Category: Lime - Farm-Fresh Market

Fresh Corn Salad

7/26/2023

Ingredients
For the dressing:
4 tablespoons olive oil
6 tablespoons apple cider vinegar
1 teaspoon sugar, honey or maple syrup to taste
1 teaspoon Dijon mustard
salt, to taste
pepper, to taste
juice from 1 lime, optional
For the salad:
6 ears corn, shucked
2 tablespoons olive oil
1/4 red onion
2 cups cherry tomatoes, sliced in half
1 avocado, cubed
1 cup spinach

Preparation

In a small mixing bowl, combine the olive oil, the apple cider vinegar, the sugar, the Dijon mustard, the salt, the pepper, and the lime juice with a whisk.
Set the dressing aside.
Add a couple of inches of water to a large skillet and bring to a boil.
Add the corn and cook for 3-4 minutes total, rotating throughout. Drain and set aside.
Preheat the grill on medium heat.
Brush the corn with the olive oil and grill until nicely golden on all sides.
Once the corn has cooled, cut the corn off of the cob and add it to a bowl.
Add the red onion, the cherry tomatoes, the avocado, and the spinach and toss to combine.
Drizzle the salad with the dressing.
Toss the salad to coat with the dressing and serve.

Sweet Potato Hummus

10/26/2022

Ingredients
8 servings

1 large sweet potato (about 1½ pounds), peeled, cut into large pieces (about 3 cups)
2 garlic cloves, smashed
Olive oil (for drizzling)
3 tablespoons pure tahini or tahini butter
1½ teaspoons kosher salt, plus more
1 lime, halved

Preparation

Place a rack in upper third of oven and preheat to 375°. Scatter sweet potato and garlic across a parchment-lined baking sheet, generously drizzle with oil, and toss to coat. Roast, tossing halfway through, until garlic is golden brown and sweet potato is tender and browned in a few spots, 40–45 minutes.
Let vegetables cool slightly, then transfer to a food processor or blender and purée until smooth. Add tahini and 1½ tsp. salt and squeeze in juice from lime; pulse to incorporate. With motor running, gradually add 1 cup water. Mixture should be the consistency of hummus; add a little more water if needed. Taste and season with more salt if needed.

Blueberry Salsa

8/12/2020

adapted by Kay Carroll

Makes approximately 3 cups

2 cups fresh blueberries, washed
½ to ¾ yellow bell pepper, diced
¼ red onion, diced
1 medium jalapeno, diced
¼ cup freshly shredded cilantro
1 tablespoon good green olive oil
Sea salt to taste
Juice of 2 medium limes

Place all the ingredients except the lime juice in a large bowl. Toss lightly.
Set aside until ready to serve.
When ready to serve, drizzle with the lime juice and toss again.

Blueberry Slushie

7/22/2019

Serves 2
2 heaping cups frozen blueberries
1 cup vanilla Greek yogurt
2 tablespoons lime juice
1 cup milk
¼ teaspoon salt
1½ tablespoon maple syrup
6 ice cubes

Possible garnishes:
Fresh blueberries
Sprig of mint
Slice of peach

Place all the ingredients in a blender or processor. Process or puree until smooth. Spoon into glasses. Garnish and serve.

Watermelon Latino

9/12/2018

Serves 6-8
½ teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon cayenne pepper
¼ teaspoon lime zest
Juice of one lime
4 cups seeded cubed watermelon

In a small bowl, mix cumin, coriander, chili powder, salt, cayenne and lime zest.
Place the cubed watermelon in a serving bowl.
Sprinkle the spice mixture over the watermelon. Drizzle with the lime juice and toss gently to serve.

Chilled Corn Soup with Green Chilies

9/5/2018

Serves 4
3 tablespoons olive oil, divided
1 cup chopped sweet onion (such as Vidalia or Maui)
3 cups fresh corn kernels (cut from about 3 ears of corn)
2 cups low-salt chicken broth
2 tablespoons fresh lime juice, divided
1 cup (or more) water
1 teaspoon green chilies, minced
Fresh cilantro leaves, optional

Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat.
Add onion and sauté until soft, about 4 minutes.
Add corn kernels, broth, and 1 tablespoon lime juice; bring mixture to boil. Reduce heat to medium and simmer until corn is just tender, about 3 minutes.
Working in batches, puree soup in blender until almost smooth. Transfer blended batches to a large bowl.
Stir in remaining 1 tablespoon lime juice and 1 cup water (or more as needed to thin soup to desired consistency). Season corn soup to taste with salt and pepper. Cover and refrigerate until chilled, about 2 hours or overnight.
Meanwhile, whisk remaining 2 tablespoons olive oil and green chilies in small bowl to blend. Divide chilled corn soup among 4 bowls. Drizzle soup with chili oil, then garnish with cilantro if desired and serve.

NOTE: There are a number of interesting ways to finish this soup, the chopped cilantro leaves would be one. A swirl of pesto is another. Substituting red chilies to make the flavored oil is a third. But don’t let that stop you.

Peaches with lime cardamon sauce and pistachios

8/20/2018

Makes about 2 cups

1 tablespoon fresh lime juice
1 tablespoon lime zest
4 (8- to 9-ounce) peaches, peeled, halved, pitted and sliced
¾ cup water
½ cup sugar
½ to ¾ teaspoon ground cardamom

2 – 4 tablespoons crushed pistachios

Ice cream, crème fraiche, ricotta or peach sherbet if desired.

1.Place the sliced peaches in a medium bowl.
2.Mix the lime juice and the zest together and drizzle over the peach slices. Toss gently to be certain all slices are coated.
3.In a small saucepot, mix the water, sugar and cardamom over medium heat until the sugar dissolves. Raise the heat until the syrup begins to boil. Reduce the heat to a steady simmer. Continue to cook until syrup is reduced by 1/3, about 10 to 12 minutes.
4.Cool syrup slightly
5.Arrange peaches for serving. Top, if desired, by choice of ice cream, crème fraiche, ricotta or peach sherbet. Sprinkle with pistachios. Drizzle with warm syrup and serve.

Blackberry Shortcake on Barbara Gugnoni's Lime Shortcake Biscuits

7/11/2018

This is a great variation on a standard biscuit- a bit sweeter but with the subtle zing of lime to complement summer's berries and fruits.

Makes 8 large shortcake biscuits

½ cup sugar
Grated zest from 1 lime
2¼ cups all purpose flour
½ teaspoon salt
2½ teaspoon baking powder
⅛ teaspoon baking soda
½ cup (1 stick) butter, cut into cubes and refrigerated until very cold
¾ cup buttermilk
1 whole egg
1 egg yolk

1 egg beaten with a little milk for glazing

Preheat oven to 425º.
Place sugar in a large bowl.
Add the zest to the sugar and work it into the sugar with your fingers.
Add the flour, salt, baking powder and soda to the bowl and whisk.
Work the butter cubes into the flour mixture with a pastry blender or your fingers until mixture resembles coarse cornmeal.
In a separate bowl, mix the whole egg, the yolk and the buttermilk together. Add the egg buttermilk mixture to the flour mixture. Mix with a fork until just incorporated.
Turn the dough out onto floured board and knead gently just until it comes together.
Pat the dough out into an 8 inch circle. Cut with a biscuit cutter and place on a parchment lined baking sheet about 2 inches apart.
Glaze tops with egg wash and bake for 12-15 minutes until toothpick comes out clean and tops are golden brown.

For Blackberry Shortcake:

1 quart of blackberries, washed and dried
½ cup sugar
16 oz. heavy cream, whipped
9 Lime Shortcake Biscuits

Place the berries in a bowl and sprinkle with the sugar. Let sit at room temperature for half an hour.
Cut each biscuit in half horizontally.
Cover each bottom half with berries and spoon the whipped cream on top.
Cover each berried half with its top.
Add another layer of berries and whipped cream and serve.

Note: These biscuits slathered with butter, jam or citrus curd make a scrumptious breakfast.