Capellini pasta tossed with fresh mozzarella, grape tomatoes, basil, shallot, and garlic.
This lightened-up skillet lasagna, brimming with mushrooms and spinach, forgoes béchamel sauce for an easy broth base and is finished with fontina and fresh ricotta.
Sirloin steak, mushrooms, and shallot in garlic butter served with jasmine rice.
Shallots are pickled in a pickling base made with spice infused water, balsamic and cider vinegar, and sweetness from brown sugar.
This very simple recipe is a staple in our family, we have it almost every week.