 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
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 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.  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
 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
 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.  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
For Blackberry Shortcake: 1 quart of blackberries, washed and dried ½ cup sugar 16 oz. heavy cream, whipped 9 Lime Shortcake Biscuits
Note: These biscuits slathered with butter, jam or citrus curd make a scrumptious breakfast. |