One of my favorite parts of the growing season is when the perennial herbs begin to come in after a long winter. In my garden I have chives, green onions, oregano, thyme, mint, garlic chives, marjoram, sage, dill, and tarragon. When they are starting to produce enough to harvest, I snip enough for 3-4 tablespoons of as many kinds as I can for this cheese recipe. It’s one of those recipes that can be modified, depending on what you have on hand, and what kinds of flavors you like. Served best with almost any kind of cracker.
Ingredients:
1 packet Neufchatel cream cheese, softened
1 small shallot, minced fine
The first clippings of the earliest spring herbs–3-4 tablespoons when chopped
1 tablespoon olive oil
1 teaspoon red wine vinegar
salt and pepper to taste
Recipe:
optional variations:
add chive blossoms when in full bloom (these also make a nice garnish)
add 1 small radish, finely chopped
substitute half of Neufchatel cream cheese with goat cheese
add lemon zest, capers, and limit herbs to parsley, chives, and dill, and add smoked salmon or trout
FoodIowa 