Green Goddess Sandwich

This is adapted from Bon Appetite. It’s so yummy!

  • ¼ c finely chopped chives
  • ¼ c mayonnaise
  • ¼ c basil
  • ¼ c Greek yogurt
  • 1 tbsp lemon juice
  • Salt and pepper
  • ½ head of butter or Bibb lettuce leaves
  • ¼ English hothouse cucumber, thinly sliced
  • 1 avocado, thinly sliced
  • 4 slices bread
  • 8 ozs fresh mozzarella, sliced ¼ inch thick
  • 2 cups sprouts (such as broccoli sprouts or alfalfa)
  • Place chives, mayonnaise, tarragon, and yogurt in a blender. Add zest and juice of 1 lemon half; season with salt and pepper. Purée until smooth.
  • Divide and smash avocado between 2 slices of bread; season with salt and pepper. Arrange lettuce and cucumbers over. Top with mozzarella and sprouts. Spread remaining 2 slices of bread with ¼ cup green goddess dressing and close sandwiches.

Serves 2.


Lemon Chive Langoustine Orzo Salad

This was inspired by Eating Well. I had some langoustines so used them instead of shrimp. I added asparagus and swapped out dill for lots of fresh chives that came in my CSA. It is a delightful salad, great for picnics and tastes better the next day.

8 oz orzo or small pasta

1 lb langoustines, shrimp or bay shrimp cooked

4 c snap peas, cut into bite size pieces

1 lb asparagus, steamed and cut into small pieces

1/4 c olive oil

1/4 c minced chives

1 tbsp dijon

Zest and juice of one large lemon

Salt and pepper

Cook orzo according to package.

Combine oil, lemon juice, mustard,chives and salt and pepper in a large boil and whisk to combine. Add veggies and shrimp, toss to combine. Drain orzo and stir to combine. Serve warm or at room temperature.

Serves 6.

Tomatoes with Chives and Crouton Crumbs

Simple and tasty! I used Trader Joe’s garlic croutons and smashed them with a rolling pin.

3 – 4 tomatoes, sliced thin

2 tbsp chives, snipped

3 tbsp croutons, smashed

Asiago cheese, grated

Olive oil

Salt and pepper

Lay tomatoes on a plater, season with salt and pepper. Drizzle with olive oil. Sprinkle chives, cheese and croutons over the top.

Serves 2 – 4.

Farro with Asparagus, Pea Pesto and Cured Olives

This spring on a plate!!

3/4 c pearled farro
1 bunch of asparagus
1/2 c pea pesto
2 c arugula
Salt and Pepper
1/4 c grated parmesan cheese
1/4 c pine nuts
1/2 c oil cured olives, chopped
1/4 c chives, chopped

Pea Pesto:
1 c peas
3 tbsp olive oil
2 c basil leaves
2 oz parmesan
1/4 c walnuts, toasted
Zest and juice of 2 lemons
1/2 tsp salt

Comine all pesto ingredients in a food processor or blender until smooth.

Cook farro according to package.

Bring a large pot of salted water to a boil. Cook Asparagus for 3 minutes until bright green. Plunge in an ice bath and slice thin on the diagonal.

Combine the asparagus, farro, olives, cheese, chives, Pesto and pine nuts.

Serves 6.

Smoky Frittata

Ottolenghi knocks it out of the park with another great veggie dish! Serve as a main course with a green salad.

1 small cauliflowe, steamed and cut into florets.
6 eggs
4 tbsp creme fraiche
2 tbsp dijon mustard
2 tsp smoked paprika
1/4 chives, minced
6 oz smoked mozzeralla cheese, grated
2 oz mature cheddar, grated
Salt and pepper
olive oil

Preheat oven to 375.

In a large cast iron skillet, heat the oil over medium heat, cook cauliflower until golden, flip and do the same on the other side. 

Combine eggs, creme fraiche, Dijon, paprika, chives, salt, 3/4 cheese and pepper in a bow. Pour over cauliflower, top with leftover cheese and bake 10 – 12 minutes until set and golden brown.

Serves 4 – 6.

Loaded Potato Soup

This is from Skinny Taste – its so yummy you’ll never believe it’s health!!

2 russet potatoes, washed and dried
1 small head of cauliflower, stem removed cut into florets
1 1/2 c chicken broth
1 1/2 c 1% reduced-fat milk
Salt and pepper
1/2 c light sour cream
10 tbsp reduced-fat shredded sharp cheddar cheese
6 tbsp chopped chives, divided
3 slices bacon, cooked and crumbled

Preheat oven to 400.  Pierce potatoes with fork and bake for 1 hour until soft. Coursley chop when cool enough to handle.

Meanwhile, steam cauliflower with water in a large covered pot until tender. Drain and return to pot. 

In a large pot over medium heat, add chicken broth, milk, potatoes and bring to a boil. Use an immersion blender to puree until smooth. Add sour cream, half the chives, salt and pepper and cook on low another 5-10 minutes, stirring occasionally.
Remove from heat. Ladle 1 cup soup into each bowl. Top each serving with 2 tbsp cheese, remaining chives, and bacon.

Serves 4.

Langoustine Salad

This salad is so simple, perfect for a hot summer night. 

1 lb cooked langoustines or lobster
8 oz green beans, steamed for 3 minites, cut into 1/2 inch pieces
1 granny smith apple, cut into 1/4 inch dice
1 avocado, cut into 1/4 inch dice
1 c greek yogurt
1 TBSP dijon
1/4 c chives, snipped fine

Whisk yogurt and dijon and a pinch of salt in a large bowl. Gently toss with remaining ingredients. 

Serves 2 – 4.

Pasta with Asparagus in Lemon Cream Sauce

 Pasta is my go to when I’m just too tired to cook, and it generally takes less time than takeout. This one combines my favorite spring veggie with a light lemon cream sauce – so yummy!

8 oz pasta
1 lb asparagus, steamed and chopped into 1 inch pieces
Zest & juice of 2 lemons
1/4 c creme fraiche
1/2 c ricotta
1/4 c chives, minced
Salt and pepper
Aleppo pepper

Cook pasta according to package.

In a 12 inch skillet, heat lemon juice & zest, creme fraiche, riccota and salt and pepper ocer low heat, until smooth. Add asparagus, chives and pasta and toss to combine. Top with parmigiano and aleppo pepper.

Serves 4. 9 WW PP.

Roasted Asparagus with Poached Eggs, Proscuitto & Bread Crumbs


There is something truly amazing about a poached egg. Here I served it with some roasted asparagus, Proscuitto, toasted bread crumbs and some chive oil. Thanks Bon Appetit for the inspiration.

1/2 c olive oil
1/4 fresh chives
Zest from 1 lemon
2 tsp lemon juice
4 TBSP white wine vinegar
4 eggs
1 bunch of asparagus
Chunck of day old bread, chopped in a food processor into bread crumbs
Olive oil
4 slices prosciutto

Blend olive oil, chives, and lemon juice in blender or processor until smooth. Stir in grated lemon peel, salt and pepper and blend one more time. Season to taste with salt and pepper.

In a 10 inch non stick skillet heat 2 TBSP olive oil over medium heat, add breadcrumbs, cook until crispy, stirring as needed. Set aside.

Preheat broiler. Toss asparagus with a little olive oil, salt and pepper and roast for about 6 minutes, turning at least once.

Fill a skillet with water, add vinegar. Bring water to slow simmer over medium heat. Crack each egg into individual ramekins. Gently slide 1 egg at a time into simmering water. Cook until whites are just set, about 3 minutes.

Divide asparagus on plates, top with Proscuitto, egg, breadcrumbs and drizzle with chive oil.

Serves 2 – 4.