Sam is a trusted home cook.
A chive butter milk dressing is pretty good.
If they chives are planted outside they're pretty hardy and survive well in frost and cold weather (to a point depending on where you live)..when it's rcold outside chives are one of the last things to go---I'd leave them because it's really nice to have some green herbage in the winter and late fall.
You can even cut them back and if they're in pots tie a clear laundry bag around them--leaving the little hold in the top so you can water them....it makes a 'green house' for them on very cold days.
Chops is a trusted home cook.
Chive frittata, savory chive biscuits, pesto, chive potato pancakes... Perhaps replacing scallions with the chives for this, http://www.food52.com/recipes...
Compound butter. Scrambled eggs and chives (my staple breakfast as a kid).
Soup, soup, soup. This time of year, include them in fresh corn chowder (and garnish with them too). Chives are especially heavenly in leek soup and of course they go well in potato soup (not to mention on baked potatoes).
You could dry them if you have a dehydrator.
Wonderful for biscuits made with cheddar and chives, which freeze well.
Chives freeze well, too.
Mix with goat cheese (and other herbs) to use as a spread or as a filling.
Chive pesto, chive oil, chive purée and freeze
QueenSashy is a trusted home cook.
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