Use small slices of
lime as a garnish.
You can also save time (and your hand muscles) by using a bottle of lime juice to use in the drink, and just use the fresh
lime as a garnish.
Not exact matches
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
4Add honey -
lime vinaigrette
as desired, and
garnish with avocado slices and sprinkle with slivered almonds
Add some pretty
garnishes such
as cilantro, green onion,
lime juice and colorful crunchy watermelon radishes!
Sprinkle the
lime zest
as a
garnish on top of the sour cream and serve chilled.
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.
If you don't have
garnish ingredients such
as cilantro,
lime, avocado, and tortilla chips or baked strips, the soup is good, but it won't be over-the-top amazing until you
garnish it.
Top with the cucumber salsa fresca and serve with the
lime wedges
as garnish.
Right before serving I squeezed one
lime into the soup and then served additional
lime slices alongside the soup
as a
garnish.
3 medium to large rutabagas, peeled and sliced lengthwise — * Other root vegetables or winter squash will substitute well 2 tablespoons extra-virgin olive oil Kosher salt Freshly ground black pepper 1 handful fresh cilantro sprigs 1
lime, rind removed and very thinly sliced — optional,
as garnish
Garnish with
lime wheels and / or bright, colorful, edible flowers such
as nasturtium, calendula, California poppy, violas, or lavender.
Stir in
lime zest and chopped cilantro, and serve immediately over toasted rice cakes
garnished as desired.
1, 15 - ounce can pinto beans, rinsed well and drained Fritocrumb crust shells 2 Tbsp unsalted butter 2 Tbsp olive oil 1 medium yellow onion, diced small 1 large green bell pepper, seeded and cored, diced small 1 large red bell pepper, seeded and cored, diced small 5 cloves garlic, minced 1 lb ground beef 1 poblano pepper, roasted and diced small 1 jalapeno pepper, finely diced (NOTE: Omit for a milder chili) 2 chipotle peppers in adobo sauce, finely chopped 1 to 2 Tbsp chili powder (more or less to suit your taste) 1 Tbsp ground cumin 1 tsp finely chopped fresh Mexican oregano 1/2 tsp ground cayenne pepper (Note: Omit for a milder chili) 1, 28 - ounce can crushed tomatoes 8 - ounces light ale or wheat beer juice of two
limes (more or less to taste) kosher salt and freshly ground black pepper to taste shredded sharp Cheddar cheese for topping sour cream, for topping finely snipped Mexican oregano and crushed corn chips
as garnish
Light and fluffy cupcakes made with coconut milk,
lime juice and
lime zest are perfect base for creamy and smooth coconut cream cheese frosting and with addition of crispy, toasted coconut and
lime slices add
as a
garnish, these pretty Coconut
Lime Cupcakes by Amber from Dessert Now Dinner Later could easily become your favorite dessert this spring.
1 pound 21 / 25 shrimp, peeled and deveined (10 shrimp per person) 2 tablespoons canola oil 2 tablespoons red curry paste, either commercial or homemade (recipe follows) 1 (13 1/2 - ounce) can unsweetened coconut milk 1 cup reduced sodium chicken or fish stock 2 cups sugar snap peas, stringed if necessary 1 fresh chile (such
as red jalapeno or serrano), thinly sliced on the diagonal 5 Thai (kaffir)
lime leaves, center vein removed and cut into thin strips 2 tablespoons Thai fish sauce (Nam Pla; Tra Chang Gold Label is good) 1 tablespoon light brown sugar 1/2 teaspoon coarse kosher salt 5 Thai basil leaves, roughly chopped
Lime wedges, for serving Steamed rice or cooked noodles, for serving 1/2 cup chopped cilantro, for
garnish
1/3 pound shrimp, peeled, deveined and cut into 1/2 inch pieces 1/3 pound sea scallops, thinly sliced crosswise 1/3 pound tilapia or snapper fillet, cut into 1/2 inch pieces 1/4 of a small red onion, sliced
as thinly
as possible into half moons 1 jalapeño, halved lengthwise, seeded and very thinly sliced Juice of 3 to 5
limes Juice of 1 lemon Freshly ground black pepper to taste 1/2 cup sweet potato, cut into 1/2 inch pieces and boiled until just tender 1/3 cup corn nuts Fresh cilantro, for
garnish
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)
Sprinkle the
lime zest overtop
as a
garnish and add some
lime slices
as well, if you wish.
You can float thinly sliced cucumber with the peel still on and
lime rounds,
as an elegant and easy
garnish.
Grilled green - curry shrimp
garnished with
lime is served
as an appetizer.
Add a watermelon wedge or
lime slice
as garnish.
1 cup coconut water 1/2 frozen banana 1/2 cup frozen papaya 1 Tbsp coconut butter or oil 1 - inch knob of ginger juice from 1/2 a
lime garnish with fresh mint
as desired
Then, I used lemons and
limes for added color and jalapenos
as a plate
garnish.
This cocktail is
as easy
as it gets — 1 part gin, 1 part tonic water, poured over ice, and
garnished with a circular slice of
lime around the rim or a wedge for easy squeezing.
500g boneless, skinless monkfish in 2 cm chunks 175g Thai green curry paste 3 fresh
limes (1 zested and squeezed, 2 for
garnish) 200g Thai jasmine rice, pre-soaked in water for 20 minutes, drained 350 ml coconut cream 1⁄2 tsp salt 40g skinless fresh ginger or galangal, finely shredded 60 ml fish or chicken stock 1 tbsp golden caster sugar 1 tbsp chilli oil 1 handful basil leaves 200g baby vegetables, sliced, such
as green beans, carrots, pepper and cauliflower