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Shallot & Herb Seasoning

Our Shallot & Herb Seasoning will elevate your dishes to new heights of flavor. This unique blend captures the essence of the Mediterranean region, infusing your meals with a balance of aromatic herbs and the delicate sweetness of shallots.

TOSS | SPRINKLE | BLEND

  • Mix with vegetables before roasting
  • Sprinkle over seafood or grilled meats
  • Toss with fresh greens for flavorful salad
  • Add to pasta sauces and soups

INGREDIENTS

Salt, Onion, Garlic, Spices, Shallots, Red Bell Pepper, Ground Sumac (Sumac, Salt), Lemon Powder (Rice Maltodextrin, Lemon Juice Concentrate, Lemon Oil), Cane Sugar

STORAGE & HANDLING

Store in a cool, dry place.

Recipe Inspiration

Creamy Shallot & Herb Dressing

Serves: 4 people Prep Time: 5 minutes Cook Time: 0 minutes Total Time: 5 minutes

Ingredients:

  • 1/2 cup Cold Buttermilk, or Kefir
  • 1/2 cup Mayonnaise
  • 1/2 cup Cold Sour Cream
  • 3 to 4 tsp. Shallot & Herb Seasoning

Instructions:

  1. In a medium bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth. Stir in Shallot & Herb Seasoning.
  2. Cover and refrigerate, ideally for 2 hours, or overnight. If the consistency is too thick after chilling, thin out with additional buttermilk, adding a little at a time.
  3. Serve as a dressing on a mixed greens salad, as a vegetable dip, or a condiment for chicken wings.
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Shallot & Herb Roasted Vegetables and Couscous

Serves: 4 people Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes

Ingredients:

  • 8 ea. Carrot, whole, small
  • 1 ea. Red Onion, large slice
  • 1 ea. Fennel Bulb, sliced large
  • 3 ea. Zucchini, cut large sticks
  • 1 pt. Cherry Tomatoes
  • 1 ea. Red Bell Pepper, sliced large
  • 1/3 cup Shallot & Herb Seasoning
  • 1/4 cup Red Wine Vinegar
  • 1/2 cup Olive Oil
  • 3 cup Couscous, cooked
  • 1 each Lemon, quartered

Instructions:

  1. Preheat oven to 375⁰F.
  2. In a small bowl, prepare a vinaigrette with the Shallot & Herb Seasoning by combining 1/3 cup seasoning with 2/3 cup hot water and allowing to hydrate. Once hydrated, whisk in 1/4 cup red wine vinegar and 3/4 cup olive oil.
  3. In a large bowl, toss the carrot, red onion, fennel, zucchini, cherry tomatoes, and red bell pepper with ¾ cup of the Shallot & Herb vinaigrette. Place seasoned vegetables on a sheet pan and roast in the oven for 20 minutes or until the vegetables are tender and have a light color.
  4. Serve the roasted vegetables over warm couscous with sliced lemon and drizzle the dish with the remaining Shallot & Herb vinaigrette.
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Since its foundation in 1989, Woodland Gourmet has been a trusted source of culinary inspiration, deeply rooted in global flavor knowledge and exploration.