It's that time of year when the sizzling hot heat of summer begins to give way to crisp mornings and cool evenings. For us, the busy rush of peak season slips by, leaving us catching our breath for what seems like the first time since June. The lavender harvest wraps up, having either been distilled for its essential oil and hydrosol or left to dry for culinary and bath products.
During this slow transformation into fall, it seems appropriate to offer the delicious, autumn-friendly recipe for Lavender gremolata. Used as a garnish, it provides a snap of flavour for soups and stews. It can also be enjoyed as an appetizer served with crackers, a slice of cucumber, diced red pepper, and a bit of goat cheese.
If your taste buds aren’t yet alive with anticipation, just give them time. Lavender gremolata is easy, simple, and packed with flavour.
To create, you will need:
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp packed lemon zest
- 1 tbsp minced fresh garlic
- 1⁄2 tsp dried Provence lavender, chopped
- 1 tsp freshly ground pepper
- 1⁄2 tsp freshly ground salt
- 1⁄2 cup Italian or curly parsley, finely chopped
Combine all ingredients, stirring until well blended. Enjoy!
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