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Posts Tagged ‘shallot’

by Caitlin Saniga

Potato-leek soup with herb oil

I love soups with swirls. This soup features a really nice fresh herb and sauteed shallot oil that can be drizzled on top of each serving, and then twirled into the soup with a toothpick.

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by Caitlin Saniga

Roasted flowering broccoli with hazelnuts and lemon-shallot dressing

I can’t resist new discoveries at the farmers market! Flowering broccolini was a first for me — the stems were thinner than broccoli, and the stalks were accompanied by great leafy greens, which I saved for later. The flowers made for a beautiful garnish!

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by Caitlin Saniga

Herbal balsamic vinaigrette

I serve this dressing drizzled over fresh beet greens, roasted beets, and toasted walnuts. Use whatever herbs you have — dill, mint and tarragon might also be nice.

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by Caitlin Saniga

Shaved fennel, cucumber and celery with shallots and dill

This salad packs in lots of crisp flavors and crunchy textures — and I’m in awe of its aesthetics. To me, dill is one of the most beautiful herbs, and here, it acts as the crown jewel to an array of gorgeous green and purple vegetables. And don’t worry — it tastes as lovely as it looks!

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by Sarah Steimer

Cauliflower and red pepper balls over polenta, spinach and caramelized onions

These nonmeatballs are so full of flavor and really relatively quick to whip up. I really love cauliflower and am always happy to learn another way to prepare it. This recipe is getting filed away for later use, for sure. I an even see them being used in a pita (sort of like falafel) or over a salad.

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by Sarah Steimer

Baked salmon with a peanut-cilantro relish

I was a little concerned about using a shallot in the relish. The original recipe called for using the greens from one large scallion, but it was the one ingredient I forgot at the grocery store. I used a finely minced shallot instead, and it actually worked beautifully. The trick was rinsing the shallot under cold water after cutting. I saw Rick Bayless use this method on television once to mellow the taste of raw onions in salsa, and I figured it could mellow a shallot for relish! It sure did. The relish really blew this dish away.


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by Sarah Steimer

Creamy sweet potato sauce over pasta

This sauce looks like the brightest, fakest cheese sauce you could possibly find. Except it’s completely real and totally delicious — not to mention healthy. I was going to say this would be a great way to trick kids into eating healthy, but who care about that. Trick AND treat yo-self.

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