Frieda's Specialty Produce - Shallots

Overview

What are Shallots?

  • These small, oval shaped bulbs have sweet, tender, white flesh with hints of purple and pink. Their taste combines the flavors of onion and garlic, making them an essential and versatile cooking ingredient.
  • Shallots are grown in more than 5 countries with French Conservor and Dutch Ambition varieties being the most well-known. The Conservor is most common in the United States.
  • Also available in organic.

How to Eat

  • Trim ends and remove the papery covering. Add shallots to flavor rice dishes, sautés, sauces, and soups, roast with meats and vegetables, or slice and enjoy raw in salads.

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Health Benefits

  • Source of folate, potassium, and dietary fiber.

How to Choose

  • Choose firm bulbs and cloves with papery skins.

How to Store

  • Store unrefrigerated in a cool, dry place up to 1 month. You can refrigerate, but avoid contact with moisture.

When are they in season?

  • Year-round

Where are they grown?

  • Product of U.S.A., Holland, and France.

Recipes

Wonton Pizza Bites

Wonton Pizza Bites These bite-size pizzas can be made with either Frieda’s Wonton Wrappers, or Eggroll Wrappers cut into quarters, topped with just about anything you want. Endless delicious possibilities! Base ingredients 12 pieces Frieda’s Wonton Wrappers, or 3 pieces … Continue reading

Crispy Fried Shallots

Crispy Fried Shallots Use crispy fried shallots to top your favorite casseroles, salads, mashed or baked potatoes, or even steak and chicken. Ingredients 1/2 cup flour Salt and pepper, to taste 6 large Shallots, peeled and sliced into thin rings … Continue reading

Butter Babies™ & Fennel Potato Salad with Dill

Butter Babies™ & Fennel Potato Salad with Dill ingredients 1 1/2 pounds Butter Babies™ potatoes, halved lengthwise 2 1/2 to 3 teaspoons kosher salt 1 tablespoon Dijon mustard 2 tablespoons mayonnaise 3/4 cup (5.3-ounce single serving container) plain Greek yogurt … Continue reading

Herb-Roasted Potatoes with Shallot Vinaigrette

Herb-Roasted Potatoes with Shallot Vinaigrette Ingredients 1 1/2 pounds Baby Gold Potatoes halved lengthwise Cooking spray 1/2 to 1 teaspoon kosher salt 2 pinches pepper 2 sprigs Fresh Thyme, Rosemary, or Sage 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard … Continue reading

Braised Chicken & Baby Artichokes

Braised Chicken & Baby Artichokes Ingredients 1 lemon, halved 1 pound Fiesole Baby Purple Artichokes or Baby Green Artichokes 3 tablespoons all-purpose flour Salt and freshly ground pepper, to taste 2 each skinless, bone-in chicken breast halves, thighs, and drumsticks … Continue reading

Thai Beef Green Curry

Thai Beef Green Curry Original recipe and photo by Mira Borvornsin / The High Heel Gourmet ingredients 3 to 6 tablespoons Green Curry Paste (recipe below) 1 pound beef shank, short ribs, or stew beef 2 cups coconut cream, divided … Continue reading

Heirloom Tomato Panzanella

Heirloom Tomato Panzanella ingredients 2 pounds ripe heirloom tomatoes, seeded and diced (or 2 pints heirloom cherry tomatoes, halved) 3 large shallots, minced 3 cloves garlic, minced 1/2 cup good quality extra virgin olive oil 2 tablespoons fresh lemon juice … Continue reading

Stokes Purple® Sweet Potato Medallions with Chipotle Cream

Stokes Purple® Sweet Potato Medallions with Chipotle Cream ingredients 5 Stokes Purple® sweet potatoes, of uniform size and washed 1 cup sour cream 2 teaspoons Dijon mustard 2 teaspoons adobo sauce (from 7-ounce can of chipotle chile in adobo sauce) … Continue reading

Panzanella Stuffed Heirloom Tomatoes

Panzanella Stuffed Heirloom Tomatoes ingredients 4 large heirloom tomatoes, about 3 pounds Salt and pepper, to taste 2 large shallots, finely diced 1 garlic clove, minced 1/4 cup good quality extra virgin olive oil 1 tablespoon fresh lemon juice (such … Continue reading

Super-Stuffed Heirloom Tomatoes

Stuffed Heirloom Tomatoes ingredients 6 to 12 heirloom tomatoes Salt and pepper, to taste 2 tablespoons olive oil 3 large shallots, finely diced 1/2 pound cremini mushrooms, diced 3 garlic cloves, minced 1 pound turkey Italian sausage, casings removed 1/4 … Continue reading

Shrimp & Avocado Salad with Finger Limes

Shrimp & Avocado Salad with Finger Limes Ingredients 4 organic finger limes, plus 2 more for garnish 2 tablespoons extra virgin olive oil 2 tablespoons rice wine vinegar Juice of 1 lime (about 2 tablespoons) 2 tablespoons minced cilantro, plus … Continue reading

Tamarillo Chutney

Tamarillo Chutney Ingredients 10 to 12 tamarillos 2 tablespoons grated ginger 2 large shallots, finely chopped 1 teaspoon crushed red chili flakes (or to taste) 1 cup rice wine vinegar 3/4 cup brown sugar, lightly packed 1/2 teaspoon salt 2 … Continue reading

Spicy Chicken or Cheese Tamales

Spicy Chicken or Cheese Tamales Ingredients 1 package corn husks 1 recipe masa dough (see below) Filling (see below) Red Chile Sauce Masa Dough 3/4 to 1 cup warm water 3/4 cup vegetable shortening 2 cups masa harina (corn flour) … Continue reading

Spicy Chicken Filling

Spicy Chicken Filling Ingredients: 3-4 cups  cooked shredded chicken 2 cups shredded Monterey Jack cheese 2 Frieda’s Shallots, peeled, chopped, and sautéed 1 cup desired red chile sauce Steps Stir together all ingredients till well mixed. Makes enough filling for … Continue reading

Morels in Sherry and Cream

Morels in Sherry and Cream Ingredients: 3 tablespoons butter 1 8-ounce package Frieda’s Dried Morel Mushrooms, reconstituted according to package directions 3 Frieda’s Shallots, peeled and thinly sliced 2 tablespoons dry sherry 1 teaspoon cornstarch 1/2 cup half and half … Continue reading

Glazed Shallots and Apples

Glazed Shallots and Apples Ingredients: 3 large tart apples, cored and thinly sliced 2 tablespoons butter or margarine 2 tablespoons claret or port wine 1 3-ounce package Frieda’s Shallots, peeled and thinly sliced 2 tablespoons honey Steps: In a large … Continue reading

Fruit and Shallot Stir Fry

Fruit and Shallot Stir Fry Ingredients: 2 tablespoons butter or margarine 1 Frieda’s Asian Pear, cored and chopped 1 papaya or mango, peeled, seeded, and cut into 1-inch pieces 6 Frieda’s Kumquats, sliced 1 3-ounce package Frieda’s Shallots, sliced 2 … Continue reading

Chile Colorado Con Carne

Chile Colorado Con Carne Ingredients: 2 pounds tender stew meat (beef or pork) 1 cup Frieda’s Shallots, coarsely chopped 2 tablespoons cooking oil 3 cups Chile Colorado (Red Chile Sauce) 1 cup water Steps: Cut beef or pork into cubes. … Continue reading

Cheese-Stuffed Endive and Snow Peas

Cheese-Stuffed Endive and Snow Peas Ingredients: 1 8-ounce container Kraft Light Philadelphia Brand Cream Cheese One 4 1/2-ounce can tiny shrimp, rinsed and drained 1 Shallot, chopped 1 tablespoon fresh dill, or 1/2 teaspoon dillweed 1 tablespoon fresh chives, chopped, … Continue reading

Cajun Style Blackeyed Peas

Cajun Style Blackeyed Peas Ingredients: 2 tablespoons cooking oil or olive oil 2 Frieda’s Shallots, peeled and sliced 1 cup green, red, or yellow bell pepper, chopped 1 clove garlic, minced 1 cup fresh mushrooms, chopped 1 (11-ounce) package Frieda’s … Continue reading

Broccoli and Wild Rice Casserole

Broccoli and White Rice Casserole Ingredients: 3 cups Wild Rice, cooked (3/4 cup uncooked = 3 cups cooked) 2 tablespoons butter or margarine 2 tablespoons Frieda’s Shallots, finely chopped 2 tablespoons flour l 1/2 cups milk or light cream Freshly … Continue reading

Blackeyed Pea and Garbanzo Salad

Blackeyed Pea and Garbanzo Salad Ingredients: Half of an 11-ounce package Frieda’s Blackeyed Peas, cooked according to package directions (makes 1 1/4 cups) Half of an 11-ounce package or can of garbanzo beans 1 red or green bell pepper, seeded … Continue reading

Basic Filled Eggrolls

Basic Filled Eggrolls Ingredients 1 one-pound package Frieda’s Eggroll Wrappers 2 tablespoons water Desired filling [see below] Peanut oil or salad oil for deep frying Chicken Filling: (Makes enough for 12-14 egg rolls) 1 teaspoon corn starch 1 teaspoon  soy … Continue reading

Avocados and Shallots Vinaigrette

Avocados and Shallots Vinaigrette Ingredients: 3 tablespoons lemon juice 1/3 cup salad oil 1 clove garlic, mashed 1/4 teaspoon pepper 1/4 teaspoon salt 1/4 teaspoon Dijon mustard 1 egg white 1 tablespoon chopped Frieda’s® Fresh Herbs, such as rosemary, chives, … Continue reading

Black Garlic Chicken Satay

Black Garlic Chicken Satay Ingredients: 1-1/2 pounds chicken breast, boneless, skinless For the marinade: 3 small shallots, peeled 1 clove black garlic 1/2 teaspoon lemongrass, thinly sliced 1 tablespoon ground coriander 1 teaspoon ground cumin 1 tablespoon grated fresh fresh … Continue reading

Whole Wheat Pignolia (Pine Nut) Stuffing

Whole Wheat Pignolia (Pine Nut) Stuffing Ingredients: 5 cups cubed whole wheat bread 2 tablespoons butter or margarine 1 cup diced celery I cup diced carrot 1 3-ounce package Frieda’s Shallots, peeled and thinly sliced, or 1 Leek, trimmed and … Continue reading

Tomato-Stuffed Tomatoes

Tomato-Stuffed Tomatoes Ingredients: 1 cup Marinated Dried Tomatoes, drained and chopped 6 medium tomatoes 1 tablespoon cooking oil 2 Shallots, peeled and sliced 1 clove garlic, minced 1/2 cup cooked rice 1 tablespoon fresh basil or chives, chopped or 1 … Continue reading

Wild Rice and Sunchoke® Stuffing

Wild Rice and Sunchoke® Stuffing Ingredients: 2 tablespoons unsalted butter 1/2 cup finely chopped celery 1/2 cup finely chopped Shallots 3 cups lightly steamed Sunchokes®, cut into 1/2 inch cubes 1 1/2 – 2 cups cooked Wild Rice 1 apple, … Continue reading

Shallot and Papaya Chutney

Shallot and Papaya Chutney Ingredients: 3 cups chopped fresh peeled papaya, mango, or peaches 1 3-ounce bag Frieda’s Shallots, peeled and thinly sliced 1 1/2 cups cider vinegar 1/4 cup lemon juice 1 cup packed brown sugar 1/2 cup golden … Continue reading

Mushroom Stuffed Eggplant

Mushroom Stuffed Eggplant Ingredients: 3 Frieda’s® Japanese Eggplants, halved lengthwise Lemon Juice 2 tablespoons butter or margarine 2 tablespoons Frieda’s® Shallots, sliced 2 tablespoons all-purpose flour ½ cup milk or light cream 2 tablespoons white wine 1 cup chopped mushrooms … Continue reading

Creamy Spinach and Forest Mushroom Risotto

Creamy Spinach and Forest Mushroom Risotto Ingredients: 1 2-ounce package Black Wild Rice 1/2 cup long grain rice Chicken broth for cooking rice (about 1 1/2 cups) 1/2 of a l0-ounce package frozen chopped spinach, thawed 2 tablespoons butter or … Continue reading

Shallot Marinade for Fresh Vegetables

Shallot Marinade for Fresh Vegetables Ingredients: 3/4 cup salad oil 1/4 cup red wine vinegar 2 tablespoons lemon juice 3 tablespoons chopped Frieda’s Shallots 1 teaspoon dried tarragon, crumbled 1 teaspoon salt 1 teaspoon sugar Steps: Combine all ingredients. Pour … Continue reading

Spring Herb Vegetable Soup

Spring Herb Vegetable Soup Ingredients: 3 Frieda’s Shallots, peeled and sliced 1 clove garlic, minced 1 tablespoon butter or margarine 2 tablespoons flour 1 ½ cups milk 1 ½ cups chicken broth 3 tablespoons fresh herbs, chopped (such as basil, … Continue reading

Squash Provencal

Squash Provencal Ingredients: 4 Frieda’s® Sweet Dumpling, Delicata, or Golden Squash 1 1/2 cups zucchini, chopped 2 cups tomatoes, chopped 3 Frieda’s® Shallots, peeled and sliced 1 clove garlic, minced 2 tablespoons water 1 tablespoon fresh basil, chopped 1/2 teaspoon … Continue reading

Stir Fried Eggplant Tomatoes and Shallots

Stir Fried Eggplant Tomatoes and Shallots Ingredients: 3 tablespoons olive oil or cooking oil 3 Frieda’s Japanese Eggplant (or 2 ½ to 3 cups other eggplant), peeled if desired, and thinly sliced 3-4 Frieda’s Shallots, peeled and chopped 2 cloves … Continue reading

Tamarillo Mushroom Avocado Salad

Tamarillo Mushroom Avocado Salad Ingredients: 3 Frieda’s Red or Yellow Tamarillos 2 cups torn bibb or romaine lettuce leaves 1 cup red cabbage, shredded 1 cup fresh mushrooms, sliced ½ medium-sized ripe avocado, peeled, pitted, and sliced Shallot Vinaigrette Dressing: … Continue reading

Savory Cabbage Wedges

Savory Cabbage Wedges Ingredients: 1 small head cabbage 2 Frieda’s Bay Leaves 4 tablespoons butter or margarine 1 Frieda’s Shallot, peeled and thinly sliced 1 tablespoon chopped parsley 1 teaspoon Dijon mustard 1/8 teaspoon freshly ground black pepper Steps: Core … Continue reading

Snow Peas and Peas

Snow Peas and Peas Ingredients: 3 two-ounce packages Snow Peas or Purple Snow Peas 2 cups fresh shelled peas or 1 ten-ounce package frozen peas 1/4 cup onion, chopped 2 Shallots, peeled and chopped 1 cup fresh mushrooms, sliced 2 … Continue reading

Wine and Shallot Sauce Dijon

Wine and Shallot Sauce Dijon Ingredients: 1 tablespoon butter or margarine 1 3-ounce bag Frieda’s Shallots, peeled and thinly sliced 2 tablespoons cornstarch 2/3 cup dry red or white wine 1 10 1/2-ounce can beef or chicken broth 1 to … Continue reading

Vegetables Olé

Vegetables Olé Do you wonder like we do what veggie to serve with your fave Mexican dish? Wonder no more. Here it is. And the secret isn’t in the vegetables, so we’ve given you lots to pick from. No, the … Continue reading

Potatoes with Shallot Saute

Potatoes with Shallot Saute Ingredients: 8 ounces Frieda’s Pearl Onions (Red, White, or Gold), peeled according to package directions, or 1 cup chopped brown onions 6 Frieda’s Shallots or 2 (3-oz. bags) peeled and thinly sliced 1 clove Frieda’s Elephant … Continue reading

Apple, Cranberry and Pine Nut Stuffing

Apple, Cranberry and Pine Nut Stuffing Ingredients: One 1-pound loaf artisan-style bread, torn into 1-inch pieces 1 stick butter, plus 1 tablespoon for the top 2 3-ounce packages of Frieda’s Shallots, thinly sliced 3 celery stalks, thinly sliced 2 medium … Continue reading

Braised Fennel with Shallots & Mushrooms

Braised Fennel with Shallots & Mushrooms Ingredients: 1 bulb Fennel, scrubbed Chicken broth or water 2 tablespoons olive oil 3 packages Dried Shiitake Mushrooms, rehydrated according to package instructions 2 Shallots, peeled and sliced 1 clove garlic, minced Salt and … Continue reading

Stir-Fried Sugar Snap Peas

Stir-Fried Sugar Snap Peas Ingredients: ½ pound (8 ounce) Frieda’s Sugar Snap Peas, stringed 2-3 Frieda’s Fresh Water Chestnuts, peeled and sliced (or half of 8 oz can) 1 ½ tablespoons cooking oil 2 tablespoons Frieda’s Shallots, finely chopped ½ … Continue reading

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