Articles with 'shallots'

Asparagus and Goat Cheese Frittata


  • 1 tbsp. olive oil
  • 1 shallot, peeled and minced
  • 5-6 asparagus spears, woody stems removed
  • 1 tsp. fresh thyme
  • 1-2 tbsp. butter
  • 6 pastured or organic eggs, beaten
  • Sea salt
  • Freshly ground black pepper
  • 1/4 ounce goat cheese, sliced thin

Preheat oven to 350°. In a small frying pan, saute shallot, asparagus and thyme 1-2 minutes on medium heat. Add butter and melt. Pour eggs on top of veggies. As the eggs begin to set, use a wooden spoon to gently pull eggs into the center of the pan, allowing liquid to go toward the edges of the pan. Do this 1-2x. Season with sea salt and black pepper. Top with slivers of goat cheese. Place frying pan into the oven for 10-15 minutes or until eggs puff up and set completely.

(8 votes, average: 3.63 out of 5)

Mineral Rich Mushroom Soup



  • 1 tbsp. butter
  • 2-3 shallots
  • 4 cups turkey stock (chicken stock, duck stock or water)
  • 1 tsp. dried tarragon
  • 8 oz. fresh cremini mushrooms, chopped (approx 4 cups) – cremini are baby portobellos
  • 4 oz. fresh shitake mushrooms, chopped (approx 2 cups)
  • 1 tsp. sea salt
  • Fresh chives, minced

Saute shallots in butter 2-3 minutes.  Add fresh mushrooms, stock, tarragon, and sea salt. If you are using dried mushrooms remember to soak the mushrooms in water to soften before using. And, use the mushroom soaking water in the soup.  Bring to a boil.  Cover and cook on medium heat 5-7 minutes.  Remove shallots and mushrooms and puree in a food processor or blender until smooth. Add back to broth. Garnish with fresh chives.

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(2 votes, average: 5.00 out of 5)

Cobb Salad with Apricot Dressing


  • 2 cups mixed baby greens (kale, mizuna, mesclun), rinsed
  • ½ cup cherry or grape tomatoes
  • 2 asparagus spears, cut into 2 inch pieces
  • 2 red radishes, cut into thin rounds
  • 1 hard-boiled pastured egg, diced
  • 2 ounces, raw cheddar cheese, cubed
  • ¼ cup extra virgin olive oil
  • 1 shallot minced
  • 1 tbsp. apricot preserves
  • 2 tbsp. apple cider vinegar
  • Sea salt and freshly ground black pepper
  • 1 naturally cured bacon slice, cooked until crispy and minced

Put baby mixed greens into a large mixing bowl. Add cherry tomatoes, asparagus, and radishes. Toss in diced egg and cheddar cheese. Whisk olive oil, shallot, apricot preserves, and apple cider vinegar. Season the dressing with salt and black pepper to taste. Drizzle Apricot Dressing on top of salad. Garnish with minced bacon bits.

(3 votes, average: 4.00 out of 5)

Weekend Frittata


  • 1 slice of bacon
  • 2 shallots, minced
  • 1 small Yukon gold potato, sliced thin
  • ½ tbsp. olive oil
  • ½ tbsp. butter
  • 5-6 eggs
  • 1 tsp. fresh thyme
  • Sea salt
  • Freshly ground black pepper
  • Parsley, minced

Preheat oven to 350°. In a frying pan, cook bacon until crispy. Remove bacon from the pan, dice and set aside. Saute the shallots in the bacon fat and season with a pinch of sea salt. Remove shallots from the pan. Add the potato, season with sea salt and pepper, and cook in the bacon fat until lightly browned. Remove potato from the pan and discard remaining bacon fat. Heat ½ tbsp. olive oil and ½ tbsp. butter in an oven-proof frying pan. Add eggs and thyme and cook until slightly thick. Add sautéed shallots and potatoes into the egg mixture. Top with chopped bacon pieces. Place frying pan into the oven for 10-15 minutes. Garnish with minced parsley.

(11 votes, average: 3.09 out of 5)

Sauteed Shallots & Chicken Liver on Whole Grain Baguette


  • 1 tbsp. grass-fed or organic butter
  • 2 shallots, peeled and diced
  • 1-2 pinches dried thyme or 1 tsp. fresh thyme
  • 2 tbsp. mirin rice cooking wine (can use white wine)
  • 1 chicken liver, cleaned and chopped into four equal-sized pieces
  • ¼ cup chicken stock or water
  • Whole grain baguette, sliced thin
  • Olive oil
  • Sea salt
  • Black pepper
  • Fresh parsley

Preheat oven to 350. Drizzle olive oil and a pinch of sea salt on three or four pieces of thinly sliced whole grain baguette. Bake 5-7 minutes, or until crispy.

Saute shallots and butter on medium-low heat. Add two pinches dried thyme and cook shallots until slightly wilted. Add mirin, chicken liver pieces, and stock. Season with a pinch of sea salt and freshly ground black pepper. Cook until liquid evaporates. Put one or two tablespoons of sautéed liver and onions on top of crispy whole grain bread. Garnish with fresh parsley.

(2 votes, average: 4.50 out of 5)

Marinated Chickpea Salad


  • 1 1/2 cups Garbanzo beans, cooked (can use canned)
  • 8-10 cherry or grape tomatoes, quartered
  • 1 cucumber, peeled, seeded and diced
  • 3-4 black olive, pitted and chopped
  • 3 shallots, peeled and minced
  • 1 tsp. fresh oregano, minced
  • 1/3 cup olive oil
  • 2-3 tbsp. white wine vinegar
  • Sea salt
  • Freshly ground black pepper
  • 1 ounce feta cheese, crumbled
  • Lettuce leaves

Place cooked beans, cherry tomatoes, cucumber and black olives into a mixing bowl.  Whisk shallots, oregano, olive oil, vinegar and season with sea salt and pepper to taste. Combine beans with dressing. Place 1/2 cup bean mixture in individual lettuce leaves. Garnish with crumbled feta cheese.

(14 votes, average: 3.43 out of 5)