Carmelized Shallots

Carmelized Shallots
Author: 
Recipe type: Topping
 

Ingredients
  • ¾ tablespoon butter
  • 2-3 shallots, peeled and roughly chopped
  • ½ tablespoon sugar

Instructions
  1. Melt butter in small cast-iron skillet (or other heavy skillet) over medium heat.
  2. Add shallots; sauté 2 minutes. Reduce heat to low; sprinkle shallots with sugar.
  3. Cook until shallots are caramelized, about 10 minutes.
  4. Great as a pizza topping.

 

Roasted Shallot Gravy

Roasted Shallot Gravy
Author: 
Recipe type: Sauce
 

Ingredients
  • Your shallots and cippolini onions, peeled
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons Driftless sunflower oil, divided
  • 3 tablespoons unbleached flour
  • 2½ cups vegetable stock
  • 2 tablespoons dry sherry or brown rice vinegar
  • 2 tablespoons nutritional yeast flakes
  • ¼ teaspoon salt
  • ½ teaspoon white pepper

Instructions
  1. Preheat oven to 375°F.
  2. Place shallots/cippolini onions and thyme on a piece of aluminum foil and drizzle with a little oil.
  3. Gather up corners of aluminum foil to enclose shallots and place the packet in a pie pan.
  4. Bake for 15 to 20 minutes or until shallots are soft when gently squeezed.
  5. Let cool.

 

Broccoli and Fennel Salad with Blue Cheese & Walnuts

Broccoli and Fennel Salad with Blue Cheese & Walnuts
Author: 
Recipe type: Salad
Serves: 4
 

Ingredients
  • 3 Tbsp. Driftless Sunflower Oil
  • 2 Tbsp. fresh lemon juice
  • 1 tsp. dijon mustard
  • 1 Tbsp. shallots or green onions, minced
  • salt & pepper taste
  • 2½ cups broccoli florets (can substitute cauliflower, green beans or snap peas)
  • 1 small fennel bulb, cored & thinly sliced
  • ⅓ c. walnuts, chopped & toasted
  • ⅓ c. blue cheese, crumbled
  • fennel leaves, for garnish

Instructions
  1. Whisk together oil, lemon juice, mustard, onions, salt & pepper in a medium sized serving bowl.
  2. Blanch broccoli in boiling salted water for 1-2 minutes, drain, cool in ice water, & drain. Add to dressing with sliced fennel & toss with walnuts & blue cheese.
  3. Garnish with fennel leaves. Serve cold or at room temperature.

 

Middle Eastern Chard with Yogurt

Middle Eastern Chard with Yogurt
Author: 
Recipe type: Side Dish
Cuisine: Middle Eastern
 

Ingredients
  • 1 bunch chard
  • 1 medium onion (or fresh shallots), thinly sliced
  • 1 cloves garlic, minced
  • 2 Tbsp. Driftless sunflower oil or olive oil
  • 2 Tbsp. chicken or vegetable broth or water
  • 1 c. plain yogurt (thick Greek-style strained yogurt works best)
  • salt & pepper to taste

Instructions
  1. Wash chard. Remove stems & chop separately.
  2. Coarsely chop leaves. In medium sauce pan, sauté onions in oil over medium heat. When softened, add garlic & chard stems & sauté for a couple of minutes.
  3. Add chard leaves, stir to coat, add broth or water & cover with a lid to steam for a minute or two.
  4. Remove from heat & in a serving bowl combine chard mixture with the yogurt, salt, & pepper.
  5. Serve warm or cold.

 

Southwest Grated Beet Salad

Southwest Grated Beet Salad
Author: 
Recipe type: Salad
 

Ingredients
  • 3 medium beets (or mix of beets & carrots), grated (about 5 cups)
  • Juice of 1 orange & ½ a lime
  • 2 Tbsp. cold-pressed sunflower or olive oil
  • ⅛ tsp. chipotle pepper powder (or substitute a pinch of cayenne)
  • salt to taste
  • 3 Tbsp. scallions or shallots, minced
  • 3 Tbsp. fresh cilantro, chopped
  • toasted pumpkin seeds for garnish

Instructions
  1. Mix juice, olive oil, chipotle, salt, & scallions in a serving bowl. Toss in beets & garnish with cilantro & pumpkin seeds. Serves 4-6.