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
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.
Corn tortillas,
for serving plus Avocado slices, chopped cilantro and fixings
of your choice (we love pickled jalapenos or onions,
lime wedges and a bit
of slaw)
Serve additional
lime wedges on the side
for those who want an extra burst
of fresh
lime!
Always in the mood
for salty stuff after a night
of drinking, I had Bryan's Brutal Tacos — three soft corn tortillas stuffed with seasoned seitan, corn, peppers & onions, and spicy salsa, served with vegan sour cream, tomatoes, guacamole, black beans, and
lime wedges for spritzing.
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.
I forgot how much I like to teach (I was a teacher
for five years) and it was such a pleasure to have someone there to bounce ideas off
of and just chat with while I arranged and rearranged
lime wedges for the sake
of a photo.
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
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.
Optional: Crushed peanuts over the salad
for a bit
of crunch; garnish with additional chili, and a
lime wedge for squeezing.
1 liter
of chilled sparkling water 1 cup mint leaves 1
lime, juiced 1/2 cup elderflower liqueur or elderflower syrup 1/4 cup agave syrup 1 pint blackberries, washed
Lime wedges,
for garnish
If offering cocktails, plan
for one special seasonal cocktail that you can mix ahead, then provide ingredients
for basic mixers like: club soda, simple syrup, coke, cherries, luxardo, vermouth, bitters,
lime wedges, olives, and a variety
of 3 - 5 classic liquors.
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
2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 1/2 teaspoon black peppercorn 5 whole cloves 3 cardamom pods — green shells removed 1 medium onion — sliced into 8
wedges 3 garlic cloves — crushed with a knife 1 - inch piece ginger, sliced and crushed with a knife 1/2 lb shiitake — hard stems removed, caps sliced 6 cups purified water 3 1/2 tablespoons tamari 1 tablespoon brown rice vinegar 1/4 teaspoon sriracha 1 1/2 cup cooked beans (I used these beautiful ones) 2 medium sweet potatoes — spiralized (I use this spiralizer) 1 tablespoon coconut oil 1 small or 1/2 large broccoli head — cut into florets 2 baby bok choy or 1 regular bok choy — sliced handful mung bean sprouts juice
of 1
lime, plus more
for serving handful each cilantro, basil and mint leaves 1 tablespoon sesame seeds
* 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.
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
1 5 - lb chicken, quartered 1 onion, skin intact, quartered 3 1 inch pieces
of ginger 4 quarts cold water 1 tablespoon salt or fish sauce 1 teaspoon sugar 1/4 cup fish sauce freshly ground black pepper 1 lb dried pho noodles (Vietnamese rice noodles) 1 lb mung beans 2 scallions, thinly sliced 1/4 cup basil, roughly chopped 1/4 cup cilantro, roughly chopped 2
limes, sliced in
wedges 2 jalapeños, thinly sliced Asian chili garlic sauce and / or hoisin
for serving
For a complete meal, add a side
of rice and garnish with
lime wedges.
Serve garnished with coriander and sides
of sour cream, fresh salsa, grated cheese, guacamole (
for a vegan version), hot sauce and
lime wedges.
I also like to leave a
wedge of lime for just a bit
of extra juice on the chicken, just in case it dries out too much from reheating.
Combine in a cocktail shaker (or ask the bartender
for) 1 shot (about 2 ounces) citrus - flavored vodka, 1 splash club soda, 1 splash cranberry juice, and juice
of 1
lime wedge; shake well and strain into a chilled martini glass.
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 syru
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 syru
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.
Off - price retailers like Burlington and HomeGoods have beautiful serving trays, so I recommend picking one up that you lovelovelove and putting the wine, napkins, a few
lime wedges, one or two
of your favorite liquors + a mixer, and a bottle
of Pellegrino as a classy alternative to alcohol all on it
for your guests.
Squeeze a
lime wedge for hint
of tropical tartness and then place a grapefruit slice on the edge
of the cup rim
for 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.
For instance, Antidotka is a screwdriver with a splash of triple sec to boost the flavour, Dry and frisky is rye and ginger with an apple wedge for texture, Rumonade is an alcoholized version of lemonade, and Onomatequila is my own version of the classic tequila and lime drink, reduced with sparkling lemon - lime p
For instance, Antidotka is a screwdriver with a splash
of triple sec to boost the flavour, Dry and frisky is rye and ginger with an apple
wedge for texture, Rumonade is an alcoholized version of lemonade, and Onomatequila is my own version of the classic tequila and lime drink, reduced with sparkling lemon - lime p
for texture, Rumonade is an alcoholized version
of lemonade, and Onomatequila is my own version
of the classic tequila and
lime drink, reduced with sparkling lemon -
lime pop.