Type what you have

Ingredients

• ✓ shallot
• whole wheat penne pasta
• olive oil
• butter
• beef rib eye steak
• garlic
• soy sauce
• spinach
• sun-dried tomato pesto
• black olive
• feta cheese
• sunflower kernel
• parsley
• basil

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, 8 to 10 minutes. Drain, toss with olive oil, and keep warm.
2. 2 Meanwhile, melt 1 tablespoon butter in a skillet over medium-high heat. Add rib-eye; sear on both sides until rosy-pink in the center, 7 to 10 minutes depending on thickness. Transfer steak to a cutting board; cut into bite-sized pieces.
3. 3 Melt remaining 1 tablespoon butter in the same skillet. Add shallots and garlic; cook until fragrant, 5 to 10 seconds. Return steak to the skillet; cook to desired doneness, about 5 minutes more. Stir in soy sauce; cook until evaporated, 3 to 5 seconds.
4. 4 Off heat, stir in spinach, pesto, olives, feta cheese, sunflower kernels, parsley, and basil; transfer to a large bowl. Add pasta; toss and serve.

By Polo

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
• 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
• 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

Ingredients

• ✓ shallot
• orange juice
• lime juice
• garlic
• chili powder
• cumin
• sugar
• chicken breast
• romaine lettuce
• orange
• celery
• green onion

Instructions

1. 1 In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
2. 2 Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
3. 3 Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
4. 4 Toss salad with reserved dressing, and top with sliced chicken.

By Jacqueline Matthews

Ingredients

• ✓ shallot
• white sugar
• balsamic vinegar
• sesame seed
• poppy seed
• worcestershire sauce
• paprika
• vegetable oil
• baby spinach
• strawberry
• pecan
• goat cheese

Instructions

1. 1 Place sugar, balsamic vinegar, sesame seeds, poppy seeds, shallots, Worcestershire sauce, and paprika in a container with a tight-fitting lid; shake until mixed well. Add oil and shake to mix. Refrigerate for flavors to blend, 1 hour.
2. 2 Combine spinach, strawberries, pecans, and goat cheese in a bowl. Add dressing; toss to coat.

By Christina

Ingredients

• ✓ shallot
• canola oil
• sesame oil
• mushroom
• firm tofu
• butter
• water
• red miso paste
• chicken soup base
• ramen noodle
• green onion
• carrot

Instructions

1. 1 Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.
2. 2 Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
3. 3 Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.
4. 4 Distribute mushrooms and tofu amongst 4 bowls.
5. 5 Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.
6. 6 Garnish each bowl with green onions and carrots.

By Chef Lomax

Ingredients

• ✓ shallot
• vegetable oil
• egg noodle
• bean sprout
• chicken broth
• chicken breast
• green onion
• salt
• pepper

Instructions

1. 1 In a small skillet over medium heat, cook shallots in oil until brown and fragrant. Remove from heat and set aside.
2. 2 Bring a large pot of water to a boil. Cook noodles in boiling water until just tender, 8 to 10 minutes; drain and rinse under cold water. Set aside.
3. 3 Bring a small pot of water to a boil; have ready a bowl of ice water. Blanch bean sprouts by plunging them into boiling water for 1 minute, then into cold water. Drain and set aside.
4. 4 In a large saucepan over medium heat, bring chicken broth to a simmer.
5. 5 Divide noodles evenly between 6 bowls. Top with bean sprouts and shredded chicken. Pour the heated broth into the bowls. Drizzle with the shallot mixture and garnish with the green onion. Season with salt and pepper. Serve at once.

By Angie

Ingredients

• ✓ shallot
• butter
• mushroom
• garlic
• long grain rice
• wild rice
• seasoning packet
• water
• chicken
• cream of chicken soup
• half-and-half
• chicken broth
• pimento pepper
• cheddar cheese

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot), select Saute function, and add butter. Add mushrooms, shallot, and garlic to the melted butter, and saute until fragrant, 3 to 5 minutes. Stir in rice and seasoning packet. Pour in water. Add chicken, hit cancel, and close and lock the lid.
2. 2 Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Select Saute function and add condensed soup, half-and-half, chicken broth, and pimento peppers. Stir to combine. Add Cheddar cheese and stir until melted and heated through, 3 to 5 minutes. Serve immediately.

By thedailygourmet

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
• coconut flakes
• pomelo
• peanut
• mint
• water
• palm sugar
• lime juice
• fish sauce
• bird's eye chile

Instructions

1. 1 Cook and stir coconut in a dry skillet over medium-low heat until toasted and fragrant, 3 to 5 minutes. Set aside.
2. 2 Cut top and bottom off the pomelo, about 1/2 inch from each side. Make vertical cuts around the fruit, about 1/2 inch into the rind. Pull off slices of rind. Pull off any thick pieces of membrane. Split fruit open and separate into segments. Peel membrane off each slice.
3. 3 Place pomelo slices in a shallow bowl. Sprinkle toasted coconut, peanuts, shallots, and mint on top.
4. 4 Combine hot water and palm sugar in a jar. Stir until sugar dissolves. Whisk in lime juice, fish sauce, and chile pepper. Spoon dressing over salad.

By LauraF

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
• linguine pasta
• olive oil
• pancetta bacon
• mushroom
• garlic
• black pepper
• oregano
• chicken broth
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain, transfer back to the pot, and set aside.
2. 2 Meanwhile, heat olive oil in a large skillet over medium heat. Cook pancetta in hot oil until just beginning to brown. Stir in shallots, mushrooms, garlic, pepper, and oregano; cook until fragrant, about 1 minute.
3. 3 Pour in chicken broth; bring to a boil over medium-high heat, stirring occasionally, for 1 to 2 minutes. Reduce heat, cover, and simmer for 5 to 7 minutes.
4. 4 Strain liquid from the pan into pasta; toss to coat. Divide pasta onto individual serving plates, then top with equal portions of pancetta and mushrooms. Serve with Parmesan cheese and pepper.

By kempcooking

Ingredients

• ✓ shallot
• yellow tomato
• basil
• tomato
• mozzarella cheese
• olive oil
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Arrange alternate slices of yellow tomato, whole basil leaves, slices of red tomato, and mozzarella cheese slices on a serving platter in rows; sprinkle with shaved shallot. Drizzle olive oil and balsamic vinegar over the salad; season with salt and black pepper.

By Tami Jones

Ingredients

• ✓ shallot
• frisee lettuce
• mustard
• sea salt
• black pepper
• sherry vinegar
• olive oil
• bacon
• egg
• cayenne pepper
• chive

Instructions

1. 1 Remove and discard the root ends from each head of frisee lettuce. Chop leaves into 1-inch pieces and transfer to a large salad spinner. Fill with cold water, swish well to remove any dirt and sand, then drain and spin until completely dry. Keep in the refrigerator until ready to use.
2. 2 Whisk shallots, Dijon, salt, pepper, and sherry vinegar together in a large bowl until well combined. Add oil slowly, a little at a time, and continue whisking until dressing is thick and emulsified; set aside.
3. 3 Place bacon in a cold pan over medium heat; cook until crisp, 8 to 10 minutes.
4. 4 While the bacon is cooking, fill a pot with water. Add a pinch of salt and a dash of white vinegar and bring to a simmer.
5. 5 Place 1/4 of the chilled frisee in a mixing bowl. Add 1/4 of the cooked bacon (don't add too much bacon grease, but it's okay to have a little) along with a generous helping of the vinaigrette. Toss with tongs until frisee is thoroughly coated. Transfer to a salad plate or shallow bowl. Repeat to prep the remaining three salads.
6. 6 Drop eggs, one at a time, into the simmering water and let cook, without touching, for 20 to 30 seconds. Nudge them gently with a spoon to make sure they're not stuck on the bottom and continue to cook until whites are set and yolks are runny, 2 to 3 minutes more. Lift each poached egg carefully with a slotted spoon, drain well, and place carefully on a salad, flipping so the yolk is facing down.
7. 7 Sprinkle with cayenne, sea salt, and chives and serve.

By John Mitzewich

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