chives – Dragonfly Home Recipes

The fresh and bright flavors in this radish-herb spread will liven up any cracker or piece of bread. Crunchy radishes, savory chives and dill, and creamy Greek yogurt combined with Feta cheese make up this delicious spread. Add excitement to a lunch or take it to a party, and indulge in some garden freshness and protein-rich goodness!

I am so enjoying radishes this spring. They are like a breath of fresh air, and they add life to everything they touch. This radish-herb spread is no exception. The fresh radishes and herbs, combined with the tangy creaminess of the yogurt and cheese, make it full of flavor, yet not too heavy. Spread it on crackers or bread, or use it as a dip with tortilla chips and vegetables.

There has been a lot going on since I last posted, including two spring snowstorms, two weekend getaways for spring break, and a birthday for my son, among many other things. While most people around here prefer to go south for spring break, we went on two mini vacations, first a couple hours west, and then a few hours northwest. And while it would have been nice to lie on a beach in a bikini in the sun, sitting in an outdoor hot tub while the snow swirled around us and landed in our hair was truly exciting and refreshing.

Walking through the snow along Lake Michigan on a cold sunny day, while the waves crashed majestically beside us, was beautiful and invigorating. Sometimes the most memorable times occur during the most challenging weather, and sometimes you don’t need to get very far away to feel like you are in another world.

And now the weather is turning warm, finally. Warm enough that we can start thinking about our gardens again, which brings me back to radishes. They are just so refreshing and invigorating, much like a cold walk on the beach. And they look like jewels. I have been adding them to salads a lot lately, and now this delicious spread. And the chives are from our very own garden–one of the few plants that thrives in the early spring–snow, frost, or shine.

The natural beauty of fruits and vegetables continues to amaze me, and maybe that’s partly because the seasons are always changing, and the plant life reflects the seasons. I always feel so contemplative, so wistful, when my kids have birthdays. Growing children are such poignant representations of the passage of time, the cycle of life, always changing. I hope you all have a great weekend! Savor the spring! There is a Fiesta Friday going on at Angie’s, co-hosted this week by Julie @ Hostess At Heart and Ashley @ Too Zesty, and I am sharing this spread with the talented bloggers there!

Radish-Herb Spread

Servings: about 2 cups of spread
Time: about 15 minutes
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Ingredients:

1 cup of Feta cheese, crumbled
1 cup of traditional, unsweetened Greek yogurt
1 tablespoon plus 1 teaspoon of fresh chives, finely chopped
1 tablespoon plus 1 teaspoon of fresh dill, finely chopped
1 teaspoon of sea salt
4 radishes, finely chopped

Directions:

Wash and finely chop the chives, dill, and radishes. In a bowl, stir together the Feta cheese and the Greek yogurt. Add the herbs, radishes, and salt. Stir again to completely combine. Adjust the seasonings if desired. Use the spread on crackers, bread, or as a dip for tortilla chips and vegetables. Enjoy!

This time of year, our bodies yearn for fresh, green food. It has been a long winter, and we are ready for an influx of new growth. In my yard and garden, there is not much growing yet. We are barely out of winter, it seems. However, there are some promising and exciting signs of spring. Herbs are starting to poke their bright green stems and leaves through the wet, brown remains of winter. Our chives are almost always the first to be ready, and the oregano is just starting to give some fresh growth.

And of course the crocuses are a treat to see. I had forgotten where I planted the daffodil bulbs last fall, so it has been fun to walk around the yard and see where there are daffodils popping up. And the frogs! In the evenings, the spring peepers are really starting to sing. I love to sleep with the window cracked (even if it is a chilly night), just to listen to the frogs.

Since I have been longing to make some kind of food from just-picked ingredients, I decided to make biscuits with chopped, fresh herbs. We have some parsley growing in a pot at the kitchen windowsill, and that has perked up since the spring sun has been shining through the window, and I picked some chives and some oregano from the yard. Just picking and chopping herbs is a pleasure for me; I love the scents that are released. Instead of the standard butter, I used plain yogurt for moisture in the biscuits. They were delicious. Biscuits go with almost anything–eggs, soup, or use them to make a sandwich. The herbs give these biscuits a subtle, savory flavor. I look forward to joining Fiesta Friday this week at The Novice Gardener! The co-hosts are Hilda from Along the Grapevine and Julianna from Foodie on Board.

Fresh Herb and Yogurt Biscuits

Servings: 12 biscuits
Time: about 20 minutes, plus about 10 minutes baking time
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Ingredients:

1 and 1/2 cups flour (I used 1/2 cup of whole wheat flour and 1 cup of white)
2 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plain yogurt
1-2 tablespoons fresh, finely chopped herbs (I used chives, oregano and parsley)

Directions:

Preheat your oven to 450 degrees Fahrenheit. Lightly grease a baking sheet. In a large mixing bowl, combine the flour, baking powder, baking soda, and salt, and stir with a fork. Mix in the yogurt with your hands until a dough forms. (Your hands will get very messy!) Resist the urge to over-knead this dough–unlike with bread dough, too much kneading with biscuit dough makes the biscuits less fluffy. Combine just until the dough holds together as a ball. Then transfer to a floured work surface. Pat the dough down till it is about 1/2 inch thick. You may need at add some flour to keep the dough from sticking to your hands. With a cutter about 2 inches round (I turn a small glass upside-down), cut the dough into circles and place on greased baking sheet. Bake for 10-12 minutes, or until golden. Enjoy!