If stored in a cool, dark, airy place, small, brown shallots will keep for up to a couple of months. Banana shallots will only keep for about two weeks.

Blend soaked cashews (soak them overnight) with water, lemon juice, nutritional yeast, a clove of garlic, a pinch of salt, ...

Peel and finely chop shallots; fold into cream cheese mixture. Squeeze out garlic cloves and stir into cream cheese mixture. Pour into an 8" cast-iron skillet or baking dish. Sprinkle with mozzarella.

1-2 cups) into hearty chunks. Shred ¼ of a savoy cabbage. Gently fry 1-2 crushed garlic cloves, 3 finely chopped shallots (or 1 onion) and the shredded cabbage in 1 Tbsp duck fat or olive oil ...

Add the shallots and garlic and sauté until softened ... about 5 minutes. Add the chopped chives, nutmeg. Season with salt and pepper, and simmer for 2 minutes. Keep the mixture warm.

Bake shallots and garlic until softened, 40 to 50 minutes. Let cool slightly. Reduce oven temperature to 350°. In a medium bowl, combine cream cheese, Parmigiano Reggiano, mayonnaise, mustard, anchovy ...

Drain and slice a 400g jar of roasted red peppers. In a frying pan, sauté 1 finely chopped shallot in a little of the oil from the jar, add the peppers and 200g sliced baby spinach and allow to ...