This Week’s Vegetable Box Feature - Shallots

This Week’s Vegetable Box Feature: Shallots… no it’s not a small onion

Did you know?

• They have a bit of a bite, but are smoother and less pungent than the onion, but not as mild as a leek or as strong as garlic.
• They’ve been a common ingredient in Asia and the Middle East since ancient times.
• They are rich in iron and antioxidants.
• Unlike onions, shallots don't typically cause eyes to tear up when cut.

Fun Fact:
Shallots are the oldest home remedy for hair growth. They are rich in sulphur, which helps in the production of collagen tissues. This is useful for the regrowth of hair. Chop shallots into small pieces and squeeze out the juice. Apply evenly on the scalp and wait 15 minutes. Rinse off with a mild shampoo that helps in hair growth.

Where to store them?
Keep shallots in a cool, dry, and dark place in a netted bag or basket. The biggest thing to look out for is moisture, which can cause the bulbs to mold. If properly stored, shallots can potentially keep for months.

How to Use them?
They don't require any special preparation; treat them like an onion or garlic. Cut off the ends of the shallot and peel the papery skin off to reveal its white and purple-tinged skin. Separate the bulbs and prepare as your recipe directs—usually chopping and cooking to soften and caramelize. They can be enjoyed both raw and cooked. Shallots are rarely the star of the meal. They are background players that round out flavors. You can use them anywhere you'd like a more mellow, less pronounced onion flavor, so they work well in sauces, soups, and, when pickled or fried, an ingredient worth savoring on their own.

Recipes:

Try adding one of these to your Valentine’s Day menu!

Brown Butter Mushrooms & Shallots
Created by: Lord Byron

An earthy and rustic side dish for your favourite protein.

Ingredients:
2lbs cremini mushrooms, sliced 1/4 inch thick
4 large shallots, halved and thinly sliced
3 TBSP butter
1/2 tsp salt
1/4 tsp ground black pepper
1 TBSP Worcestershire sauce
1 TBSP fresh thyme leaves

Directions:
1. In a large skillet over medium-high heat, melt the butter and allow the butter to bubble and sizzle until the colour turns a light golden/brown colour.

2. Add the mushrooms, shallots, salt, and black pepper. Toss to coat with the butter.
3. Sauté the mushrooms and shallots until deep brown in colour – about 12 minutes – stirring often.
4. Once the mushrooms are browned, add the Worcestershire sauce and thyme leaves. Toss to combine and sauté for another 2-3 minutes.
5. Remove from skillet and transfer to a plate. Garnish and serve immediately.

The Best Shallot Dressing Recipe
Created by: Alyssa

Dress up this week’s lettuce mix!

Ingredients:
1 small shallot
1/4 cup olive oil
1/4 cup red wine vinegar
Juice of 1/2 a lemon
1 TBSP dijon mustard
1/2 tsp red pepper flakes (optional)
1/2 tsp salt & pepper each

Directions:
1. Start by dicing the shallot into small pieces.

2. Add all the ingredients into a glass mason jar or small bowl, and whisk everything together.
3. Allow to sit for at least 5 minutes, then use it as you'd like!
4. Store in a fridge for 2 - 3 weeks.

Angel Hair Pasta with Shallots, Garlic, Broccoli & Lemon
Created By: Cravings of a Lunatic

Simple, quick and perfect for any weekday supper.

Ingredients:
1 package of Angel Hair Pasta
2 TBSP olive oil
1 large shallot diced
2 cups broccoli cut into tiny pieces
3 large cloves garlic chopped
½ cup white wine
1 TBSP butter
½ lemon juiced
¼ to ½ cup reserved pasta water
Salt and Pepper to taste

Directions:
1.  Put a large stock pot of water on the stove over high heat. Bring to a boil. Once it boils salt it generously.

2. While you are waiting for the water to boil start getting the rest of the dish together.
3. Add the olive oil to a large frying pan. Start to cook over medium heat. Add the shallots. Cook for about 5 minutes so they can soften.
4. Now add the broccoli and cook for about 4 to 5 minutes. Stir occasionally so it doesn't stick. If you need more olive oil add a little.
5. Now toss in the garlic and cook for another 2 minutes, stirring occasionally.
6. Add the white wine and let it cook until it is reduced by half. It should only take a few minutes.
7. Add your butter and lemon, stirring till the butter melts and the mixture is slightly saucy. Only takes a few moments.
8. Turn the heat down for a couple of minutes while you cook your angel hair noodles.
9. Once your pasta water is boiling well, and it's been salted, toss your angel hair pasta in the water. It only needs to cook for about 1 to 2 minutes. Check your package directions.
10. Now drain pasta (reserve a little bit, there's flavour in the pasta water) but do not rinse.
11. Bring the frying pan back up to a medium heat, add your pasta to the pan and start to toss it gently until it comes together. Add a little pasta water to the pan, it helps bring the dish together beautifully.
12. Add some salt and pepper to your own taste.

Balsamic Roasted Brussels Sprouts and Shallots
Created By: Elise Bauer

Ingredients:
2 lbs Brussels sprouts, tough outer leaves removed, base trimmed, sprouts cut in half
2 TBSP extra virgin olive oil
2 large shallots, thickly sliced, about 1 cup
4 cloves garlic, halved
2 TBSP plus 2 tsp balsamic vinegar

Salt
Pepper
3/4 tsp fresh thyme leaves or 1 tsp dried thyme
1/2 cup walnuts, toasted (optional)

Directions:

1. Heat the olive oil in an oven-safe sauté pan on medium high heat. Add the shallots, spread them out in an even layer, lower the heat to medium low, and let them cook for 6 to 8 minutes, until softened and lightly browned.
2. Preheat oven to 425°F. Add the Brussels sprouts and the garlic to the shallots. Cook for 5 to 6 minutes more, until the sprouts begin to brown.
3. Drizzle with 2 tablespoons of balsamic vinegar. Sprinkle with salt and pepper. Toss to coat.
4. Place in oven, uncovered. Roast at 425°F for 15 to 20 minutes, until cooked through and caramelized on the edges.
5. Remove from oven. Sprinkle with remaining 2 teaspoons of balsamic vinegar, the thyme, and toasted walnuts (if using). Stir to combine. Add more salt and pepper to taste.

Recipes are curated by Lauren