Recipe by Anna Gill

Serves 4

3 small or 2 medium zucchini, sliced first lengthwise and then diagonally
3 small or 2 medium yellow squash, sliced first lengthwise and then diagonally
¼ cup kosher salt
2 tablespoons unsalted butter
¼ to ⅓ cup minced chives

1. Drain the prepared zucchini and yellow squash in a colander sprinkled with the kosher salt.
2. Heat 1 tablespoon of butter in a large skillet over high heat.
3. Put the squashes into the skillet and toss gently for approximately 2 to 3 minutes, so that there is still a minor firmness to the tooth.
4. Place the squashes in a serving bowl, top with the chives and add the remaining pat of butter. Season with salt and pepper as desired and serve.

Recipe by Anna Gill

Serves: 3 or 4

½ cup chopped ham
2 medium tomatoes, sliced into ¼ inch wide wedges
½ cup zucchini, sliced in ¼ inch slices and quartered
2 tablespoons melted butter
¼ cup chives, finely chopped
8 large eggs
½ cup milk
Salt & pepper to taste – take care if ham is salty
¼ to ½ cup shredded gruyere cheese

1 -9 inch or ceramic quiche dish or glass pie plate

1. Preheat to 375o.
2. Spread the melted butter around the dish.
3. Place tomatoes in a circular design in the dish. Likewise, place zucchini in dish. Sprinkle the ham around the dish, distributing it evenly. Place dish in the microwave at HIGH for 2 to 3 minutes.
4. In a medium mixing bowl, combine eggs, milk, salt, pepper and chives. Whip mixture with a whisk attachment in an electric mixer until well blended and a bit frothy. Pour egg mixture into dish slowly so as not to disarrange your design. Or just dump it in if you don’t care about the design.
5. Turn the temperature down to 350o. Bake for 10 to 15 minutes.
6. Gently move the rack holding the dish out sufficiently for you to sprinkle cheese atop the half set mixture and return to the oven.*
7. Bake for another 15 to 25 minutes or until center is puffed up and set.

* If the cheese is put on too early it sinks to the bottom and stays there.

VARIATIONS:
Asparagus for zucchini
Basil for chives
Parsley for chives
Monterey Jack for gruyere

Recipe by Anna Gill

30 to 34 blush or red cherries, pitted and halved
8 ounces fresh, soft goat cheese, room temperature
2 to 3 tablespoons of minced chives
3 tablespoons honey
½ cup pistachios, shelled and roughly crushed

1. Heat the oven to 350.
2. Place the cherries in a single layer on a baking pan with a rim and roast for 15 to 20 minutes. They should remain firm. Set aside to cool.
3. Whip the cheese and chives with an egg-beater or a fork until it is a soft, pliable consistency.
4. Mound a large dollop into four serving dishes or bowls, making a cavity in the center or each mound.
5. Distribute the cherries on top of each mound.
6. Drizzle with the honey.
7. Sprinkle with the crushed nuts.

Recipe by Anna Gill

Serves: 4 

For the dressing:
⅓ cup mayonnaise
⅓ cup buttermilk
2 tablespoons minced basil
2 tablespoons minced chives
Juice of ½ lemon
Salt 
Freshly ground pepper

For the salad:
8 slices of thick bacon
2 tablespoons light brown sugar
⅛ teaspoon cayenne pepper
1½ lbs. Vidalia onions, cut into wedge shaped pieces and skewered on grilling skewers
2 large ripe peaches, cut into eighths and skinned
Crisp lettuce leaves
Good green olive oil for basting

1. Preheat the oven to 325°.
2. Prepare a grill.
3. In a small bowl, whisk the mayonnaise with the, buttermilk, basil, chives and lemon juice. Season with salt and pepper and refrigerate.
4. Line a baking sheet with parchment paper. Arrange the bacon slices on the sheet and sprinkle with the brown sugar and cayenne.
5. Bake for about 20 minutes, until caramelized (the bacon will crisp as it cools). Let cool, then cut the bacon into bite-size pieces. 
6. Brush the onions with olive oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until softened and charred, 10 minutes.
7. Brush the peaches with olive oil and grill over moderately high heat until tender, 2 minutes.
8. In a medium bowl, toss the onions with the peaches and bacon. Add the buttermilk dressing and toss to coat.
9. Arrange the lettuce leaves on four plates. Top with the peach onion mixture and serve

Recipe by Anna Gill

Serves 4 for lunch

Lemon-Chive Dressing: 
2 tablespoons freshly squeezed lemon juice
½ teaspoon fine sea salt
1 cup light cream
1/3 cup minced chives

Crab & Celeriac Salad:
6 ounces celeriac, peeled and trimmed into matchstick pieces
6 ounces fresh crabmeat.
8 1 inch thick slices of tomato
12 lightly steamed asparagus spears
Fresh Romaine leaves

1. In a small jar, combine the lemon juice and salt. Cover and shake to dissolve the salt. Add the cream and chives, and shake to blend. Taste for seasoning. Store, covered and refrigerated, for up to one week. Shake to blend again before using.
2. Place 1 cup of the dressing in a large, shallow bowl.
3. Julienne the celeriac. This is a perfect use for a mandoline..
4. Place the cut celeriac into the bowl with the dressing. Toss to evenly coat the celeriac.
5. At serving time, place a large fine-mesh sieve over a large bowl. Transfer the celeriac to the sieve and allow any excess dressing to drain off. Place the crabmeat in a small bowl and toss with just enough of the drained dressing to evenly coat the crabmeat. Add the celeriac to the crab and toss gently.
6. Arrange the Romaine, the asparagus and the tomatoes on four serving dishes. Mound of the dressed celeriac and crab on each of 4 salad plates. Place a mound of the crabmeat on top of the celeriac.

Recipe by Anna Gill

Serves: 6

1½ cups pearlized farro
4½ cups chicken broth
1 ½ tablespoons olive oil
1 small clove garlic crushed
½ teaspoon salt
Fresh ground black pepper
½ lb. fresh rainbow chard, well washed to remove sand
¼ cup shredded parsley
¼ cup minced chives

1. Rinse the farro in cool water for a minute or so in a fine strainer.
2. Add farro and chicken broth to a pot and bring to a boil. Reduce heat and simmer for 15 to 20 minutes, until farro is tender but still firm to the bite. Drain and set aside.
3. Tear the leaves of the chard from the ribs and tear them into bite-sized pieces. Slice the ribs diagonally into 1 inch slices.
4. Pour olive oil into a large sauté pan over medium heat. Add crushed garlic, salt and pepper, sauté for a minute or two.
5. Add the chard rib slices and sauté for 2 to 3 minutes. Remove the garlic clove.
6. Add the leaves (which may be voluminous but will quickly reduce in size) stir or mix gently.
7. In a good-sized serving bowl, add the cooked farro, the chard, the chives and half the parsley. Toss until well mixed. Garnish with the remaining parsley and serve.

Recipe by Anna Gill

Serves 6 to 8

12 oz. farro grain
4 cups cold water
2 teaspoons salt
5 or 6 medium ripe tomatoes, coarsely chopped and drained
1 cup jicama, diced
¼ cup parsley, finely shredded
½ cup chives, minced
2 tablespoons white wine vinegar
¼ cup good green olive oil
Freshly ground pepper

1. Place farro, water and salt in a good sized sauce pot and place over high heat. Bring all to a boil. Reduce the heat to a steady simmer for 15 minutes, until the faro is tender but still al dente. 
2. Drain the faro. Rinse it briefly under cool water. Drain again and set aside.
3. In a separate bowl, mix the olive oil, vinegar together well.
4. Add the remaining ingredients mixing well.
5. Add the cooled farro. Toss and serve.

Recipe by Anna Gill

Serves: 4

1 egg, separated 
⅓ cup flour
⅓ cup whole milk, heated
¼ teaspoon salt
¼ teaspoon pepper
2 ½ cups corn kernels
1 tablespoon minced chives, plus 1 teaspoon for garnish
2 tablespoons sweet butter

1. Beat the egg yolk and set aside.
2. Add flour, milk, salt, pepper and the beaten egg yolk to a medium sized bowl and whisk briskly until well blended.
3. Add the corn and 1 tablespoon chives to the four mixture and stir well.
4. In a separate bowl, beat the egg white with a clean whisk until it is stiff but not dry.
5. Gently fold the egg white into the corn mixture.
6. Melt 1 tablespoon of butter in a hot skillet.
7. Spoon the batter into the skillet in round shaped fritters approximately 4 inch in diameter. Cook until the underside is a golden brown then turn gently. Cook the underside again until golden brown. Repeat with the additional butter as needed. 
8. Place each fritter on the serving plate; sprinkle with the remaining chives and serve immediately.

Recipe by Anna Gill

Serves: 7 - 8

2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil 
3 large leeks (about 2 cups, coarsely chopped 
4 cups chicken broth
2 ½ pounds parsnips, peeled and cut into 2-inch chunks 
2 large sprigs of fresh thyme
½ cup half and half
1 cup milk 
Salt and freshly ground pepper
4 slices thick bacon, pan-cooked or microwaved crisp, drained and crumbled
3 heaping tablespoons minced chives

1. Melt the butter in a large soup pot with one tablespoon of olive oil over low heat. Add the leeks and cook gently until softened, about 5 minutes.
2. Add the broth, parsnipsand thyme to the soup pot, bring to a boil. Reduce the heat to a steady simmer and cover. Cook for approximately 30 minutes, until the parsnips are very tender.
3. Remove thyme sprigs
4. Working carefully and in batches with the hot liquid, puree the soup in a blender or processor until very smooth. Transfer each batch of soup to a single clean soup pot.
5. Whisk in the half and half and the milk. Bring to a simmer over low to moderate heat, stirring frequently.
6. Season the soup with salt and pepper and ladle into bowls. Garnish with the bacon and chives before serving. 

ADVANCED PREP: The soup can be refrigerated overnight. Reheat gently.