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These simple, spring time recipes ran in the April issue of Relish Magazine.  Click<a href="http://www.relish.com/articles/spring-shallots/"> here </a>to read more about using shallots in your cooking.

<img src="http://media.relish.com/images/sized/uploads/images/29192/shallots__crop-landscape-534x0.jpg" alt="shallots Pictures" width="534" height="301" />

<a href="http://www.relish.com/recipes/roasted-shallot-vinaigrette/"><strong>Roasted S</strong><strong>hallot Vinaigrette</strong></a>

This mild vinaigrette is perfect on fresh asparagus or a salad of baby greens with apples, toasted pecans
and Gruyère cheese or in a wheat berry salad.

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<h2>Ingredients</h2>
<ul>
	<li>6  shallots, peeled</li>
	<li>2  garlic cloves, peeled</li>
	<li>1  cup extra-virgin olive oil, divided</li>
	<li>Sprig of rosemary</li>
	<li>1/3  cup white balsamic vinegar</li>
	<li>1/2  teaspoon salt</li>
	<li>Freshly ground black pepper</li>
</ul>
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<h2>Instructions</h2>
<ol>
	<li>Preheat oven to 400F. </li>
	<li>Toss together shallots, garlic and 1/2 cup olive oil. Spread on a baking pan. Roast, stirring occasionally, 20 minutes, or until shallots are soft and caramelized. Drain shallots, reserving oil in a measuring cup. Add enough additional oil to measure 2/3 cup.</li>
	<li>Place shallots, rosemary and vinegar in a food processor. While machine is running, slowly drizzle in reserved oil. Add salt and pepper. Makes 24 (1-tablespoon) servings.</li>
</ol>
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<h2>Nutritional Info (per serving)</h2>
<ul>
	<li>Calories 90</li>
	<li>Fat 9g</li>
	<li>Cholesterol 0mg</li>
	<li>Sodium 50mg</li>
	<li>Carbohydrates 2g</li>
	<li>Fiber 0g</li>
	<li>Protein 0g</li>
</ul>
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<strong><a href="http://www.relish.com/recipes/shallot-gremolata/">Shallot Gremolata</a></strong>

Gremolata is a simple salsa-like concoction, but with less liquid and finely chopped. This one is a bit pungent and is best served with rich foods, such as steak, lamb or pork.

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<h2>Ingredients</h2>
<ul>
	<li>1 1/4  cups minced, peeled shallots (about 10 ounces)</li>
	<li>2  tablespoons chopped parsley</li>
	<li>Finely grated rind and juice of 1 lemon</li>
	<li>1  teaspoon coarse salt</li>
	<li>Freshly ground black pepper</li>
</ul>
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<h2>Instructions</h2>
<ol>
	<li>Combine all ingredients in a small bowl. Makes 24 (1-tablespoon) servings.</li>
</ol>
<em>Recipes by Karoline Boehm.</em>

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<h2>Nutritional Info (per serving)</h2>
<ul>
	<li>Calories 15</li>
	<li>Fat 0g</li>
	<li>Cholesterol 0mg</li>
	<li>Sodium 160mg</li>
	<li>Carbohydrates 3g</li>
	<li>Fiber 0g</li>
	<li>Protein 0g</li>
</ul>
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