The perfect condiment for fresh vegetables, such as tomatoes, a wonderful way to liven up potatoes, sprinkle on fish and rub on beef. One friend says its a staple in her tuna fish.
Ingredients: Parsley, garlic, Kosher salt & lemon peel.
My grandparents loved their garden. Each spring my grandfather toiled at the soil, preparing a black gold for my grandmothers plantings. They loved their deep red tomatoes, succulent cucumbers, each and every product of their labors had a special significance. What they were always most enamored with was the parsley. It lent a little something to every savory dish my grandmother cooked. She often blended the parsley she dried after harvest with garlic, lemon peel and kosher salt, using it as an all purpose flavoring. Favored guests would always leave with a little bag of her blend to bring a taste of the “Cecchini’s” home.
POTATOES con GREMOLADE
- 1 1/2 lbs tiny new potatoes
- 1/4 cup Butter
- 2 tbsp GREMOLADE
Scrub potatoes. Boil in water until tender. Place potatoes in serving bowl; keep warm. Melt butter in small saucepan. Stir in GREMOLADE. Pour over potatoes. Stir to lightly coat.
VEGGIE & CHIP DIP
Blend thoroughly. Best when left to sit 1 hour before enjoying.