This member of the onion family is more sweet and mild in flavor than its bigger onion cousins. Used raw, shallots add a bright, aromatic intensity to vinaigrettes and relishes. When sauteed, fried, or roasted, they become rich and sweet. Here are some of our favorite ways to enjoy these little purple powerhouses.
The familiar beet-and-goat-cheese salad gets a fresh, vibrant update with Swiss chard and yellow and candy-striped beets tossed in a sweet, tangy honey-lavender dressing. Use a mandoline or other adjustable-blade slicer (or a sharp chef's knife) to thinly slice the baby beets.
Our collection of refreshing salad recipes includes choices that work as first-course appetizers or as Thanksgiving sides. In addition to lettuce-based green salads, you'll find dishes centered around green beans, wild rice, and root vegetables.
Adding toasted whole-wheat breadcrumbs gives this dish a nice crunch that balances out the creaminess of the sauce. Rather than baking the shells with the crumbs on top (which can make them soggy), toast the breadcrumbs separately, and toss a handful over each serving right before you put it on the table.
The crepes can be refrigerated, wrapped in plastic wrap, up to two days; or frozen, wrapped in paper towels (to absorb moisture when thawing) and plastic wrap, and placed in a freezer bag, up to one month. Thaw completely before filling. The mushroom filling can be made two days ahead and stored in the refrigerator. When Martha made these crepes on Cooking School episode 404, she made a half recipe and finished each serving with a fried egg.