Pair that with our award - winning margarita, the Casa Rita, made
from fresh lime - juice and the finest tequila and you've got what we call Modern Mexican.
The glaze is sweet and with a hint of heat, a tad of smokiness from the hoisin and a kick of citrus
from fresh lime juice.
This refreshing classic gets a boost
from fresh lime and agave nectar.
This Southwestern - inspired turkey - and - squash soup gets a little kick from crushed red pepper and some zing
from fresh lime juice.
Both bright
from the fresh limes and buttery from the diced avocados, this sauce adds color and flavor to broiled fish, roast chicken, or huevos rancheros.
Not exact matches
6 cups watermelon, seeded and diced in 1 - inch dices 2 stalks celery, chopped 3 medium size tomatoes, roughly chopped 1/2 cucumber, roughly chopped 2 red bell peppers, roughly chopped
fresh ginger, about 1 inch, peeled and minced 1/2 chili pepper juice
from 2
limes handfull of
fresh basil salt & black pepper
Magic Green Sauce 1 large handful (30 g / 1 tightly packed cup) mixed
fresh herbs (we used parsley, cilantro and mint) 1/2 cup / 120 ml olive oil Juice
from 1
lime 1 tbsp capers 1 tsp maple syrup 1 clove garlic 1 small chili 1/2 avocado 1/2 tsp sea salt flakes
This chicken soup is a refreshing change
from most recipes and gets its flavor
from fresh cilantro, avocado and
lime.
Then the frosting is a
lime buttercream that gets its flavor
from lime zest and
fresh lime juice.
This creative and completely raw meal will fill you up and satisfy you differently
from the sweeter recipes, with tomatoes, dates,
lime juice, olive oil,
fresh basil, lots of herbs, spiralized zucchini, and raw cashew cheese.
Remove
from oven and squeeze
fresh lime over.
1 teaspoon olive oil 1/4 cup finely chopped shallot 1 red pepper, finely diced 1/2 to 1 habanero pepper, seeded and minced 3 cloves garlic, minced 2 teaspoons
fresh minced ginger 2 bay leaves 1 star anise 2 teaspoons mild curry powder Pinch cinnamon About 3 stems of
fresh thyme 1/2 teaspoon salt 3/4 cup light coconut milk 3/4 cup water 16 oz can black eyed peas, drained and rinsed 1 teaspoon light agave nectar Juice
from about 1/2 a
lime
Then the lemon
lime flavor in the cupcake batter comes
from fresh lemon zest, lemon juice and
lime zest.
* 2 cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4 cups water * 2 cups
fresh corn (cut
from from approximately 2 ears) or organic frozen corn * 1 very small red onion, diced * juice of 2 plump
limes * two 15 - ounce cans (or one 28 - ounce can) of organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch
fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
A squeeze of
fresh lime gives it the extra acidity and bright flavor that we know and love
from Mexican cuisine.
2 cups diced seedless watermelon 3/4 cup finely diced sweet onion 3/4 cup canned black beans, rinsed and drained 2 jalapeno peppers, seeded and finely diced 1/4 cup minced
fresh cilantro Juice
from 1/2 a
lime 2 teaspoons brown sugar, packed 1 garlic clove, minced 1/2 teaspoon salt Tortilla chips
A
fresh salsa made
from tomatoes, onions, cilantro, serranos and a splash of
lime juice pico de gallo is widely popular here in Texas.
Corn and Black Bean Salsa Ingredients (or you can use store bought) 16 oz
fresh corn on the cob (or a can of corn) 1 can of black beans rinsed or 1 cup dry beans, soaked overnight then cooked 3 roma tomatoes chopped 1/2 red onion, chopped 1/2
fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice
from 2
fresh limes Whole bunch of chopped
fresh cilantro A dash of your favorite hot sauce (I use Chalula)
do you think I could successfully substitute
lime juice
from a bottle for
fresh limes and, if yes, about how much I should use?
The soup has a little kick
from the chilies so I added
fresh lime juice.
When chicken is done, remove
from oven and drizzle with
fresh lime juice.
This Lettuce Wrapped Pork (6)
from Heidi at Mamacook is a gorgeously
fresh and fragrant dish, with ginger, garlic, chilli and
lime, and is quite simply my idea of foodie heaven.
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!)
16 oz
fresh corn on the cob (or a can of corn) 1 can of black beans rinsed 3 roma tomatoes chopped 1/2 red onion, chopped 1/2
fresh jalapeno pepper finely chopped 3 cloves garlic, finely chopped Juice
from 2
fresh limes Whole bunch of chopped
fresh cilantro A dash of your favorite hot sauce (I use Chalula).
Having some fragrant
fresh dill still on hand
from this dish, I added some in with crispy carrot shreds,
lime juice, and a touch of honey to top the fish with a hearty amount of zesty slaw.
Inspired by a gorgeous watermelon and
lime granita I made recently
from Stephanie Alexander's The Cooks» Companion, I decided to make a strawberry granita with
fresh basil leaves and balsamic vinegar.
I used
fresh limes and thyme
from my garden to season the chicken with a few additional seasonings.
2 pounds large shrimp, peeled and deveined 1 cup tequila juice
from 3
limes 3/4 cup chopped
fresh cilantro 2 teaspoons cayenne pepper salt wooden skewers (soaked for at least an hour) pineapple, mango, grape tomatoes, red onion (or whatever else you'd like to use)
salt, plus more, to taste Juice
from 1
fresh lime Toppings: Cilantro leaves, chopped peanuts, pomegranate seeds
1 medium onion, finely chopped 1 tablespoons vegetable oil 1 tablespoon finely chopped peeled
fresh ginger 3 garlic cloves, finely chopped 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1 teaspoon turmeric 1 teaspoon salt 1 jalapeño or serrano chile, finely chopped, including seeds (Note: if I made this again I would up it to 2 jalapenos) 2 cups low sodium vegetable broth 1 1/2 cups dried red lentils (10 oz) 1 (13 - to 14 - oz) can unsweetened coconut milk 1 14 oz can no salt added diced tomatoes 3 cups packed dark green leafy greens, like kale or spinach, roughly chopped 1 cup loosely packed
fresh cilantro sprigs Juice
from 1 - 2
limes Roasted cauliflower (see recipe below) Optional Accompaniments: brown rice or whole wheat naan
1 large onion 2 cloves garlic 2 scotch bonnet peppers (if you can't find this at your grocery use a
fresh jalapeño) ** 1 tbsp allspice 1 1/2 tsp ginger 1 tsp pepper 1 tsp salt 1 tsp cinnamon 1/2 tsp nutmeg 1 tsp dried thyme 1 tbsp brown sugar 1/2 cup white wine vinegar 1/4 cup soy sauce 1/4 cup olive oil 1/4 cup dark rum juice
from one
fresh lime juice
from one
fresh orange
Ingredients: For the Salad: 4 cups chickpeas, precooked (either by you or canned) and rinsed 2 cobs worth of corn removed
from the cob 1 bunch scallions, diced 2 small red onions, diced 2 cups cherry tomatoes, chopped 1 avocado, diced 1 red bell pepper, chopped
fresh dandelion greens Southwest dressing: 1/2 cup sour cream southwest spice rub, however much you want juice of one
lime 1 chipotle chile (diced) & a couple spoons of adobo sauce a couple small spoons of mustard
Let the vegetables cool for ten minutes, squeeze the soft garlic
from its peels, and blitz everything in a food processor (or high - powered blender) with some
fresh cilantro,
lime juice, and salt.
Stay away
from mixers with added sugar and instead stick to
fresh squeezed grapefruit juice and soda water with a squeeze of
lime.
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.
Nevertheless, we bought the key
limes from Mexico since they're such an important ingredient when eating
fresh fish and drinking rum cocktails.
This smoothie gets such a nice and sweet flavor
from fresh or frozen watermelons seasoned with some mint leaves and
lime juice.
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
Marinade (adapted
from The Raw 50) 1 cup olive oil 2 tablespoons coconut oil 1 red bell pepper — chopped juice of 2
limes 2 tablespoons grated ginger 2 teaspoons minced garlic salt — to taste 1 cup
fresh cilantro
1 cup
fresh blueberries 1/2 cup coconut water 1 frozen banana a big chunk
fresh ginger, minced juice
from 1
lime 2 tbsp coconut flakes a handful of walnuts
It tastes
fresh -
from - the - sea with a hint of
lime and a generous dose of garlic.
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
1 medium mango, diced 1 garlic clove, minced or pushed through a press 1/2 small red onion, finely diced 1
lime, juiced 1 small canned chipotle pepper, minced * 1 tbsp of adobo sauce (juice
from can) * 1/2 tsp salt
fresh cilantro, roughly chopped (optional)
for the burgers 2 cups shelled edamame or
fresh shelled fava beans or green peas 1 cup untoasted pistachio nuts or pumpkin seeds 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 teaspoon mustard seeds 2 cups coconut black rice (
from above) 1/4 cup ground chia or flax seeds 3 soft dates — pitted and mashed with a fork 2 tablespoons sesame tahini 1 shallot — minced 3 garlic cloves — minced zest and juice of 1
lime 1 small red chili — seeded and minced 1/4 teaspoon red pepper flakes Large handful
fresh mint leaves — chopped sea salt to taste
Ingredients 1/3 cup citrus juice (juice
from one
lime, 1 lemon, and about 2 Tbsp orange juice) Zest
from one
lime 1/2 cup reduced sodium soy sauce 2 tsp rice vinegar 1/4 cup plus 1 Tbsp brown sugar 2 cloves garlic, finely minced or pressed 1 - 2 tsp freshly grated ginger *
fresh cracked pepper pinch of red pepper flakes
2 to 4 ounces Garlicky Greengo 1/4 cup Mayo 3 TB sour cream 3 TB minced
fresh parsley 1 garlic clove, minced 1/2 tsp chili powder 1/4 tsp ground black pepper 1/4 tsp cayenne pepper (optional) 4 tsp juice
from 1
lime 1 oz grated Cotija cheese Mix together, refrigerate for at least 1 hour then slather on your roasted or grilled corn on the cobb.
This is my carb - free cheesecake version inspired by the Florida Key Lime Pie, made with
fresh little
limes from the Florida Keys.
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
* 8 cups organic chicken stock, preferably homemade * 5 kaffir
lime leaves * 1 thumb - sized chunk of
fresh ginger, peeled * 2 tablespoons «Dates and Tamarind Cooking Sauce» (I used the one
from Stonehouse 27 which is a great combination of sweet and spicy; if you can't find it, I would add a tablespoon or two of palm or brown sugar to sweeten the broth and some minced
fresh hot chile pepper / dried Thai chiles / hot chile sauce to spice it up) * 2 tablespoons Thai fish sauce * 3 medium carrots, peeled if not organic and cut lengthwise into strips a few inches long * 1 red pepper, preferably organic, seeded and thinly sliced lengthwise * green tops
from 1 bunch of green onions / scallions, cut to approximately same length as carrots and peppers * 12 oz.
To give this Southwestern Cobb a little kick I made a homemade cilantro
lime vinaigrette which has a hint of spice
from fresh jalapenos.