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
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.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.