Type what you have

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
• pear
• port wine
• garlic
• mustard
• balsamic vinegar
• salad green
• gorgonzola cheese
• walnut

Instructions

1. 1 Preheat the oven's broiler. Arrange pear slices in a single layer on a baking sheet. Broil until nicely browned, 3 to 5 minutes. Set aside to cool.
2. 2 Pour port wine into a saucepan. Bring to a boil, and cook until the wine is reduced by 1/2. Remove from the heat and cool. Pour cooled wine into a blender or food processor, and add the shallots, garlic, mustard, and vinegar. Puree until smooth.
3. 3 Divide salad greens evenly between four serving plates. Arrange some of the broiled pear slices over each pile of greens. Sprinkle with Gorgonzola cheese. Drizzle dressing over each plate, then sprinkle with walnuts.

By KATHY A

Ingredients

• ✓ shallot
• olive oil
• couscous
• water
• asparagus
• salt
• black pepper
• lemon

Instructions

1. 1 Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat; add Israeli couscous. Toast couscous until lightly browned, 4 to 5 minutes. Slowly pour in boiling water. Cover and reduce heat to medium-low; simmer until couscous is tender and water has been absorbed, about 10 minutes.
2. 2 Meanwhile, heat remaining olive oil in a large frying pan over medium heat. Add shallot and cook until starting to soften, about 1 minute. Increase heat to medium-high. Add asparagus and a pinch of salt; saute until asparagus is tender, 5 to 10 minutes.
3. 3 Stir lemon zest into the asparagus in the last few minutes of cooking. Add cooked couscous and toss with the asparagus mixture. Stir in lemon juice. Taste for seasoning and add salt and pepper if needed.

By Diana Moutsopoulos

Ingredients

• ✓ shallot
• mango
• lime juice
• olive oil
• red pepper flake
• cilantro
• salt
• black pepper

Instructions

1. 1 Place the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving.

By MIREILLE67

Ingredients

• ✓ shallot
• red wine vinegar
• salt
• avocado
• lime
• egg
• white vinegar
• black pepper
• whole-grain bread
• aleppo pepper

Instructions

1. 1 Combine shallot, red wine vinegar, and a pinch of salt in a bowl; set aside. Mash avocado with lime juice and salt in a second bowl.
2. 2 Heat 2 to 3 inches of water in a small, shallow saucepan until boiling. Add vinegar and reduce heat to a light simmer. Crack egg into a small ramekin and lower it to the surface of the water, carefully easing it out of the ramekin into the simmering water. Poach egg until white is completely set and yolk is slightly soft, 3 to 4 minutes. Remove with a slotted spoon and transfer to a paper-towel lined plate. Sprinkle with salt and pepper.
3. 3 Toast bread to your liking and remove to a plate. Top with mashed avocado, some of the pickled shallot, and poached egg. Sprinkle with aleppo pepper and serve immediately.

By France Cevallos

Ingredients

• ✓ shallot
• asparagus
• olive oil
• mint
• sea salt
• black pepper
• chicken stock
• lemon zest
• egg

Instructions

1. 1 Cut tips from 6 asparagus spears, about 1 1/2 inches from the top; reserve for garnish later. Chop the remaining asparagus into chunks.
2. 2 Heat olive oil in a soup pot over medium heat; cook and stir shallot in the hot oil until softened, about 3 minutes. Add chopped asparagus; season with mint, salt, and pepper. Cook until asparagus are slightly tender, about 3 minutes.
3. 3 Pour chicken stock into asparagus mixture; bring to a boil. Reduce heat and simmer until asparagus are tender, 12 to 15 minutes. Stir in lemon zest.
4. 4 Blend soup using a hand blender or a food processor until smooth.
5. 5 Bring a small pot of lightly salted water to a boil; cook asparagus tips in the boiling water until just turning bright green, about 2 minutes. Strain asparagus tips and run under cold water to stop the cooking process. Garnish soup with asparagus tips and hard-boiled egg.

By fromgardentosoupbowlcom

Ingredients

• ✓ shallot
• red wine vinegar
• salt
• black pepper
• olive oil
• mixed greens
• cucumber
• strawberry
• sea salt

Instructions

1. 1 Stir red wine vinegar and shallot together in a bowl; season with salt and black pepper. Stream olive oil into the mixture while whisking to form a dressing.
2. 2 Toss mixed greens and cucumbers in a large bowl; pour dressing over the mixture and toss to coat. Add strawberries and toss lightly. Season with sea salt to serve.

By sengalindsay

Ingredients

• ✓ shallot
• soy sauce
• mirin
• sesame seed
• garlic
• ginger
• sesame oil
• red pepper flake
• sriracha sauce
• tuna
• avocado

Instructions

1. 1 Combine soy sauce, mirin, sesame seeds, shallot, garlic, ginger, sesame oil, red pepper flakes, and sriracha in a medium bowl; whisk until well combined.
2. 2 Add tuna and avocado; stir gently to coat with marinade.

By mclairethev

Ingredients

• ✓ shallot
• olive oil
• apple
• ginger
• lime
• red pepper flakes
• cayenne pepper
• chicken broth
• sweet potato
• salt
• lime

Instructions

1. 1 Heat oil in a large pot over medium heat. Add shallots; cook until soft, about 3 minutes. Stir in apples, ginger, lime zest, red pepper flakes, and cayenne pepper; cook and stir until apples are very soft, about 15 minutes.
2. 2 Add broth, potatoes, and salt; cover and bring to a boil. Reduce heat to low; simmer about 10 minutes.
3. 3 Purée soup with an immersion blender until smooth. Stir in lime juice. Serve with lime wedges.

By Julie Julie

Ingredients

• ✓ shallot
• penne pasta
• carrot
• kale
• cherry tomato
• cucumber
• red bell pepper
• black olive
• salad dressing
• mayonnaise

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain well.
2. 2 Combine pasta, carrots, kale, cherry tomatoes, cucumber, bell pepper, olives, and shallot in a bowl. Combine Greek dressing and mayonnaise in a separate bowl; drizzle over salad and mix until well combined.

By CookingWithShelia

Ingredients

• ✓ shallot
• albacore tuna
• tomato
• cucumber
• carrot
• jicama
• avocado ranch dressing
• cilantro
• salt
• black pepper
• lime juice

Instructions

1. 1 Place tuna in a medium bowl. Add tomato, shallot, cucumber, carrot, jicama, salad dressing, cilantro, salt, and pepper; mix until blended. Taste and adjust salt and pepper. Add lime juice and stir again to blend.

By Stacy Scott-Calcagni

Ingredients

• ✓ shallot
• cider vinegar
• sunflower oil
• dijon mustard
• honey
• salt
• black pepper
• brussels sprout
• apple
• cranberry
• almond
• sunflower seed
• pumpkin seed

Instructions

1. 1 Gather the ingredients.
2. 2 Whisk shallot, vinegar, oil, Dijon mustard, honey, salt, and black pepper together in a small bowl; set vinaigrette aside.
3. 3 Combine Brussels sprouts, apples, cranberries, almonds, sunflower seeds, and pumpkin seeds in a bowl; toss with vinaigrette to coat.
4. 4 Serve and enjoy!

By Ann Freele

Ingredients

• ✓ shallot
• watermelon
• tomato
• red bell pepper
• cucumber
• lime juice
• apple cider vinegar
• salt
• black pepper
• feta cheese
• cilantro

Instructions

1. 1 Combine watermelon, tomatoes, bell pepper, cucumber, shallot, lime juice, vinegar, salt, and black pepper in a high-powered blender; blend until smooth, 20 to 30 seconds. Transfer soup to a bowl; cover with plastic wrap and refrigerate to meld flavors and chill soup, at least 1 hour.
2. 2 Stir gazpacho before serving; divide between four bowls. Top servings with feta cheese and cilantro.

By France Cevallos

Ingredients

• ✓ shallot
• beet
• mache
• lamb's lettuce
• arugula
• peach
• goat cheese
• pistachio nut
• walnut oil
• balsamic vinegar
• salt
• pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Wrap each beet in two layers of aluminum foil and place onto a baking sheet.
2. 2 Bake in the preheated oven until beets are tender, about 1 hour 20 minutes. Allow beets to cool slightly, then remove the skins. Let beets cool to room temperature or refrigerate until cold, about 1 hour.
3. 3 Place mâche and arugula into a large mixing bowl. Thinly slice cooled beets and add to salad along with peaches, goat cheese, pistachios, and shallots.
4. 4 Whisk walnut oil, balsamic vinegar, salt, and pepper together in a small bowl until emulsified. Pour over salad, toss well, and serve.

By Megancake

Ingredients

• ✓ shallot
• large shell pasta
• olive oil
• caper
• lemon
• lemon juice
• dill
• garlic
• salt
• black pepper
• salmon
• parmesan cheese

Instructions

1. 1 Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain; transfer to a large bowl.
2. 2 Whisk oil, shallot, capers, lemon zest, lemon juice, dill, garlic, salt, and black pepper together in a large bowl until combined. Add flaked salmon; stir to combine.
3. 3 Add salmon mixture to pasta; toss to combine. Refrigerate before serving, at least 30 minutes. Top with freshly grated Parmesan cheese.

By thedailygourmet

Ingredients

• ✓ shallot
• basil
• olive oil
• lime juice
• sugar
• salt
• black pepper
• corn
• cherry tomato
• cucumber
• jalapeno pepper

Instructions

1. 1 Place basil, olive oil, lime juice, sugar, salt, and black pepper in a jar; screw on the lid and shake until vinaigrette is completely blended.
2. 2 Combine corn, tomatoes, cucumber, shallots, and jalapeño in a large bowl; drizzle with vinaigrette and toss to coat. Refrigerate until ready to serve.

By cookbookangie

Ingredients

• ✓ shallot
• sirloin steak
• beef brisket
• mayonnaise
• wild game rub
• whole wheat hot dog bun
• cheddar cheese
• salt
• pepper
• lettuce
• tomato
• onion
• relish

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate.
2. 2 Combine the sirloin and brisket in a food processor and pulse until ground.
3. 3 Transfer the meat into a large bowl. Add the mayonnaise, shallot, and wild game rub; gently mix.
4. 4 Divide the meat into 4 equal portions; shape the "burgers" into hotdog shapes.
5. 5 Place on preheated grill and close the lid. Cook for 4 minutes. Lift lid; flip burger dogs and close lid.
6. 6 Lightly toast hot dog buns, then set aside.
7. 7 Sear the burger dogs on all four sides for extra char flavor, about 2 1/2 minutes per side for medium, or until internal temperature reaches 140 degrees F. During the final minute of grilling, top each burger dog with a slice of cheese.
8. 8 Transfer burger dogs from the grill to a grill bun. Salt and pepper to taste; serve with your favorite condiments.

By FOX Broadcasting Company

Ingredients

• ✓ shallot
• lemon juice
• red wine vinegar
• salt
• black pepper
• olive oil
• jar
• lid
• cannellini bean
• cherry tomato
• kale
• salt
• parmesan cheese

Instructions

1. 1 Whisk lemon juice, red wine vinegar, shallot, salt, and pepper in a medium bowl. Slowly drizzle in olive oil, whisking constantly until dressing is combined.
2. 2 Line jars up in an assembly line fashion. Divide beans evenly between the jars. Spoon about 1 1/2 tablespoons dressing over the beans. Add 8 tomato halves to each jar.
3. 3 Sprinkle kale with salt and lightly massage until leaves are slightly softened and starting to turn a brighter green color, 20 to 30 seconds. Divide kale between the jars, packing it down tightly to squeeze out air pockets.
4. 4 Top each salad with 1 tablespoon Parmesan cheese. Place lids on jars and refrigerate. Pour salad out into a bowl and toss when ready to eat.

By France Cevallos

Ingredients

• ✓ shallot
• firm tofu
• lemon juice
• soy sauce
• cornstarch
• bread crumb
• green onion
• vegetable oil
• champagne vinegar
• white sugar
• chili oil
• mixed salad greens
• cucumber
• tomato

Instructions

1. 1 Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
2. 2 Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
3. 3 Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
4. 4 Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, tofu cubes, and remaining shallot in a large bowl; add the dressing and toss to combine.

By Alyssa

Ingredients

• ✓ shallot
• pumpkin seed
• olive oil
• olive oil
• apple cider vinegar
• white sugar
• mustard
• mayonnaise
• black pepper
• romaine lettuce
• baby spinach
• apple chip
• cranberry
• bleu cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Toss pepitas with 1 teaspoon olive oil in a bowl; spread onto a baking sheet.
2. 2 Toast in the preheated oven until pepitas start to turn golden brown and become fragrant, about 5 minutes. Let cool.
3. 3 Combine 1/3 cup olive oil, vinegar, sugar, mustard, mayonnaise, shallot, and black pepper together in a container with a tight-fitting lid. Screw on lid tightly and shake dressing vigorously.
4. 4 Toss the toasted pepitas, dressing, romaine lettuce, spinach, apple chips, cranberries, and bleu cheese together in a large bowl.

By Dianne

Ingredients

• ✓ shallot
• beet
• aluminum foil
• lemon juice
• mustard
• lemon zest
• honey
• olive oil
• salt
• black pepper
• fennel bulb
• butterhead lettuce
• goat cheese
• walnut
• chive

Instructions

1. 1 Preheat the oven to 400 degrees F (205 degrees C).
2. 2 Scrub beets; wrap each beet in aluminum foil and place on a baking sheet.
3. 3 Bake in the preheated oven until a knife can easily be inserted into beets, about 1 1/2 hours.
4. 4 Meanwhile, whisk lemon juice, shallot, Dijon mustard, lemon zest, and honey together in a medium bowl. Slowly whisk in 1/3 cup olive oil in a steady stream. Cover and set aside.
5. 5 Cool beets until able to handle, about 20 minutes. Remove and discard foil. Trim off stems and root ends; peel and cut into 1-inch pieces.
6. 6 Combine beets, 3 tablespoons vinaigrette, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a bowl.
7. 7 Combine fennel, 3 tablespoons vinaigrette, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a separate bowl.
8. 8 Line 8 salad plates with lettuce; drizzle with remaining vinaigrette. Layer on beets, fennel, goat cheese, walnuts, and chives.

By Reynolds KitchensR

Ingredients

• ✓ shallot
• black pepper
• salt
• nutritional yeast
• spinach
• basil
• almond
• cashew
• walnut
• rice vinegar
• olive oil
• chive
• lemon juice
• garlic
• scallion
• cucumber
• green cabbage

Instructions

1. 1 Place the cabbage, cucumbers, and green onions in a large bowl. Set aside.
2. 2 Add garlic, shallot, lemon juice, chives, oil, vinegar, nuts, basil, spinach and yeast to the bowl of a food processor and blend, scraping down the sides occasionally, until smooth, about 1 minute.
3. 3 Pour dressing over cabbage and toss until well-combined. Season with salt and pepper, to taste.

By Sara Haas, RDN, LDN

Ingredients

• ✓ shallot
• pistachio
• avocado
• green onion
• persian cucumber
• romaine heart
• green cabbage
• kosher salt
• mayonnaise
• olive oil
• lime juice
• anchovy paste
• garlic
• tarragon
• chive
• basil
• flat-leaf parsley
• spinach

Instructions

1. 1 Combine spinach, parsley, basil, chives, tarragon, shallot, garlic, anchovy paste, and lime juice in a high-powered blender; blend and slowly add oil through top opening of blender until mixture is smooth, about 1 minute, scraping down sides if needed. Add mayonnaise and salt; blend until smooth. Cover and chill until ready to serve.
2. 2 Combine cabbage, romaine, cucumber, and scallions in a large bowl; add 2/3 cup of the dressing and toss to evenly coat. Divide between 4 bowls and top each bowl with avocado and 1 tablespoon of the pistachios. Serve immediately with remaining dressing. Recipe developed by Julia Levy

By Andrea Lobas

Ingredients

• ✓ shallot
• olive oil
• mustard
• balsamic vinegar
• white wine vinegar
• lemon juice
• black pepper
• salt
• flat-leaf parsley
• onion
• carrot
• celery
• sea salt
• green lentil
• water
• olive oil
• red bell pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Toss bell pepper halves with 1 tablespoon olive oil; place on a baking sheet. Roast in the preheated oven until peppers are very soft and crisp at the edges, about 20 minutes. Set peppers aside until cool enough to handle, then dice into 1/4-inch cubes. Transfer to a large bowl.
3. 3 Meanwhile, bring cold water and lentils to a boil in a saucepan over high heat. Reduce heat to low, add 1 pinch salt, cover, and simmer until lentils are just tender to the bite, about 20 minutes. Drain and cool.
4. 4 Add cooled lentils to bell peppers; gently stir in celery, carrots, onion, and parsley. Season with 1/2 teaspoon salt and black pepper.
5. 5 Place lemon juice, shallots, white wine vinegar, balsamic vinegar, Dijon mustard, and remaining 1/2 teaspoon salt in a blender; blend on High for 10 seconds. Gradually add olive oil; blend until vinaigrette is fully emulsified and smooth. Pour 1/2 cup vinaigrette over lentils; stir gently with a wooden spoon. Taste salad; add remaining vinaigrette if desired.

By Pooja Mottl

Ingredients

• ✓ shallot
• pepper
• salt
• chicken broth
• heavy cream
• chicken broth
• thyme
• chardonnay wine
• dijon mustard
• dill
• cannellini bean
• pear
• parsnip
• green onion
• button mushroom
• cauliflower
• ginger
• garlic
• olive oil
• butter

Instructions

1. 1 Heat butter and olive oil in a large saucepan over low heat. Stir in garlic, shallots, and ginger; cook and stir until fragrant but not brown, about 5 minutes. Stir in cauliflower, mushrooms, green onions, and parsnip; cook and stir for an additional 5 minutes. Add pear, beans, dill, and mustard; stir just until heated through, about 1 minute.
2. 2 Stir in wine and thyme; increase heat to high. Bring to a boil, stirring constantly, and simmer until wine is reduced by half and is syrupy, about 5 minutes. Pour in chicken broth; return to a boil, then reduce heat to low and simmer, partly covered, until vegetables are tender, about 20 minutes. Allow soup to cool slightly.
3. 3 Fill a blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup.
4. 4 Stir in cream and, if needed, thin with additional chicken broth. Season with salt and pepper; serve hot.

By simone stevin

Ingredients

• ✓ shallot
• honey
• mustard
• salt
• olive oil
• lemon juice
• rice vinegar
• arugula

Instructions

1. 1 Combine shallot, honey, mustard, and salt in a jar with a lid; add olive oil, lemon juice, and vinegar. Cover jar with lid and shake until dressing is thickened.
2. 2 Place arugula in a bowl and drizzle dressing over greens; toss to coat.

By SandyG

Ingredients

• ✓ shallot
• olive oil
• onion
• red pepper flakes
• tomato sauce
• tomato
• cannellini bean
• chicken broth
• black pepper
• basil

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook shallots and red pepper flakes until softened, 2 to 3 minutes, stirring frequently.
2. 2 Stir in remaining ingredients, except basil. Puree in saucepan with a hand-held immersion blender or puree in batches in a blender or food processor. Return to saucepan and heat through.
3. 3 Top with fresh basil before serving, if desired.

By Contadina

Ingredients

• ✓ shallot
• egg
• mayonnaise
• mustard
• hot sauce
• salt
• pepper
• ham
• celery

Instructions

1. 1 Halve the hard-boiled eggs and remove the yolks to a bowl. Coarsely chop the egg whites and set aside.
2. 2 To the bowl with the egg yolks, add the mayonnaise, mustard, hot sauce, salt, and pepper. Using a fork, smash the mixture until smooth. Add the reserved chopped egg whites, ham, shallot, and celery. Toss to combine. If you like a creamier texture, add more mayonnaise.

By Rachael Ray Every Day

Ingredients

• ✓ shallot
• lime
• mandarin orange
• orange
• grapefruit
• lemon juice
• olive oil
• salt
• romaine lettuce

Instructions

1. 1 Place lime slices, tangerine sections, navel orange, and grapefruit in a bowl. In a separate bowl, mix the lime zest, mandarin orange zest, shallots, lemon juice, olive oil, and salt. Pour over the fruit. Arrange dressed fruit atop romaine lettuce to serve.

By BARBMD

Ingredients

• ✓ shallot
• whole wheat tortilla
• olive oil
• garlic
• mushroom
• white wine
• brown lentil
• feta cheese
• kalamata olive
• tomato

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Wrap the tortillas in aluminum foil, and warm in the oven about 10 minutes, until soft.
2. 2 Heat the olive oil in a saucepan over medium heat, and saute the garlic, shallots, and mushrooms 5 minutes, until lightly browned. Pour in the wine, and scrape up any browned bits from the bottom of the saucepan. Mix in the lentils, and cook 2 minutes, just until heated through.
3. 3 Fill each tortilla with a portion of the lentil mixture, and fold or roll. Top with feta cheese, olives, and tomatoes.

By SEKMARK