Type what you have

Ingredients

• ✓ lime zest
• mustard
• lime juice
• sugar
• olive oil
• salt
• black pepper
• albacore tuna
• roma tomato
• red onion
• cucumber
• parsley
• caper
• pretzel crisp
• kalamata olive
• feta cheese

Instructions

1. 1 Stir Dijon mustard, lime juice, lime zest, and sugar together in a bowl. Gradually whisk in olive oil; whisk until dressing thickens slightly. Stir in the salt and pepper.
2. 2 Place the tuna in a bowl. Lightly fold in tomatoes, red onion, cucumber, parsley, and capers.
3. 3 Drizzle dressing over the tuna mixture. Stir gently, trying not to break the tuna into small pieces.
4. 4 Place a spoonful of tuna onto a pretzel crisp, top with 2 olive slices, and sprinkle with some crumbled feta cheese.

By lutzflcat

Ingredients

• ✓ lime zest
• chicken wing
• honey
• lime juice
• garlic
• salt
• black pepper
• all-purpose flour
• vegetable oil

Instructions

1. 1 In a large bowl, mix together the honey, lime juice, lime peel, garlic, salt and ground black pepper.
2. 2 Place the flour in a plastic bag and shake the chicken wings in the flour to coat.
3. 3 In a large skillet, fry the chicken wings in hot, 1 inch deep oil until cooked through. Place the cooked wings in the honey/lime mixture and toss to coat well. Serve immediately.

By Jana

Ingredients

• ✓ lime zest
• pineapple
• red bell pepper
• jalapeno pepper
• mango
• red onion
• cilantro
• lime

Instructions

1. 1 Preheat an outdoor grill for medium-high heat; lightly oil the grate.
2. 2 Cook pineapple, red bell pepper, and jalapeño pepper on the preheated grill, turning frequently, until pineapple has mild grill marks and peppers are browned on all sides, about 3 minutes for pineapple and 5 to 7 minutes for peppers. Carefully remove from grill and place peppers in paper bag to cool.
3. 3 After peppers are cool, rub skins off gently with paper towels, cut in half, and remove and discard seeds. Cut the cooled pineapple and peppers into a small dice and place into a bowl. Add mango, red onion, cilantro, lime juice, and lime zest; stir to combine. Cover the bowl with plastic wrap and refrigerate for 8 hours to 1 day before serving.

By Mama Smith

Ingredients

• ✓ lime zest
• tomato
• serrano chile pepper
• jalapeno pepper
• onion
• garlic
• cilantro
• chili powder
• lime
• salt
• black pepper

Instructions

1. 1 Toss tomatoes, serrano peppers, jalapeno peppers, white onion, garlic, cilantro, chili powder, lime zest, and lime juice in a bowl; season with salt and black pepper. Cover the bowl with plastic wrap and refrigerate 1 hour to overnight before serving.

By Nelson W Browning JR

Ingredients

• ✓ lime zest
• lemon zest
• puff pastry cup
• cream cheese
• vanilla greek yogurt
• sweetened condensed milk
• key lime juice
• green food coloring
• whipped cream
• graham cracker crumb
• butter
• sugar
• chocolate-hazelnut spread
• raspberry
• whipped cream
• graham cracker crumb
• green grape
• apple
• strawberry
• butter
• confectioners sugar
• water
• gelatin
• white sugar
• corn syrup
• almond extract
• gelatin mix
• cream cheese
• peanut butter
• marshmallow cream
• banana
• vanilla extract
• all-purpose flour
• powdered sugar
• butter
• egg
• white sugar
• lemon juice

Instructions

1. 1 Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
2. 2 Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
3. 3 Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
4. 4 Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
5. 5 Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
6. 6 Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.
7. 7 Combine cream cheese and peanut butter in a bowl and beat with a hand mixer until smooth, about 1 minute. Stir in marshmallow cream, mashed banana, and vanilla extract and whip until well combined. Transfer to a lidded container and refrigerate until needed.
8. 8 Preheat the oven to 350 degrees F (175 degrees C).
9. 9 Mix 2 cups of flour and powdered sugar together. Cut in butter. Mix well and press the dough into a 9x13-inch baking pan.
10. 10 Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
11. 11 Beat remaining 1/4 cup flour, eggs, sugar, lemon juice and lemon zest together in a bowl for at least 1 minute. Pour topping over the baked crust.
12. 12 Return pan to the oven and bake until topping has set, about 20 minutes. Remove and let cool completely.
13. 13 Increase oven temperature to 400 degrees F (200 degrees C). Place puff pastry cups on a baking sheet.
14. 14 Bake in the preheated oven until golden brown and puffed, about 20 minutes.
15. 15 Press centers of hot pastry cups down into bottom of cups. Set aside to cool completely.
16. 16 Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth.
17. 17 Stir together condensed milk and key lime juice in a bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion of filling with green food coloring. Place each portion of filling in a separate resealable plastic bag.
18. 18 Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses. Snip a small corner from each bag of filling. Fill each shooter glass halfway with white filling. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled key lime pie mini desserts in the refrigerator to chill for at least 30 minutes.
19. 19 Cut cooled lemon pie bars and sprinkle with powdered sugar. Fill cooled puff pastry cups with chocolate-hazelnut spread. Top each with a fresh raspberry. Top chilled key lime pie shooters with whipped cream, lime zest, and graham cracker crumbs.
20. 20 Assemble the dessert board by placing cherry marshmallows around the edge of a large round platter. Alternate lemon pie bars and puff pastry cups inside the circle of marshmallows. Place the key lime mini desserts on the left side of the platter. Place the bowl of marshmallow-peanut butter-banana dip on the right side of the platter, and fill in empty space with grapes, apple slices, and strawberries.

By lutzflcat

Ingredients

• ✓ lime zest
• watermelon
• red grape
• lemon zest

Instructions

1. 1 Combine watermelon and red grapes in a large bowl; toss in lemon zest and lime zest until evenly dispersed. Cover the bowl with plastic wrap; chill in the refrigerator, about 1 hour.

By Joeitalian

Ingredients

• ✓ lime zest
• coconut cream
• coconut water
• lime juice
• coconut extract

Instructions

1. 1 Combine coconut cream, coconut water, lime juice, lime zest, and coconut extract in a bowl. Cover with plastic wrap; chill in the refrigerator until flavors combine, at least 1 hour.
2. 2 Pour coconut mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze until firm, about 1 ½ hours.

By drewface

Ingredients

• ✓ lime zest
• sweetened condensed milk
• key lime juice
• sour cream
• graham cracker crust

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine condensed milk, key lime juice, sour cream, and lime zest in a bowl; mix well. Pour into graham cracker crust; place pie on a baking sheet.
3. 3 Bake in the preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of the pie. The filling will be wobbly but not browned.
4. 4 Transfer pie to a wire rack to cool, then thoroughly chill pie in the refrigerator before serving, about 1 hour. Garnish with lime slices and whipped cream, if desired.
5. 5 Serve and enjoy!

By ANNRICHARDSON

Ingredients

• ✓ lime zest
• honeydew melon
• cantaloupe melon
• watermelon
• lime
• mint

Instructions

1. 1 Combine honeydew, galia melon, and watermelon in a bowl. Drizzle with lime zest and juice; toss to coat. Garnish with fresh mint.

By TRANSCEND

Ingredients

• ✓ lime zest
• water
• hibiscus petal
• basil
• black tea leaves

Instructions

1. 1 Bring water to a boil in a tea kettle or saucepan. Off heat, add hibiscus, basil, tea leaves, and lime zest; stir once or twice, then cover. Steep before serving, 3 to 5 minutes.

By Brealyn Hamilton

Ingredients

• ✓ lime zest
• mayonnaise
• red onion
• lime juice
• garlic

Instructions

1. 1 Stir together mayonnaise, red onion, lime juice, garlic, and zest in a medium bowl. Cover the bowl with plastic wrap and refrigerate until cold, about 30 minutes.

By Jake176

Ingredients

• ✓ lime zest
• sugar
• lime juice
• butter
• egg

Instructions

1. 1 Place sugar, lime juice, butter, and lime zest in the top of a double boiler; stir over medium-high heat until butter melts.
2. 2 Temper eggs by mixing 2 tablespoons hot lime mixture into eggs, stir to blend.
3. 3 Reduce heat to medium until water simmers. Slowly whisk egg mixture into the lime mixture. Cook over the double boiler until lime mixture thickens and coats the back of a wooden spoon, 20 to 25 minutes.
4. 4 Cool slightly and spoon into a clean, glass jar. Cover and refrigerate.

By Sarah

Ingredients

• ✓ lime zest
• graham cracker crust
• egg
• sweetened condensed milk
• lime juice
• whipped topping

Instructions

1. 1 Preheat oven to 250 degrees F (125 degrees C).
2. 2 In a large glass or metal bowl, beat egg whites until stiff peaks form. Set aside.
3. 3 In a medium bowl, beat egg yolks, then stir in condensed milk, lime rind, and lime juice. Mix well, then fold mixture into beaten egg whites. Pour mixture into graham cracker crust.
4. 4 Bake in preheated oven for 10 minutes. Chill before serving. Garnish with whipped topping if desired.

By Carolyn

Ingredients

• ✓ lime zest
• corn
• water
• sea salt
• butter
• chili powder

Instructions

1. 1 Peel back corn husks, leaving them attached at bottoms of ears; remove and discard silk strings around kernels. Return husks around ears; soak in a bowl of lukewarm water, about 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Combine salt and lime zest in a small bowl; set aside.
4. 4 Remove corn from water; peel back husks, keeping them attached. Pat corn dry using paper towels, leaving husks wet. Brush corn with melted butter; sprinkle lime salt and chili powder over entire surface of each ear.
5. 5 Cook on the preheated grill, turning occasionally, until tender, about 25 minutes.

By Janine

Ingredients

• ✓ lime zest
• water
• sugar
• mint leaf
• lime juice
• sparkling water
• rum

Instructions

1. 1 Heat the water, sugar, and mint leaves in a saucepan over medium heat, and stir until the sugar is dissolved. Bring the mixture to a boil, reduce heat, and simmer for 3 to 5 minutes to extract the mint flavor. Set the mixture aside to cool, and strain out the mint leaves.
2. 2 Pour the cooled mint mixture, lime zest, lime juice, sparkling water, and rum into a bowl and mix well. Pour into the container of an ice cream maker, and freeze according to the manufacturer's instructions. Serve immediately for a softer texture, or freeze in a sealed container for a harder sorbet. Let hard-frozen sorbet thaw a few minutes before serving.

By MrsStvnsn

Ingredients

• ✓ lime zest
• ice
• vodka
• cranberry juice
• orange liqueur
• lime juice

Instructions

1. 1 Fill a cocktail shaker with ice; add vodka, cranberry juice, Cointreau, and lime juice. Cover and shake until the outside of the shaker has frosted. Strain into a chilled glass and garnish with lime twist.

By Goldie

Ingredients

• ✓ lime zest
• delicata squash
• butter
• lime juice
• chili powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place squash, skin-side up, into a large baking dish. Fill the dish with 1/4 inch water.
2. 2 Bake in the preheated oven until squash pierces easily with a fork, about 30 minutes.
3. 3 When the squash is almost finished, blend butter with lime juice and chili powder in a small bowl. Mix in lime zest, salt, and pepper.
4. 4 Remove squash from the oven, flip, and spoon butter mixture into the cavities. Serve immediately.

By Dave McIntyre

Ingredients

• ✓ lime zest
• mango
• banana
• coconut milk
• water
• ice
• sugar
• coconut extract

Instructions

1. 1 Blend mango, bananas, coconut milk, water, ice, sugar, coconut extract, and lime zest in a blender until smooth.

By Karissa

Ingredients

• ✓ lime zest
• ✓ lime zest
• olive oil
• lime juice
• garlic
• cayenne pepper
• black pepper
• salt
• mahi mahi

Instructions

1. 1 Whisk olive oil, lime juice, garlic, cayenne pepper, lime zest, black pepper, and salt together in a bowl. Add mahi mahi fillets and turn to coat. Let marinate for at least 15 minutes.
2. 2 Preheat an outdoor grill for medium heat and lightly oil the grate.
3. 3 Remove mahi mahi from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook mahi mahi on the preheated grill until fish flakes easily with a fork and is lightly browned, 3 to 4 minutes per side. Garnish with the twists of lime zest to serve.

By ErikaTC

Ingredients

• ✓ lime zest
• asparagus
• lime juice
• cilantro
• ginger root
• white sugar
• vegetable oil
• salt
• black pepper

Instructions

1. 1 Pour about 1 inch of water into the bottom half of a steamer pan set, and place over medium heat. Place the asparagus in the top half of the steamer pan set; steam until tender, 4 to 5 minutes. Remove the asparagus and arrange on a serving platter.
2. 2 Whisk the lime juice, lime zest, cilantro, ginger, and sugar together in a bowl; stream the vegetable oil into the mixture while whisking. Season with salt and pepper. Drizzle over the asparagus.

By TerryWilson

Ingredients

• ✓ lime zest
• graham cracker crumb
• butter
• cream cheese
• sugar
• cornstarch
• egg
• key lime juice

Instructions

1. 1 Gather the ingredients.
2. 2 Combine graham cracker crumbs with butter. Press into the bottom and partially up the sides of a 9-inch springform pan; refrigerate while you prepare the filling.
3. 3 Preheat the oven to 300 degrees F (150 degrees C). Fill a shallow pan half full of hot water and place on the lower rack to minimize cracking.
4. 4 To make the filling: Beat cream cheese, sugar, lime zest, and cornstarch in a large bowl with an electric mixer until smooth and fluffy. Beat in eggs one at a time, blending just until smooth. Add Key lime juice with mixer on low.
5. 5 Finish mixing by hand. Do not overbeat, or the cake will crack during baking. Pour batter into the prepared crust.
6. 6 Bake in the preheated oven for 55 to 65 minutes, or until set. Turn the oven off, and let cheesecake stand in the oven for 30 minutes with the door open at least 4 inches. Remove from oven.
7. 7 Refrigerate cheesecake 8 hours to overnight, and up to 3 days.

By BLUEKAT76

Ingredients

• ✓ lime zest
• graham cracker crust
• cream cheese
• sweetened condensed milk
• key lime juice
• salt
• heavy cream
• vanilla extract
• confectioners' sugar

Instructions

1. 1 To Make Lime Filling: In a large mixing bowl, whip cream cheese until fluffy. Add condensed milk, lime juice, lime rind, and salt. Whip until mixture is smooth. Pour into graham cracker crust. Cover with plastic wrap and chill thoroughly.
2. 2 To Make Topping: In a medium bowl, whip cream until soft peaks form. Add vanilla or lemon extract and confectioners' sugar. Continue to whip until cream forms stiff peaks. Place topping in a fine-mesh sieve and place sieve over a bowl to catch liquid that drains off. Cover topping tightly with plastic wrap and allow to drain for 2 hours.
3. 3 Before serving, discard liquid that has drained from topping. Spread topping over pie.

By Marion McWhorter

Ingredients

• ✓ lime zest
• mint
• white sugar
• shallot
• white rum
• lime juice
• salt
• black pepper
• shrimp
• lime juice

Instructions

1. 1 Combine mint leaves, sugar, and shallot in a bowl; pound with a spoon to crush coarsely. Whisk rum and 1/4 cup lime juice into mint mixture to make a marinade. Stir lime zest into the marinade; season with salt and black pepper.
2. 2 Pour marinade into a resealable plastic bag. Add the shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate at room temperature 15 to 20 minutes.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Remove shrimp from marinade and thread onto 6 bamboo or metal skewers, all facing the same way. Discard marinade.
5. 5 Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 5 minutes. Drizzle 2 tablespoons fresh lime juice over the skewers to serve.

By Sarah

Ingredients

• ✓ lime zest
• mango
• yellow cake mix
• egg
• water
• vegetable oil
• butter
• lime
• rum
• confectioners' sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt).
2. 2 Peel mango with a vegetable peeler or paring knife. Cut flesh into small pieces and squeeze pit for juice. Collect all juice from chopping and squeezing pit and reserve for glaze. Smash mango in a bowl using a potato masher or fork. Measure 1 cup smashed mango, reserving the rest for the glaze.
3. 3 Beat 1 cup smashed mango, cake mix, eggs, water, vegetable oil, and lime zest together in a bowl using an electric mixer for 2 minutes; pour into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Cool cake in pan for 5 minutes. Invert cake onto a wire rack to cool completely.
5. 5 For the glaze: Combine melted butter, lime juice, rum, and about 1 tablespoon reserved juice from mango in a bowl. Stir confectioners' sugar into butter mixture until desired consistency is reached; fold smashed mango into glaze. Spoon glaze over cooled cake.

By SIOBANM

Ingredients

• ✓ lime zest
• gingersnap cookie crumb
• white sugar
• butter
• gelatin
• lime juice
• heavy cream
• white chocolate
• cream cheese
• sugar

Instructions

1. 1 Gather all ingredients.
2. 2 Combine cookie crumbs and sugar in a large bowl. Pour in melted butter, and mix thoroughly.
3. 3 Press into the bottom and one inch up the sides of a 10-inch springform pan.
4. 4 Sprinkle the gelatin over the lime juice in a small bowl, and set aside to soften.
5. 5 Bring 1/2 cup of whipping cream to a simmer in a heavy pan. Remove from heat, and pour over the chopped white chocolate. Let soften for two minutes, then whisk until smooth.
6. 6 Mix the gelatin into the warmed chocolate until melted; set aside to cool to room temperature.
7. 7 Beat remaining 2 cups of cream to stiff peaks in a large bowl, and set aside.
8. 8 Beat the cream cheese with the sugar with an electric mixer until well blended. Slowly blend white chocolate mixture into cream cheese, then mix in lime zest.
9. 9 Fold the whipped cream into the cream cheese mixture, and pour into prepared crust. Cover pan with plastic wrap, and refrigerate overnight.
10. 10 Enjoy!

By RB1953

Ingredients

• ✓ lime zest
• almond
• graham cracker crumb
• white sugar
• salt
• butter
• sweetened condensed milk
• heavy cream
• egg yolk
• key lime juice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 To make the crust: Pulse almonds in a food processor until finely ground, then pour into a medium bowl. Add graham cracker crumbs, sugar, and salt. Pour in melted butter and mix until evenly moistened. Press into a 9-inch pie plate.
3. 3 Bake in the preheated oven until crust is golden brown, 10 to 13 minutes.
4. 4 While crust is baking, make the filling: Beat condensed milk, cream, egg yolks, and lime zest in a large bowl until well combined. Whisk in lime juice, a little at a time, to thicken custard. Pour custard into pie crust.
5. 5 Bake until custard is set, about 15 minutes. Cool to room temperature on a wire rack, then cover loosely with plastic wrap and chill in the refrigerator for 8 hours to overnight.

By Arlette Therese Abdallah

Ingredients

• ✓ lime zest
• butter
• sugar
• vanilla extract
• kosher salt
• egg white
• flour
• matcha powder
• lemon zest
• turmeric
• coarse sugar

Instructions

1. 1 Stir together butter, sugar, vanilla, and salt in a large bowl. Mix with an electric mixer at low speed until ingredients start to combine, about 30 seconds. Continue beating at medium speed until mixture is fluffy, light in color, and clings to sides of the bowl. Scrape down sides of bowl.
2. 2 Add egg white and mix until well incorporated. Add flour and continue mixing at low speed until most of the flour is incorporated, about 30 seconds. Increase speed to medium until dough comes together.
3. 3 Divide dough into 2 bowls. Mix lime zest and matcha powder into 1 dough portion for the green dough, and lemon zest and turmeric to other dough portion for yellow dough.
4. 4 Gather dough portions into individual balls and wrap in plastic wrap. Chill until easy to handle, about 1 hour.
5. 5 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
6. 6 Divide each dough portion into 16 pieces. Roll each piece into a 5-inch rope. Twist a green and yellow rope together, then coil into a spiral, tucking ends under and pressing to seal. Transfer to the prepared baking sheet. Repeat rolling, twisting, and spiraling with remaining dough. Arrange cookies on the baking sheet, spacing them about 1 inch apart. Sprinkle cookies with sparkling sugar.
7. 7 Bake until cookies are lightly browned around the edges, about 10 minutes. Cool on the baking sheets 5 minutes. Transfer to a wire rack to cool completely. Store in an airtight container up to 3 days at room temperature or freeze up to 3 months.

By Irvin Lin

Ingredients

• ✓ lime zest
• graham cracker
• white sugar
• butter
• canning jar
• sweetened condensed milk
• egg yolk
• lime juice
• heavy cream
• sugar
• raspberry

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a small pie plate with parchment paper.
2. 2 Place graham crackers and 2 tablespoons sugar in the bowl of a food processor; pulse until mixture resembles coarse crumbs. Add melted butter; pulse until combined.
3. 3 Press 2 tablespoons graham cracker crumbles into bottom of each jar; place jars on a large, rimmed baking sheet. Press remaining graham mixture into bottom of the prepared pie plate.
4. 4 Place baking sheet with jars and pie plate in the preheated oven; bake until graham cracker mixture is golden brown, 12 to 15 minutes. Cool on wire rack. Break up graham cracker crust in pie plate into crumbles or pieces; set aside.
5. 5 Reduce the oven temperature to 350 degrees F (175 degrees C).
6. 6 Whisk sweetened condensed milk and egg yolks together in a large bowl until smooth; whisk in 1 ½ teaspoons lime zest and lime juice until combined. Pour into cooled jars.
7. 7 Bake in the preheated oven until lime mixture has just set, 10 to 12 minutes. Cool on a wire rack, then chill in the refrigerator.
8. 8 Beat heavy cream and 1 teaspoon sugar in a bowl with an electric mixer until stiff peaks form.
9. 9 Divide raspberries, whipped cream, reserved graham cracker crust crumbles, and remaining 1 ½ teaspoons lime zest among jars.

By Culinary Envy

Ingredients

• ✓ lime zest
• cedar plank
• salmon fillet
• salt
• black pepper
• maple syrup
• soy sauce
• butter
• lime juice
• chive
• lemon

Instructions

1. 1 Soak the cedar plank in water for 2 hours.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil grate. Place the cedar plank across the grate of the grill as it preheats.
3. 3 Season salmon fillet with salt and pepper and place onto the hot cedar plank skin-side down. Close the grill lid and whisk together maple syrup, soy sauce, butter, lime juice, and zest in a small bowl until glaze is well combined. Baste salmon with glaze and continue cooking until salmon flakes easily with a fork, about 10 minutes total. Serve salmon garnished with chives and lemon wedges.

By Alli

Ingredients

• ✓ lime zest
• water
• salt
• quinoa
• coconut milk
• granulated sugar
• egg
• lime juice
• vanilla extract
• coconut whipped cream
• mango
• coconut

Instructions

1. 1 Bring water and salt to a boil in a medium saucepan with a tight fitting lid set over medium heat. Add quinoa; cover and cook over low heat for 15 minutes or until fluid is absorbed.
2. 2 Meanwhile, whisk coconut milk with sugar, eggs, and lime juice. Stir into quinoa. Return pan to medium heat and cook, stirring constantly for 5 to 7 minutes or until thickened. Remove from heat; stir in lime zest and vanilla.
3. 3 Cool to room temperature; transfer to the refrigerator and chill completely. (Pudding can be reserved in a covered container for up to 3 days.)
4. 4 Spoon into bowls and garnish with a generous amount of coconut whipped cream, mango, and toasted coconut.

By Gay Lea Foods Co-operative®