Sharing Shallot Recipes

I've noticed that I gravitate more towards shallots and scallions since learning that I have a systemic nickel allergy. I haven't quite pinpointed if onions are bothering me or if just particular onions grown in certain soil might be the problem.
With that said, I am excited to share with you a few simple shallot recipes this week that use something with so much flavor and really elevate it. These are a few recipes that I've been meaning to try for a while, and have finally added to my repertoire. Let's get going!
Fried Shallots
In a safe heat proof pot, heat up a small amount of avocado oil or your choice of oil to cover the bottom of pan. Avocado oil can withstand high heat and is low in nickel. 
Next, in small batches, add thinly sliced shallots to the oil and let fry for about 2-3 minutes until golden brown. The oil will cool down whenever you add a new batch of shallots, but let them heat back up and finish frying in the oil, until done. 
Remove with a slotted spoon and let cool on paper towels to drain the oil. 
You can use immediately or refrigerate for a few days.
Lemon, Thyme, and Shallot Marinade
Whisk together 2 tablespoons of fresh lemon juice, with 2 tablespoons of rice vinegar and 1 tablespoon of olive oil.
Next you can add 1 teaspoon of dried thyme or a few springs of fresh thyme leaves and 1 small minced shallot
This makes enough for about a pound of fish or meat. Keep refrigerated until ready to use. Use within two days.
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