Type what you have

Ingredients

• ✓ shallot
• chicken carcass
• galangal
• lemongrass
• makrut lime leaf
• garlic
• thai chile
• water

Instructions

1. 1 Place chicken carcass into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 5 minutes. Drain, rinse carcass under running water, and return to the pot.
2. 2 Add galangal, lemongrass, lime leaves, shallot, garlic, and chiles. Pour in 10 cups water. Bring to a boil over high heat, then reduce heat to medium-low and simmer uncovered for 1 1/2 hours, skimming the foam and fat often.
3. 3 Strain stock through cheesecloth before using.

By JETTILA

Ingredients

• ✓ shallot
• vegetable oil
• butter
• garlic
• red chili pepper
• lemongrass
• chicken stock
• pumpkin
• coconut milk
• basil

Instructions

1. 1 In a medium saucepan, heat oil and butter over low heat. Cook garlic, shallots, chilies, and lemongrass in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, coconut milk, and pumpkin; bring to a boil. Cook until pumpkin softens.
2. 2 In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil leaves.

By BRIGIT

Ingredients

• ✓ shallot
• white vinegar
• water
• white sugar
• salt
• cucumber
• bird's eye chile

Instructions

1. 1 Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so pickling liquid is pleasantly sweet, sour, and lightly salty.
2. 2 Combine cucumbers, shallots, and chiles in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

By Toi

Ingredients

• ✓ shallot
• thai chile pepper
• cilantro root
• garlic
• thai basil
• lemongrass
• galangal
• makrut lime zest
• shrimp paste
• cumin seed
• turmeric root
• coriander seed
• salt
• white pepper

Instructions

1. 1 Combine green chiles, shallots, cilantro roots, garlic, Thai basil, lemongrass, galangal, lime zest, shrimp paste, cumin seeds, turmeric, coriander seeds, salt, and white pepper in a mortar and pestle; pound into a smooth paste.

By Wiley

Ingredients

• ✓ shallot
• red chile pepper
• crab
• vegetable oil
• garlic
• ginger
• ketchup
• vinegar
• white sugar
• egg
• salt
• black pepper
• water
• cilantro

Instructions

1. 1 Combine shallots and red chile peppers in a food processor; pulse until a very fine paste forms.
2. 2 Crack the crab claws and the big legs slightly.
3. 3 Heat oil in a wok or large skillet over medium-high heat until very hot; add crabs and cook until shells change color and meat is cooked through, about 10 minutes. Transfer crabs to a plate, reserving oil in the wok.
4. 4 Reduce heat under wok to medium-low and add chile pepper paste; cook and stir until fragrant, 1 to 2 minutes. Add garlic and ginger. Whisk ketchup, vinegar, and sugar together in a bowl; pour over garlic-ginger mixture and stir until sauce is well mixed.
5. 5 Return crab to sauce in the wok; cook and stir for 3 minutes more, seasoning with salt and pepper. Pour eggs into wok while continuously stirring to create strands in the sauce. Add water if sauce gets too dry. Remove wok from heat and garnish crabs with cilantro.

By Suhara

Ingredients

• ✓ shallot
• bacon
• chicken breast
• curry powder
• vegetable oil
• egg yolk
• jasmine rice
• thai bird chile pepper
• cilantro leaf
• soy sauce
• fish sauce
• white sugar
• tiger prawn
• pineapple
• green onion

Instructions

1. 1 Place bacon in a wok or large skillet over medium-high heat; cook and stir until crisp, about 10 minutes. Remove bacon with a slotted spoon onto a paper towel-lined plate; set aside. Reserve bacon drippings in the wok.
2. 2 Cook and stir shallots in bacon drippings over medium-high heat until fragrant and light brown, 1 to 2 minutes.
3. 3 Stir chicken into shallots and cook, without stirring, until browned on one side, 45 seconds to 1 minute; stir. Continue cooking until chicken is browned, about 1 minute. Add 2 teaspoons curry powder; stir until chicken is coated.
4. 4 Make a well in the center of chicken and pour oil into the center of the well; add egg yolks. Cook and stir egg yolks until set, 1 to 2 minutes. Add rice and stir, breaking up rice.
5. 5 Mix chile pepper, cilantro, soy sauce, remaining 2 teaspoons curry powder, fish sauce, and sugar into rice mixture; add shrimp and cook until shrimp is cooked through and pink, about 2 minutes. Fold pineapple, green onions, and bacon into rice mixture.

By eatvancity

Ingredients

• ✓ shallot
• ✓ shallot
• ginger
• thai chile pepper
• lime
• thai basil
• peanut
• coconut flakes
• spinach
• chicken
• water
• fish sauce
• brown sugar
• lime
• ginger
• peanut
• coconut

Instructions

1. 1 Combine coconut, peanuts, shallot, ginger, lime zest and juice, brown sugar, fish sauce, and water in a small saucepan, swirl to mix, and bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until the mixture reduces by about half and starts to thicken up.
2. 2 Remove from heat and let cool to room temperature before using. Sauce will get thicker once cooled. If sauce is too thick, thin out with a little bit of water. If it's too runny, simply put it back on the heat and reduce it a little more.
3. 3 To make the wraps, place a heaping teaspoon of chicken in a spinach leaf, top with a big pinch of toasted coconut, a few peanuts, a Thai basil leaf, one piece of lime, one piece of Thai chili, one or two pieces of shallots, and one or two cubes of ginger.
4. 4 Top with 1 teaspoon of the sauce and wrap everything into one neat bite. These must be eaten in a single bite to get all the flavors working properly together.

By John Mitzewich

Ingredients

• ✓ shallot
• chicken broth
• oyster sauce
• soy sauce
• fish sauce
• sugar
• brown sugar
• vegetable oil
• chicken thigh
• garlic
• thai chili
• serrano pepper
• hot pepper
• basil
• rice

Instructions

1. 1 Gather ingredients.
2. 2 Whisk chicken broth, oyster sauce, soy sauce, fish sauce, white sugar, and brown sugar together in a bowl until well blended.
3. 3 Heat large skillet over high heat. Drizzle in oil. Add chicken and stir fry until it loses its raw color, 2 to 3 minutes.
4. 4 Stir in shallots, garlic, and sliced chilies. Continue cooking on high heat until some of the juices start to caramelize in the bottom of the pan, about 2 or 3 more minutes.
5. 5 Add about a tablespoon of the sauce mixture to the skillet; cook and stir until sauce begins to caramelize, about 1 minute.
6. 6 Pour in the rest of the sauce. Cook and stir until sauce has deglazed the bottom of the pan. Continue to cook until sauce glazes onto the meat, 1 or 2 more minutes. Remove from heat.
7. 7 Stir in basil. Cook and stir until basil is wilted, about 20 seconds. Serve with rice.
8. 8 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ shallot
• red chile pepper
• green chile pepper
• coriander seed
• cumin seed
• mace
• cardamom
• garlic
• lemongrass
• cilantro root
• black peppercorn
• makrut lime leaf
• galangal
• shrimp paste
• salt

Instructions

1. 1 Place red chile peppers in a bowl and cover them with warm water. Let sit until rehydrated, about 10 minutes. Drain.
2. 2 Place green chile peppers, coriander seeds, cumin seeds, mace, and cardamom in a large, dry skillet over medium heat. Toast until fragrant, 2 to 3 minutes.
3. 3 Transfer red chile peppers and toasted spices to a mortar and pestle. Add shallots, garlic, lemongrass, cilantro root, peppercorns, lime leaves, galangal, shrimp paste, and salt. Pound together into a coarse paste. The past will keep in the refrigerator for several weeks.

By Wiley

Ingredients

• ✓ shallot
• olive oil
• red bell pepper
• red chile pepper
• ginger root
• garlic
• coconut milk
• red curry paste
• chicken breast
• thai basil
• brown sugar
• lime juice
• fish sauce
• tomato
• thai basil
• scallion

Instructions

1. 1 Heat olive oil a large nonstick pan or skillet over medium-high heat. Add shallots and stir-fry until soft, 3 to 5 minutes. Add bell pepper, chile pepper, ginger, and garlic; stir-fry for 3 minutes. Pour in 1/4 of the coconut milk and stir in curry paste until well distributed.
2. 2 Add chicken, 1/4 cup Thai basil, brown sugar, lime juice, and fish sauce. Cook and stir until chicken is no longer pink in the center and juices run clear, 7 to 10 minutes.
3. 3 Add the rest of the coconut milk and diced tomato to the pan and bring to the boil. Simmer over medium heat for 10 to 15 minutes more. Serve with remaining basil and scallions on the side as a garnish.

By Duan van der Westhuizen

Ingredients

• ✓ shallot
• rice noodle
• oyster sauce
• soy sauce
• fish sauce
• maple syrup
• sugar
• water
• vegetable oil
• sesame oil
• chile padi
• garlic
• chicken thigh
• broccoli
• green onion
• thai basil

Instructions

1. 1 Gather the ingredients.
2. 2 Soak rice noodles in hot water until flexible, 10 to 15 minutes. Occasionally move the noodles around to separate them. Drain the water and cover with a wet paper towel.
3. 3 Combine oyster sauce, soy sauce, Asian fish sauce, maple syrup, sugar, and water in a small bowl.
4. 4 Heat vegetable oil and sesame oil in a wok, or large frying pan, over medium-high heat. Stir-fry shallots, chile peppers, and garlic until shallots are soft, about 2 minutes. Move the mixture around the outside of the pan to create a space and add chicken. Sear for 1 minute, then combine with shallot mixture.
5. 5 Add Chinese broccoli stems and stir-fry until tender, about 2 minutes.
6. 6 Add Chinese broccoli leaves and stir-fry until wilted.
7. 7 Add drunken noodle sauce and sliced scallions; mix well and cook until sauce begins to simmer.
8. 8 Add soaked rice noodles and toss to coat until noodles have absorbed the sauce and are cooked through, about 2 minutes. Remove from heat.
9. 9 Stir in Thai basil leaves until wilted. Taste and adjust seasoning if needed. Serve.

By John Mitzewich

Ingredients

• ✓ shallot
• lime
• chive
• bean sprout
• shrimp
• egg
• white pepper
• fish sauce
• tamarind paste
• white sugar
• firm tofu
• chicken
• garlic
• thai chile pepper
• peanut
• vegetable oil
• rice stick noodle

Instructions

1. 1 Place noodles in a large bowl and cover with hot water. Set aside until noodles are flexible but still firm, about 10 minutes. Drain.
2. 2 Heat a wok or large skillet over medium-high heat until it starts to smoke. Add oil; heat until it shimmers. Add peanuts; cook and stir until roasted, 1 to 2 minutes. Remove from wok.
3. 3 Stir chile peppers, shallot, and garlic into the oil; cook and stir until garlic just begins to brown, about 30 seconds. Add chicken and tofu; cook until no longer pink in the center and the juices run clear, 4 to 5 minutes. Add noodles, stirring quickly to mix in and prevent them from sticking. Add sugar, tamarind paste, fish sauce, and white pepper together; cook, stirring constantly, until sauce thickens, about 2 minutes.
4. 4 Push noodle mixture to one side of the wok; crack egg into the empty space. Stir until scrambled, 1 to 2 minutes; fold into noodles. Stir in shrimp; cook until opaque, 2 to 3 minutes. Add roasted peanuts, bean sprouts, chives, and lime juice; cook and stir until flavors combine, 1 to 2 minutes more.

By Bud W

Ingredients

• ✓ shallot
• ✓ shallot
• lime
• cilantro
• mustard cabbage
• rice noodle
• bok choy
• thai chile pepper
• vegetable oil
• lime juice
• white sugar
• fish sauce
• salt
• chicken
• water
• coconut milk
• curry powder
• red curry paste
• garlic
• vegetable oil

Instructions

1. 1 Heat 2 tablespoons oil in a wok or large skillet over medium heat; cook and stir chopped shallots and garlic until garlic starts to turn golden, 2 to 4 minutes. Add red curry paste and curry powder; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, water, chicken, and sea salt; bring to a boil. Reduce heat to medium low and simmer soup.
2. 2 Mix fish sauce, sugar, and lime juice into soup and simmer until heated through, about 10 minutes more.
3. 3 Heat 1/2 cup oil in a skillet over medium-high heat; fry Thai chile peppers until browned, 2 to 4 minutes. Transfer chile peppers to soup, reserving oil in skillet. Fry quartered shallots and bok choy in hot oil until browned, 2 to 4 minutes; transfer to soup and reserve oil in skillet.
4. 4 Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Add 3/4 of the noodles to the soup. Fry the remaining rice noodles in the hot oil until crisp, 3 to 5 minutes.
5. 5 Divide soup among 6 bowls and top with fried noodles, pickled cabbage, cilantro, and lime wedges.

By Chandrav

Ingredients

• ✓ shallot
• cilantro
• white sugar
• pineapple
• lime
• soy sauce
• fish sauce
• basil
• red bell pepper
• shrimp
• lemongrass
• ginger root
• thai chile pepper
• garlic
• peanut oil
• salt
• water
• coconut milk
• ginger root
• butter
• jasmine rice

Instructions

1. 1 Bring the rice, butter, ginger, coconut milk, water, and salt to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, about 20 minutes. Remove from the heat, fluff with a fork, and refrigerate until cold.
2. 2 Heat the peanut oil in a large skillet over medium-high heat. Stir in the garlic, shallot, minced chile pepper, ginger, and lemon grass; cook for 1 minute until the shallot begins to go limp. Add the shrimp; cook and stir until the shrimp has turned pink, then stir in the red bell pepper slices. Continue cooking until the shrimp is no longer opaque in the center. Season with basil, fish sauce, soy sauce, and lime juice.
3. 3 Stir the shrimp mixture into the chilled rice along with the pineapple and sugar. Sprinkle with cilantro to serve.

By Tastyeatsathome

Ingredients

• ✓ shallot
• cucumber
• cilantro
• soy sauce
• white vinegar
• ginger
• fermented soybean
• garlic
• thai chile pepper
• chicken broth
• jasmine rice
• garlic
• pandan leaf
• ginger
• coconut oil
• salt
• sugar
• garlic
• ginger root
• chicken
• water

Instructions

1. 1 Bring water to a boil in a large pot. Add chicken, 1 cup ginger, 1 head garlic, sugar, and salt to the pot. Return to a boil; simmer for 35 minutes. Transfer chicken to a plate, cover to keep warm, and set aside.
2. 2 Heat coconut oil in a rice cooker or heavy-bottomed pot. Add 4 pieces chopped ginger, pandan leaves, 1 tablespoon garlic, and shallots; cook and stir until golden and aromatic.
3. 3 Add rice to rice cooker or pot; stir to coat with oil. Stir in chicken broth; set rice cooker cycle according to manufacturer's instructions. If using a pot, bring chicken broth to a boil, cover, reduce heat to low, and simmer 15 minutes.
4. 4 Meanwhile, combine Thai chiles, pickled garlic, fermented soybeans, 1/3 cup ginger, vinegar, and soy sauce in the bowl of a food processor or blender; pulse until liquefied but not smooth.
5. 5 Debone chicken; discard bones. Cut meat into 1-inch pieces.
6. 6 Place chicken pieces over cooked rice; top with Thai chile sauce or serve sauce on the side. Garnish with cilantro and cucumbers.

By nongskhaomangaiallrecipe

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
• bay leaf
• black peppercorn
• white wine vinegar
• white wine
• heavy cream
• butter

Instructions

1. 1 Place shallot, bay leaf, peppercorns, vinegar, and wine in a saucepan. Bring to a boil, then reduce heat to medium and continue simmering until only 2 tablespoons of liquid remain.
2. 2 Pour in heavy cream and bring to a simmer; simmer until the cream has reduced by half. Increase heat to medium-high, and rapidly whisk in the butter, piece, by piece until it has melted into the cream and thickened it. Strain the sauce through a mesh strainer to remove the spices. Serve immediately.

By Jay

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
• garlic
• white pepper
• vermouth
• brie cheese
• phyllo dough
• butter

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C).
2. 2 Stir the shallot, garlic, white pepper, and vermouth together in a small bowl; set aside. Cut the rind off the top of the brie cheese, leaving a 1/4-inch lip around the edge. Place the brie cheese onto a baking sheet, and spoon the shallot mixture over top. Fold the phyllo sheets in half to make square pieces. Wrap the brie with the phyllo squares, tucking the edges underneath of the brie cheese. Trim the corners if needed to avoid tucking too much pastry underneath. You want complete enclosure, but without too much overlap. Brush the top with melted butter to make the pastry brown in the oven.
3. 3 Bake in the preheated oven until the phyllo has turned golden brown and the brie cheese is very soft, about 20 minutes. Serve warm.

By Merrittorious

Ingredients

• ✓ shallot
• bacon
• red bell pepper
• cream cheese
• milk
• pepperoncini

Instructions

1. 1 In a large skillet, cook bacon over medium heat until bacon is browned. Move bacon to paper towels. Keep bacon drippings.
2. 2 In drippings, cook shallots and red pepper over medium heat until vegetables are tender. Cook about 5 minutes. Remove skillet from heat and let cool for 20 minutes.
3. 3 In a small bowl, beat cream cheese and milk with an electric mixer at medium speed until smooth. Stir bacon and shallot into the mixture.
4. 4 Spoon cream cheese mixture into a heavy weight plastic bag. Cut a small hole in one corner to squeeze the filling from. With small knife, cut a slit lengthwise into each pepper. Do not cut the whole way through the pepper. By squeezing the bag, pipe cream cheese mixture into peppers. Cover and refrigerate for at least 1 hour, up to one day.

By val

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
• 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
• 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
• 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
• red potato
• bacon
• parmesan cheese
• egg
• tomato
• avocado

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan with cooking spray.
2. 2 In a large skillet, fry the bacon pieces over medium heat until browned and crisp, about 8 minutes. Drain off half of the grease. Transfer the bacon and remaining grease to a large bowl. Stir in the shredded potato, shallot and Parmesan cheese. Divide this mixture evenly between the muffin cups. Pour eggs into each cup, filling to the top.
3. 3 Bake in the preheated oven until the egg is firm, about 12 minutes. Remove from the oven and set the dial to Broil. Place a slice of tomato onto each cupcake and return to the oven. Broil for about 3 minutes, or until toasted. Allow to cool slightly, then arrange the cupcakes on a tray and top each one with a slice avocado, if using.

By Inez

Ingredients

• ✓ shallot
• champagne vinegar
• pomegranate juice
• black pepper
• white sugar
• pomegranate seed

Instructions

1. 1 Whisk vinegar, pomegranate juice, shallot, pepper, and white sugar together in a bowl until sugar dissolves. Add pomegranate seeds, cover the bowl with plastic wrap, and refrigerate until chilled, about 1 hour.

By CJ

Ingredients

• ✓ shallot
• olive oil
• red wine vinegar
• honey
• mustard
• salt
• black pepper

Instructions

1. 1 Combine olive oil, red wine vinegar, shallots, honey, Dijon mustard, salt, and pepper in a jar with a lid. Shake until well combined.

By barbara