Recipe inspiration comes to me in many forms. Random ideas often pop into my head when I’m out walking or taking a shower. I scrupulously study menus at restaurants in search of new-to-me flavor combinations. And a quick scroll through Instagram will have me jumping out of my chair and speeding off to grocery store for supplies in a heartbeat.
But nothing will get my creative juices flowing like a trip to the farm.
A few weeks ago, our chive fields were in full bloom. There was a seemingly endless sea of purple and green that stretched out from my feet for as far as the eye could see. And I was there for the taking (literally). Armed with my camera, a pair of scissors, a handful of small rubber bands and an empty shopping bag, this bumper crop was coming home with me. Well, at least a tiny portion of it was.
I snatched up several bunches of chives and once I found myself back in my own kitchen, I got to work experimenting with their blossoms. I made a chive blossom vinegar. I whipped some of the purple buds into a honey-sweetened goat cheese, which I then proceeded to slather on everything. And I started tossing them into salads, soups and side dishes. Chive blossoms have a delicate onion flavor and so far, I haven’t found a single savory dish that they don’t work well in. The possibilities appear limitless. Also, their cuteness factor is on point.
Today’s recipe for Blistered Green Beans with Apricots and Chive Blossoms is a variation of this green bean and apple salad that I created last September. I also took some cues from Brooke’s brilliant green bean and nectarine pairing, which you can find beautifully photographed and written up here. Her recipe is what really inspired me to give my previous version a facelift for Summer.
This is a dish that only takes a few minutes to prepare and uses a minimal number of ingredients. But it’s anything but boring. There are several layers of flavors and textures, which makes eat bite something to write home about. From the slight char on the still crisp green beans (a cast iron skillet is your best option here for cooking the green beans), to the jam-sweetened dressing, to the fresh pops of purple and orange from the chive blossoms and apricots, respectively. It all just works in an effortless kind of way. Exactly how a Summer side dish should be.
This dish is great served either warm or chilled. And it’s completely dairy free (= no immediately spoilage concerns). Which, in my humble opinion, makes it the perfect dish to serve at an outdoor gathering. Those 4th of July parties will be here before you know it. Time to start planning.
And playing. I encourage you to try swapping out the apricots for peaches, plums or even cherries. And try adding in a handful of toasted almonds or walnuts, if you want more crunch.
I’m sharing this recipe for Blistered Green Beans with Apricots and Chive Blossoms as part of a very special event that’s taking place today on the internet today: the Virtual Midsummer Potluck for Peace organized by Saghar from Lab Noon.
This virtual event is a chance for myself and other like-minded bloggers to stand together and make our voices and opinions known. To deliver a positive message. To say “hey, I’d rather share a dish and a conversation with you, instead of fighting with you”. Or “let’s celebrate all the things we have in common, instead of battling over the things that make us different”.
My voice may be small. But it’s what I have. And I’m not afraid to use it. To say “NO” to terror, oppression and hate. And to say “YES” to peace, love and respect.
I hope you’ll be inspired to make your voice heard as well.
You can find out who all the other bloggers are who are participating in our Virtual Midsummer Potluck for Peace by clicking on this link. Or check out the hashtag #VirtualMidsummerPotluck4Peace on social media. You’ll discover a lot of uplifting messages and stories. As well as some wonderful Summer food and drink recipes that are perfect for sharing.
Blistered Green Beans with Apricots and Chive Blossoms
For the Dressing:
For the Green Beans:
Oh my goodness, I completely understand when inspiration strikes. I’m forever exploring menus (I should emphasize cocktail menus – hehe) and curious about using new-to-me flavor combos too! It’s SO fun! What a simple yet flavor filled recipe, Liz. Those little chive blossoms are gorgeous! I’ve spied multiple hummingbirds and bees on my little patch, but I’ve never seen such a beautiful field of chive flowers! Thank you for sharing the farm pics with us! What a sight! And this mid summer potluck… I’m looking forward to exploring more… I’m curious if you’ll be sharing that goat cheese recipe here (OMGah!!).
Thanks, Traci! Chive blossoms are so fun to play with. No plans for officially sharing the goat cheese recipe, but I basically just whip them into softened goat cheese with honey and salt. That’s it!
I love that we’re chive blossom twins today! 🙂 This is a gorgeous recipe and I absolutely adore that sweet-savory pairing. Thanks for your inspiration over on Instagram the other weekend! Obsessed with my chive blossom vinegar.
I had so many, it was kind of ridiculous! But they are totally cute, so I’m into it! 🙂
I love getting ideas from menus of old and new favorite restaurants too Liz! These beans look anything but boring. I love the preserves, the chive blossoms, the apricots. Such an interesting combo. So fresh and perfect for summer.
Thanks, Mary Ann! I hope you get to try out the dish!
This dish is so beautiful and inventive! I have never thought to add chive blossoms to anything before- just the stems. But they are such a lovely light color, it pairs perfectly with the pops of orange and green. Definitely need to make this during the summer xx
Yes, I hope you try it out! The chive blossoms are so pretty and delicious, and I’m having fun playing with them!
Yum! What an awesome way to spice up green beans!
Thanks, Gaby! They are so good with just a few simple ingredients!