I was going to add
a finely sliced shallot, but ended up forgetting it after slicing all those little potatos by hand, but I think it will work well and will try that nexttime.
Add
finely sliced shallots, chopped dried cranberries, pumpkin seeds, and remaining dressing.
Peel and
finely slice the shallot and grate the second piece of ginger.
Not exact matches
3 tablespoons vegetable oil, divided 2 large
shallots, thinly
sliced (1 cup) 1 tablespoon
finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon fresh lime juice, plus extra
slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
1
slice white bread, crust removed and cut into 1/4» pieces 2 tbsp milk 1/4 cup
finely chopped
shallots (1
shallot) 2 cloves garlic, minced 3 tbsp
finely chopped fresh mint 3 tbsp
finely chopped cilantro 1 tsp dried oregano 3/4 tsp salt 1/2 tsp freshly ground black pepper 1 1/2 lbs ground lamb
Ingredients: 4 tablespoons (1/2 stick) butter / 4 ounces thick, quality bacon (4
slices), diced / 1 to 2
shallots,
finely chopped / 1 pound shaped pasta, such as bow - ties / 1 pound fresh chanterelles, roughly chopped / Salt and ground pepper to taste / 1 pint heavy cream (or less) / 4 ounces garden peas, fresh or frozen / 1/2 cup grated Parmesan cheese, with more for table.
Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T
shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T lime juice, 1 t cumin, 2 t fresh oregano / kernels from two ears of corn / 1 C fresh tomatoes, coarsely chopped / 2 C fresh ricotta mixed with 2 T each
finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1
sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.
Ingredients - 2 tablespoons unsalted butter -8 oz of thick cut bacon cut into bite size pieces - 8 oz of
sliced mushrooms - 2
shallots, thinly
sliced - Fresh thyme - 8 large eggs, at room temperature - 1/2 cup (120 ml) half & half - 2 teaspoons of salt - pinch of ground nutmeg - 1/2 cup (120 ml) Gruyère,
finely grated - prepared pie crust (or make this homemade recipe by All Recipes)
14 ounces new potatoes 4 eggs 6 green onions, white and light green parts only, thinly
sliced 3 - 4 tablespoons
finely - chopped
shallot 12 cornichons,
finely chopped 3/4 cup sour cream 1 heaping tablespoon mayonnaise 2 tablespoons grainy mustard 4 sprigs dill,
finely chopped, plus one more for garnish Juice of one medium - sized lemon Pinch of ground allspice 1 tablespoon chives,
finely chopped
1/4 cup water 1/2 teaspoon salt 1 cup granulated sugar 1/4 cup thinly
sliced shallot 1 large cucumber, peeled, seeded and
sliced 1 Thai chile, seeded and
finely chopped Sprigs of cilantro for garnish
1/2 cup tamarind pulp 3/4 cup water 4 green chiles such as jalapeños, seeds and stems removed,
sliced into rings 1 cup chopped
shallots 5 cloves garlic, minced 2 tablespoons
finely chopped fresh ginger 3 tablespoons vegetable oil 1 teaspoon ground cayenne 1 3 - pound chicken, skinned, boned, and cut into 1 - inch cubes 1 1/2 cups coconut milk, see recipe, here 4 green New Mexican chiles, roasted and peeled, stems and seeds removed, chopped
16 oz Cremini (baby portobello) mushrooms,
sliced 1 small bunch kale, chopped (about 4 cups) 1 1/2 cups fat - free, lower - sodium chicken or vegetable broth) 1 1/2 cups fat - free or low fat milk (can also sub unsweetened non-dairy milks) 4 - 5 garlic cloves, peeled and minced 2
shallots, peeled and minced 2 cups (8 ounces) shredded cheese, plus and extra handful for the topping (I chose Trader Joe's Shredded Swiss and Gruyère blend) 1/4 cup (1 ounce)
finely grated fresh Parmigiano - Reggiano cheese, divided 1 pound whole wheat macaroni or other small noodle Olive oil, salt, pepper 1/4 cup whole wheat bread crumbs Optional: red pepper flakes, dried thyme, and garlic powder for the topping
* 1 pound yard - long beans, * 1 tablespoon vegetable oil * 4
shallots, chopped * 1/4 teaspoon ground turmeric * 1 lemongrass stalk, tough outer leaves and stems removed,
finely chopped * 1 teaspoon palm sugar * 2 fresh red chilies,
finely sliced * 2 teaspoons shrimp paste * 1/3 cup coconut milk * Salt and pepper
1 large zucchini (approx. 8» x 2») 1 large summer squash (approx. 8» x 2») 5 strips bacon, cut in 1/4» pieces 1/2 cup
finely chopped
shallot 1 cup thinly
sliced sweet red pepper 1/2 teaspoon minced fresh garlic 1/2 teaspoon kosher salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme leaves 1/2 cup dry white wine 1 cup fresh or frozen corn, thawed 1 cup shelled fresh or frozen edamame, thawed 1/2 cup heavy cream 1 tablespoon lemon juice, plus more for squeezing 1⁄3 cup chopped flat leaf parsley 2 tablespoons torn basil leaves Lemon wedges
1/2 lb peeled and deveined shrimp 2 1/2 cup stock 1/2 cup white wine 3/4 cups Arborio rice 1 large
shallot,
sliced 1 leeks,
sliced 1 - 2 garlic cloves,
finely chopped 1 tbsp chives,
finely chopped 1/2 cup peas 1 tbsp lemon zest 1/2 tsp salt 1/4 tsp red pepper flakes Parmesan (optional)
1 cup crème fraîche 1/2 cup sour cream 1 teaspoon
finely grated
shallot (using a Microplane) 1 scallion, white and light green parts only, trimmed and thinly
sliced 2 1/2 teaspoons
finely chopped dill fronds 3/4 teaspoon granulated sugar 3/4 teaspoon kosher salt 1 1/4 teaspoons white vinegar Potato chips, for serving
1 zucchini squash, shaved thinly lengthwise with a vegetable peeler 1 yellow summer squash, shaved thinly lengthwise with a vegetable peeler Sea salt and pepper to taste 1/2 Tbsp extra virgin olive oil 1 cup cherry or grape tomatoes, halved 5 oil - packed sundried tomatoes, drained and thinly
sliced 1/2
shallot,
finely chopped 1 clove garlic,
finely chopped 1 Tbsp
finely chopped basil 1 tsp
finely chopped oregano
* 3/4 pound fresh asparagus * 1 Tablespoon vegetable oil * 1/2 cup
finely chopped
shallots (about 2
shallots the size of golf balls) * 2 cloves garlic, minced * 1/2 teaspoon salt * 1/4 teaspoon pepper * 4 cups vegetable or chicken stock * 1 teaspoon cornstarch * 2 Tablespoons water * 2 teaspoons fish sauce * 1 egg, well beaten * 8 ounces cooked crab meat * several green onions, thinly
sliced
Ingredients 1/2 pound boneless, skinless chicken thighs 1 carrot, cut into chunks 1 small onion, halved 3 medium celery stalks, 1 cut into rough chunks, the other 2 halved lengthwise and thinly
sliced 1 1/2 teaspoons salt 1 sprig parsley (optional) 2 tablespoons chopped toasted pecans * 2 tablespoons raisins, chopped 1
shallot,
finely diced 1/2 cup mayonnaise 2 tablespoons Madras curry powder 1 tablespoon honey freshly ground pepper 3 8 - inch flour tortillas or wraps of your choice 1/2 bunch arugula, rinsed well, trimmed, and dried
1/2 onion 4 sprigs of thyme 1 small bay leaf 1 cup dry small green lentils 1 small bay leaf Salt and pepper 1 pound yukon gold potatoes diced 2 tablespoons red wine vinegar 1 large
shallot finely diced 1 to 2 garlic cloves, minced or smashed to a paste (I use less) 1 tablespoon smooth Dijon mustard 1/4 cup of your favorite olive oil 2 tablespoons capers roughly chopped 1 to 2 scallions, thinly
sliced 1/2 cup chopped flat leaf parsley
* 1/4 cup extra-virgin olive oil * 4 anchovies, minced * 1 garlic clove, minced * 1 teaspoon
finely grated lemon zest * 1 medium
shallot, thinly
sliced (if you use the small, Asian
shallots, you'll need 2 - 3) * 2 tablespoons red wine vinegar * 2 large eggs * 2 pounds assorted heirloom tomatoes, preferably in a variety of colors (large tomatoes
sliced, small ones halved) * salt * pepper * 2 Tablespoons chopped flat - leaf parsley
6 seitan cutlets (about 1 1/2 pounds) Whole wheat flour, for dredging 6 tablespoons extra-virgin olive oil 1/4 cup minced
shallots 1/4 cup
finely sliced leek, white and pale green parts 1 teaspoon sea salt 1/2 teaspoon freshly ground pepper 1 tablespoon unbleached all - purpose flour 3/4 cup white wine 1/4 cup capers, drained 2 cups vegetable stock or water 1 bay leaf 1 tablespoon minced fresh flat - leaf parsley, plus 1/4 cup chopped fresh flat - leaf parsley for garnish (optional) 1 teaspoon minced fresh thyme leaves 1/8 teaspoon ground turmeric 1/4 cup freshly squeezed lemon juice Caper berries, for garnish 1 lemon, thinly
sliced, for garnish (optional)
1 cup of butternut squash roasted 1 can of organic black beans rinsed and drained 1 cup of farro cooked 1/2 lime juiced 1 clove of garlic crushed 1
shallot finely chopped 2 teaspoons of chili powder 1 tablespoon of braggs amino acid whole grain burger bun
sliced avocado In a large bowl combine squash and black beans.
1 tablespoon oil (butter / ghee / coconut oil) 1
shallot, thinly
sliced 1 pound grass fed ground beef 1 clove garlic, minced 1 teaspoon freshly grated ginger 1/2 cup shiitake mushrooms,
finely chopped (optional) 1.5 tablespoons lime juice 1 tablespoons soy sauce (or tamari) 1 tablespoons fish sauce 1/2 teaspoons Sucanat / coconut palm sugar 1 - 2 tablespoons chopped cilantro Thin rice noodles (cooked according to packet directions) Lettuce, chopped / shredded
1 teaspoon vegetable oil 1 pound chicken breasts, bone - in, skin - on, trimmed of excess fat and skin salt and pepper 4 tablespoons (1 stick) unsalted butter 8 ounces button mushrooms, thinly
sliced 2 large
shallots,
finely chopped 4 cloves minced garlic 1/4 cup all - purpose flour 3 1/2 cups milk 1/4 teaspoon freshly ground black pepper 1/4 teaspoon freshly grated nutmeg 4 ounces spinach, stemmed, washed,
sliced into 1/4 - inch ribbons 3 ounces (1 1/2 cups) grated Parmesan, divided fresh lasagna noodles (if homemade, use 1 egg + 2/3 cup (3.2 ounces) flour, kneaded and rolled to the next - to - thinnest setting on a pasta roller, blanched as described here)
ingredients TURKEY SALTIMBOCCA 4 turkey cutlets 6 sage leaves (large) 4 large proscuitto
slices 1 cup flour 1/4 cup olive oil 2 tablespoons butter (divided) 4
shallots (peeled, thinly
sliced) 1 cup dry white wine 4 tablespoons chicken stock 1/2 lemon (juiced) 1/4 cup parsley (
finely chopped) Kosher salt and freshly ground black pepper (to taste)
3 tablespoons non-dairy butter (e.g., Earth Balance) 3 tablespoons organic, unbleached, all - purpose flour 1 cup of crimini mushrooms, diced 2 cloves garlic,
finely chopped 1⁄2 teaspoon sea salt 1⁄2 teaspoon
finely ground black pepper 1 teaspoon sugar 1 tablespoon fresh lemon juice 2 cups unsweetened almond or soymilk 3 cups green beans, trimmed and cut into 1 - inch pieces 2
shallots,
finely sliced 2 tablespoons neutral - tasting oil (for sautéeing
shallots)
1 dried Anaheim chile, stemmed, seeded 1 fresh red Fresno chile,
sliced 1/4 - inch thick 1/2 red bell pepper, seed,
sliced 1/4 - inch thick 2 tablespoons roughly chopped garlic 1/4 cup
finely diced
shallot 1 cup white vinegar 2 tablespoons salt
Spicy chicken nasi goreng 3 medium eggs 3 tbsp vegetable oil 6
shallots,
finely sliced 3 tbsp medium - hot curry paste 2 skinless chicken breasts,
sliced into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
6 tablespoons olive oil, divided 1 leek, white and pale - green parts only,
finely chopped 1/2 small white onion,
finely chopped 1 celery stalk, thinly
slices 4 cups low sodium vegetable or chicken broth 2 small carrots, peeled and thinly
sliced lengthwise with a mandolin 1 cup shelled peas, fresh or frozen Kosher salt and black pepper 1/2 cup fregola, cavatelli, ditalini or other small pasta 1-1/2 cups flat - leaf parsley leaves 1/2
shallot, minced 1 garlic clove, minced Shaved Parmesan for serving
3 medium eggs 3 tbsp vegetable oil 6
shallots,
finely sliced 3 tbsp medium - hot curry paste 2 skinless chicken breasts,
sliced into strips 300g freshly cooked basmati rice 200g small cooked and peeled prawns 1/2 cucumber, peeled and diced Handful of fresh coriander, roughly chopped Prawn crackers, to serveKecap manis (a thick sweet Indonesian soy sauce), to serve 1.
ingredients SAUCE: 1/4 cup cilantro (chopped) 2 tablespoons olive oil 3 tablespoons mayonnaise 1 head garlic (peeled, roasted) BURGERS: 3 and 3/4 cup red kidney beans (drained, rinsed) 3 tablespoons olive oil (divided) 1 teaspoon garlic (peeled, minced) 1
shallot (peeled,
finely diced) 1 cup green bell pepper (stemmed, seeded,
finely chopped) 2 teaspoons chili powder 1/4 teaspoon cayenne 1 large egg (beaten) 1/2 cup bread crumbs 4
slices Monterey Jack cheese TO ASSEMBLE: 1 tablespoon olive oil (divided, plus more if needed) 4 whole wheat burger buns 1 head green lettuce (leaves picked) 1 red onion (peeled, thinly shaved) 1 avocado (peeled, pitted, thinly
sliced)
Leigh Beisch Ingredients Croutons: 1 teaspoon ground cumin 1 teaspoon olive oil 1 cup cubed French or Italian bread Soup: 2 teaspoons olive oil 1/3 cup
finely chopped
shallots 1/3 cup
finely chopped celery 2 1/2 cups
sliced cauliflower (about 1/2 small cauliflower) 3/4 pound
sliced peeled Yukon gold potato 2 (14 - ounce) cans fat - free, less - sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1 teaspoon lemon juice 2 teaspoons chopped chives (optional) Preparation 1.
1 1/2 pounds ground turkey 1/2 cup Cabot Plain Lowfat Greek Yogurt or Cabot Plain Greek Yogurt, plus more for buns 1 tablespoon Worcestershire sauce 1/2 teaspoon ground red pepper (cayenne) 1
shallot,
finely diced Cooking spray Cabot Habanero Cheddar, Cabot Jalapeno Light Cheddar, or Cabot Pepper Jack,
sliced (about 6 ounces) 6 whole wheat hamburger buns Baby spinach,
sliced avocado and
sliced tomato
Ingredients: 3 — 4 medium baking potatoes (2 lb 1 kg), skin on, well washed 1 small
shallot, peeled and diced very
finely 1 tsp 5 mL salt 1/4 tsp 1 mL black pepper 1 Tbsp 15 mL olive oil 4 cups 1 L vegetable stock 1 cup 250 mL half - and - half 3/4 cup 175 mL 2 % milk 2 Tbsp 30 mL all - purpose flour 4 oz 125 mL grated cheddar cheese 3 Tbsp 45 mL light sour cream 3 — 4 large green onions (scallions), thinly
sliced Directions: Place the potatoes on a baking sheet and bake for 1 hour and 15 minutes in a 350 ° f (180 ° c) oven.
3 tablespoons
finely chopped or grated fresh ginger 1
shallot or 1/4 cup onion 1 serrano chile, stem and seeds removed,
finely minced 1 teaspoon oil 6 ounces water 3 tablespoons crunchy peanut butter 1 1/2 cups frozen Wild Blueberries 1 teaspoon cornstarch 1/2 teaspoon salt 4 single chicken breasts or 1 pound thinly
sliced chicken breast salt and pepper 1 tablespoon of olive oil skewers
for the filling 2 tablespoons ghee, coconut oil or grapeseed oil, plus more for brushing the rolls 1
shallot — minced 1 inch piece of ginger — peeled and minced 5 green onions —
sliced 1/2 red bell pepper — cubed 1 - 2 ear of corn — kernels
sliced off 1/2 small green cabbage —
finely shredded 1/2 lime — juiced sea salt and freshly ground black pepper 2 tablespoons sesame seeds — optional
4 cups chicken or vegetable organic broth 3 cans coconut milk 1 cup fresh mushrooms —
sliced 1/4 cup chopped fresh cilantro 1/4 cup fresh lime juice 2
shallots,
finely chopped 2 tablespoons minced ginger 2 teaspoons natural red curry paste 2 stalks lemon grass — bruised 2 tablespoons organic coconut sugar 1/4 teaspoon organic crushed red pepper Organic sea salt to taste 1 lb.
for ceviche: 1/2 zucchini, peeled into ribbons 1 carrot, peeled into ribbons 2 radishes, thinly
sliced 1 large cob of corn, kernels removed 1 small red bell pepper, stemmed and julienned 1 small
shallot, thinly
sliced juice from 3 limes 2 tsp dijon mustard 2 tsp raw agave nectar 1.5 tbsp extra virgin olive oil 2 - 3 sprigs basil / cilantro, leaves
finely chopped
Add
finely chopped
shallot, let sit for a few minutes, then toss with canned, rinsed cannellini beans (white kidney beans), feta or goat cheese crumbles, thinly
sliced cucumber half - moons, and chopped fresh dill or parsley.
BEEF MARINADE: 1 garlic clove 1/4 teaspoon kosher salt 2 tablespoons canola oil 4 teaspoons rice vinegar 4 teaspoons soy sauce 1 tablespoon oyster sauce 1 teaspoon ground cumin 3/4 teaspoon freshly ground black pepper 1/2 teaspoon sweet paprika 1 pound beef tenderloin,
sliced crosswise into 1/4 - inch - wide
slices LOMO SALTADO: 1 large papaya, halved and seeded 1 teaspoon vegetable oil 1 tablespoon extra - virgin olive oil 1 large red onion, halved and
sliced 1/2 inch thick 1 cup halved cherry tomatoes 1/2
shallot, very
finely chopped 3 garlic cloves, very
finely minced 3/4 cup red wine (such as merlot) 2 tablespoons soy sauce 1 tablespoon honey 1/2 cup
finely chopped fresh cilantro, plus a few sprigs for serving 1.
Ingredients • 600g (2 1/2 cups) red rice • 100 ml (5 tbsp) extra virgin olive oil • 30g (3 medium cloves) garlic,
finely chopped • 150g French
shallot,
finely chopped • 600g (4 medium - sized) chicken thighs, cut into 2 cm chunks • 2 large spicy chorizo sausages, cut into
slices • 1 cup cherry tomatoes plus extra for garnish • 250g large mussels, cleaned • 150g (1 1/2 medium sized) red bell peppers, seeded and chopped into 1 cm pieces • 150g (1 1/2 medium - sized) green bell peppers, seeded and chopped into 1 cm pieces • 5g (1 1/2 tsp) pimentón picante (smoked hot Spanish paprika) • 225g large raw peeled prawns • 3g (1 heaped tsp) loosely packed saffron strands • 1.5 litres fish stock • Himalayan pink salt • Bunch of rocket • Bunch of basil
Fried
shallots: Halve, peel and very
finely slice four to six
shallots.
4
slices smoked turkey 1 - 2 tsp
finely diced red onion or
shallot 1/3 avocado, chunked handful of micro greens — fresh herbs (cilantro in particular) or just rough chopped greens would be amazing here as well
Ingredients 4 large eggs 1 bunch broccolini trimmed 5 tablespoons olive oil divided Kosher salt 1 small
shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2 - inch pieces (about 8 cups) 8 ounces brussels sprouts, trimmed, thinly
sliced lengthwise Freshly ground black pepper 1/2 cup unsalted, roasted sunflower seeds, divided 1/2 cup hummus 1 avocado, quartered lengthwise 2 tablespoons
finely chopped chives 1 tablespoon toasted sesame seeds Crushed red pepper flakes (for serving)
8 bone - in, skin - on chicken thighs (about 3 pounds) 1 teaspoon flaky sea salt 2 teaspoons ghee or extra virgin olive oil Freshly ground black pepper 1 lemon (preferably organic) 3
shallots, halved and thinly
sliced 1 pint figs,
finely chopped
* 2
shallots, chopped * 2 cloves garlic, chopped * 1 inch piece ginger,
sliced * 2 stalks of lemongrass, tough outer stems and tips removed, coarsely chopped * 2 teaspoons ground coriander * 1-1/2 teaspoons ground turmeric * 2 tablespoons vegetable oil * 2 teaspoons shrimp paste * 2 bell peppers (your choice of colors),
finely sliced * 4 kaffir lime leaves * 1 can coconut milk * 1 pound shrimp, shelled and deveined * Salt and pepper
Pear & Parsnip Soup Ingredients: 1 1/2 pound of parsnip, peeled and chopped 2 tablespoons of olive oil Nutmeg 3 leeks (white part only),
sliced and cleaned 3 French
shallots,
finely diced 4 cups of organic, low - sodium vegetable broth 3 pears, peeled, and cored, and chopped 1 bay leaf 1 teaspoon of maple syrup 1/2 cup of milk alternate, like almond, coconut, or rice milk sea salt and pepper Directions: 1.
4 (12 ounces) thin fish fillets 1 large Florida tomato, diced 2
slices cooked bacon, crumbled 1/4 cup vegetable stock 1 tablespoon olive oil 2 tablespoons fresh parsley, chopped fine, plus extra for garnish 1 garlic clove, grated 1 small
shallot,
finely minced 6 tablespoons heavy whipping cream 1 tablespoon fresh lemon juice Sea salt and fresh ground pepper, to taste
cayenne pepper 1 clove garlic, minced 1/2 avocado,
sliced 1/2 cup frozen corn, thawed 1/4 red bell pepper,
finely chopped 1/2
shallot,
finely chopped 1 tablespoon cilantro,
finely chopped 2 tablespoons olive oil 1 tsp.