Not exact matches
Stir in the
lime juice and the
remaining 1
tablespoon fresh oregano.
Drizzle the
remaining 1
tablespoon of olive oil over the mixture along with the
lime juice.
Stir
remaining 1
tablespoon Spread, 2
tablespoons cilantro and 2
tablespoons lime juice into hot cooked quinoa.
While vegetables are roasting, whisk together the
remaining 2
tablespoons olive oil, 1 teaspoon cumin,
lime juice, cilantro, apple cider vinegar and a generous pinch of salt.
Whisk
remaining 1
tablespoon soy sauce, oil,
lime juice and
remaining 1 teaspoon ginger in small bowl until blended.
Add
remaining 1/3 cup onions,
remaining 1
tablespoon lime juice,
remaining 1 1/2 teaspoons oil, bell pepper, and 1/4 teaspoon salt; toss to combine.
Add the
lime juice and the
remaining 2
tablespoons of chipotle oil and stir to combine.
To serve, drizzle short ribs with
remaining 2
tablespoons orange
juice and squeeze
limes and crush
remaining chile over.
Meanwhile, combine the
remaining 4
tablespoons oil, avocado, water, cilantro,
lime juice, coriander and salt in a blender jar or mini food processor.
Add 1/4 cup water, soba, and
remaining 3
tablespoons lime juice to wok; stir 1 minute or until hot.
Add the
remaining tablespoon of shallot oil,
lime juice, and fish sauce.
While zucchini mixture cools, combine
remaining 1/4 cup green onions, cucumber, cilantro, 1
tablespoon lime juice, and 1/4 teaspoon salt in a small bowl; toss well.
Place
remaining 2
tablespoons lime juice,
remaining 1/4 teaspoon salt, zucchini mixture, avocado, buttermilk, and cumin in a blender, and process until mixture is smooth.
Taste and add the
remaining tablespoon soy only if it needs more salt; you might want to add more vinegar or
lime juice too.