So I have been harvesting the chives and adding them to my (but not Mike's) salads, potatoes, and soups. A bit here and a bit there and I do find it quite satisfying to have something freshly plucked out of the herb garden, but, let's face it, this amount of use is not making the slightest dent in the two thriving clumps of chives I keep.
Poking around on the Internet, I did find a recipe for chive oil that can be served over pasta. It uses a lot of chives and sounds like it would be delicious over hearty pasta with a grating of Parmesan cheese and good Italian bread on the side. Next time we have guests I'll try it--and reserve a bowl of pasta to serve with plain oil and cheese to Mike.
Puree in a blender:
1/4 cup extra virgin
1/2 teaspoon red pepper flakes
1 3/4 cup chopped chives
3 tablespoons of freshly squeezed lemon juice
1/4 teaspoon of coarse salt
dash or two of ground pepper