Leaf Celery Gremolata

Gremolata is an herb based condiment typically made with parsley, lemon zest and garlic. Its beauty lies in its simplicity – just three ingredients, chopped, minced and grated and tossed together. Each ingredient is bold so just a sprinkling really heightens the flavor of whatever you use it with.

I swapped out the parsley in favor of leaf celery (CSA’ers – this is in next weeks share!). If you aren’t familiar with leaf celery, it looks a lot like parsley but the celery taste is unmistakable. There are actually 3 different celery plants grown for different culinary uses – stalk celery, celery root and leaf celery. This website provides a lot of additional background and growing information.

You can use this with many different types of dishes. The original version was made to accompany osso buco, a braised veal shank, so I imagine this would pair well with many types of roasted meat dishes. For cheese lovers, I love the flavor of celery with blue cheese. You could pick up some Sequatchie Cove Creamery’s Bellamy Blue at the Main Street Farmers Market and serve it on crackers with a little of the gremolata sprinkled on top. This also goes well with starchy dishes as well, such as risotto or pizza. I originally made this as a garnish for a mushroom pizza and it was fantastic (pizza can be a fairly quick meal when you purchase prepared pizza dough from your local grocer or Niedlov’s Breadworks). Please experiment and let us know how you use it! Enjoy!

Leaf Celery Gremolata
makes about 2 tablespoons


  • 2 tablespoons freshly chopped leaf celery
  • 1 teaspoon lemon zest
  • 1 large garlic clove, minced


  • Mix all ingredients together until fully incorporated. Best used when freshly prepared.

Green Onion Yogurt Flatbread

There are few foods as comforting as homemade bread. The wonderful aroma, the warmth when it’s fresh out of the oven, the slight tug when you tear it apart, and then the flavor – it really does enliven all senses. Unfortunately, making bread from scratch can be an all day (or multiple day) affair. So when I am looking for the comfort of homemade bread without the time commitment, I turn to flatbreads.

Flatbreads start with a dough made of flour, water and salt that is then rolled out thinly. They are typically unleavened so the hassle of letting the dough rise and ferment is eliminated. Almost every culture has flatbreads and the list is quite extensive. You are undoubtedly familiar with some versions, such as tortillas, pita, naan and johnnycakes.

The recipe below is based on one from the cookbook Plenty by Yotam Ottolenghi. It is a vegetable based cookbook with dishes and flavors inspired by the Middle East. It’s not a cookbook you own because you can easily make every dish – it is one you own to inspire a new way of thinking and cooking with vegetables and grains. He served these flatbreads with a barley and mushroom ragout but I just ate them straight from the pan! I thought they would be a great substitution for naan but I could also envision using them in place of flour tortillas.


Green Onion Yogurt Flatbread
makes 6 – 6″ flatbreads

Recipe notes: 1) I like using butter to cook the flatbreads but found that it too easily burns when using it alone. I would recommend using a little butter and a little oil in combination to raise the smoke point; 2) feel free to add some other flavors to this, especially spices as they won’t throw off the ratio of flour and liquid (I think smoked paprika would be great!).


  • 1 cup (5 ounces) all purpose or whole wheat flour (or a combination of the two)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup Greek yogurt
  • 1/4 cup thinly sliced green or wild onions
  • 3 tablespoons fat of choice (butter, vegetable oil, olive oil)


  • In a medium mixing bowl, whisk together the flour, baking powder and salt until combined. Add the yogurt and onions and mix until a cohesive dough is formed. I found it much easier to mix everything together by hand. The flour should be fully hydrated and the dough will be just slightly sticky (the dough is very forgiving so add a little more flour if it seems too wet or sticky or more yogurt if it seems dry). Knead for a minute or so and then form into a 1″ disk. Wrap with plastic and chill for an hour in the refrigerator.
  • Divide the dough into six equal pieces. Roll into balls, then flatten with a rolling pin until they are quite thin (mine were probably 1/8″ thick, similar to a thick flour tortilla, but feel free to adjust the thickness to your liking). Heat 1/2 tablespoon of fat (or a combination of fats – see recipe note) in a large skillet (I used cast iron) over medium heat until hot but not smoking. Cook for 1-2 minutes on each side or until golden brown. Repeat with remaining dough rounds, adding more fat to the pan as needed. Serve or allow to cool completely and store in an airtight container in the refrigerator for a week.