Syrian Beet Salad

Recipe from Moosewood Restaurant Daily Special

(serves 4-6)
2 quarts water
3 large beets
1 Tablespoon chopped, fresh chives
2 Tablespoons chopped fresh cilantro
2 garlic cloves, minced
1/2 fresh, hot chili, minced
1 teaspoon ground cumin
2 Tablespoons fresh lemon juice
3 Tablespoons olive oil
1 teaspoon salt, or to taste

In a large pot bring water to a boil. Meanwhile, peel the beets and cut them into 1/2-inch cubes. Ease them into the boiling water, cover, lower to a simmer and cook until tender when pierced with a knife, about 10 minutes. When the beets are ready, drain well and transfer to a serving bowl. Add the chives, cilantro and remaining ingredients and toss well. Chill for at least 30 minutes before serving.

Pan Grilled Onion and Chive Relish

Recipe adapted from Nicole’s, New York City. As seen in The New York Times Country Weekend Cookbook.

This recipe is a fabulous condiment for simple grilled steak of fish. Try tossing it with arugula or spinach for a great salad.

1/4 cup golden raisins
fresh grated zest and juice of 1 orange (or lemon)
1 clove garlic, minced
1/4 teaspoon (or more) hot chili pepper with seeds, minced
2 medium onions (red, yellow or both), sliced 1/4” thick
2 Tablespoons olive oil
coarse sea salt or kosher salt
fresh ground black pepper
1/3 cup pine nuts, toasted
1 Tablespoon sliced chives, or chopped herbs

In a large bowl combine the raisins, orange juice and zest. Let soak until the raisins have plumped, 10-15 minutes. Using a mortar and pestle, mash the garlic and chili pepper with the raisins. Heat a ridged grill pan over medium heat and grill the onion slices, turning once until golden brown, about 5-6 minutes per side. Transfer to the raisin bowl, season with olive oil, salt and pepper. Cover with a tight fitting lid or plate and allow to steam for a few minutes. Add the pine nuts and chives and adjust salt and pepper to taste.

Arugula and Peach Salad with Creamy Chive Vinaigrette

Recipe by Molly Stevens from, Bon Appétit, August 2007

2 large ripe peaches
*I might add some cucumber slices as well
2 tablespoons fresh lemon juice, divided
6 tablespoons extra-virgin olive oil
1 1/2 tablespoons whipping cream
1/3 cup finely chopped fresh chives
12 cups (loosely packed) arugula (about 6 ounces)

Wash peaches, rubbing to remove fuzz. Cut in half; remove pits. Thinly slice peaches. Place peach slices in large bowl. Add 1/2 tablespoon lemon juice; toss. Whisk 1 1/2 tablespoons lemon juice and olive oil in small bowl. Whisk in cream, then chives. Season with salt and pepper. Add arugula to bowl with peaches. Add dressing, toss serve.