While it might sound somewhat exotic and fussy, a gremolata is really a wonderfully resourceful way to add brightness and color to so many dishes. Acting as both condiment and garnish, a basic Italian-style gremolata consists of finely chopped fresh garlic, lemon and parsley. But in an effort to “waste not, want not” I like to play around with these flavors, and in my Mountain Gremolata, I add finely chopped carrot and celery tops as well as scallions to the mix. The ratio of each component is very much to taste, but I begin by grating a couple cloves of very fresh garlic and the zest of 2 lemons into a bowl and then I incorporate finely chopped parsley, veggie tops and scallions, stirring and mixing until the flavor balance is to my liking. 
 

The vegetable tops contain a lot of great flavor and by incorporating them into sauces, salads, garnishes, pestos and condiments—like this gremolata—you put the whole vegetable to use and reduce food waste in a deliciously simple way. When a recipe incorporates vegetables both inside and on top—freshly sprinkled as a final flourish before serving—it really allows that ingredient to tell its whole story.