CHIVE OIL
In blender, puree 1 bunch chives and ½ cup canola or grapeseed oil until smooth. Transfer to small saucepan and cook on medium until mixture begins to simmer, about 3 min. Pour through coffee filter set over measuring cup. Drizzle over soups, eggs and your favorite vegetables.
CHERRY TOMATO DRESSING
To large mason jar, add 1 small shallot (thinly sliced), ⅓ cup 1-in. pieces chives, ¼ cup each basil and parsley (roughly chopped), ½ lb cherry or grape tomatoes (quartered), ¾ cup oil, ¼ cup red wine vinegar and ½ tsp each kosher salt and pepper; shake vigorously. Add another ½ lb cherry tomatoes (halved) and shake. Spoon over cooked steak, fish or chicken.
HERBY CHEESE DIP
In food processor, pulse 8 oz fresh goat cheese (at room…
