Type what you have

Ingredients

• ✓ shallot
• olive oil
• garlic
• thyme
• salt
• black pepper
• goat cheese
• date
• basil
• chicken breast
• prosciutto

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread 1 tablespoon olive oil on a baking sheet; set aside.
2. 2 Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in shallots; cook until translucent, about 3 minutes. Stir in garlic, thyme, salt, and pepper; cook and stir for 2 minutes. Transfer shallot mixture to a bowl. Mix in goat cheese, dates, and basil; stir until well-combined.
3. 3 Cut a 1-inch long slit with a sharp knife into the thick side of each chicken breast. Work your fingers into the slit and expand the slit to form a pocket.
4. 4 With your fingers or a spoon, stuff each chicken breast with about 1/4 cup goat cheese mixture. Wipe off any cheese mixture from the outside of chicken breast. Wrap each breast in a slice of prosciutto so that the pocket opening is covered. Place chicken breasts, seam-sides down, onto the prepared baking sheet.
5. 5 Bake in the preheated oven for 20 minutes. Flip chicken and continue baking until chicken is no longer pink and prosciutto is browned and crisp, about 20 minutes more.

By stefychefy

Ingredients

• ✓ shallot
• butter
• garlic
• asparagus
• white wine
• arborio rice
• chicken broth
• heavy cream
• salt
• black pepper
• thyme
• parmesan cheese
• lemon juice

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add butter and melt. Stir in shallots and garlic; cook for 2 minutes. Remove shallots and garlic with a slotted spoon and set aside. Add asparagus and sauté in butter for 2 minutes; remove and set aside on a plate.
2. 2 Return shallots and garlic to the Instant Pot and pour in wine. Stir well, scraping the bottom of the pot with a wooden or plastic spoon, for 30 seconds. Stir in rice and sauté in wine mixture for 2 1/2 minutes, stirring constantly and scraping the bottom of the pot to loosen any brown bits. Stir in chicken broth, cream, salt, pepper, and thyme. Cancel Sauté function.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Gradually stir in Parmesan cheese and lemon juice, stirring until cheese is melted. Stir in reserved asparagus pieces. Allow risotto to thicken in the pot, uncovered, for 3 to 4 minutes before serving.

By fabeveryday

Ingredients

• ✓ shallot
• spinach
• parmesan cheese
• cottage cheese
• sour cream
• egg
• garlic
• salt
• black pepper
• nutmeg
• puff pastry
• egg

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix spinach, Parmesan cheese, cottage cheese, sour cream, shallots, 1 egg, garlic, salt, black pepper, and nutmeg together in a bowl until filling is well-mixed.
3. 3 Roll puff pastry onto a clean work surface, a little thinner at the edges. Transfer to the prepared baking sheet.
4. 4 Spoon the filling down the middle length of the pastry sheet. Crack 1 egg into a cup but do not beat it. Brush the edges of the puff pastry with egg white and close the pastry around the filling. Close the ends of the roll and carefully turn it over so the seam is on the bottom.
5. 5 Beat what remains of the egg; brush over the top of puff pastry and cut a few slits in the pastry.
6. 6 Bake in the preheated oven until the strudel is golden brown, about 30 minutes.

By Hanni

Ingredients

• ✓ shallot
• olive oil
• garlic
• arrabbiata pasta sauce
• chicken broth
• red wine vinegar
• chicken thigh
• salt
• black pepper
• egg noodle
• butter
• parsley
• yogurt
• paprika

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function; add olive oil. Add shallots and garlic; sauté until fragrant, 2 to 3 minutes. Stir in pasta sauce, chicken broth, and red wine vinegar.
2. 2 Season chicken thighs with 1 teaspoon salt and ½ teaspoon black pepper; add to the Pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain. Toss noodles with butter, parsley, remaining ½ teaspoon salt, and remaining ½ teaspoon black pepper; keep warm until ready to serve.
4. 4 Release Instant Pot pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method.
5. 5 Whisk together ½ cup yogurt and ½ cup cooking sauce from Instant Pot, 1 tablespoon at a time, in a small bowl to temper yogurt; whisk in paprika until well blended. Stir yogurt-paprika mixture into the Pot until incorporated.
6. 6 Shred chicken thighs; serve with sauce over cooked noodles. Garnish servings with a dollop of plain yogurt.

By thedailygourmet

Ingredients

• ✓ shallot
• flat iron steak
• salt
• garlic
• olive oil
• pale ale
• stout beer
• worcestershire sauce
• hoisin sauce
• brown sugar
• butter
• all-purpose flour
• black pepper
• butter

Instructions

1. 1 Rub steaks down with a pinch or two of salt. Let rest for 30 minutes to absorb salt.
2. 2 Meanwhile, preheat the oven to 385 degrees F (190 degrees C).
3. 3 Mince 1 clove of garlic and set aside. Cut tops off 2 remaining cloves and rub with olive oil. Wrap in foil.
4. 4 Roast garlic in the preheated oven until cloves are tender and browned, about 25 minutes. Remove from the oven and set aside.
5. 5 Whisk pale ale, stout, Worcestershire, hoisin, and brown sugar together in a bowl; set aside.
6. 6 Melt 2 tablespoons butter in a saucepan over medium-low heat. Reduce heat to low, add shallot, and cook until it starts to caramelize, 10 to 15 minutes. Add the reserved minced garlic and the roasted garlic; cook until fragrant, about 30 seconds.
7. 7 Add remaining 2 tablespoons butter and flour; stir it all up to make a roux and cook for 4 minutes. Increase heat to medium and slowly whisk in the beer mixture, letting it thicken each time before adding more. Once it is all incorporated, let gravy simmer and reduce for 10 minutes. Season with remaining salt and pepper.
8. 8 Melt clarified butter in a large skillet over medium heat. Add steaks and cook for 8 minutes, flipping halfway through. Crank heat up to medium-high and sear for a maximum of 1 minute per side. Remove steaks to a plate and tent with foil; let rest for 8 to 10 minutes.
9. 9 Plate steaks and ladle gravy over top. Serve immediately.

By Brian Genest

Ingredients

• ✓ shallot
• butter
• brown mushroom
• salt
• black pepper
• cayenne pepper
• white wine
• pate
• filet mignon steak
• salt
• black pepper
• butter
• puff pastry
• dijon mustard
• egg
• water

Instructions

1. 1 Melt butter over medium-high heat. Add mushrooms and salt; cook and stir until well browned and caramelized, about 5 minutes. They will be wet and soggy at first but will dry out.
2. 2 Add shallots and cook until they soften up and turn translucent, about 3 minutes. Add black pepper, cayenne, and white wine. Stir until wine evaporates, about 1 minute. Turn off the heat and transfer to a bowl to cool to room temperature.
3. 3 Add pate to cooled mushroom mixture; toss and mash with a spoon until thoroughly combined. Set aside.
4. 4 Generously season filets with salt and pepper. Melt butter for Wellingtons in the same pan over high heat. Sear, one at a time, in the hot pan until the sides and edges are nicely browned, about 5 minutes per filet. Transfer to a plate and place in the refrigerator until needed.
5. 5 Cut each sheet of pastry into 4 squares. Place one square frozen puff pastry onto a lightly floured surface. Spoon about 3 tablespoons pate mixture into the center and press out to roughly the same size as a filet. Spread 1/2 tablespoon mustard on top of one filet and place mustard-side down on the pate.
6. 6 Gently stretch and fold the shorter sides of the pastry around the filet, then bring the longer sides up and over to seal. You can stretch the dough that will be on the bottom of the filet, but try not to stretch it on the sides and top. It's okay to have a couple of small holes at the bottom. Flip Wellington over and place seam-side down on a plate. Repeat to form remaining 3 Wellingtons, then transfer all to the refrigerator.
7. 7 Preheat the oven to 425 degrees F (220 degrees C). Line a sheet pan with parchment paper.
8. 8 Cut remaining 4 squares of puff pastry into circles that are roughly the size of the Wellingtons. Place on the prepared sheet pan and poke all over each circle with a fork.
9. 9 Bake in the center of the preheated oven for 15 minutes. Remove from the oven, flip, and press circles down with a spatula to flatten. Return to the oven and bake until cooked through and crispy, 5 to 10 minutes longer. Remove from the oven and lift off the sheet pan to cool. Increase the oven temperature to 450 degrees F (230 degrees C).
10. 10 Transfer Wellingtons to the freezer for exactly 15 minutes. Line the same sheet pan with aluminum foil, then top with parchment paper. Beat egg with water in a small bowl.
11. 11 When Wellingtons have been in the freezer for 15 minutes, transfer to the prepared pan and generously brush with egg wash.
12. 12 Bake pastry in the center of the preheated oven until pastry is golden brown and puffed and filets are cooked through, 23 to 25 minutes. An instant-read thermometer inserted into the center should read 122 degrees F (50 degrees C).
13. 13 Immediately remove from the hot pan and transfer onto a plate or cutting board for at least 5 minutes. Cut Wellingtons in half, then trim each end to create a flat surface.
14. 14 Place each rounded pastry base on a plate and stand 2 filet halves on top with center cut facing up.

By John Mitzewich

Ingredients

• ✓ shallot
• beef sirloin
• all-purpose flour
• paprika
• cayenne pepper
• white pepper
• olive oil
• bacon fat
• water
• beef base
• onion
• red bell pepper
• garlic
• tomato paste
• red pepper paste
• sour cream

Instructions

1. 1 Combine sirloin, flour, paprika, 1/2 teaspoon cayenne, and 1/4 teaspoon white pepper in a bowl. Stir until the meat is completely covered.
2. 2 Heat 1 teaspoon olive oil and bacon fat in a Dutch oven over medium-high heat. Add the meat, shaking off any excess flour; saute until nicely browned on all sides, 5 to 7 minutes. Transfer to a multi-functional pressure cooker (such as Instant Pot). Mix water and beef base together thoroughly in a bowl and pour over the beef.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Meanwhile, heat remaining olive oil in a pan over medium-high heat. Saute onion, bell pepper, and garlic in the hot oil until onion is translucent, 5 to 7 minutes. Add tomato paste and mix together. Reduce heat to low, cover, and set aside.
5. 5 Release Instant Pot pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Carefully remove the inner pot and use a slotted spoon to transfer the meat to the Dutch oven.
6. 6 Turn the heat up under the Dutch oven to medium and let cook, stirring constantly, about 5 minutes. Add the liquid from the Instant Pot carefully; mix to combine. Add pepper paste, dried shallot, remaining cayenne, and remaining white pepper. Taste for seasoning and cook over low heat until the mixture is thick, about 10 minutes. Garnish with sour cream and serve.

By Adrienne Boswell

Ingredients

• ✓ shallot
• butter
• olive oil
• lamb shoulder
• onion
• garlic
• white cooking wine
• red potato
• carrot
• rosemary
• thyme
• beef broth
• water
• potato starch
• salt
• black pepper

Instructions

1. 1 Warm butter and oil in a multi-functional pressure cooker (such as Instant Pot) set to the Sauté function. Add lamb and cook until browned on all sides, about 5 minutes. Transfer to a plate. Add onion and shallots to the pot; cook and stir until translucent, 4 to 5 minutes. Add garlic and cook for 1 more minute.
2. 2 Pour wine into the pot and scrape up any browned bits off the bottom of the pot. Cook for 3 to 5 minutes. Place potatoes and carrots on top of onions. Stir in rosemary and thyme until incorporated. Arrange lamb over vegetables and pour beef broth over the top.
3. 3 Close and lock the lid. Open the vent for steaming. Select the Meat/Stew function; set the timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Meanwhile, mix water and potato starch until creamy.
5. 5 Unlock and remove the lid. Switch to the Sauté function. Stir potato starch mixture into the stew and cook until thickened, 2 to 3 minutes. Season with salt and pepper.

By Diana71

Ingredients

• ✓ shallot
• thyme
• all-purpose flour
• water
• lemon juice
• rosemary
• bay leaf
• black peppercorn
• currant jelly
• chicken bouillon granules
• water
• red wine
• garlic
• all-purpose flour
• salt
• rabbit meat
• bacon

Instructions

1. 1 Gather all ingredients.
2. 2 Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes.
3. 3 Use a slotted spoon to transfer bacon to a paper towel-lined plate; set aside.
4. 4 Sprinkle rabbit with salt and coat with flour, shaking off excess.
5. 5 Cook rabbit in bacon fat in the skillet over medium heat until browned. Transfer rabbit to a plate and set aside. Drain excess grease, leaving 2 tablespoons fat in the skillet.
6. 6 Sauté shallots and garlic in fat in the skillet until tender, about 4 minutes.
7. 7 Add wine, water, and bouillon. Bring to a boil, then stir in jelly, peppercorns, bay leaf, and rosemary.
8. 8 Return rabbit and bacon to the skillet. Bring to a boil, then reduce heat to low. Cover and let simmer until rabbit is tender, about 1 1/2 hours.
9. 9 Remove bay leaf and discard. Place rabbit on a warm platter; cover to keep warm while preparing gravy.
10. 10 Make gravy: Stir lemon juice into cooking liquid in the skillet. Mix together water and flour in a small bowl; stir mixture into the skillet over low heat and simmer until thickened. Stir in thyme.
11. 11 Pour gravy over rabbit or serve in a gravy boat on the side.

By Lovesmurfs

Ingredients

• ✓ shallot
• salmon fillet
• salt
• pepper
• olive oil

Instructions

1. 1 Fill a large pot with warm water. Attach a sous vide precision cooker to the pot and set temperature to 125 degrees F (51 degrees C).
2. 2 Place shallot into a plastic bag and lay salmon on top, skin-side down. Use a vacuum sealer to remove air and seal the bag, or use the water-immersion method. Once water temperature has reached 125 degrees F (51°C), add the bag to the pot; set the timer for 45 minutes.
3. 3 Remove the bag from the pot when the timer goes off. Remove salmon and pat dry. Remove and discard shallot.
4. 4 Heat olive oil in a nonstick or cast iron skillet over medium heat until it shimmers. Add salmon, skin-side down, and sear for 1 1/2 minutes. Flip and sear for an additional 1 1/2 minutes.

By Bren

Ingredients

• ✓ shallot
• vegetable oil
• shrimp
• garlic
• olive oil
• lemon

Instructions

1. 1 Heat oil in a skillet over medium-high heat and cook shrimp until pink on all sides, 3 to 5 minutes. Reduce heat to low. Add shallot and garlic; cook until soft, about 5 minutes. Drizzle with olive oil and serve with lemon wedges.

By Ruppelig

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
• sweet sausage
• gnocchi
• butter
• milk
• cheese blend
• basil

Instructions

1. 1 Preheat an oven to 400 degrees F (200 degrees C).
2. 2 Toss sliced shallot with olive oil in a heavy pot or dutch oven until well coated.
3. 3 Arrange sausages atop shallot mixture.
4. 4 Bake in the preheated oven until the sausage is no longer pink in the center, turning sausages occasionally to brown evenly, 25 to 30 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
5. 5 Transfer sausages to a platter; cover and set aside.
6. 6 Melt butter in the pot used to cook the sausage over medium heat. Stir in milk and bring to a low simmer.
7. 7 Gradually stir in about 3/4 of the Italian cheese blend until melted; reserve the remaining cheese for topping. Remove cheese sauce from heat, stirring occasionally to keep sauce smooth.
8. 8 Bring a large pot of lightly salted water to a rolling boil. Cook the gnocchi at a boil until it floats to the top, about 3 minutes; drain.
9. 9 Serve sausage and gnocchi topped with cheese sauce and sprinkle with reserved cheese and basil.

By Jose Napoleon Cuasay Artiaga I

Ingredients

• ✓ shallot
• butter
• jasmine rice
• coconut milk
• water
• nutmeg
• black bean

Instructions

1. 1 Melt the butter in a small saucepan over medium heat. Stir in the shallot, and cook until the shallot has softened and turned translucent, about 3 minutes. Add the rice and stir until coated with the butter. Pour in the coconut milk and water; season with nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the liquid has been absorbed and the rice is tender, about 18 minutes. Stir in the black beans, and cook a few minutes until hot.

By Kim

Ingredients

• ✓ shallot
• tilapia fillet
• carrot
• celery
• vermouth
• butter

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Create aluminum foil packets for each fillet. Place fish into the individual foil packets and place carrots and celery on top of each fillet. Divide vermouth and butter evenly between each pouch. Seal each foil packet and place on a baking sheet.
3. 3 Bake in the preheated oven until fish fillets flake easily with a fork, 15 to 20 minutes.

By alounsb2

Ingredients

• ✓ shallot
• peanut oil
• carrot
• green bean
• bok choy
• vegetable broth
• soy sauce

Instructions

1. 1 Heat oil in a wok over high heat. Add one ingredient after another, stir-frying each for the indicated amount of time: shallots for 3 minutes, carrots for 3 minutes, green beans for 2 minutes, and bok choy for 2 minutes. Add broth and simmer for 2 minutes. Stir in soy sauce and serve.

By Robyn Webb

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
• gnocchi
• butter
• heavy cream
• fontina cheese
• parmesan cheese
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until tender, about 5 minutes. Drain.
2. 2 Once gnocchi goes into the boiling water, start the sauce: Melt butter in a saucepan over medium heat. Add shallots and cook until tender, about 3 minutes. Stir in cream and heat to almost a boil. Gradually mix in Fontina and Parmesan cheeses, being careful not to boil. Stir until smooth, then remove from the heat immediately so the sauce doesn't clump.
3. 3 Place gnocchi into serving dishes and spoon sauce over top. Garnish each serving with basil.

By jensenly

Ingredients

• ✓ shallot
• rice vinegar
• tamarind concentrate
• maple syrup
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine rice vinegar, tamarind concentrate, maple syrup, shallot, salt, and pepper in the bowl of a small food processor or blender. Pulse to combine.
2. 2 With the unit running, stream in the oil a bit at a time, until thoroughly emulsified.

By Allrecipes Member

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
• penne pasta
• pepperoni sausage
• garlic
• tomato
• heavy cream
• parsley
• parmesan cheese

Instructions

1. 1 Cook penne according to the package directions.
2. 2 In a large skillet, sauté pepperoni until crispy, 5 to 8 minutes. Drain all but 1 tablespoon grease.
3. 3 Add shallot and garlic to grease in the skillet. Cook until translucent. Stir in tomatoes and simmer for about 3 minutes.
4. 4 Stir in cream and cook until reduced, about 8 minutes. Add parsley and remove from heat.
5. 5 Add pasta and toss. Garnish with Parmesan cheese.

By Melissa

Ingredients

• ✓ shallot
• green bean
• pancetta
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add the green beans and boil 3 to 4 minutes until just tender. Drain beans and immediately plunge into ice water. Allow to sit in ice water until cold, then drain well, and set aside.
2. 2 Cook pancetta in a large skillet over medium-high heat until crispy, then set aside. Reduce heat to medium, stir shallots into the pancetta fat, and cook gently until the shallots have turned dark golden brown, about 10 minutes. Place pancetta and green beans in skillet; toss and cook until warmed through, about 2 minutes. Season to taste with salt and pepper before serving.

By Eve

Ingredients

• ✓ shallot
• smoked sausage
• brussels sprout
• olive oil
• honey
• mustard
• apple cider vinegar
• black pepper

Instructions

1. 1 Preheat oven to 450 degrees F.
2. 2 Toss sausage, Brussels sprouts, and shallots with oil and thread onto 4-inch skewers. Place on a foil-lined baking sheet. Bake in the preheated oven until vegetables are tender, 7 to 8 minutes.
3. 3 Preheat broiler. Broil until caramelized, 2 to 3 minutes.
4. 4 Meanwhile, whisk together honey, mustard, vinegar, and pepper. Brush skewers with 1/3 of the honey mixture. Broil 1 minute. Serve skewers with remaining sauce.

By Hillshire FarmR Brand

Ingredients

• ✓ shallot
• sea scallop
• salt
• black pepper
• olive oil
• garlic
• white wine
• parsley

Instructions

1. 1 Season scallops with salt and pepper.
2. 2 Heat oil in a large skillet over medium-high heat until shimmering. Add scallops and sear until browned on the bottom and moisture appears on the top, about 2 minutes. Flip and sear for 2 minutes on the other side.
3. 3 Reduce heat to medium. Add shallots and garlic; stir until shallots are lightly browned, about 2 minutes, being careful not to burn the garlic. Add wine and stir until the liquid starts to reduce, 1 to 2 minutes. Sprinkle with parsley and serve.

By Ellie

Ingredients

• ✓ shallot
• olive oil
• garlic
• chanterelle mushroom
• cornstarch
• water
• zucchini
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a skillet over medium-low heat. Add shallot and cook until soft and translucent, 3 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add chanterelle mushrooms and saute for 10 minutes. Stir together cornstarch and water in a bowl and add to mushrooms. Mix well.
2. 2 Add zucchini to the skillet and season with salt and pepper. Cook until zucchini are soft, about 20 minutes.

By stella

Ingredients

• ✓ shallot
• frisee lettuce
• olive oil
• bacon bits
• white vinegar
• apple cider vinegar
• red wine
• sugar

Instructions

1. 1 Place frisee lettuce in a serving bowl.
2. 2 Heat 1 tablespoon olive oil in a small saucepan over medium heat. Add shallot and cook until soft, about 2 minutes. Add bacon bits, white vinegar, apple cider vinegar, red wine, sugar and remaining 1 tablespoon olive oil; stir to combine. Reduce heat to low and cook until dressing is hot.
3. 3 Pour hot bacon dressing over frisee and toss to coat. Serve immediately.

By Kim's Cooking Now

Ingredients

• ✓ shallot
• brussels sprout
• red onion
• olive oil
• salt
• black pepper
• balsamic vinegar
• rosemary

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
2. 2 Combine Brussels sprouts and onion together in a bowl; add 3 tablespoons olive oil, salt, and pepper and gently toss to coat. Spread sprouts mixture onto the prepared baking sheet.
3. 3 Bake in the preheated oven until sprouts and onion are tender and caramelized, 25 to 30 minutes.
4. 4 Heat remaining 2 tablespoons olive oil in a small skillet over medium-high heat; saute shallot until tender, about 5 minutes. Add balsamic vinegar and cook until glaze is slightly reduced, about 5 minutes. Stir rosemary into glaze and pour over sprouts mixture.

By Barbara Zernicke

Ingredients

• ✓ shallot
• avocado
• lime
• cherry tomato
• cilantro
• garlic
• kosher salt
• peppercorn

Instructions

1. 1 Place avocados in a medium bowl and squeeze in lime juice. Add tomatoes, shallot, cilantro, garlic, salt, and pepper. Mash with an immersion blender or a sturdy fork until avocado is mashed and ingredients are combined. Stir gently and serve immediately.

By Golden Belly