but never as a primary ingredient. But after receiving a huge bunch of chives in my Greenling box a few weeks ago, I thought it was time to change that.

Anyone else know some recipes that use chives as a main ingredient?

From Simply Recipes


  • 2 c. all purpose flour
  • 2 tsp. baking powder
  • 1 tsp. sugar
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 c. (1/2 stick) chilled butter, cut into 1/2-inch cubes
  • 1/4 c. to 1/2 c. of freshly chopped chives (can also use chopped green onions)
  • 1 5-ounce log soft fresh goat cheese, crumbled (I’ve never seen a 5 oz. log of goat cheese; mine come in 4 and 8 oz. sizes. I used 4 oz. and it was plenty.)
  • 1 c. buttermilk (plus 1 Tbsp. for finish)


  • Preheat the oven to 400 degrees. Line 2 baking sheets with a Silpat or parchment paper. (Elise’s recipe doesn’t say to butter the parchment paper, but I would. Mine stuck to the paper. Actually, I’d use a Silpat to make these again. I just didn’t have 2 of them.)
  • Combine flour, baking powder, sugar, baking soda, salt and pepper in a large bowl.
  • Incorporate the butter into the dry ingredients with your hands until it’s crumbly.
  • Add the chives, goat cheese and buttermilk. Stir with fork just until a sticky dough forms (bits of cheese will be visible in dough).
  • Turn the dough out onto a lightly floured surface (I needed much more flour than “lightly floured” to knead it) and knead gently 8 times with floured hands. Do not over-knead!
  • Form into a round, about 3/4-inch to an inch thick. Cut the round into 8 wedges.
  • Use a pastry brush to brush on some extra buttermilk over the surface of the wedges.
  • Bake for ~20 minutes, until the tops are golden brown.

Mine weren’t as golden brown as I would like because my oven started smoking in the middle of cooking; I had to reduce the heat and cook them for a few minutes longer instead. Oh well. That’s what I get for not having a self-cleaning oven.

Wow. Wow, wow, wow. I should say that my husband didn’t care for these because he doesn’t like goat cheese (weird, I know), but take my word for it — these were absolutely incredible. The dough was light and the buttermilk gave it a tang that went so well with the tanginess of the goat cheese. The chives mellowed in the baking process so that while the onion flavor permeated throughout the biscuit, it was mild and pleasant.

Local Box Meal Plan for May 25-29

I’m late! I’m sorry. Having holidays on Mondays totally mess up my internal clock, leaving me to think that Tuesdays are really Mondays and so on. I realized this afternoon that today was actually Wednesday and I needed to get my Greenling meal plan going!

In this week’s box: blackberries (Naegelin Farm), cucumber (Buena Tierra), carrots (Tecolote), green beans (Acadian), summer squash (Naegelin), elephant garlic (Montesino), leeks (Acadian), mangoes (G&S Groves), peaches (Caskey), and garlic chives (Tecolote).

So for the next few days, we’re having:

Weekend brunch:



Side dish:

What are you making this week?

Report from Fearless Forager, week of 09.29.2008

Here’s what to look for in this week’s Local Box:

  • Bibb lettuce
  • red bell peppers
  • green beans
  • Meyer lemons
  • Key limes
  • zucchini
  • yellow squash
  • eggplant
  • sweet potatoes
  • chili peppers
  • red potatoes
  • baby greens bouquet
  • cherry tomatoes
  • garlic chives
  • crimini mushrooms
  • basil