Tagged as: shallots

Blood Orange, Avocado and Fennel Salad

Developed by Maria Tadic Servings: 4 Serving size: 1 cup ⅓ cup extra-virgin olive oil 1 teaspoon Dijon mustard 1 tablespoon shallots, minced Juice of 1 lemon 1 tablespoon Champagne vinegar 1 teaspoon honey ½ teaspoon salt ¼ teaspoon pepper 2 large fennel bulbs, cleaned, cored and cut into ⅛-inch

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Lentil Shepherd’s Pie

Developed by McKenzie Hall   Servings: 7 Serving size: 1 cup   2 tablespoons olive oil ¼ cup shallots, diced 1 tablespoon garlic, minced 1 cup green lentils, dry 2 cups carrots, peeled and diced ½ cup celery leaves, diced      1 cup frozen peas           2 tablespoons parsley, chopped        

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Roasted Brussels Sprouts & Shallots

Developed by EatingWell.com   Servings: 12 Serving size: ½ cup   24 small shallots 2 tablespoons extra-virgin olive oil, divided 2 pounds Brussels sprouts, preferably small 1 teaspoon kosher salt   Cooking instructions: Preheat oven to 375°F. Peel shallots, leaving the root ends intact so they’ll hold together. Place on

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Parmesan-Squash Cakes

Developed by EatingWell.com   Servings: 4 Serving size: 1 cake   1 large egg ⅔ cup finely chopped shallots 1 tablespoon chopped flat-leaf parsley ¼ teaspoon salt ¼ teaspoon freshly ground pepper 2 cups shredded seeded summer squash, (2-3 medium, about 1 pound; see Tip) ½ cup freshly grated Parmesan

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