Garnish with
fresh lime slices.
sea salt, plus more as needed cilantro and
fresh lime slices, to serve
Not exact matches
1/4 cup triple sec 1/4 cup
fresh lime juice 2 tbls simple syrup 1
slice orange 1
slice lime 1/2 cup chili - salt (this can be found in latin / mexican markets.
1 stalk lemongrass, finely
sliced (use only the bottom 6» of the stalk) 1 teaspoon
lime zest, preferably kaffir
lime 1 - 2 dried Thai bird chiles, seeds removed 1/2 teaspoon ground cinnamon 2 cardamom pods, husked 1-1/4 teaspoons turmeric 1 tablespoon coriander seeds 1-1/2 teaspoons cumin seeds 1 tablespoon
fresh galangal or ginger root, minced (see Chef's Note) 1 tablespoon coconut milk (optional)
Garnish with pink pickled turnips,
fresh radish and cucumber
slices, Greek - style yogurt with
lime juice, herbs and / or hummus.
1/2 lemon 1/2
lime 2 1/2 cups water 3 tablespoons palm sugar 7
fresh or frozen kaffir
lime leaves, cut into thirds 1/8 teaspoon dried hot red pepper flakes 1 lemongrass stalk (lower 6 inches only), cut into 1 - inch pieces and smashed 6 (1 / 4 - inch - thick)
slices fresh ginger 5 whole allspice 4 whole black peppercorns 1 whole clove 7 chamomile tea bags 20
fresh mint leaves
3 tablespoons vegetable oil, divided 2 large shallots, thinly
sliced (1 cup) 1 tablespoon finely chopped peeled ginger 1 large garlic clove, minced 1 1/2 teaspoons Thai green - curry paste (or more if you want to kick it up a little) 2 cups reduced - sodium beef broth 1 tablespoon
fresh lime juice, plus extra
slices for serving 1 red bell pepper, cut into 1 / 4 - inch strips 1 bunch scallions, trimmed and cut into 3 - inch pieces 3/4 pound dried Asian egg noodles
The Toppings: Chopped
fresh cilantro, shredded carrots, shredded coconut, coconut shrimp, pineapple salsa, and a
slice of
lime to squeeze over the top before serving.
Ingredients: 1 t toasted sesame seeds / 1 T rice vinegar / 1 T mirin / 1 t soy sauce / 1 t sesame oil / 2 green onions, thinly
sliced / several sprigs of chopped
fresh cilantro / 1 large ripe avocado, peeled and chopped into cubes / wedge of
fresh lime
1 1/2 pounds carrots, peeled and
sliced 2 tablespoons coconut oil 1 tablespoon tahin 1 large red onion, thinly
sliced 2 cloves of garlic, minced 2 tablespoons grated
fresh ginger 3 cups reduced - sodium vegetable broth 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon cinnamon salt and pepper, to taste 2 teaspoons
fresh lime juice crushed red pepper, to taste chopped
fresh cilantro
Add 4 to 5 pepper
slices, a small handful of
fresh cilantro, 1/2 ounce of
fresh - squeezed
lime juice, a dash of agave nectar and 2 ounces of tequila to a pint glass.
6 sprigs
fresh thyme 6 sprigs
fresh oregano 4 cloves garlic 2 thin
slices of red onion for sauce 1 orange (or tangerine) peeled / chunked for sauce 1.5
limes zest and juice Kosher salt Cracked black pepper Coarse ground white pepper 1 pinch of red pepper flakes 1/8 cup of olive oil 1/8 cup dry white wine A dash of your favorite hot sauce
3 - 4 cups water 1/2 teaspoon minced ginger (or 1 inch cube of
fresh ginger, peeled and
sliced) 10 cm square kombu 2 - 3
lime leaves 1 small clusters oyster mushroom (or a small handful of other mushrooms of choice,
sliced) 75g [2.6 oz] rice noodles 1 bok choy,
sliced in halves or small pieces 1/2 carrot,
sliced into ribbons (using the vegetable peeler) 1 tablespoon miso paste 1 tablespoon peanut butter or peanut - free substitute (as suggested above) 1 teaspoon soy sauce Wedge of lemon for garnish
Garnishes -
sliced scallions, diced red onion, cubed avocado,
fresh cilantro or parsley, squeeze of
fresh lime
For toppings: coarsely grated carrots,
sliced peppers, cucumber spears, chopped avocado,
fresh mint leaves, cilantro,
lime wedges
toast 2 avocados 1/4 teaspoon salt 1/4 teaspoon pepper 1/2
lime,
sliced into wedges 4
slices whole grain, thick -
sliced seedy bread, toasted 1/3 cup crumbled queso fresco cheese 2 tablespoons finely chopped
fresh cilantro pinch of smoked paprika
2 Tbsp sweet Asian chili sauce 2 Tbsp
fresh lime juice 1 Tbsp olive oil 1 pkg (5 oz) baby spinach 2 c watermelon, cubed 3
slices cooked bacon, crumbled ⅛ c
sliced red onion
1 Serrano thinly
sliced 1 Habbanero thinly siced optional 3 Juicy
limes = 1/3 cup
fresh lime juice approx. 1 lemon, the juice and the zest 1 glug Extra Virgin Olive Oil Sea salt Fresh cracked black pepper to taste, opt
fresh lime juice approx. 1 lemon, the juice and the zest 1 glug Extra Virgin Olive Oil Sea salt
Fresh cracked black pepper to taste, opt
Fresh cracked black pepper to taste, optional
SESAME GARLIC SAUCE INGREDIENTS: 1/4 cup gluten - free tamari soy sauce 2 1/2 tablespoons maple syrup / coconut nectar 2 1/2 tablespoons
fresh lime juice, plus extra 1 1/2 teaspoons toasted sesame oil (I used a hot - toasted one with chilies) 1 clove of garlic, finely grated with a Microplane grater 2 tablespoons sesame seeds, plus extra for garnish NOODLES ETC: 3/4 lb noodles of choice 4 cups small broccoli florets, from roughly 1 bunch of broccoli 2 tablespoons coconut oil 8 oz / 227 grams tempeh,
sliced 1/2 inch thick handful of Thai basil leaves,
sliced (or regular basil, no big deal!)
PREP TIME: 15 minutes TOTAL TIME: 35 minutes SERVINGS: 4 4
slices bacon 16 sea scallops 16 cubes (1 1/2»)
fresh pineapple 2
fresh jalapenos 1/4 c extra virgin olive oil 2 Tbsp
fresh lime juice 1 Tbsp honey 1/2 c chopped cilantro 1/2 c chopped flat - leaf parsley 2 lg scallion greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1
lime, cut into 4 wedges 1.
Garnish with
fresh blackberry and
lime slices, if desired.
So toasted
slices of whole grain french bread are slathered with one of my favorites: heart - healthy smashed avocado mixed with sea salt and
fresh lime juice.
Optional serving ideas: — grated cheddar or monterey jack cheese — guacamole or
sliced avocado — sour cream —
fresh cilantro —
lime wedges —
fresh jalapenos — chopped green onions
7 to 8 pound roasting chicken whole
Fresh thyme (small bunch) 4 to 5 fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
Fresh thyme (small bunch) 4 to 5
fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
fresh limes halved Garlic powder to taste Onion powder to taste Parsley to taste Sea salt and
fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and sliced with skin on in half in wide s
fresh ground black pepper to taste Extra virgin olive oil (enough to coat the entire chicken and vegetables) 2 bell peppers (orange and yellow) each cut in four pieces with seeds removed 1 white onion cut four pieces 1 to 2 zucchinis washed and
sliced with skin on in half in wide
slices
I love to serve Mexican Lasagna «taco style» by offering a plate full of «fixings» for everyone to add to their plate: shredded lettuce, chopped tomatoes, chopped green or red onion, diced or
sliced avocado,
fresh lime wedges.
fresh lime juice 1 loose cup chopped
fresh coriander leaves and stems 1/4 cup
fresh basil OTHER: 2 kaffir
lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu
sliced into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut into 1 - inch pieces 1/2 cup
fresh basil, roughly chopped 2 - 3 Tbsp.
I love adding watermelon,
lime slices, and
fresh mint to each glass.
Marinade: 1/4 cup chopped shallot 1 clove garlic 1 teaspoon agave syrup A few dashes
fresh black pepper 1 tablespoon soy sauce 1 tablespoon peanut oil (or canola oil) 2 tablespoons
sliced lemon grass Juice of one
lime
brown sugar (to taste) 1 - 3 green chilies, minced (to taste) 1 small onion 3 cloves garlic 1 thumb - size piece ginger,
sliced 2 kaffir
lime leaves (
fresh or frozen), snipped into thin strips with scissors, OR substitute 1 Tbsp.
Love the way you have garnished your drinks adding
fresh slices of
lime and watermelon.
2 tablespoons extra virgin olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 1 - inch piece
fresh ginger root, peeled and grated 1 1/2 teaspoons garam masala 1 1/2 teaspoons curry powder 1 jalapeño pepper, seeded if desired, then minced 4 to 5 cups vegetable broth as needed 2 pounds orange - fleshed sweet potatoes, peeled and cut into 1 / 2 - inch cubes (about 4 cups) 1 1/2 cups dried lentils 1 bay leaf 1 pound Swiss chard, center ribs removed, leaves thinly
sliced 1 teaspoon kosher salt, more to taste 1/2 teaspoon ground black pepper 1/3 cup chopped
fresh cilantro Finely grated zest of 1
lime Juice of 1/2
lime 1/3 cup finely chopped tamari almonds, for garnish (optional), available in health food stores 1/4 cup chopped scallions, for garnish.
oregano squeeze of
fresh lime juice (optional)
sliced scallions or chopped cilantro (optional)
Ingredients: 4 tortillas / For the salsa, roughly chop and blend 8 tomatillos, 2 T shallot or 2 t garlic, 2 t jalapeno, more or less, depending on taste, 1 T
lime juice, 1 t cumin, 2 t
fresh oregano / kernels from two ears of corn / 1 C
fresh tomatoes, coarsely chopped / 2 C
fresh ricotta mixed with 2 T each finely chopped chives and basil or oregano, 1/2 t salt, 1/4 t pepper / 1
sliced avocado / 1/2 C cilantro / 2 T butter for sautéing tortillas.
-LSB-...] dry skillet over medium heat for about a minute on each side) avocado, thinly
sliced fresh salsa / pico de gallo sour cream
fresh cilantro, chopped for garnish
lime wedges, for -LSB-...]
2 tablespoons extra-virgin olive oil, preferably Spanish 2 to 3
slices bacon 6 to 8 cloves garlic, thinly
sliced 1 1/2 tablespoons hot pimentón (available online and from gourmet shops) 1/4 teaspoon ground cumin 6 cups chicken broth 10 baguette bread
slices, crusts removed,
sliced 1/2 inch thick and toasted Salt to taste 4 eggs Chopped
fresh flat - leaf parsley, 4
lime wedges for garnish
1 pound
fresh grouper fillet Juice of 2
fresh limes or lemons 4
slices bacon, diced 2 small potatoes, peeled and diced 1 stalk of celery, diced 1 onion, diced 2
fresh cayenne chiles, stems and seeds removed, diced (or substitute serranos or 1/2 habanero) 2 tablespoons pimientos, diced 1 quart water Salt to taste 1 egg, beaten 4 6 - inch circles of puff pastry
1 (5 - ounce) salmon filet Coarse kosher or Hawaiian salt 3 tomatoes, seeded and diced 1/3 cup thinly
sliced green onions 1/4 cup finely chopped sweet onion 2 tablespoons
fresh lime juice 1/2 teaspoon granulated sugar 1/2 teaspoon cracked black pepper
2 pounds grouper fillets 2 tablespoons butter Juice of 2 lemons,
limes or sour oranges 2 onions
sliced 4 whole
fresh cayenne chiles (or substitute 1 habanero) 4 sprigs
fresh thyme Salt and pepper to taste
1 teaspoon thin
slices peeled galangal 1 clove garlic, peeled 1 1/2 tablespoons finely julienned kaffir
lime leaves 1/4 teaspoon turmeric powder 1/4 cup minced lemongrass 5 dried piquin chiles, seeded and soaked 10 minutes in lukewarm water, chopped fine 2 tablespoons fish sauce (Nam Pla) 1 egg, well beaten 2 tablespoons granulated sugar 2 cups coconut milk (not coconut cream) 1 1/2 pounds snapper (or catfish or trout) fillets,
sliced into strips 1 / 2 - inch thick 8 banana leaves, cut 14 inches by 10 inches 1/2 pound
fresh spinach, stems removed
1 teaspoon finely grated peeled
fresh ginger 3 tablespoons
fresh lime juice (from 2 to 3
limes) 2 tablespoons grapeseed oil coarse salt 1/2 large papaya (Mexican or Solo, about 1 pound), peeled, halved lengthwise, seeds removed, and cut into 1 - inch pieces 2 large Belgian endive, halved lengthwise, cored, and cut into matchsticks (about 3 cups) 1/2 English cucumber, very thinly
sliced 3/4 cup jumbo lump crabmeat, picked over and rinsed
ingredients GRILLED CORN AND TOMATO SALAD 4 ears sweet corn, unhusked Kosher salt 1 garlic clove, minced 1 jalapeno, seed and ribs removed, minced zest and juice of 3
limes 1/2 cup extra-virgin olive oil 1 ripe avocado, halved, pitted, peeled, diced 1 cup halved cherry tomatoes 6 scallions, thinly
sliced 3/4 cup finely chopped
fresh cilantro leaves freshly ground black pepper
8 ounces (1/2 pound) seitan, shredded 1/2 teaspoon Chinese five - spice powder 1/2 teaspoon hot chili flakes 1/2 teaspoon salt Half a 14 - ounce can light coconut milk 1/2 tablespoon olive oil 2 cloves garlic, peeled and minced or crushed 1 tablespoon grated peeled
fresh ginger 1 cup vegetable stock 1 head bok choy, rinsed, trimmed and cut into 1 - inch pieces Half a 13 - ounce can straw mushrooms 1 plum tomato, chopped 1/4 cup
sliced scallions 1 tablespoon
lime juice 2 tablespoons
fresh cilantro leaves
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1 red bell pepper, diced Kosher salt 4 garlic cloves, thinly
sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6
fresh thyme sprigs 15
fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly
sliced on the bias) pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup
lime juice (2 - 3
limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (
sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
Slices of avocado,
fresh lime juice and cilantro finish it off deliciously.
1 bottle of red wine 2/3 cup of «
fresh» orange juice 1/2 cup of sugar 1/4 cup of
lime juice 2 apples,
sliced Orange
slices (optional) Ice
extra firm tofu, cut into 1 ″ long columns 1 14 oz can coconut milk 2 cups vegetable broth 2 tsp turmeric 2 tbsp soy sauce 1 tbsp sugar Juice of 1
lime 2 shallots,
sliced into rings 1/3 cup chopped
fresh cilantro
Slice a
lime into wedges and add a couple wedges to each bowl, along with a couple sprigs of
fresh cilantro (optional).
Garnish with a
fresh mint sprig and a couple
lime slices if you're feeling fancy.
1/4 cup achiote paste (available from MexGrocer.com) 1/2 cup bitter orange juice, or substitute 1/4 cut orange juice and 1/4 cup
lime juice 4 chicken breasts, skin removed 1 medium onion,
sliced 3
fresh banana chiles, seeds and stems removed, chopped 1 tablespoon vegetable oil Banana leaves or aluminum foil 4
fresh sprigs epazote or substitute 1 tablespoon dried epazote (available from MexGrocer.com) 4 tablespoons butter
Jalapeño Chicken Salad --------------- 2/3 cup light mayo 1 tbsp
lime juice 3 cup cooked chicken, shredded 1/2 medium celery rib, finely chopped 1/2 small red onion, finely chopped 1/2 red bell pepper, seeded and finely chopped 2 tbsps
fresh cilantro, chopped 1/4 cup
sliced pickled jalapeno chilies, finely chopped salt and pepper