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Ingredients

• ✓ shallot
• butter
• olive oil
• garlic
• green bean
• salt
• black pepper
• parmesan cheese

Instructions

1. 1 Melt butter with olive oil in a large skillet over medium heat. Cook shallot and garlic in the hot butter mixture, stirring frequently, until soft and slightly browned, 5 to 10 minutes.
2. 2 Stir green beans with shallot mixture; season with salt and pepper. Cook and stir green beans until tender, about 12 minutes.
3. 3 Remove skillet from heat and sprinkle Parmesan cheese over the green beans.

By murphyjct

Ingredients

• ✓ shallot
• olive oil
• garlic
• kale
• cream of chicken soup
• sriracha sauce
• cream cheese
• sour cream
• green bean
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Fry shallot and garlic in hot oil until golden brown, 2 to 3 minutes; add kale, cream of chicken soup, sriracha sauce, cream cheese, and sour cream to the skillet. Cook and stir the mixture until the cream cheese melts and the liquid is even in color, about 5 minutes.
2. 2 Stir green beans into the mixture to coat, season with black pepper, reduce heat to medium-low, and simmer until the sauce thickens slightly, 5 to 7 minutes.

By Sherylynn Booth

Ingredients

• ✓ shallot
• olive oil
• baby bella mushroom
• garlic
• spinach
• coconut milk
• white wine vinegar
• salt
• black pepper
• nutmeg

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
2. 2 Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
3. 3 Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
4. 4 Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.

By lutzflcat

Ingredients

• ✓ shallot
• cooking spray
• spaghetti squash
• butter
• garlic
• pumpkin puree
• plain greek yogurt
• parmesan cheese
• truffle oil
• salt
• black pepper

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
2. 2 Place the squash halves cut-side down onto the prepared baking sheet.
3. 3 Bake in the preheated oven until the squash skin is easily pierced with a fork, 40 to 45 minutes. Remove from oven and allow to cool. Once the squash is cool enough to handle, shred squash flesh from rind using a fork; set aside in a large bowl.
4. 4 Melt the butter in a skillet over medium heat; cook and stir the shallot and garlic in the hot butter until softened, 3 to 5 minutes. Stir the pumpkin puree, Greek yogurt, and Parmesan cheese with the shallot and garlic until well combined; cook until hot. Remove from heat and scrape the sauce into the bowl with the squash. Drizzle with the truffle oil; season with salt and pepper.

By slm2923

Ingredients

• ✓ shallot
• balsamic vinegar
• dijon mustard
• honey
• garlic
• salt
• black pepper
• olive oil
• red lettuce leaf
• red onion
• almond
• strawberry
• feta cheese

Instructions

1. 1 To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Pulse until blended. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed.
2. 2 Divide lettuce between 6 serving plates, and top with red onion, almonds, strawberries, and feta cheese. Serve dressing on the side.

By Cincy Emily

Ingredients

• ✓ shallot
• rice vinegar
• brown sugar
• ginger root
• red pepper flakes
• salt
• watermelon rind
• bacon
• ginger root
• garlic
• lime
• cilantro stem
• cilantro leaf
• watermelon
• green onion

Instructions

1. 1 Boil 1 ½ cups vinegar in a medium saucepan. Add 4 tablespoons brown sugar, crushed ginger, shallots, red pepper flakes, and 1 teaspoon salt. Stir until sugar and salt dissolve; remove pickling liquid from heat.
2. 2 Place watermelon rind in a large bowl; strain pickling liquid through a fine-mesh strainer over rind. Stir to combine; refrigerate at least 1 hour.
3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly brown, about 10 minutes; drain on a paper towel-lined plate. Chop or crumble bacon into pieces when cool.
4. 4 Place 1/2 cup chopped ginger, garlic, lime juice, cilantro stems, remaining 1 cup vinegar, remaining 2 tablespoons brown sugar, and remaining 1/2 teaspoon salt in a blender. Blend on high speed, scraping down jar occasionally, until dressing is mostly smooth.
5. 5 To assemble the salad: Place 1 cup fresh watermelon on a plate, drizzle with 2 tablespoons dressing, top with 2 tablespoons pickled rind, 1 to 2 tablespoons bacon, 1 tablespoon cilantro leaves, and 1/2 tablespoon green onion.

By Myra L

Ingredients

• ✓ shallot
• chive
• cornstarch
• white wine
• almond milk
• black pepper
• salt
• thyme
• garlic
• cremini mushroom
• olive oil
• green bean
• salt
• water
• brown sugar
• almond
• cooking spray

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a small baking sheet with foil and coat with cooking spray.
2. 2 Toss almonds with brown sugar, 1 tablespoon water, and 1/8 teaspoon salt in a small bowl. Spread on the prepared baking sheet.
3. 3 Bake in the preheated oven, stirring once, until toasted, about 10 minutes. Let cool; break apart clusters.
4. 4 Cook green beans in lightly salted boiling water in a large skillet, covered, about 5 minutes. Drain. Transfer beans to a large bowl of ice water; drain again. Place in a large bowl.
5. 5 Heat oil in skillet over medium-high heat. Add mushrooms, shallots, garlic, thyme, and 1/4 teaspoon each salt and pepper. Cook, stirring, until mushrooms are browned and tender and any liquid has evaporated, about 8 minutes. Add to beans and toss to coat. Transfer to a 1 ½- to 2-quart baking dish.
6. 6 Whisk almond milk, wine, cornstarch, and remaining 1/4 teaspoon each salt and pepper in a small bowl. Add to skillet; cook, stirring, over medium heat until thickened and bubbly, scraping up any browned bits, 4 to 7 minutes. Remove from heat and stir in chives. Pour over bean mixture in the baking dish.
7. 7 Bake until bubbly, about 30 minutes. Sprinkle with almonds. Let stand for 10 minutes before serving.

By coweed

Ingredients

• ✓ shallot
• portobello mushroom
• olive oil
• butter
• white wine

Instructions

1. 1 Preheat grill for high heat.
2. 2 Place mushrooms onto the grill, smooth side up. Grill until they start to soften, about 10 minutes. Turn over, and grill on the other side for about 5 minutes.
3. 3 Meanwhile, heat olive oil and butter in a large skillet over medium heat. Add the shallot, and fry for a few minutes, stirring frequently.
4. 4 Remove mushrooms to a cutting board, and slice. Place into the skillet, and increase the heat to high. Cook for about a minute, then pour in the wine. Continue to cook and stir until the wine is nearly evaporated. Remove from heat, and serve.

By Allrecipes Member

Ingredients

• ✓ shallot
• olive oil
• red bell pepper
• white wine
• chicken broth
• sour cream

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
2. 2 When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

By Skapino

Ingredients

• ✓ shallot
• bacon
• brussels sprout
• olive oil
• garlic
• thyme
• black pepper
• red pepper flakes
• chicken broth
• parmesan cheese

Instructions

1. 1 Pre-heat oven to 400 degrees F. Lightly oil a rimmed baking sheet.
2. 2 Place bacon in a skillet. Cook over medium heat until crisp. Drain on paper towels; crumble.
3. 3 Toss Brussels sprouts with olive oil, garlic, shallots, thyme, pepper, red pepper flakes, and crumbled bacon in a bowl. Transfer to prepared baking sheet.
4. 4 Slowly pour Swanson® Unsalted Chicken Broth over the Brussels sprouts.
5. 5 Roast in preheated oven for 10 minutes. Gently stir sprouts. Continue roasting until sprouts are crisp tender, about 10 minutes more.
6. 6 Top with grated Parmesan cheese.

By tcsangel

Ingredients

• ✓ shallot
• olive oil
• green bean
• water
• kosher salt
• black pepper
• cremini mushroom
• thyme
• garlic
• flour
• milk
• goat cheese

Instructions

1. 1 Heat 2 tablespoons olive oil in a 12-inch nonstick skillet over medium-high heat. Add shallots; cook until deep golden, stirring occasionally, 4 to 5 minutes. Drain shallots on paper towels, reserving drippings in skillet.
2. 2 Add green beans, water, 1/4 teaspoon salt, and 1/8 teaspoon pepper to reserved drippings. Cook over medium-high heat, covered, for 2 minutes. Cook, uncovered, until beans are crisp-tender and starting to blister, stirring occasionally, about 6 minutes more. Transfer to a platter; keep warm.
3. 3 For mushroom sauce, add the remaining 1 tablespoon oil to the skillet. Add mushrooms; cook and stir over medium heat for 1 minute. Add thyme, garlic, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook until mushrooms are golden, stirring frequently, about 2 minutes more. Mix in flour; gradually stir in milk. Cook and stir until thick and bubbly. Continue cooking and stirring for 2 minutes more.
4. 4 Pour mushroom sauce over beans and top with sauteed shallots and crumbled goat cheese.

By Allrecipes Member

Ingredients

• ✓ shallot
• butter
• water
• green pea
• salt
• pepper
• whipping cream

Instructions

1. 1 Melt the butter in a heavy-bottomed saucepan over medium heat. Cook the shallots until soft and translucent, about 3 minutes. Pour in the water and peas, season to taste with salt and pepper. Increase the heat to medium-high, bring to a boil, then reduce heat to low, cover, and simmer until the peas are tender, 12 to 18 minutes.
2. 2 Puree the peas in a blender or food processor in batches. Strain back into the saucepan, stir in the cream if using, and reheat. Season to taste with salt and pepper before serving.

By Lizz C

Ingredients

• ✓ shallot
• brown rice
• cranberry
• orange peel
• chicken stock
• margarine
• celery
• poultry seasoning
• pecan
• parsley
• salt
• black pepper

Instructions

1. 1 Prepare rice according to package directions.
2. 2 In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine.
3. 3 Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.

By Minute Rice

Ingredients

• ✓ shallot
• olive oil
• lemon juice
• garlic
• parsley
• basil
• thyme
• oregano
• salt
• black pepper

Instructions

1. 1 Stir olive oil and lemon juice together with garlic, shallot, parsley, basil, thyme, and oregano; season to taste with salt and pepper. Allow to stand for 2 hours at room temperature before serving; store remaining chimichurri in refrigerator.

By ryalibertino

Ingredients

• ✓ shallot
• olive oil
• butter
• garlic
• arborio rice
• white wine
• vegetable stock
• parmesan cheese
• parsley
• salt
• white pepper

Instructions

1. 1 Heat olive oil and butter in a large pan over medium-high heat until butter is melted. Reduce heat to medium-low; add shallot and garlic. Cook and stir until shallots are translucent but not brown, about 5 minutes.
2. 2 Pour in rice and stir until rice is coated in oil and has started to toast, about 5 minutes. Pour in wine and let it simmer until mostly evaporated, then stir in 1⁄3 of the boiling vegetable broth; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite. You may not need all the vegetable stock.
3. 3 Remove from heat. Stir in grated Parmesan cheese, parsley, salt, and white pepper until well combined. Serve immediately.

By thedailygourmet

Ingredients

• ✓ shallot
• butter
• garlic
• butter
• mushroom
• beef broth
• red wine
• worcestershire sauce
• bay leaf
• thyme
• salt
• pepper
• cornstarch
• water

Instructions

1. 1 Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
2. 2 Pour in the beef broth, wine, and Worcestershire sauce; season with the bay leaf and thyme, and bring to a simmer over medium-high heat. Once simmering, season to taste with salt and pepper, reduce the heat to medium-low, and continue to cook, uncovered until the sauce reduces slightly, about 30 minutes. Dissolve the cornstarch in the cold water, and stir into the simmering sauce until thickened. Remove the bay leaf before serving.

By TWIGGS1952

Ingredients

• ✓ shallot
• olive oil
• butter
• wild mushroom
• salt
• cognac
• brandy
• champagne vinegar
• white wine vinegar
• creme fraiche
• chicken broth
• marjoram
• salt
• pepper

Instructions

1. 1 Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Stir in mushrooms with a pinch of salt. Cook, stirring occasionally, until any liquid evaporates and mushrooms are light brown, 8 to 10 minutes.
2. 2 Add shallots and remaining 1/2 tablespoon butter; cook and stir until mushrooms are caramelized and almost tender, about 10 minutes.
3. 3 Drizzle in cognac and vinegar and cook until liquid evaporates, 1 minute. Stir in crème fraîche.
4. 4 Stir in chicken broth and marjoram; season with salt and black pepper. Reduce the heat to medium-low and cook until slightly thickened and mushrooms are tender, 10 to 15 minutes.

By John Mitzewich

Ingredients

• ✓ shallot
• swordfish steak
• orange bell pepper
• white wine

Instructions

1. 1 Place swordfish in a 9x13-inch baking dish. Place bell pepper slices around the fish. Pour wine over top and sprinkle with shallots. Cover and marinate in the refrigerator for 1 hour.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Remove fish from the refrigerator.
3. 3 Bake in the preheated oven, basting occasionally with the wine marinade, until fish flakes easily with a fork, 20 to 30 minutes.

By jtate

Ingredients

• ✓ shallot
• bacon
• olive oil
• brussels sprout

Instructions

1. 1 Cook bacon in a large skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add shallots and cook until soft.
3. 3 Add Brussels sprouts, cut side down. Cook, undisturbed until browned, turning once or twice, 7 to 9 minutes total.
4. 4 Add bacon and stir until heated through, about 1 minute.

By MARNZ01

Ingredients

• ✓ shallot
• olive oil
• balsamic vinegar
• chicken breast
• goat cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat olive oil in a skillet over medium heat; cook and stir shallot until translucent, about 5 minutes. Pour balsamic vinegar into skillet and bring to a boil. Reduce heat to low and simmer until balsamic vinegar mixture is reduced by half, about 10 minutes. Stir often.
3. 3 Cut chicken breasts from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book.
4. 4 Spread half the goat cheese onto one half of each chicken breast and drizzle 1/3 of the reduced balsamic vinegar mixture over the goat cheese. Close the chicken breasts over the goat cheese and secure with toothpicks. Arrange chicken into a baking dish. Drizzle with remaining 1/3 of the balsamic reduction.
5. 5 Bake in the preheated oven until the chicken is no longer pink inside, the filling is hot, and the juices run clear, 30 to 35 minutes. An instant-read meat thermometer inserted into the center of a filled breast should read at least 160 degrees F (70 degrees C).

By Amber Maechler

Ingredients

• ✓ shallot
• butternut squash
• butter
• chicken stock
• apple

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Add enough water to a baking dish to a depth of 3/4 inch; place squash halves into water, cut sides up.
3. 3 Roast in the preheated oven until a fork easily pierces flesh, 45 to 50 minutes. Remove from the oven, flip squash, and let cool.
4. 4 Meanwhile, melt butter in a large pot over medium heat. Add shallots and sauté until softened, 5 to 7 minutes.
5. 5 Stir 3 to 5 cups stock into pot. Add apples; bring to a boil. Reduce heat to medium-low; simmer until apples are tender, 20 to 30 minutes.
6. 6 Use a fork or spoon to scrape flesh from squash; add to stock. Add remaining 3 cups stock to the pot; bring mixture to a simmer. Continue to cook until heated through, 5 to 10 minutes.
7. 7 Puree soup with an immersion blender until smooth.

By nancy07856

Ingredients

• ✓ shallot
• olive oil
• baby spinach
• kosher salt
• black pepper

Instructions

1. 1 In a large skillet, heat olive oil over medium heat. Stir in shallots and cook until transparent, about 5 minutes. Add spinach, sprinkle with salt and pepper; cook and stir 3 to 5 minutes until leaves are wilted and reduced.

By motherteresa

Ingredients

• ✓ shallot
• sugar snap pea
• olive oil
• thyme
• kosher salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Spread sugar snap peas in a single layer on a baking sheet and brush with olive oil. Sprinkle with shallots, thyme, and kosher salt.
3. 3 Bake in the preheated oven until tender yet firm, 6 to 8 minutes.

By CJCOLLINS

Ingredients

• ✓ shallot
• butter
• white wine
• mussel
• parsley
• black pepper

Instructions

1. 1 In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
2. 2 Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
3. 3 Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

By STEPHANO

Ingredients

• ✓ shallot
• cheese tortellini
• butter
• curry powder
• vegetable broth
• coconut milk
• tomato
• jalapeno pepper
• salt
• black pepper

Instructions

1. 1 Bring a large pot of salted water to a boil; stir in tortellini and cook until tender, about 10 minutes. Drain.
2. 2 Heat butter over medium heat in a saucepan; stir in shallot and saute until translucent, about 3 minutes. Add curry powder; cook and stir until a paste forms, about 1 minute.
3. 3 Pour vegetable broth into curry paste mixture. Stir until curry is dissolved, about 1 minute; bring to a boil. Slowly pour in coconut milk; adjust heat to return soup to a simmer.
4. 4 Stir tomato and jalapeno into soup, simmer 5 minutes more. Stir tortellini into soup; season with salt and pepper.

By Damaris Kazor

Ingredients

• ✓ shallot
• cooking spray
• hazelnut
• hazelnut
• butter
• brussels sprout

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
2. 2 Spread out 1/2 cup plus 8 hazelnuts evenly on the prepared baking sheet.
3. 3 Toast hazelnuts in the preheated oven, stirring frequently, until the skins crack and they turn light brown, 3 to 5 minutes. Be careful not to burn them. Remove from oven and set aside until cool enough to handle. Roll cooled nuts between the palms of your hands to remove the skins.
4. 4 Set aside 8 hazelnuts and chop them coarsely for garnish. Transfer remaining hazelnuts to a food processor and finely chop.
5. 5 Melt 1 tablespoon butter in a skillet over medium heat and cook shallots until soft and translucent, about 5 minutes.
6. 6 Combine remaining 5 tablespoons butter, cooked shallots, and ground hazelnuts in a bowl and blend hazelnut butter well.
7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add Brussels sprouts, cover, and steam until just tender, about 5 minutes.
8. 8 Melt hazelnut butter in a pot over low heat. Add Brussels sprouts and toss to coat with the nut butter. Serve sprinkled with reserved chopped hazelnuts.

By Richard Denker

Ingredients

• ✓ shallot
• cooking spray
• brown sugar
• horseradish
• black pepper
• filet mignon steak

Instructions

1. 1 Set an oven rack about 3 inches from the heat source and preheat the oven's broiler. Lightly spray a broiler pan with cooking spray.
2. 2 Combine brown sugar, horseradish, shallot, and pepper in a small bowl.
3. 3 Place steaks on the prepared broiler pan and spread 1/2 of the brown sugar mixture over top.
4. 4 Broil in the preheated oven for 5 minutes. Turn steaks, spread remaining brown sugar mixture over top, and broil to desired degree of doneness, 5 to 9 minutes longer.

By TJ Pelt

Ingredients

• ✓ shallot
• butter
• yellow onion
• red onion
• garlic
• tomato
• carrot
• mushroom
• beef broth
• merlot wine

Instructions

1. 1 Heat the butter in a saucepan over medium-high heat; cook and stir the yellow and red onion, shallots, garlic, tomato, carrots, and mushrooms until the onions are translucent and the carrots have softened, 10 to 15 minutes. Pour in the beef broth and 1 cup of Merlot, and bring to a boil, scraping and dissolving any browned bits of flavor from the bottom of the pan. Reduce heat, and simmer until the vegetables are very soft and the pan juices have reduced by half, about 20 minutes.
2. 2 Strain out and discard the vegetables from the sauce. Return the sauce to a boil over medium-high heat, stir in 1/4 cup of Merlot wine, and reduce heat. Simmer the sauce until it is reduced to 1/4 of its original volume, stirring occasionally, about 20 minutes.

By Randy

Ingredients

• ✓ shallot
• pomegranate
• olive oil
• lime juice
• salt
• pepper
• cilantro

Instructions

1. 1 Juice the pomegranates retaining the seeds and juice.
2. 2 Heat oil in a small skillet over medium heat. Saute shallots until golden. Stir in pomegranate juice and seeds, lime juice, salt and pepper. Cook for about 3 minutes, or until slightly reduced. Remove from heat and stir in cilantro.
3. 3 Serve at room temperature.

By Ruth Levene

Ingredients

• ✓ shallot
• tomatillo
• green chile pepper
• cilantro
• jalapeno pepper
• garlic
• salt

Instructions

1. 1 Place tomatillos, shallots, green chile peppers, cilantro, jalapeño, garlic, and salt in a food processor. Pulse until coarsely chopped. Pour salsa into a serving bowl; cover and chill in the refrigerator until serving.

By BOYS1