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      RECIPE TITLE "Chive Puree"
    recipe from Harvest, Celebrating the Bounty of the Seasons
    courtesy of

    yieldsMakes 1 cup difficultyeasy

    This brilliant green aromatic oil will keep for several days, covered or refrigerated. Drizzle it over pasta, potatoes, or rice dishes; add it to soups, stews or vinaigrettes; or serve it as a dip for grilled shrimp, chicken or cooked vegetables.

    3/4 cup fresh chives, chopped
    3/4 cup extra virgin olive oil
    Sea salt and freshly ground black pepper to taste
    Combine the chives, oil, salt, and pepper in a food processor or blender and puree until well blended. Taste for seasoning. Transfer to a small bowl, cover, and refrigerate until ready to serve. Bring to room temperature before using.

    HOT! We recommend:

    Harvest, Celebrating the Bounty of the Seasons
    Our latest autographed cookbook is based on the idea that freshly harvested food, from the sea or land is the best. Whether you garden or fish yourself or find ingredients at a local market, these recipes create delicious dishes full of simple New England style and good taste. From the “World’s Best Fried Clams” to “Plum and Peach Crostada” each recipe is a winner. Many feature information on choosing ingredients and tips for serving. Over 150 stunning, full-color image accompany the 125 recipes. Co-authors, Jim Stott, Jonathan King and Kathy Gunst encourage you to enjoy the fruits of the season to the fullest with Harvest.



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