6 - 7 scallions 1 teaspoon olive oil 1 large ear corn 2 poblano peppers 1 cup quinoa, rinsed thoroughly and drained through a fine mesh strainer (not necessary with the pre-rinsed type) 1 1/2 cups water 1/4 teaspoon salt 2 tablespoons chopped fresh cilantro 3 tablespoons roasted, lightly salted pepitas 1 tablespoon extra virgin olive oil 1
tablespoon lime juice Freshly ground black pepper to taste
Not exact matches
1/4 cup whole Jamaican pimento berries (or 1/8 cup ground allspice) 3 Scotch bonnet chiles (or habaneros), seeds and stems removed, chopped 10 scallions (green onions), chopped 1/2 cup chopped onion 4 cloves garlic, chopped 4 bay leaves, crushed 1 3 - inch piece ginger, peeled and chopped 1/3 cup fresh thyme 1 teaspoon
freshly ground nutmeg 1 teaspoon
freshly ground cinnamon 1 teaspoon salt (or more, to taste) 1
tablespoon freshly ground black pepper 1/4 cup vegetable oil 1/4 cup
lime juice Water
3
tablespoons vegetable oil 3
tablespoons butter 3
tablespoons Trinidadian Curry Paste, recipe here 2 onions, chopped 2 cloves garlic, crushed and minced 1
tablespoon freshly grated ginger 3 medium tomatoes, chopped 2
tablespoons lime juice 2 pounds cooked lobster meat
2 ripe avocados
juice of 1
lime 3
tablespoons of avocado oil or EVOO 2
tablespoons finely chopped red onion or shallots 1/2 teaspoon sea salt
freshly ground pepper to taste
Ingredients: 1
tablespoon olive oil 1/2 pound (26/30 count) fresh shrimp, peeled, deveined 1 teaspoon minced garlic, about 1 large 1-1/2 cups tomato
juice 1/2 cup V - 8 ®
juice (regular or low - sodium) 2
tablespoons red wine vinegar 1 teaspoon Worcestershire sauce Generous dash of hot sauce 1/2 cup peeled, seeded, and chopped cucumber 1/4 cup finely chopped red onion 2
tablespoons chopped fresh cilantro 2 teaspoons drained capers 1 jalapeño pepper, minced (remove seeds for mild heat) 1 cup seeded, chopped red tomatoes 1 cup seeded, chopped yellow tomatoes (or yellow bell pepper) Pinch sugar Salt and
freshly ground black pepper 1 avocado, peeled and chopped 1
lime, cut crosswise into 1 / 4 - inch wheels for garnish
To make one drink: 1 oz bourbon (or rum or vodka or gin) 1 oz
freshly squeezed
lime juice 2
tablespoons clementine hibiscus marmalade * 1/2 oz pomegranate
juice 3 oz Passionfruit La Croix (I'm sure grapefruit would work just as well too)
Add a
tablespoon of finely chopped fresh cilantro, a quarter cup of
freshly squeezed
lime juice, half a teaspoon of balsamic vinegar, and a quarter of a teaspoon of cinnamon.
6 cups chopped watermelon (1 - inch cubes) 1/2 cup water or coconut water 1/4 cup
freshly squeezed
lime juice 1/2 teaspoon seeded and diced jalapeño pepper 1/2 teaspoon chili powder or Mexican spice Mix (page xx) 1/4 teaspoon chipotle chile powder Pinch of sea salt 3/4 cup seeded and diced cucumber 3/4 cup peeled and diced jicama 1
tablespoon plus 1 teaspoon finely chopped fresh cilantro
2 cucumbers, thinly sliced 1 large onion, thinly sliced 1/4 teaspoon cayenne powder 1/2 teaspoon coriander powder 1/2 teaspoon cumin powder 1/2 teaspoon powdered ginger 1/2 teaspoon fenugreek seeds (optional) 2
tablespoons freshly squeezed
lime juice 1 cup yogurt or coconut milk Salt to taste Mint leaf for garnish
12 ounces Gulf Coast Blue Crab meat 3 1/2 cups corn kernels cut from about 6 medium ears of corn 2
tablespoons unsalted butter or olive oil 1 1/2 cups onion, chopped 2 cloves garlic, minced 1 jalapeno pepper small, seeded and minced 5 cups low - sodium vegetable broth or chicken broth 1/4 teaspoon chili powder 1
lime, zest half and squeeze the whole
lime for
juice 1/2 cup cilantro, chopped 2 cups crispy corn tortilla strips TT kosher salt TT pepper,
freshly ground
Orange Chile Oil Marinade: 6 cascabel chiles, stems and seeds removed, or substitute 2 of the chiles above 1/4 cup chopped onions 1/2 cup vegetable oil 2 cloves garlic, minced 1 teaspoon cumin seeds 1 cup orange
juice 1
tablespoon lime juice 2 teaspoons achiote paste (available in Hispanic markets) 1 teaspoon dried oregano, Mexican preferred Pinch ground cloves Salt and
freshly ground black pepper
1/2 cup vinegar 1/2 cup
lime juice 1/2 cup red wine 6 fresh malagueta chiles, chopped, or substitute tabascos or serranos 1 small onion, finely chopped 2 cloves garlic, minced 1
tablespoon sugar 1
tablespoon chopped fresh oregano or 1 teaspoon dried oregano 1 teaspoon dried thyme 1 teaspoon salt
Freshly ground black pepper 1 Two - pound T - bone steak, 1 inch thick
1
tablespoon peanut oil 1 medium onion, chopped 1
tablespoon minced onion 4 cups tomato sauce 2
tablespoons finely chopped chipotle chile 1
tablespoon salt 2 cups corn kernels cut from cobs 3 cups baked, soft acorn squash (about 2 medium squashes) 1/2 cup terriyaki sauce 3 cups water 3 cups chicken stock 1 teaspoon ground cinnamon 1/2 teaspoon bay leaf 1/2 teaspoon vanilla 1 cup
freshly squeezed orange
juice 1
tablespoon sugar 1
tablespoon raw honey 1 1/2
tablespoons freshly squeezed
lime juice Garlic croutons for garnish
Coconut - Cilantro Cream Cheese 1 cup meat of fresh young Thai coconut 1/2 cup water of fresh young Thai coconut 1/3 cup coconut oil 1/8 cup Irish moss — thoroughly washed and soaked in hot water for at least 10 minutes 1/2 cup macadamia nuts - soaked overnight 1/2 cup cashews - soaked overnight 1
tablespoon lemon
juice 1
tablespoon nutritional yeast 1 teaspoon salt 3
tablespoons water zest of 1
lime freshly ground black pepper — to taste 1 cup fresh cilantro leaves or other herbs of your choice — chopped
Marinade: 1/3 cup olive oil
Juice of 3
limes (or 2 large lemons) 1 jalapeño pepper, seeded 2 peeled garlic cloves 1/4 cup loosely - packed fresh cilantro leaves 1 teaspoon
freshly ground black pepper 4
tablespoons grated fresh ginger 1/2 cup unsweetened coconut milk
1/4 cup chopped cilantro 3
tablespoons olive oil 2
tablespoons lime juice 1/2 teaspoon salt 1/2 teaspoon
freshly ground black pepper 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1 garlic clove, minced 1/2 jalapeño, seeded and minced
48 oysters, shucked 1/2 cup fresh
lime juice 1/2 cup fresh lemon
juice 3 tomatoes, peeled, seeded and chopped 1 cup chopped onion 1 habanero chile, stemmed, seeded and minced 3
tablespoons finely chopped fresh mint 1/2 teaspoon salt 1/4 teaspoon
freshly ground black pepper Garnish: Lettuce leaves Fresh mint sprigs Tomato wedges
5 ears of corn in husks 5
tablespoons diced morels (or other wild mushrooms, rehydrated if dried) 1/4 cup olive oil 2 poblano chiles, roasted, peeled, stems and seeds removed, diced 1/4 cup sundried tomatoes, minced 1 small onion, chopped and sauteed 2
tablespoons minced cilantro 1
tablespoon minced chipotles in adobo 2 teaspoons fresh marjoram, minced 1 teaspoon
freshly squuezed
lime juice Salt to taste
ingredients FLANK STEAK WITH CRUNCHY CABBAGE 2
tablespoons olive oil 1 1/2 pound skirt or flank steak 1 1/2 cups red onion (peeled, thinly sliced) 2 medium carrots (peeled and julienned) 1 jalapeño or Serrano chili (seeded and sliced) 3 cloves garlic (peeled, minced) 4 cups shredded green cabbage 2 cups shredded red cabbage 1/2 cup low sodium beef broth 1
lime (
juiced and zest) mint (roughly chopped to garnish) cilantro (roughly chopped to garnish) Kosher salt and
freshly ground black pepper (to taste)
jalapeno
lime dressing 1 - 2 pickled jalapenos, finely chopped the
juice of 2 medium
limes 2 - 3
tablespoons extra virgin olive oil 2
tablespoons finely chopped chives fine sea salt and
freshly ground black pepper
8 tomatillos, husked and rinsed 2 jalapeño chiles 1/2 cup mild vegetable oil, such as canola, plus extra for brushing Salt and
freshly ground black pepper 1/4 cup fresh
lime juice 2
tablespoons honey 4 ripe Hass avocados, halved, pitted, peeled, and cut into 1 / 2 - inch dice 1 small onion, chopped 1/4 cup chopped fresh cilantro leaves
Piquant sauce 1/4 cup vegan mayonnaise (e.g., Vegenaise) 3
tablespoons chopped fresh cilantro 1/4 teaspoon
freshly ground black pepper 1/4 teaspoon cayenne pepper 1 clove garlic, peeled and pressed or finely chopped 4
tablespoons freshly squeezed
lime juice, from about 1/2
lime Heat the grill to medium - high.
2 cans chickpeas, well drained 1/4 cup Jamaican jerk sauce 1
tablespoon ground flax seed whisked with 1
tablespoon water and 1
tablespoon fresh
lime juice 2 medium cooked beets, grated on the large holes of a box grater and squeezed dry (about 1/2 cup) 1/2 medium yellow onion, finely chopped (about 1/2 cup) 1 medium carrot, grated on the large holes of a box grater (about 1/2 cup) 1 fresh jalapeño pepper, finely minced 1/3 c. medium - coarse bulgur, cooked according to directions and well drained 1/2 c. whole wheat panko bread crumbs 1/4 cup tamari almonds, well chopped (I pulsed in food processor) 2
tablespoons chopped fresh cilantro 1/4 teaspoon salt or more to taste Generous amount of
freshly ground black pepper Whole wheat buns, red onions and romaine lettuce, for serving
Dressing: 2
tablespoons extra virgin olive oil 2
tablespoons lime juice (approx. 1
lime) Zest of 1/2
lime 1 teaspoon root ginger,
freshly grated 1
tablespoon soy sauce 4 teaspoons liquid honey
Jalapeno Crema 1
tablespoon minced shallot 1
tablespoon minced garlic 1/2 teaspoon kosher salt 1/4 teaspoon
freshly ground black pepper 1/2 cup chopped cilantro 1
tablespoon lime juice 1
tablespoon jalapeno, seeded, finely diced 1 cup mayonnaise
2
tablespoons canola oil 4 six - inch corn tortillas 1/4 teaspoon salt (plus additional to taste) 2 ripe avocados (peeled, pitted, and mashed) 1 cup cherry tomatoes (quartered) or grape tomatoes (halved) 1/4 cup chopped, fresh cilantro 1/4 cup chopped red onion 1 to 2 jalapeño chilies, seeded and finely chopped 1
tablespoon fresh
lime juice (or more to taste) 2 large cloves garlic, finely chopped
Freshly ground black pepper, to taste Salsa or taco sauce for garnish (optional)
1
tablespoon oil (butter / ghee / coconut oil) 1 shallot, thinly sliced 1 pound grass fed ground beef 1 clove garlic, minced 1 teaspoon
freshly grated ginger 1/2 cup shiitake mushrooms, finely chopped (optional) 1.5
tablespoons lime juice 1
tablespoons soy sauce (or tamari) 1
tablespoons fish sauce 1/2 teaspoons Sucanat / coconut palm sugar 1 - 2
tablespoons chopped cilantro Thin rice noodles (cooked according to packet directions) Lettuce, chopped / shredded
ingredients SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon fresh ginger (peeled, minced) Kosher salt and
freshly ground black pepper (to taste) PORK FILLING: 2
tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and
freshly ground black pepper (to taste) TO ASSEMBLE: 2
tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and
freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1
lime (zested and
juiced) 1
tablespoon parsley (finely chopped) Kosher salt and
freshly ground black pepper (to taste)
1 large ripe tomato, peeled seeded and chopped (about 1 cup) 1 clove garlic
Juice of 1
lime 1 jalapeno pepper, seeded and roughly chopped 1/3 cup extra virgin olive oil 1/2 teaspoon chili powder (ancho if you have it) 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon
freshly ground black pepper 5 cups peeled, cubed sweet potatoes (about 2 pounds of sweet potatoes) 1 1/2
tablespoons extra virgin olive oil 3 cups black - eyed peas (cooked from 1 1/4 cups dried, or use two cans, rinsed and drained) 1/2 cup chopped cilantro 1/2 cup minced red onion 1 teaspoon
lime zest
1/4 teaspoon cumin seeds 1/4 teaspoon coriander seeds 2
tablespoons extra-virgin olive oil 5 tomatillos, husked and halved 3 jalepeño chiles, roughly chopped 2 shallots, roughly chopped 2 garlic cloves, sliced Kosher salt
Freshly ground black pepper 1/2 cup chopped fresh cilantro 1/2 cup chopped fresh flat - leaf parsley 1
tablespoon white wine vinegar 2
tablespoons fresh
lime juice
Ancho Roasted Sweet Potatoes 2 pounds sweet potatoes 2
tablespoons canola or safflower oil 2 teaspoons ancho chile powder 1/2 teaspoon coarse salt 1/8 teaspoon
freshly ground black pepper 1
tablespoon honey 1
tablespoon fresh
lime juice
2 cups coconut meat (if frozen, thawed) 1
tablespoon coconut kefir (Tonix or Healing Movement coconut kefir) 1 teaspoon dairy free probiotics (I use one capsule of Garden of Life 50 billion or 100 billion)
juice of 2
freshly squeezed lemons
juice of 1
freshly squeezed
lime 1/2 cup raw coconut water
1 3/4 cups dried pinto (or Sangre de Toro or Rio Zape) beans, soaked overnight or quick - soaked 2 links Field Roast chipotle vegetarian sausages, crumbled 1 teaspoon + 1
tablespoon extra virgin olive oil or organic canola oil 1 large green bell pepper diced 1 large yellow or white onion, diced 3 large cloves garlic, minced 2
tablespoons ancho chile powder 2
tablespoons hot or mild New Mexico chile powder 2 teaspoons chipotle powder 1/2 teaspoon cayenne pepper 1
tablespoon ground cumin 2 teaspoons ground coriander 1 1/2 teaspoons dried Mexican oregano 3/4 teaspoon salt 1/2 teaspoon
freshly ground black pepper 3
tablespoons tomato paste 1 26 - oz carton Pomi chopped tomatoes or Bionaturae chopped tomatoes * 12 - ounce bottle beer, such as chocolate stout 1
tablespoon instant espresso powder 2 teaspoons molasses (or substitute brown sugar) 1 1/2 ounces bittersweet chocolate, chopped 1
tablespoon freshly - squeezed
lime juice Cooked brown rice (optional)
Avocado Deviled Eggs with Chives Ingredients 6 hard - boiled eggs, peeled and halved 4
tablespoons KRAFT Avocado Oil Mayo 2 teaspoons
lime juice 1 avocado - peeled, pitted, and diced 1 slice cooked bacon, finely chopped sea salt to taste
Freshly chopped chives Instructions Remove the yolks and place them in a food processor.
2
tablespoons lime juice 2
tablespoons extra-virgin olive oil 4 teaspoons New Mexico or ancho chile powder 1 teaspoon ground cumin 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon
freshly ground pepper 4 (4 - ounce) 1/2 - to 3 / 4 - inch - thick skinless mahi mahi, Pacific halibut or cod fillets 1 Package of La Tortilla Factory Hand Made Style Tortillas, Yellow Corn or White Corn 3 cups finely shredded red or green cabbage 1/2 cup Mexican crema sauce * Garnish ideas: guacamole, hot salsa
11/2 cups red split lentils (masoor dal), picked over, washed and drained 5 cups water 3
tablespoons high - oleic safflower oil 1/2 teaspoon black mustard seeds 1
tablespoon minced fresh ginger 3 cloves garlic, finely minced 3 small dried red chili peppers 1 medium onion, peeled and thinly sliced 1/2 small head of green cabbage, cored and thinly sliced or shredded (4 - 5 cups) 1 1/4 teaspoons ground cumin (preferably
freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt Freshly squeezed lime juice, o
freshly ground) 1/2 teaspoon ground turmeric 1/2 teaspoon coriander or garam masala Pinch asafetida (see note above) 1 teaspoon dried fenugreek leaves (see note above) 1 cup finely chopped or crushed tomatoes (I used Pomi chopped tomatoes) 1 teaspoon salt
Freshly squeezed lime juice, o
Freshly squeezed
lime juice, optional
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3
tablespoons olive oil (divided) Kosher salt and
freshly ground black pepper (to taste) BEEF CHILI: 2
tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1
tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and
freshly ground black pepper (to taste) QUESO: 2
tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2
tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and
freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1
lime (
juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup pickled jalapeno pepper (minced) 1
lime (
juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
Ingredients For the burgers: 1 pound ground pork 1 pound fresh chorizo (not cured) * 1 garlic clove, grated or minced 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt For the smashed avocado: 1 1/2 ripe (but not mushy) California Avocados, peeled, pitted and sliced
Juice of 1/2
lime 1 teaspoon mayo 1
tablespoon chopped cilantro Kosher salt
Freshly ground black pepper For serving: toasted brioche buns, pickled red onions, cotija cheese Instructions Add ground pork and chorizo to a large bowl along with the grated garlic, smoked paprika, ground cumin and salt.
3
tablespoons extra-virgin olive oil 1/2 cup finely chopped red onion 1/4 teaspoon coarse sea salt 1/8 teaspoon cayenne pepper 1 large clove garlic, minced 1 cup diced, peeled peaches 1 cup tomato sauce 1/4 cup water 1/4 cup red wine vinegar 1/4 cup pomegranate molasses 3
tablespoons freshly squeezed
lime juice 2
tablespoons tamari 2
tablespoons tomato paste 1 - 3
tablespoons chopped chipotle chili in adobo sauce 2 teaspoons minced fresh sage
6 - 7 cups vegetable stock, water, or combination of the two 3 stalks lemongrass 2
Tablespoons soy sauce, or more to taste grated zest of 1
lime 1 small hot fresh Thai chile, seeded, minced
Freshly ground black pepper 1 teaspoon sugar 1/2 cup button or oyster mushrooms, chopped fine or sliced 1/2 cup snow peas, trimmed, or shelled peas (frozen ok) 1/2 cup finely chopped carrots
Juice of 1
lime chopped fresh cilantro leave for garnish 12 oz box extra firm tofu, cut into small cubes (we used Mori Nu) 8 oz rice noodles (we used Erawan Brand medium size oriental style noodles)
6 organic tomatillos, chopped 2 cloves organic garlic, minced 2 medium organic cucumbers, sliced, seeded and coarsely chopped 2 organic green bell or poblano peppers, seeded and coarsely chopped 1 medium organic white onion, chopped 1 organic green Anaheim chile, roasted, seeded and chopped 2 organic jalapenos, roasted, seeded and chopped 1/4 cup fresh organic parsley or cilantro, chopped 2
tablespoons organic white wine vinegar 1
tablespoon organic
lime juice 1/2 teaspoon Worcestershire sauce 1/8 teaspoon organic hot sauce (or more to taste) 1 teaspoon organic cumin, ground 1/2 teaspoon salt 1/4 teaspoon
freshly ground organic black pepper 4 organic ripe tomatoes, cut into thick slices organic sour cream (optional garnish)
2 large avocados (about 12 ounces), peeled and, pitted, and diced into 3⁄4 - inch chunks 1 1⁄2
tablespoons freshly squeezed lime juice 1⁄4 teaspoon sea salt Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optio
freshly squeezed
lime juice 1⁄4 teaspoon sea salt
Freshly ground black pepper 2 1⁄2 tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optio
Freshly ground black pepper 2 1⁄2
tablespoons nutritional yeast 1 red bell pepper, seeded and chopped 1 large carrot, grated (about 1⁄2 cup) 1⁄3 cup diced red onion 1⁄2 cup minced fresh parsley 1 cup cooked black beans 8 lettuce or cabbage leaves 4 slices sprouted - grain bread (optional) 1.
ingredients KOREAN BRAISED SHORT RIBS: 5 pounds beef short ribs (bone - in, trimmed, cut crosswise into 2 - inch pieces) 2
tablespoons olive oil 1 large yellow onion (peeled, diced) 1 bunch scallions (root end removed, thinly sliced) 5 cloves garlic (peeled, minced) 1 (1 - inch) piece ginger (peeled, minced) 3 large carrots (peeled, cut into 1 - inch pieces) 3 stalks celery (cut into 1 - inch pieces) 1 cup rice wine vinegar 1/3 cup brown sugar 1 and 1/2 cups soy sauce 1/2 cup mirin 1/2 cup orange
juice 2 cups rice (to serve) Kosher salt and
freshly ground black pepper (to taste) CUCUMBER KIMCHI: 2 pounds English cucumbers (thinly sliced) 1
tablespoon Kosher salt 1/2 cup rice vinegar 1/3 cup mirin 1
tablespoon toasted sesame oil 1
tablespoon gochujang (Korean chili paste) 1 clove garlic (peeled, grated) 1 teaspoon fresh ginger (peeled, grated) 1 teaspoon
lime zest
Ingredients Filling: 6 extra-large egg yolks, at room temperature 1/4 cup sugar 1 (14 - ounce) can sweetened condensed milk 2
tablespoons grated
lime zest 3/4 cup
freshly squeezed
lime juice (4 to 5
limes)
ingredients BUTTERNUT SQUASH FRITTERS WITH CURRY
LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1 tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1 tablespoon curry powder 2 tablespoons olive oil 1 cup Greek yogurt 1 lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pe
LIME YOGURT DIPPING SAUCE AND CILANTRO 1 small butternut squash 3/4 cup all - purpose flour 1 teaspoon baking powder 1 teaspoon chili pepper flakes 1 teaspoon Kosher salt 1/2 teaspoon
freshly ground black pepper 1 large scallion (white and green parts only, thinly sliced) 1/2 cup toasted and salted pumpkin seeds 1 clove garlic (peeled, minced) 1
tablespoon fresh parsley (chopped) 2 large eggs (beaten) 1/2 cup milk canola oil (for frying) 1 bunch fresh cilantro (leaves only, to garnish) Curry Yogurt Sauce: Curry Yogurt Sauce (for serving, below) 1
tablespoon curry powder 2
tablespoons olive oil 1 cup Greek yogurt 1
lime (zested, juiced) 1/2 teaspoon salt pinch freshly ground black pe
lime (zested,
juiced) 1/2 teaspoon salt pinch
freshly ground black pepper
4 large / 500 g / 1 pound rhubarb stalks, chopped 2 cups / 400 g granulated sugar 2 cups / 475 ml water 2 - 3
tablespoons freshly squeezed
lime juice, or to taste scant 2 teaspoons rosewater, or to taste rose petals, optional
1
tablespoon vegetable oil 2 teaspoons sesame seed oil 1 shallot, finely diced 1 scant
tablespoon red curry paste 1
tablespoon freshly grated ginger 1/2 teaspoon ground coriander 400g tin coconut milk 1 heaped teaspoon brown sugar or grated palm sugar 2
tablespoons fish sauce 1
tablespoon soy sauce 3 - 4 whole
lime leaves
juice of 1
lime 1 red and yellow sweet pepper, deseeded and roughly chopped 500g salmon fillets, cut into chunks salt, to taste several stems Thai basil or baby basil leaves blanched green beans 2 - 3 scallions, julienned steamed jasmine rice, to serve
1 cup vegan mayonnaise 2 teaspoons rice vinegar
Juice of 1
lime 1
tablespoon agave nectar (a sweetener found in the baking section of many grocery stores) 1 cup champagne grapes 3 stalks celery, diced 1/4 inch 2 pounds Gardein chicken - style strips (check the freezer section of your supermarket), thawed and coarsely pulsed in a food processor or chopped by hand 3/4 cup walnuts, toasted and coarsely chopped Sea salt and
freshly ground black pepper to taste
Thai Pesto 2/3 cup unsalted dry roasted peanuts 2 garlic cloves, sliced 2 teaspoons finely grated fresh ginger with the
juice 2 long green Thai chiles, seeded and chopped (I used fresh cayenne chiles) 1 small bunch fresh cilantro leaves (about 1 packed cup), stems discarded 1 large handful of fresh mint leaves 1 large handful of fresh basil leaves (rough chop) 1 - 2
tablespoons soy sauce or Thai fish sauce (to taste) 2
tablespoons freshly squeezed
lime juice (2
limes) 1
tablespoon brown sugar or palm sugar
3
tablespoons freshly squeezed lemon
juice (I used Meyer lemons but regular lemons or even oranges or
limes would work as well)