Not exact matches
The nose packs lots of citrus: lemon,
lime, grapefruit and toasted citrus
peel,
with a whisper of wood and spice.
Once you're ready to make your smoothie,
peel the mango and then add it's flesh (discarding the stone) to your blender
with the banana, spinach, cashews and
lime juice.
MAKE THE DRESSING: Pit and
peel avocado, add water, olive oil,
lime juice, cumin, a pinch of salt and freshly ground black pepper and process
with an immersion blender until smooth.
For the dressing, pit and
peel avocado, add a pinch of cumin, salt, black pepper,
lime juice, extra virgin olive oil and water and process
with an immersion blender until smooth.
Garnish the frosted rolls
with the grated
lime peel.
In large bowl, beat cake mix,
lime juice mixture, softened butter, 2 teaspoons
lime peel and eggs
with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
Puree 1/4 a honeydew melon and 1 kiwi (
peeled), the juice from 1
lime, simple syrup (mix 1 shot honey
with 2 tablespoons warm water), and 1/2 cup sake.
1 28 - ounce can whole
peeled tomatoes (
with liquid) 1 - 5 canned whole chipotles in adobo * 1 small red onion,
peeled and quartered 2 cloves garlic 1/4 -1 / 3 cup fresh cilantro, washed juice of 1
lime large pinch Kosher or sea salt
Let the vegetables cool for ten minutes, squeeze the soft garlic from its
peels, and blitz everything in a food processor (or high - powered blender)
with some fresh cilantro,
lime juice, and salt.
2 cans full fat unsweetened coconut milk 1/2 teaspoon xanthan gum or 1 tablespoon arrowroot powder 3 lemongrass stalks — cut into 2 - inch pieces and bruised
with the back of a chef's knife 2 large handfulls kaffir
lime leaves — bruised 1 large or 2 small ripe, sweet mangoes —
peeled and pitted zest and juice of 1
lime 1/2 cup light agave syrup or other sweetener of choice
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)
1 whole fish, grouper preferred Chile paste (chiles of choice blended
with a little vegetable oil) Juice of 1
lime Vegetable oil 1 stalk celery, chopped 1 small onion, chopped 1 small bell pepper, stem and seeds removed, chopped 2 tomatoes,
peeled and chopped 2 tablespoons tomato paste 1 teaspoon fresh thyme
I used lemons instead of
limes, and used about 3 slices
with peels removed.
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)
Vegan Lentil Curry Bowl
with Cilantro Sauce Yields 6 servings \ Prep time 60 minutes \ Cooked time 30 minutes Ingredients For the Cilantro Sauce 1/2 cup fresh cilantro 3/4 cup roasted cashews 1/3 cup water 1/4 teaspoon salt Juice of two
limes 1 - 2 teaspoons honey or agave nectar For the Roasted Carrots: 8 carrots,
peeled...
Just
peel and pit an avocado, mash it
with the Smood, and add some
lime juice and a pinch of salt.
Cut
limes into sixths and put in a blender,
peel and all,
with the sugar and ice water.
I discovered a cart a block away from my farmer's market where a man sells elote and mangoes,
peeled and cut up
with lime and spices.
Infused
with bold flavors of juniper, pine, lemon & orange
peel,
lime, coriander, anise & black currant (cassis) to make a crisp & smooth refreshing gin.
Bold flavors of Rocky Mountain juniper and pine, finished
with hints of lemon & orange
peel,
lime, black currant (Cassis), anise & coriander.
Increasingly, craft brewers embellish already citrusy IPAs
with actual zest,
peel or juice of grapefruits, oranges, lemons or
limes creating complementary flavor profiles ideal for both the hopheads and fruit beer lovers.
Place
peeled and deveined shrimp into a shallow bowl and cover
with the juice of one
lime.
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.
Put the squeezed
lime peel in
with the fruit to cook too.
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.
ingredients BLACK - EYED PEA HUMMUS: 1 15 - ounce can black - eyed peas (drained, rinsed) 2 tablespoons tahini 1/4 teaspoon chili flakes 1 small garlic clove (
peeled, grated) 1 teaspoon apple cider vinegar Kosher salt (to taste) 1/2 cup olive oil (plus 2 tablespoons) BLACK - EYED PEA SALAD: 1 15 - ounce can black - eyed peas (drained, rinsed) 1/2 English cucumber (1 / 4 - inch dice) 1/2 small white onion (
peeled, finely chopped) 2 plum tomatoes (cored, 1 / 4 - inch dice) 1 clove garlic (
peeled, minced) 1 sprig fresh thyme (leaves only) 1/2 teaspoon chili flakes 1/2 cup chives (finely chopped) 1/2 teaspoon Kosher salt HOT SAUCE VINAIGRETTE: 1/4 cup hot sauce 2 tablespoons apple cider vinegar 1 tablespoon honey 1 1/2 teaspoons yellow mustard 1 clove garlic (
peeled, minced) 1/2 cup canola oil Kosher salt and freshly ground black pepper (to taste) CRISPY BLACK - EYED PEAS
WITH HARISSA SPICE: 6 tablespoons extra-virgin olive oil 2 15 - ounce cans black - eyed peas (drained, patted very dry) 3 teaspoons harissa spice Kosher salt (to taste) 2 teaspoons
lime zest (freshly grated)
i always put some chili pepper in my green smoothies and a good chunk of ginger, and make a tea from the ginger
peelings very refreshing and super healthy can not rate this recipe yet as i have yet to try it but it looks delish, maybe half a
lime instead of lemon, go's better
with the avocado
Garnish
with a
lime slice, a piece of rhubarb shaved
with a vegetable
peeler or both!
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
Some salt 1/4 cup chopped cilantro 2 tablespoons unsalted butter 2 tablespoons
lime juce / put
lime peels in
with rice at end
with lid.
To the already baked dough, we spooned on a very thick layer of mashed potatoes (simple to make: I boiled
peeled local Yukon gold potatoes, drained them, then mashed them
with organic butter and cream, added sea salt and pepper, then added water to achieve the correct consistency), then added the corn salsa (basically just fresh corn that we mixed
with a bit of
lime juice, minced red onion and jalapenos) and the roasted red peppers.
Or simply
peel, cut into matchsticks, and toss
with a bit of
lime juice and chile powder for a satisfying snack.
Finish
with fresh grated nutmeg and a
lime or orange
peel.
Dressing: 1 avocado —
peeled and pitted 1 cup orange juice — freshly squeezed 1/4 cup plus 2 tablespoons
lime juice — freshly squeezed 1 green onion 1 tablespoon chopped yellow onion 1/2 small jalapeno — seeded handful of cilantro 1/2 teaspoon sea salt 1/2 cup olive oil garnish
with freshly ground black pepper
Remove zest from
limes in wide strips
with a vegetable
peeler, leaving white pith behind.
Chili
Lime is seasoned
with chili pepper, organic coconut palm sugar, orange
peel, cumin,
lime and avocado oil.
4 pounds pork bones 2 pounds chicken bones kosher salt water 1 large yellow onion, quartered 1 large shallot (or 2 small ones), quartered 1 medium - sized daikon,
peeled and cut into small chunks 1 ounce dried shiitake mushrooms 1 small rock sugar piece, about 1 tablespoon 1/2 cup dried shrimp that has been rehydrated
with boiling water, rinsed and drained 3 - 4 dried squid that has been rehydrated
with boiling water, rinsed and drained 1 tablespoon peppercorns 1 pound ground pork 1/2 tablespoon fish sauce 1/2 teaspoon pepper 2 tablespoons vegetable oil 1 tablespoon minced garlic 1/2 pound shrimp, shelled and deveined 1 package Hủ Tiếu Dai — chewy tapioca noodles 1/4 pound imitation crab, cut into 2 inch pieces herbs and veggies: fried shallots, fried garlic, bean sprouts, cilantro, culantro, chilies,
limes, scallions, etc. other protein options: pork slices (poached or char sui / xá xíu), boiled quail eggs, liver or other offal, sliced squid, etc..
As rice is cooking,
peel and devein the shrimp and marinate in a bowl
with lime and seasoning.
Remove zest from
lime in wide strips
with a vegetable
peeler, leaving white pith behind.
Shake all ingredients
with ice then fine strain it
with an additional tea - strainer into a chilled coupe glass, no garnish, but use a
lime peel if desired.
You can float thinly sliced cucumber
with the
peel still on and
lime rounds, as an elegant and easy garnish.
DIY version: For a similar refreshing mix packed
with veggies, blend together a half cup each of spinach and kale, a quarter cup each of
peeled sliced cucumber and chopped green bell pepper, a half cup of sliced banana, a tablespoon of fresh
lime juice, one quarter cup unsweetened almond milk, one quarter cup water, three fresh mint leaves, and a handful of ice.
Blend together
with the
peeled apples and
lime juice till you get a consistent and smooth mass.
Chili
Lime is seasoned
with chili pepper, organic coconut palm sugar, orange
peel, cumin,
lime and avocado oil.
i always put some chili pepper in my green smoothies and a good chunk of ginger, and make a tea from the ginger
peelings very refreshing and super healthy can not rate this recipe yet as i have yet to try it but it looks delish, maybe half a
lime instead of lemon, go's better
with the avocado
• Intensify the flavor
with grated lemon, orange or
lime peel.
Chili
Lime is seasoned
with all natural chili pepper, orange
peel, cumin,
lime, organic...
Morning: 6.15 am — Glass of luke warm lemon water sweetened
with honey Breakfast: 7.30 am — An apple, sprouts, few soaked and
peeled almonds and tender coconut water Mid Morning: 10 am — Large glass of Mosambi (sweet
lime) juice Lunch: 12.45 pm — Pineapple Paneer Vegetable Salad Late Afternoon: 3.30 pm — 2 oranges and tender coconut water Dinner: 6.45 pm — Spinach - Papaya - Flax Seeds Smoothie and few dates Drank more water than usual.
For the dressing, pit and
peel avocado, add a pinch of cumin, salt, black pepper,
lime juice, extra virgin olive oil and water and process
with an immersion blender until smooth.