Sentences with phrase «fresh lime quarters»

Brush with remaining glaze, garnish with more fresh lime quarters and chopped cilantro and serve immediately.

Not exact matches

4 slightly heaped cups (about 20 ounces) fresh, ripe strawberries, hulled and quartered 2/3 to 3/4 cup granulated sugar (we used the latter but use less if you're sensitive to sugar) 1/2 cup water Juice of 2 limes 1/4 to 1/2 teaspoon freshly ground black pepper (use less for a barely detectable bite, more if you'd like it more present) Pinch of sea salt

1 plum, halved, pitted, and quartered 1 nectarine, halved, pitted, and quartered 1 peach, halved, pitted, and quartered 1/2 c brewed white tea, chilled 1/2 c ice cubes 2 Tbsp fresh lime juice 2 - 3 Tbsp honey ⅛ tsp cardamom (optional)

1 28 - ounce can whole peeled tomatoes (with liquid) 1 - 5 canned whole chipotles in adobo * 1 small red onion, peeled and quartered 2 cloves garlic 1/4 -1 / 3 cup fresh cilantro, washed juice of 1 lime large pinch Kosher or sea salt

Add a tablespoon of finely chopped fresh cilantro, a quarter cup of freshly squeezed lime juice, half a teaspoon of balsamic vinegar, and a quarter of a teaspoon of cinnamon.

1 poblano chile 1/2 pound fresh tomatillos, husks removed 2 serrano chiles, stemmed, quartered, and deseeded 1/2 medium yellow onion, roughly chopped 4 garlic cloves, chopped 1 cup roughly chopped fresh cilantro, plus more for serving 1/2 cup roughly chopped fresh parsley 1 ounce baby spinach leaves (about 1 cup) 1 teaspoon ground cumin 1 teaspoon dried oregano 1/4 teaspoon ground allspice 6 cups vegetable broth 1 - 29 ounce can hominy, rinsed and drained 1 - 15 ounce can black beans, rinsed and drained 2 tablespoons fresh lime juice Coarse salt Grated Monterey Jack cheese, shredded purple cabbage and crumbled tortilla chips for serving

1 ripe mango, peeled and seed removed 1 clove garlic, peeled 3 scallions, peeled and white part reserved 2 tablespoons brown sugar 2 Scotch bonnet (or habanero) chiles, stemmed and seeded 2 tablespoons fresh lemon juice 2 tablespoons fresh lime juice 1/4 cup dry white wine 1/4 cup passion fruit juice (available in most Latin American and Caribbean markets) 3 tablespoons vegetable oil 3 pounds sirloin steak, fat removed, and cut into 1 inch cubes 1 large pineapple, peeled, cored, and cut into 1 1/2 inch cubes 3 small partially ripe papayas, peeled, seeded, and cut into large cubes of 1 1/2 inches 3 sweet white onions, peeled and cut into quarters and separated

1 - 2 tablespoons olive oil 1 tablespoon red curry paste (or more if you like it really hot) 1 1/2 pounds cooked pork or chicken, cubed * 2 cloves garlic, chopped 1 large sweet onion, sliced 1 red bell pepper, chopped 1 large Japanese eggplant, peeled and cubed 1» length of fresh ginger, peeled and grated 1 fresh habanero, stem and seeds removed, finely chopped (optional) 8 ounces sliced mushrooms 1/4 cup chopped fresh cilantro 1/4 cup chopped fresh basil leaves 1 can coconut milk 1 1/4 cups chicken broth 1 teaspoon sugar (or to taste) zest of 1 lime 1/4 teaspoon salt (or to taste) Additional sprigs fresh cilantro for garnish Quartered lime wedges for garnish

Manzana Chili Verde 1 lb baby Yukon golds, cut into 1/2 ″ pieces 2 tbsp olive oil 1 large yellow onion, diced small 3 jalapeños, seeded and sliced thinly 2 poblano peppers, seeded and chopped into 1 ″ pieces 4 cloves garlic, minced 3 tsp ground cumin 1 tsp dried oregano 1 tsp salt 1 cup dry white wine 1 lb tomatillos, papery skin removed, washed, chopped into 1/2 ″ to 3/4 ″ pieces 2 Granny Smith apples, cored, quartered, and sliced thinly 2 cup vegetable broth 1 cup loosely packed fresh cilantro 1/4 cup shopped scallions 1 15 - oz can small white beans, drained and rinsed Juice of 1 lime Avocado slices for garnish

Mexican Meatball Soup 1 tbsp canola oil 1 small red onion, chopped 2 jalapenos, seeded and chopped 1 zucchini, cut into 1 / 2 - inch slices and quartered 2 tbsp fresh oregano 1/2 tsp ground cumin 4 cups chicken stock 2 cups water 1 15 - oz can diced fire - roasted tomatoes, drained 1 3/4 tsp salt 3/4 tsp pepper 1/2 lb ground beef 2 cloves garlic, minced 2 1/2 tbsp breadcrumbs 1 egg, beaten 1 cup frozen corn kernels 1 tbsp lime juice

6 large Fresh ripe California Avocados, seeded, peeled and quartered coarse salt, to taste black pepper, to taste 1/2 cup diced (and somewhat seeded) jalapeño 1/3 cup diced green onion 1/4 cup chopped cilantro leaves and stems 1/2 cup seeded and chopped tomato 1/4 teaspoon lime zest (optional) juice of one lime

2 tablespoons canola oil 4 six - inch corn tortillas 1/4 teaspoon salt (plus additional to taste) 2 ripe avocados (peeled, pitted, and mashed) 1 cup cherry tomatoes (quartered) or grape tomatoes (halved) 1/4 cup chopped, fresh cilantro 1/4 cup chopped red onion 1 to 2 jalapeño chilies, seeded and finely chopped 1 tablespoon fresh lime juice (or more to taste) 2 large cloves garlic, finely chopped Freshly ground black pepper, to taste Salsa or taco sauce for garnish (optional)

Quinoa Black Bean Salad 1 cup uncooked quinoa 1 can (15 ounces) black beans, rinsed and drained 1 medium red or green bell pepper, chopped 1 cup grape or cherry tomatoes, quartered 4 green onions, thinly sliced 1/4 cup fresh cilantro, coarsely chopped 1/4 cup fresh lime juice 1/4 cup extra virgin olive oil 1 teaspoon ancho chile powder Fine sea salt Freshly ground black pepper

1 tablespoon olive oil 1 tablespoon balsamic vinegar (or sub red wine vinegar, if you prefer) 1/2 teaspoon dried sweet basil (or fresh, finely chopped) 2 medium onions, thinly sliced into quarters or half moons 4 portabella mushroom caps, stems removed 8 whole wheat flour tortillas salt and pepper to taste avocado lime crema (recipe below)

2 tablespoons refined coconut oil, divided 12 oz Brussel sprouts, trimmed and quartered 1 large carrot, peeled and sliced into thin half - moons 1/4 cup pine nuts 1/4 cup fresh basil 1 cup loosely packed fresh cilantro 1 cup finely chopped scallions 2 cloves garlic, minced 1 tablespoon fresh minced ginger 4 cups cooked and cooled jasmine rice [see note] 1/4 teaspoon red pepper flakes 2 tablespoons soy sauce or tamari 1 tablespoon fresh lime juice 1/2 teaspoon agave

kosher salt 1 tsp paprika (or smoked paprika) 1/4 -1 / 2 tsp chipotle chile powder (optional) 1/3 cup chopped fresh cilantro 1 quarter of a lime, juiced Sour cream, cheese, lime, avocado, hot sauce (all optional for serving)

2 large slices of whole grain bread 2 tablespoons tahini 1/2 cup frozen corn 2 tablespoons of water 1/4 teaspoon fine sea salt 1/4 teaspoon chili powder 2 medium, ripe avocados fresh cilantro leaves thinly sliced jalapeño 1 lime, quartered

1 tsp of coconut oil 1 tbsp fresh, minced ginger 1 tbsp fresh, minced garlic 1/4 tsp fenugreek 1/4 tsp brown mustard seeds 1 tsp curry powder 1/4 tsp garlic powder 1/4 tsp ginger powder 1/4 tsp of coriander 1/4 tsp of garam masala salt & pepper to taste 1 medium head of cauliflower, de-stemmed and chopped into bite - sized pieces 2 cups of small white button mushrooms, quartered 8 oz firm tofu, cubed 18 oz jar of diced tomatoes 13 oz can of full fat coconut milk 1/4 tsp each of fenugreek, brown mustard seeds & curry powder 1/4 cup of cilantro, roughly chopped, the juice of a lime & sea salt to garnish

Ingredients 4 6 - oz salmon filets 2 Tbsp low - sodium soy sauce 2 tsp honey Red pepper flakes 3 green onions, cut and divided (white and light green parts separated from dark green) 1 lime, quartered Green beans, trimmed (About 12 - 15 per packet) 2 cloves garlic, thinly sliced 1/2 tsp fresh grated ginger Olive oil Salt and pepper to taste

2 cans of black beans, rinsed and drained 3 - 4 ears of corn, kernels cut off the cob 3 larger spring onions, trimmed and sliced 1 cup of cherry tomatoes, halved or quartered 1/4 cup of red onion, diced 1 red pepper, diced 1 yellow pepper, diced 1 jalapeno, diced 1/3 cup of fresh lime juice 1/4 cup of fresh cilantro leaves, chopped 1 teaspoon salt 1 tablespoon cumin 1/2 teaspoon smoked paprika 1/4 teaspoon ground cayenne

Ingredients: 1 1/4 pound sea scallops (about 16 scallops) Kosher salt Fresh ground pepper 1 tablespoon butter 1 tablespoon extra virgin olive oil 8 - 10 corn tortillas For the Spring Mango Salsa: 1 ripe mango, pitted, peeled, and diced small 1 cup cherry or grape tomatoes, quartered 1/2 cup julienned (or finely chopped) radish 1/2 packed cup fresh cilantro leaves, chopped Juice from 1 lime Kosher salt Fresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey KosherFresh ground pepper 1 tablespoon butter 1 tablespoon extra virgin olive oil 8 - 10 corn tortillas For the Spring Mango Salsa: 1 ripe mango, pitted, peeled, and diced small 1 cup cherry or grape tomatoes, quartered 1/2 cup julienned (or finely chopped) radish 1/2 packed cup fresh cilantro leaves, chopped Juice from 1 lime Kosher salt Fresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Kosherfresh cilantro leaves, chopped Juice from 1 lime Kosher salt Fresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey KosherFresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3 cup light coconut milk (the kind in the can) 1/2 teaspoon honey Kosher salt

1 cup rainbow quinoa, rinsed 2 cups filtered water Juice and zest of one lime 2 tbsp extra virgin olive oil 1/2 small jalapeno, finely chopped 2 tsp minced garlic 1 tsp ground cumin 1/2 tsp smoked paprika 3/4 tsp fine sea salt 15 slave - free grape tomatoes, quartered 1/4 cup chopped onion 1 cup fresh corn 1/2 cup cilantro sprigs, finely chopped 1 avocado, diced

4 ripe red tomatoes (about two pounds), cut in half widthwise 4 jalapeño peppers, stemmed and cut in half lengthwise (seeded for a milder salsa; seeds left in for hotter) 2 ears sweet corn, shucked 1 small sweet onion, peeled and quartered 1/2 cup chopped fresh cilantro 1/4 cup fresh lime juice (2 to 3 limes), or to taste Coarse salt Tortilla chips (for serving)

1 3/4 cups to 2 cups water 1 cup red rice 2 tablespoons oil 4 large shallots, chopped 3 cloves garlic, chopped 1 large red chile, seeded and chopped 1 - inch piece ginger root, chopped (hs note: I grated it) 1 teaspoon ground coriander 1 large carrot, thinly sliced 8 ounces green beans, trimmed and chopped 1/2 cup coconut milk (hs note: lite is fine) 1/4 cup soy sauce 1/2 teaspoon molasses 4 large eggs, boiled and peeled 1 large lime, quartered 1/2 cup julienned fresh basil 1/4 cup macadamia nuts, toasted and chopped

Ingredients: 1 pack of buckwheat or brown rice noodles 1 small avocado (or 1/2 medium avocado) handful of fresh spinach, rocket, kale or any soft greens 1/2 a red bell pepper (optional) 1/2 cucumber (optional) 2 - 3 dried Asian mushrooms fresh coriander mixed seeds juice of quarter fresh lime or 1 tsp of apple cider vinegar 1 tb of sesame oil 1 tb of olive oil 1 tb tamari cashew chunks (optional)

3 cups fresh blackberries ice as needed 4 shots rum (1 1/2 ounces each) simple syrup soda water as needed mint (10 leaves per drink plus 2 to garnish) 3 limes, quartered (2 quarters per drink plus one to squeeze on top as garnish)

2 tablespoons olive oil 1 red onion, diced 4 cloves garlic, minced 1 tablespoon coriander seed, crushed 2 teaspoons dried oregano 3 chipotles, seeded and chopped 1 1/2 lbs sweet potatoes (2 average sized), peeled and cut into 3/4 inch pieces 12 oz brussels sprouts, quartered lengthwise (about 2 cups) 2 teaspoons ground cumin 3 teaspoons new mexico chili powder (or other mild chili powder) 1 32 oz can crushed tomatoes 1 cup water 1 16 oz can pintos, rinsed and drained (about 1 1/2 cups) 1 1/2 teaspoons salt Fresh lime juice to taste (about one lime was good for me)

Use a quartered orange instead of the lemon in the cavity; serve with wedges of fresh lime.

DIY version: For a similar refreshing mix packed with veggies, blend together a half cup each of spinach and kale, a quarter cup each of peeled sliced cucumber and chopped green bell pepper, a half cup of sliced banana, a tablespoon of fresh lime juice, one quarter cup unsweetened almond milk, one quarter cup water, three fresh mint leaves, and a handful of ice.

In a blender combine a half cup frozen banana slices with a half cup fresh or frozen cut mango, two tablespoons of tahini, one cup of unsweetened coconut milk, one tablespoon fresh squeezed lime juice, and a quarter teaspoon of fresh grated ginger.

Optional flavour additions: thumb - sized piece of fresh ginger, peeled and chopped; 1 lime, washed and quartered, turmeric powder, star anise, cinnamon sticks

Condiments: Vegan mayo (I like Sir Kensington's) Hot sauce (I like Cholula or Valentina) Fresh cilantro chopped 1 jalapeno, deseeded and chopped 1 - 2 limes quartered