For Week One, I chose chives. To be fair, I did this mostly because I I had some chives in the fridge and needed an excuse to use them up.
Chives are one of those herbs that are both easy to think of a use for (bacon, cheddar chive everything!) and hard to remember to use (are these scallions or what?). I love their flavor and the way that they can be powerful and delicate at the same time. A softer onion flavor with hints of garlic.
So in honor of the complexity of chives, Lara and I went in opposite directions. She went full body capers and I’ve leaned on it as an accent flavor. I suppose the lesson is that there’s no wrong way to use chives.
Lara’s recipe was a chive pesto from Bon Apetit tossed it with fettuccine, roasted veggies, and sautéed shrimp. (picture above).
My recipe was a roasted radish dish with a mustard chive sauce. (below)
Capers in the Kitchen 