Shallot Recipes
Muenster-Spinach Salad with Garlic
Vinaigrette
1 pound fresh spinach
1 head radicchio, torn
8 cherry tomatoes, halved
4 ounces mushroom, sliced
1 tablespoon olive oil
8 ounce package Muenster cheese
cooking spray
1/3 cup Italian breadcrumbs
Remove stems from spinach; wash and dry.
Tear into bite sized pieces. Combine spinach with radicchio and
tomatoes. Stir fry mushrooms in olive oil 2-3 minutes, until crisp
tender; add to salad. Cut cheese into 16 3x1/2x1/4 inch strips.
Spray with cooking spray; roll in breadcrumbs. Place on a greased
baking sheet and bake at 400 degrees for 3 minutes. Toss salad in dressing
and arrange on individual serving plates. Top with baked cheese.
Garlic Vinaigrette
2 cloves minced garlic
1 tablespoon Spice Barn Shallots
1 tablespoon chopped fresh gingerroot
1 tablespoon olive oil
1/2 cup olive oil
1/4 cup sesame oil
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 tablespoons chopped fresh thyme
2 tablespoons rice vinegar
2 tablespoons balsamic vinegar
1 1/2 tablespoons soy sauce
1/8 teaspoon each salt & pepper
Cook garlic, shallots, gingerroot in 1
tablespoon olive oil 2 minutes. Combine with remaining ingredients in
jar; cover and shake vigorously.
Chicken Breasts in Sun-Dried Tomato
Sauce
4 tablespoons olive oil
4 chicken breasts, boneless and skinless
1/3 cup coarsely chopped, drained, oil packed sun dried tomatoes
2 tablespoons Spice Barn Shallots
4 cloves minced garlic
1 cup whipping cream
Heat 3 tablespoons oil in large heavy skillet
over medium high heat. Add chicken and sauté until cooked through,
about 4 minutes per side. Transfer to plate and keep warm. Add
remaining oil to skillet; add sun dried tomatoes, shallots and garlic;
reduce heat to medium and sauté about 5 minutes. Add cream and bring
to a boil; simmer until sauce thickens. Season to taste with salt and
pepper. Place chicken on plate; spoon on sauce. Garnish as
desired.
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