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Carrot Top Gremolata

Ever wonder what to do with leafy greens carrot tops? Make a carrot top gremolata (that you can serve on sautéed, roasted or grilled carrots). Where can you get carrots that still have their tops? In Ottawa, at the Lansdowne Farmers Market.


  • Leafy green carrot tops – 1 bunch (stems removed)
  • Lemon – zest and juice from 1 lemon
  • Garlic – 2 cloves crushed
  • Basil (fresh) – a generous handful
  • Olive oil – a few tablespoons
  • Walnuts – Chopped
  • Sea salt and freshly ground pepper


  • In a food processor or blender with a blade attachment, add carrot tops, basil and garlic. Chop until fine.
  • Add chopped walnuts and pulse
  • Add olive oil, salt, pepper and lemon juice.

Serve with sautéed, roasted or grilled carrots.

Graham Beaton is a Naturopathic Doctor practicing in downtown Ottawa at Ottawa Collaborative Care Centre.

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Green Beans with Garlic, Ginger and Lemon

-Green string beans – 2 lbs
-Fresh ginger root – 6 inch piece (peeled) – grated is approximately 1/4 cup
-Garlic – 3-4 cloves
-Lemon zest
-Olive oil – about 4 tablespoons
-Almonds – slivered
-Salt and pepper

-Steam or cook beans in boiling water. When tender (about 4 min), cool quickly in cold/ice water to stop cooking.
-Grate ginger
-Toast slivered almonds
-Heat 1/2 of olive oil in large skillet over medium/high heat. Cook 1/2 beans, ginger and garlic until ginger and garlic are softened. Season with salt and pepper. Add lemon zest and toasted almonds. Serve

Note: It is easiest to cook beans, garlic and ginger in two batches (if cooking 2 lbs of beans).

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