STORE: Keep in a dry, well-ventilated space for up to 1 month. Do not store in a plastic bag, which traps moisture and can cause them to rot.
USE: Mild enough to be eaten raw, shallots can be diced and added to vinaigrette dressings. They can also be substituted for onions in almost any dish.
Here’s a helpful video on how to peel and mince shallots: http://www.myrecipes.com/how-to/video/peeling-mincing-shallots-10000001614046/
STORE: Wrap uncut stems in a damp paper towel, place inside a plastic bag, and refrigerate for up to 5 days.
USE: Adding fresh parsley to almost any dish gives food a bright, flavorful boost that the dried version of the herb just can’t provide. Follow the easy steps in this video for a fast, efficient way to prep parsley the next time you cook―and to store whatever you don’t use for maximum freshness.
Here’s a helpful video on how to clean, chop and store parsley: http://www.realsimple.com/food-recipes/shopping-storing/herbs-spices/clean-chop-store-parsley-00000000002226/index.html
STORE: Quite perishable, Murcotts keep only a day or two at room temperature and up to one week refrigerated.
USE: Use Murcott tangerines as you would other varieties. Their sweetness pairs well with butter-based sauces and may be added to vinaigrette. Mix tangerine juice with grapefruit juice, sugar and water, then freeze into sorbet. Add tangerine sections to green salads with toasted pecans and goat cheese.