LIME.com - Recipes

Spinach Salad with Flank Steak, Eggs and Bacon Shallot Vinaigrette

JessicaHarlan — Tue, 25 Mar 2008 23:47:57 -0400

A meal in itself, this salad is rich in iron, and makes use of those leftover hard-boiled Easter eggs. 3 strips bacon 1 shallot, minced 2 tablespoons balsamic vinegar 1 teaspoon Dijon mustard 2 tablespoons olive oil salt and pepper 8 ounces flank steak 6 ounces baby spinach 4 ounces crimini mushrooms, sliced 2 hard-boiled eggs, diced 1 small cucumber, sliced 1 avocado, sliced Spray a cast iron pan with cooking spray and heat over medium-high heat. Place 3 strips of bacon in pan...

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Sauteed Fiddlehead Ferns and Morel Mushrooms

JessicaHarlan — Tue, 29 Apr 2008 21:56:08 -0400

Earthy morel mushrooms are a perfect foil for the sharp, grassy taste of fiddleheads. If you can't find morels, use any type of wild mushrooms. 3 teaspoons butter, divided 1 teaspoon olive oil 3/4 pound fiddlehead ferns, rinsed well, brown chaff rubbed away 2 ounces morel mushrooms, rinsed well by immersing in clean water, dried in paper towels, and halved lengthwise sea salt and freshly ground black pepper In a pot of lightly salted boiling water, blanch fiddlehead ferns for 10...

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Chipotle Dip

jride — Thu, 24 Apr 2008 16:20:54 -0400

Chipotle Dip 1 cup vegan non-hydrogenated sour cream (Tofutti brand recommended) 2 tbsp lime juice 1 tbsp agave 1-2 tsp chipotle powder ½ tsp garlic powder ¼ tsp sea salt In a medium bowl, whisk all ingredients together until well combined. Let rest in the refrigerator for at least a half hour to develop the flavors. Drizzle over warm enchiladas or use as a dip. Note: Chipotle gets spicier with age, so the dip will be spicier the next day! Spork Foods: gourmet vegan food classes,...

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Butternut Squash and Spinach Enchiladas

jride — Thu, 24 Apr 2008 16:13:00 -0400

Butternut Squash and Spinach Enchiladas Sauce: 2 tbsp extra virgin olive oil 1 yellow onion, small dice 2 cloves garlic, minced ½ tsp sea salt ½ tsp ground pepper 1 large can diced organic tomatoes 2 tsp unbleached all-purpose flour or 2 tsp arrowroot powder mixed with 2 tsp water 2 cups organic low sodium vegetable stock ½ tsp sea salt ½ tsp ground pepper 1 tsp paprika 2 tsp chili powder 1 tsp agave or dry sweetener Filling: 1 package organic whole-spelt tortillas (6 per...

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Quick and Easy Smoothie

JessicaHarlan — Wed, 12 Mar 2008 15:24:16 -0400

Keep ingredients like frozen berries, yogurt and milk on hand, and you'll be able to whip up a healthy, delicious smoothie in no time at all. This smoothie is a satisfying option for a guilt-free dessert. You can substitute any kind of frozen fruit for the blueberries. 1 cup fat-free vanilla yogurt 1 tablespoons fat-free, sugar-free instant vanilla pudding mix 1 cup lowfat milk 1/2 to 2 cups frozen blueberries Combine ingredients in blender, puree. Serves 2. Per Serving: 209...

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The 100-Mile Cocktail

ElizaT — Mon, 25 Feb 2008 21:43:47 -0500

Pictured at right: The Pomme Sauvage, made with Pink Lady apple puree and hibiscus syrup. Thought “artisanal” was strictly a term for fancy breads and pedigreed cheeses? Think again. As the local and slow foods ethos takes over the way we eat, consumers are increasingly seeking the best and brightest ingredients and flavors — whether at the cheese counter, or the local bar. The popularity of the hundred or so American craft distilleries is on the rise — in part, due to their...

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Two-Dinner Chili

JessicaHarlan — Tue, 29 Jan 2008 20:57:38 -0500

This chili is easy to assemble and tastes just as good when it's been refrigerated or frozen. Use your creativity with the recipe — try different kinds of beans, chile powder, beer, ground meat or meat substitute. 1 tablespoon olive oil 1 onion, chopped 2 cloves garlic, minced (or use a Microplane grater) 1 15.5 ounce can kidney beans, drained and rinsed 1 15.5 ounce can black beans, drained and rinsed 1 28 ounce can crushed tomatoes (i.e. Muir Glen Fire Roasted) 2 tablespoons tomato...

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Deceptively Sneaky

JessicaHarlan — Thu, 17 Jan 2008 08:19:43 -0500

At the risk of sounding like I'm bragging, my 14-month-old Sadie is a very good eater. I'll never know if this is because of the wholesome, organic homemade baby purees I labored over or, as one of her grandfathers believes, because she comes from a long line of hearty appetites. At any rate, I consider myself pretty lucky that, when faced with a waffle and a bowl of peas, she'll dive into the veggies with gusto. But I'm not naïve enough to believe that it'll always be so easy. I'm sure...

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Bizcochitos

JessicaHarlan — Wed, 02 Jan 2008 00:01:58 -0500

These delicate spice cookies are a mainstay at New Mexican celebrations. 1 cup shortening (I use one without trans fats, such as Crisco) 1 1/4 cups sugar, divided 1 egg 1 teaspoon anise seed 3 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup water 2 teaspoons cinnamon Preheat oven to 350˚F. Cream shortening and 3/4 cup sugar until smooth; add eggs and anise seed and mix well. In a separate bowl, sift together flour, baking powder and salt; add to shortening...

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Herbed Sea Salt

JessicaHarlan — Thu, 13 Dec 2007 08:20:52 -0500

Herbed Sea Salt This versatile dried herb blend is fast, easy and inexpensive to mix up. You can buy small quantities of dried herbs inexpensively in the bulk section of your local natural food store. 1 ounce sea salt (about 1/4 cup) 1 teaspoon dried basil 1 teaspoon dried tarragon 1 teaspoon dried marjoram 1 teaspoon dried thyme In a bowl, combine sea salt, dried basil, dried tarragon, dried marjoram and dried thyme. With fingers, rub together to crush herbs and to integrate...

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