Shallot Recipes

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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.