"It" Herb of the Moment

Just as goat is the new bacon, chives seem to be the new lemon verbena. And the return of this stalwart herb to popularity offers more than the thrill of a food trend. According to Maoshing Ni, a doctor of Chinese medicine and author of Second Spring, "these pungent, tender green shoots are packed with vitamin C, potassium, calcium, iron, and folic acid".

So don't save for just baked potatoes and salad garnish, try chives in the two recipes below, both so fast and simple they're perfect for the lazy nights of Summer.

[The chives photo above comes from My Tiny Plot, a lovely blog detailing one gardener's adventures in small-scale vegetable gardening. Highly recommended.]

LEMON CHICKEN AND RICE SOUP

Before you cry afoul, accusing Cafe Drake of being too scary close to "Semi-Homemade", trust us that this recipe is genuinely tasty and requires minimal effort when you're most exhausted.

4 (14.5 ounce) cans roasted garlic chicken broth, divided / 2 large lemons / 3 cups cooked rice, divided / 1 cup heavy cream / 2 (6 ounce) packages precooked, grilled chicken strips, cut into 1/2-inch pieces / 1 bunch chopped chives / Salt and ground black pepper, to taste / Chives / Lemon peel, for garnish

1. Heat broth, reserving 1/4 cup, in 3- to 4-quart saucepan over medium heat until it comes to a simmer. Meanwhile, zest lemon peel; set aside. Juice lemons; set aside.
   


2. In a food processor or blender, combine 1 1/2 cups cooked rice, heavy cream and remaining 1/4 cup broth; process until smooth. Add rice mixture, remaining cooked rice, lemon juice and chicken strips to broth.


3. Simmer 5 to 8 minutes, or until heated through. Add 1 entire bunch of chopped chives; cook 1 minute.


4. Season to taste with salt and pepper. Garnish with lemon peel and chives, if desired.

STUFFED PORK CHOPS

Cafe Drake loves this in Summer with sides of fried apples and endive salad.

2 boneless pork loin chops, butterflied / 4 ounces crumbled blue cheese /2 slices bacon - cooked and crumbled / 2 - 4 tablespoons chopped fresh chives /ground black pepper to taste / chopped fresh parsley for garnish

1. Preheat the oven to 325 degrees F. Grease a shallow baking dish.


2. In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty.


3. Place in the prepared baking dish. Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness.


4. Garnish with fresh parsley and serve.