Sentences with phrase «of fresh lime wedges»

Then slice off a couple of fresh lime wedges and squeeze the fresh lime juice on top of each tostada.

Papaya with lime — Cut up papaya with LOTS of fresh lime wedges.

Not exact matches

Frost cupcakes and garnish, if desired, with a lime wedge and sprig of fresh mint.

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

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

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

The thick lentil stew is served piping hot with fresh ginger cut into thin matchsticks, daikon pieces, fresh mint (sometimes with dill also), chopped chiles, lime wedges and a garnish of crispy fried onions.

1 mango, peeled (or a peach or equal amt of pineapple) 1 avocado, pitted, peeled and cubed 1/2 red onion, finely chopped Juice of 1 lime, plus wedges for garnish chopped fresh cilantro salt and pepper canola or olive oil for coating fish 1.5 lbs mahi mahi fillets 1 Tablespoon blackening spice 8 corn tortillas 1 - 2 cups finely shredded red cabbage (optional)

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.

Lime Vinaigrette 1/4 cup vegetable oil of choice 1 tablespoon fresh lime juice 1 tablespoon rice wine vinegar ⅛ - 1/4 teaspoon red pepper flakes, or to desired heat - Salt and pepper, to taste 1 1/2 pounds green papayas, peeled, seeded and grated 1 carrot, peeled and grated 1 ripe tomato, cut into wedges 1/4 cup mung bean sprouts 4 bib or butter lettuce leaves, washed

Serve additional lime wedges on the side for those who want an extra burst of fresh lime!

Strawberry, Pineapple, Basil Mist, featuring Blue Ridge Vodka 2.5 oz Blue Ridge Vodka 4 oz crushed strawberries and pineapple, 1 oz basil simple syrup 1 oz splash of Sprite 5 fresh picked mint leaves 1 lime wedge Muddle the strawberries and pineapple with vodka, simple syrup.

Top with splash of sprite and garnish with fresh picked mint leaves and lime wedge.

I like to start with a thin layer of Baja Sauce on a warmed tortilla followed by the roasted cauliflower adn onion, cabbage, grape tomato halves, fresh cilantro leaves, a little more Baja Sauce, and a few roasted pumpkin seeds with a lime wedge on the side for squeezing.

Slice a lime into wedges and add a couple wedges to each bowl, along with a couple sprigs of fresh cilantro (optional).

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

2 ounces) shaved red onions 1/2 lime, cut into 4 wedges Sriracha chili sauce Hoisin sauce Sliced fresh chili peppers of your choice

Split the mixture between two glasses, crowning each with a shot of vodka, a handful of ice and a fresh lime wedge.

Toppings: vegan sour cream, pico de gallo, sprigs of fresh cilantro; optional: lime wedges and roasted pepitas

Top with a few tablespoons of the fresh Salsa Pico (save some for the side) fresh cilantro, jalapeño, lime wedge and brown rice, tortilla chips and hot sauce as desired.

Serve with fresh La Tortilla Factory Hand Made Style Corn Tortillas and a wedge of lime.

Serve alongside 16 warn corn tortillas and lime wedges and top with slices of ripe Mexican Hass avocado or crema and Fresh Green Salsa (see blow).

Step # 5: Sprinkle the seasonings on top along with the coconut flakes and serve hot with a wedge of fresh lime.

Noodle, chicken and aubergine coconut laksa 1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.

1/2 x 250g pack dried medium rice noodles (see tip) 1 medium aubergine, halved lengthways and cut into 5 mm slices 2 tbsp olive oil 2 tbsp Thai red curry paste (we like Thai Taste, from major supermarkets) 400 ml can reduced - fat coconut milk 600 ml chicken stock, hot 4 small, skinless chicken breasts 1 lemongrass stalk, bruised 150g sugar snap peas, halved lengthways 1/2 tsp soft brown sugar Grated zest and juice of 1 lime, plus extra lime wedges to serveGood handful fresh basil leaves 1.

4 large raw beetroots 400g tin chickpeas the grated zest of 1 orange the juice of 1 lime a pinch of ground cumin 1 tsp rapeseed oil shredded orange zest or chopped fresh coriander, to garnish (optional) lime wedges, to serve Preheat your oven to 200C / gas mark 6.

Add wedges of fresh - cut lime on the side.

2 tablespoons olive oil 1 medium onion, thinly sliced 1 large red bell pepper, stemmed and seeded, thinly sliced 1 1 - inch piece of fresh ginger, peeled and very thinly sliced 1 large cloves garlic, minced 2 teaspoons minced red or green mild chili pepper Sea salt to taste Freshly ground black pepper to taste 1 - 15 ounce can coconut milk or lite coconut milk 2 cups water 2 regular or 1 large vegetable bouillon cube (enough for 2 cups of water) 1 tablespoon soy sauce 2 pounds pattypan squash (unpeeled and unseeded weight), baked, roasted or grilled until tender, peeled, and cut into wedges [you may substitute eggplant, zucchini and / or yellow squash]; approximately 2 cups cooked chunks 1 cup (approximately) red or gold grape tomatoes, halved 1 cup finely chopped Swiss chard (I use a food processor for this task) 1/3 cup fresh cilantro leaves and tender stems, rough chopped Zest of 1 large lime 1/4 cup basil leaves, preferably Thai basil 4 teaspoons vegan fish sauce (sold a «vegetarian» in Asian markets) or rice wine vinegar Garnish: 1/4 cup chopped roasted and lightly salted cashews and peanuts and sprigs of basil or cilantro

Serve the fish with warm roasted black bean cakes, a small spoonful of black beans, and the fresh lime wedges.

250 puy or beluga lentils 1 tablespoon coconut or olive oil 5 — 7 shallots, finely chopped 4 garlic cloves, finely chopped to a paste with 1 teaspoon salt 11/2 teaspoons ground cumin 1 teaspoon ground turmeric 1 teaspoon ground cinnamon 1 teaspoon paprika 1 teaspoon ground coriander 1 red pepper, halved, deseeded and finely chopped 1 - 2 red chillies, deseeded and finely chopped 2 tomatoes, finely chopped 400g butternut squash, cooked and chopped into small pieces 400 ml coconut milk 1 tablespoon tahini 1 tablespoons honey or agave syrup juice of 1 lime 3 tablespoons soy sauce 2 tablespoons extra virgin olive oil salt and pepper simple yogurt sauce: 200g yogurt or vegan yogurt (soygurt or coconut yogurt) 1 teaspoon honey or agave syrup drizzle of extra virgin olive oil quickest cucumber salad 1/2 cucumber, shaved into ribbons 4 tablespoons rice vinegar to serve: fresh coriander hot sauce, like sriracha cooked brown rice or other whole grain lime wedges

* 2-1/2 to 3 pounds chicken wings * 1 onion, chopped * 2 to 3 habanero peppers, chopped * 4 cloves of garlic, chopped * 3 tablespoons Haitian Rum Barbancourt * 3 tablespoons fresh ginger, grated * 3 tablespoons soy sauce * 3 tablespoons brown sugar * 2 tablespoons lime juice, plus lime wedges for garnish * 2 tablespoons Worcestershire sauce.

In Mexico, enchiladas are generally served with sliced onion, sliced radish, dried Mexican oregano, pickled or fresh slices of jalapeño or Serrano chiles, and lime wedges.

Ingredients 1 block of ramen noodles 2 cups boiling water 1/4 cup canned full fat coconut milk sriracha to taste (I used about 2 tablespoons) salt to taste half a block of firm tofu a handful of chopped peanuts (roasted and unsalted) 1 scallion, chopped few pinches of fresh cilantro leaves fresh lime wedges

Ingredients: 2 oz ginja9 ® 1 oz of rum 4 lime wedges 3 fresh mint leaves 1 oz club soda 1 sprig of fresh mint ice

To garnish: big handful of fresh mint, coriander, basil 2 limes, cut into 8 wedges for each bowl 2 - 3 red chilli peppers, sliced thinly

2 cups Basmati rice, washed and soaked in water for 1 hour 2 tablespoons vegetable oil 1 level teaspoon mustard seeds 1 tablespoon channa dal 1/2 medium Spanish or mild onion, sliced 2 serrano chiles, stems and seeds remove, very thinly sliced 1 sprig fresh curry leaves or 1/2 teaspoon dried curry leaves, rehydrated and patted dry 1/2 teaspoon turmeric powder 1 quart water Juice of 4 limes Salt to taste Chopped cilantro, whole cashew nuts, and lime wedges for garnish

Serve garnished with coriander and sides of sour cream, fresh salsa, grated cheese, guacamole (for a vegan version), hot sauce and lime wedges.

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

Ingredients: 2 8» zucchini, spiralized or julienned (about 3 cups zucchini noodles) 1 medium carrot, spiralized or julienned (about 2 cups carrot noodles) 1 cup very thinly sliced red onion (about 1 small red onion) 2 cups thinly sliced green cabbage 1/2 packed cup fresh cilantro leaves, roughly chopped 1/4 cup chopped raw almonds Lime wedges for serving (optional) For the dressing: 1/4 cup smooth almond butter 1 large clove garlic, grated Zest of 1 small lime 1 1/2 tablespoons unseasoned rice vinegar 1 tablespoon Sriracha 1 1/2 teaspoons soy sauce 1 teaspoon honey (Vegans can obviously sub agave or maple syrup.)

4 ounces fresh tomato juice 2 ounces fresh carrot juice 2 tablespoons lemon or lime juice 1/2 tablespoon cracked black pepper 1 - 2 teaspoon turmeric, to taste 1 tablespoon finely chopped basil, parsley or cilantro (optional) 1/2 tablespoon worcestershire sauce 3 - 4 drops olive oil Lime or lemon wedge, sea salt (or celery salt) and black pepper, for rimming the glass Garnish of choice 2 ounces vodka, if making with alcohol.

Scoop into bowl, top with 3 dried prunes, 2 wedges of lime / lemon, a sprinkle of poppy seeds and some fresh herbs.

This one starts with fresh mango (frozen can be substituted if needed) and adds mint, ice, lime wedges, and a little bit of sparkling water.

Topped with fresh cilantro, sour cream and a wedge of lime, this soup has a great fresh flavor.

I garnished my Apple Cider Moscow Mules with a slice of fresh apple and a lime wedge.

Add a few squeezes of fresh lime juice, a mint leaf (and a lime wedge if you want!)