By Tynin Fries

Hi, friends,

The garden goodies are starting to come in, and it makes my heart happy. If your garden is on pace with mine, you'll have those beautiful chive blossoms. I turned mine into chive blossom butter and started infusing them in vinegar, which in two weeks will be bright purple and a fun addition to any summer salad dressing.

RECIPE OF THE WEEK

Five Weeknight Dishes: Dijon chicken, tomatoes and scallions and more

A one-pot dish that guards all the delicious flavors it creates as it cooks — the crispy browned bits of seared chicken, simmering soft scallions and burst tomatoes — and transforms them into a sauce with the addition of white wine and mustard.

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