While the fish is cooking, prepare the Paleo Jalapeno Salsa and Paleo Creamy Coleslaw according to the directions and dice the tomatoes and
slice the lime wedges.
Not exact matches
It is an easy but zesty lemon -
lime wonder that
slices into neat, crumb - free, moist
wedges.
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
Add crunch and a flare of flavor with
slices of jicama, roughly chopped cilantro and a
lime wedge (see above)
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
For toppings: coarsely grated carrots,
sliced peppers, cucumber spears, chopped avocado, fresh mint leaves, cilantro,
lime wedges
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
Optional garnishes:
lime wedges, chopped cilantro,
sliced olives dairy - free sour cream, diced avocado, hot sauce
Garnish with a
slice of cucumber, sprig of mint and a
lime wedge.
For serving: chevre, feta, or cotija cheese, crumbled cilantro leaves
lime wedges salsa 1 or 2 ripe avocados,
sliced sour cream or thick, whole milk yogurt
2 cups pineapple cut into small chunky
wedges 1/2 small red onion thinly
sliced in half moons 1 - 2 habaneros finely chopped 5 - 6 sprigs of mint, use just the leaves and torn with your fingers 3 - 4 good drizzles of a grassy and peppery Extra Virgin Olive Oil the juice of one large
lime the juice of half an orange Sea Salt and black pepper to taste
Place in a bowl and bring to the table, along with
sliced radishes, green onion and chopped chives,
lime wedges and buckwheat crisps
PREP TIME: 15 minutes TOTAL TIME: 35 minutes SERVINGS: 4 4
slices bacon 16 sea scallops 16 cubes (1 1/2») fresh pineapple 2 fresh jalapenos 1/4 c extra virgin olive oil 2 Tbsp fresh
lime juice 1 Tbsp honey 1/2 c chopped cilantro 1/2 c chopped flat - leaf parsley 2 lg scallion greens, chopped 2 cloves garlic, finely chopped 8 oz rice noodles 1
lime, cut into 4
wedges 1.
Optional serving ideas: — grated cheddar or monterey jack cheese — guacamole or
sliced avocado — sour cream — fresh cilantro —
lime wedges — fresh jalapenos — chopped green onions
Love how you serve it with an avocado
slice,
lime wedge and slaw — minimalistic and perfect.
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.
-- my famliy says, (or would say if they weren't completely engaged in this delicious meal) we serve it simply with green salsa,
lime wedges and
sliced avocado on corn tortillas lightly charred over an open gas flame on the stove.
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 with a dollop of yogurt,
sliced scallions, and extra
lime wedges, if desired.
Serve with toppings on the side: avocado
slices, sour cream,
lime wedges, tortilla strips, and chopped cilantro are all good choices.
-LSB-...] dry skillet over medium heat for about a minute on each side) avocado, thinly
sliced fresh salsa / pico de gallo sour cream fresh cilantro, chopped for garnish
lime wedges, for -LSB-...]
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
ingredients THAI FRIED SHRIMP CAKES WITH SWEET CHILI SAUCE 2 pounds shrimp (peeled, deveined, tails removed, roughly chopped into chunks, chilled) 4 cloves garlic (peeled, minced) 1 teaspoon Kosher salt 1 teaspoon freshly black ground pepper 1 and 1/2 teaspoons baking powder 1/4 cup cilantro leaves and stems (finely chopped) 2 scallions (root ends trimmed, finely
sliced) 3 cups panko breadcrumbs vegetable oil (for frying) store - bought sweet chili sauce (to serve) 1
lime (cut into
wedges, to serve)
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
Garnishes: can use
sliced avocados, chopped red onion, chopped fresh cilantro,
sliced radishes, or
lime wedges
fresh
lime juice 2 scallions, thinly
sliced Lime wedges, for serving
Plus, while those juicy pork carnitas cook away in the Instant Pot, that's the perfect time to prep your garnishes for these Instant Pot Pork Carnitas — pickled onions, some
sliced avocado, fresh cilantro and some
lime wedges.
Top with the fried egg and cilantro, and serve with the sour cream, avocado
slices and
lime wedges.
2 ounces) shaved red onions 1/2
lime, cut into 4
wedges Sriracha chili sauce Hoisin sauce
Sliced fresh chili peppers of your choice
Slice 1/2 inch thick and serve with the
lime wedges.
Jasmine Ginger Iced Green Tea Recipe 1
wedge lime 4 ounces * brewed jasmine green tea, chilled 4 ounces ginger beer, chilled (I used Gosling's) Garnishes: Fresh
sliced strawberries and additional
lime wedges
What's in it: 1 medium - sized spaghetti squash (about 3 - 4 pounds) 5 tablespoons vegetable oil, I used half peanut half canola Kosher salt and Freshly ground black pepper 2 eggs (optional, I omitted this to keep mine vegan) 1 (15 - ounce) package firm or extra firm tofu, water pressed out and diced * 1 red onion, thinly
sliced 6 cloves garlic, finely minced 2 cups carrots, cut into matchsticks 2 cups bean sprouts 6 scallions,
sliced Other optional veggies: I added a cup of
sliced white mushrooms, but broccoli, peapods, or any others you like would work as well 4 tablespoons Pad Thai sauce, more to taste ** 1/3 cup peanuts, chopped 1/4 cup cilantro, chopped 1
lime, cut into
wedges * you could alternatively use chicken or shrimp if you're not a tofu fan ** I used a jarred pad thai sauce to save some time but check out the original recipe link above to see the full sauce recipe if you want to go homemade
Slice and serve with the cilantro and
lime wedges.
2 cups ginger
slices, peeled (1/8 inch thick) 2 cups sugar 2 cups water 1 quart soda water 1
lime cut into
wedges
Serve the steak with pieces of grilled naan,
sliced red onion and
lime wedges, garnishing with cilantro leaves.
Arrange the crema,
sliced avocado,
lime wedges, shredded cabbage, and tortillas buffet style on a counter top.
Garnish with
lime wedges, avocado
slices, sour cream, and cilantro sprigs, if using.
Slice burritos in half and serve with chipotle
lime sauce, any remaining kale and black beans, and
lime wedges.
Garnishes 2 scallions, thinly
sliced 1 chile pepper (Thai bird, serrano, or jalapeño),
sliced 1
lime, cut into
wedges 1/2 cup bean sprouts Large handful of herbs: cilantro, Thai basil, cilantro / saw - leaf herb Dash of hot sauce Hoisin sauce, sriracha (optional)
I wanted to add an easy inexpensive punch recipe that ALWAYS goes over good at any function - I mix no name brand gingerale with pink lemonade from concentrate until the flavour is just right and to spice things up i
slice up lemon
wedges and grapefruit
slices,
lime wedges and whatever fruit i have lying around and make them ahead of time into ice chunks; helps to keep the punch cool and each guest will get a little bit of fruit in their glass as well - my favourite thing about this is that you can make ahead of time and it is relatively inexpensive
For tacos, serve the saucy barbacoa in tortillas with green and red onion, cilantro leaves, jalapeño
slices, and fresh
lime wedges.
Slice the remaining
lime into
wedges and serve alongside the chili.
Create a taco bar: Prepare two different mushroom - meat blends - maybe oyster mushrooms with chicken, and crimini mushrooms with pork - then set out bowls of
sliced radishes, chopped white onion,
sliced avocado, store - bought salsa, crumbled queso fresco, and
lime wedges.
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).
To serve, stir in the seltzer water and watermelon cubes, and garnish with
lime slices and watermelon
wedges.
Ladle the soup into 2 bowls; add the reserved chorizo pieces, then give each bowl a good squirt of
lime juice (I served with
lime wedges to squirt bite by bite) and sprinkle with the finely
sliced green part of the scalions and some chopped cilantro.
Strain margarita into glass and garnish with a
wedge /
slice of
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.
ingredients FOR THE PORK FILLING: Chinese five spice powder (to taste) 1 and 1/2 pounds pork shoulder 3 tablespoons olive oil 2 cups water 1/2 cup soy sauce 2 tablespoons hoisin 1/4 cup brown sugar 1 tablespoon rice vinegar 1 teaspoon gochugaru (optional) 2 cloves garlic (peeled, smashed) 2 - 3 inches ginger (peeled,
sliced) 1 jalapeno (stemmed,
sliced into 3 - inch rings) 1 piece star anise 1 cinnamon stick TO ASSEMBLE: 1 package round potsticker wrappers 2 tablespoons olive oil 1 and 1/2 -2 cups water 1 bunch scallions (root end removed, thinly
sliced, to garnish) 1 bunch cilantro plooms (to garnish) 3
limes (cut into
wedges, for serving) Kosher salt and freshly ground pepper (to taste)