Gremolata: Oh, How Trendy

We didn’t realize how trendy we were at FarmShare. Our June 25 newsletter, Fresh from the Farm featured a recipe for Cilantro Gremolata. To take advantage of the lovely cilantro in our delivery last week (from Urban Growth Farm), we created this recipe substituting seasonal cilantro for the more traditional parsley. Over coffee on Sunday morning, we spied yet another recipe for Cilantro Gremolata in the New York Times Magazine. In case you missed it, here’s a link to the article and a recipe for Roast Chicken Legs with Cilantro Gremolata. And here's the FarmShare version from last week's newsletter.

 FarmShare’s Cilantro Gremolata

1 bunch cilantro
2-3 garlic cloves (or 2-3 scapes minced)
1 tsp fresh grated lemon zest
½ tsp salt
1 tsp honey
2 tsp olive oil

Remove stems from cilantro. Finely dice or process all ingredients in a food processor. Blend in honey and oil. That's it! The gremolata is ready to enjoy with grilled fish, poultry, meats or roasted potatoes.

TIP: This is one of those simple summer recipes that can make use of other seasonal herbs from your garden or future FarmShare deliveries. Using this recipe as a base try other fresh, leafy, green herbs too such as basil, tarragon, or the traditional parsley.