Katie's Healthy Bites: Spring for Fresh Chives

Chives are, by far, one of my favorite herbs: They're crisp, fresh, and their mild onion flavor can brighten any dish. Find out three of my favorite ways to use this smallest member of the onion family.
chopped chive

chopped chive

chopped chive over white background

I know that it's spring when I look out back and see bright green chives bursting through the soil, their soft purple flowers perched on top. Chives are, by far, one of my favorite herbs: They're crisp, fresh, and their mild onion flavor can brighten any dish. Find out three of my favorite ways to use this smallest member of the onion family.

Chive Oil

This chive oil adds a great finishing touch to savory dishes. Add a dollop of the bright, flavorful oil atop vegetables, soup or fish.

Yield : 24 1-teaspoon servings

Ingredients :

• 1 bunch chives
• Zest of one lemon
• 1/2 cup olive oil
• Salt to taste

Directions:

Puree all ingredients in a food processor. Strain and refrigerate until use -- it will keep in the fridge for one week.

Nutrition Info Per Serving:

Calories: 41 calories
Fat: 4.7 grams
Saturated Fat: 7 grams
Sodium: 11 milligrams

Cheeseless Chive Pesto

Yield: 8 servings

Ingredients:

• 1 cup fresh chives, packed
• 1 cup fresh parsley, packed
• 2 cloves garlic
• 1 lemon, juice and zest
• 1 tablespoon red wine vinegar
• 1/4 cup slivered almonds
• 2 tablespoons fruity olive oil

Directions:

Combine all ingredients in a food processor. Serve as a condiment atop fish, chicken or beef.

Nutrition Info Per Serving:

Calories: 55
Fat: 5 grams
Saturated Fat: .6 grams
Total Carbohydrate: 1.9 grams
Protein: 1.2 grams
Sodium: 37 milligrams
Fiber: .8 grams

Snapper with Tomato, Orange and Chive Salsa

Yield: 4 servings

Ingredients:

• 1 ¼ pounds fresh red snapper
• 1 lemon, juiced
• 2 tablespoons olive oil, divided
• 1 pint grape tomatoes, halved
• 2 oranges, segmented
• 1 small shallot, minced
• 2 tablespoons fresh chives, chopped
• Salt and pepper to taste

Directions:

Preheat oven to 375 degrees. Arrange snapper fillets skin side down on a baking sheet. Season with one tablespoon olive oil, lemon juice, salt and pepper. Bake for 10 minutes or until flaky.

While fish is cooking mix tomatoes, orange segments, shallot, chives, remaining olive oil, salt and pepper in a bowl.

Top fish with tomato salsa. Garnish with chive flowers, if available.

Nutrition Info Per Serving:

Calories: 208
Total Fat: 8.8 grams
Saturated Fat: 1.4 grams
Total Carbohydrate: 8.2 grams
Protein: 25 grams
Cholesterol: 42 milligrams
Sodium: 78 milligrams
Fiber: 2 grams

Katie Cavuto Boyle, MS, RD, is a registered dietitian, personal chef and owner of HealthyBites, LLC. See Katie's full bio »

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