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Use Gremolata to take your cooking to the next level!

Gremolata to make your soups say holla!

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TL;DR – Recipe & Uses here

Oh wow, look at me going really wild and getting a post in…. #onatuesday

Usually I post on Mondays, Wednesdays, and/or Friday but this tip is too good, I wanted to share it ASAP!

This week, my boyfriend has international travel, so I am dining for one all week

Not going to lie, as much as I miss him, I sometimes like when he is gone so I can cook 100% for me. That means extra garlic, onions, chili flakes, and spices aka all the things he hates {I explain how I get around it a bit here}. #flavourexplosion

I’ve mentioned it multiple times on this blog, but I follow Serious Eats religiously.

Serious Eats & The Food Lab (the brainchild of J. Kenji López-Alt) both are my bible when it comes to the kitchen.

I was casually scrolling the other day and saw THE most genius tip that forever rocked my cooking world from a post titled Gremolata is the Secret to the Tastiest Simple Lentil Soup

I was literally reading that article drooling… And it made all the sense in the world.

Lentil soup is one of my all time favourite dishes to make at home & I was dying to give it a go. It’s been rainy & dreary here, not to mention, I find it the most nourishing and comforting dish ever. Perfect for me eating my feelings while I miss my boyfriend. 😉

I also loved that López-Alt added leeks to his mirepoix. While the boyfriend’s away, I will def play by upping the alliums! In fact, going forward, my mirepoix now will always consist of carrots, celery, onions, garlic, and leeks. Thanks J. Kenji, but sorry babe! ?

{ lentil soup + gremolata mise en place // champagne at shannon's }

mirepoix + gremolata + sprouted lentils


So let’s talk Gremolata…

…First off WTF is it?!

Those following me on Snapchat saw it on action on Sunday!

Gremolata, the specifics change, but for the most part, is a condiment made out of things you likely have in your kitchen already: zest of a lemon, parsley, & garlic. Similar to a chimichurri. { source }

Now, you can get fun with it and add things to your liking. For mine, I added garlic & chili flakes. If you want extra savory, add some anchovies, a dash or two of truffle oil, or Parmesan cheese. If you want an extra kick, add cayenne.

I keep things fat-heavy on the reg, so I added olive oil {also because J. Kenji told me to}. You can also add chopped toasted nuts – almonds or pine nuts would be bomb.

Go cray cray, y’all.

And that said feel free to go off the books – as long as you have an oil (or fat – optional), citrus (or acid), and herbs / spices – you are golden!

In fact, I’d even play with adding apple cider vinegar to the mix. Also, this would be PERFECT for my greenz! If you want a super healthy version, do my greenz mentioned above, ACV, olive oil, herbs, garlic, hemp hearts & flax seeds to the mix.

{ lentil soup with gremolata // champagne at shannon's } lentil soup over quinoa – recipe seen here

…Okay, cool, but how do I use it?!

So – my favourite way to use it is in soups.

Like López-Alt, I add half of it to the mirepoix as they sweat, then I swirl the other half prior to serving, after I add in my greens. This will add a lovely dimension & brightness to your soups. It is wonderful in a lentil soup { see my recipe here } but would also be phenomenal in a chicken noodle soup.

This isn’t just limited to homemade soups – add it to store-bought soups to up the complexity! I’d stir it in the very beginning, as you put it on the stove & then swirl prior to serving. In fact on that note, why not make your own mirepoix of aromatics to sweat before adding the store-bought soup to really take it to the next level?

This would also be phenomenal with the quinoa pilaf! Add some Gremolata to the vegetables right before you add the quinoa & toast the quinoa briefly in it before you add the wine. YUM.

You can also use it as a salad dressing! Add a bit more acid & you have such a bomb, healthy, flavourful, & inexpensive dressing.

Gremolata also makes for a great marinade for both steaks and tofu. In fact, I’d even play with putting it in ground meat – think burgers or even meatballs. This would totally take some ground chicken meatballs to the next level {dying to try Giada’s recipe here}.

In fact, last weekend, my boyfriend & I grabbed bottomless mimosas brunch at a rad Mediterranean joint called Dunya here in San Francisco.

I got the burger and it was one of the best I have had. They seasoned the meat with Mediterranean herbs & olive oil, so I def plan on mixing this in my burgers going forward… stay tuned.

{ brunch vibes at dunya, san francisco // champagne at shannon's } legit brunch spread

After you make it, be sure to use it right away. You can store it in an air tight container, but it will only last about a day.

My advice? Plan ahead! If you add this in a soup or salad, go ahead and prep for the next day and get a steak/tofu marinade going.

{ gremolata for lentils // champagne at shannon's }

Gremolata My Way

make as much or as little as you want

-Flat Leaf Parsley
-Meyer Lemon Zest & Juice
-Olive Oil
-Chili Flakes

1. Dice parsley & garlic until fine. Or do it my way and throw it in a food processor. Easy.
2. In a small bowl, add the parsley/garlic mixture, olive oil, lemon zest & juice, & spices & mix with a fork until fully combined.
3. Use immediately or store in an airtight container for one day.

Enjoy!! This little condiment has really brought everything I’ve made to the next level.

It’s herbaceous, healthy, and most importantly, delicious!

This would also be easy to, um,  spike, if you will… If you do, please let me know. Seriously. Email me the second you do it: On that note, cheers!

x Shannon

Shop my Kitchen::

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