Saturday, June 10, 2017

Carrot-Top Gremolata Pt. 2: 100 Days of Recipes, Day 54

A 'leftover' follow up to my carrot top gremolata on fish recipe - I had some leftovers, and my original plan for them before the gremolata was to make tacos for lunch at the studio. That didn't change, but the tasty gremolata inspired a 'gremolata slaw' of sorts for the tacos. By the way, kind of on the run this morning, so the recipe is in the descriptions. :)

Gremolata Slaw: Carrot tops, kale, carrots, red cabbage,
lime peel, roasted garlic, and salt
I had a tiny bit of the gremolata left, and I used it to start my slaw, adding some thinly sliced red cabbage, kale, more carrot shavings, a bit of lime zest, and roasted garlic. A sprinkle of salt and a squeeze of lime juice finished it off, and I had a nice, bright slaw that was the perfect accompaniment to my leftover fish in a taco.

I had some new test plates out of a kiln, so lunch was the perfect time to try them out.

I don't use my copper glaze on food surfaces, so the center of this plate is glazed with
my new black satin matte glaze, with just enough 'crazy green' to make a beautiful frame.
It's always nice to have enough to share with a friend, and to test another new form and glaze!

The tacos were filled out with Gremolata Slaw, leftover cod, some avocado, and a 'crema' I made by thinning out some hummus with a little hot sauce and a splash of cashew milk.

And like a good recipe should, there was a bit of the slaw leftover, which extended my Carrot-Top love one more day when I blended it with some almost too-ripe avocado to make another condiment to go with sweet potatoes I had roasted with olive oil, salt, turmeric, and smoked paprika. That made another tasty taco lunch, and a chance to try out another test from the last kiln.

A final hurrah for the carrot-top gremolata, now in an 'avocado slaw' with roasted sweet potatoes.
A sprinkle of nutritional yeast and a dash of hot sauce were the only other condiments
in this quick studio lunch, but every bite very tasty!

All in all, very happy to say that carrot tops will no longer be relegated solely to the stock pot!

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