Type what you have

Ingredients

• ✓ lime
• blueberry
• sugar
• thyme

Instructions

1. 1 Combine blueberries, sugar, lime juice, and thyme leaves in a small saucepan over low heat. Bring to a simmer and cook until sauce starts to thicken, 15 to 20 minutes.

By lutzflcat

Ingredients

• ✓ lime
• vegetable oil
• plantain
• salt

Instructions

1. 1 Heat oil in a heavy-duty skillet over high heat. Place 4 to 5 plantain slices in a single layer in the pan and cook until golden brown and tender, 4 to 6 minutes per side. Transfer to a paper towel-lined plate. Repeat with remaining plantain slices.
2. 2 Sprinkle cooked plantains with salt and drizzle with lime.

By John Mitzewich

Ingredients

• ✓ lime
• banana
• strawberry
• blueberry
• honey
• pine nut

Instructions

1. 1 Combine bananas, strawberries, and blueberries in a bowl. Drizzle honey and lime juice over fruit; stir to coat. Sprinkle with pine nuts.

By Tryna P

Ingredients

• ✓ lime
• long-grain white rice
• water
• pineapple
• coconut milk
• red pepper flakes

Instructions

1. 1 Rinse rice well until water runs clear. Place drained rice in the pot of electric pressure cooker (such as Instant Pot). Add water, pineapple chunks and juice, coconut milk, and red pepper flakes. Place the lid on the pot and lock in place.
2. 2 Turn the cooker on and choose the "Manual" setting and high pressure. Set the timer for 3 minutes. Allow pressure to release naturally after the cooking time has ended, about 20 minutes. Stir in lime zest and juice.

By lutzflcat

Ingredients

• ✓ lime
• swiss chard stem
• swiss chard leaf
• olive oil
• kosher salt

Instructions

1. 1 Cut chard stems into ½-inch pieces. Stack leaves, roll into a tight cylinder, and slice into ½-inch strips; cut strips in half crosswise.
2. 2 Heat 1 ½ tablespoons oil in a large nonstick skillet over medium heat. Add stems; cook until mostly tender, about 1 minute. Add leaves; cook 1 minute more.
3. 3 Drizzle remaining 1 ½ tablespoons oil over chard; stir to coat. Cook and stir until leaves are mostly tender, 4 to 5 minutes. Off heat, season with salt. Squeeze lime over chard; stir to coat.

By MK!

Ingredients

• ✓ lime
• black bean
• tomato
• chili powder
• cumin
• garlic powder

Instructions

1. 1 Stir black beans, tomatoes, lime juice, chili powder, cumin, and garlic powder together in a saucepan over medium heat; cook until the tomatoes soften, 10 to 15 minutes.

By Liz Eck

Ingredients

• ✓ lime
• cabbage
• carrot
• red onion
• jalapeno pepper
• cilantro

Instructions

1. 1 Gather all ingredients.
2. 2 Finely chop the cabbage, carrot, and cilantro. Mince the red onion. Seed and mince the jalapeño.
3. 3 Combine chopped vegetables and lime juice in a bowl; toss to coat.

By mixingmedias

Ingredients

• ✓ lime
• vegetable oil
• soy sauce
• gochujang
• honey
• red pepper flake
• broccoli

Instructions

1. 1 Whisk together vegetable oil, soy sauce, gochujang, honey, lime juice, soy sauce, and red pepper flakes in a bowl for the sauce.
2. 2 Preheat an outdoor grill for low heat and lightly oil the grate.
3. 3 Place broccoli steaks onto hot grill, cover, and cook for 2 minutes. Flip and cook for another 2 minutes.
4. 4 Flip broccoli steaks again and generously brush on sauce, making sure to coat the stems very well. Cook for 5 to 7 minutes. Flip and brush generously with sauce and cook until stems are still firm, but cooked through, an additional 5 to 7 minutes.

By MommaBean3

Ingredients

• ✓ lime
• olive oil
• basmati rice
• garlic
• chicken broth
• lime juice
• salt
• cilantro
• corn
• green onion

Instructions

1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir rice and garlic in hot oil until fragrant, about 2 minutes. Stir chicken broth, lime juice, and salt into rice; bring to a boil, reduce heat to medium-low, cover the saucepan with a lid, and simmer until rice is tender and liquid is absorbed, about 15 minutes.
2. 2 Stir cilantro, corn, green onions, and lime zest into rice until well-mixed.

By Leanne Kramer Chesshir

Ingredients

• ✓ lime
• tomato
• yellow peach
• sweet onion
• cider vinegar
• white sugar
• raisin
• ginger
• salt
• cinnamon
• red pepper

Instructions

1. 1 Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
2. 2 Combine tomatoes, yellow peaches, onion, vinegar, sugar, raisins, lime zest and juice, ginger, salt, cinnamon, and red pepper in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
3. 3 Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
4. 4 Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
5. 5 Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

By Marisa McClellan

Ingredients

• ✓ lime
• delicata squash
• vegetable broth
• salt
• sriracha sauce
• sugar
• sesame oil
• fish sauce

Instructions

1. 1 Place delicata squash halves, cut-sides down, in a microwave-safe bowl. Pour in vegetable broth, season with salt, and cover with a lid.
2. 2 Microwave until squash easily pierced with a knife, about 8 minutes. Carefully uncover bowl; drain broth. Flip squash; let cool 5 minutes then cut into smaller pieces.
3. 3 Whisk lime juice, Sriracha, sugar, sesame oil, and fish sauce together in a small bowl until sugar dissolved; pour over squash.

By LauraF

Ingredients

• ✓ lime
• whole kernel corn
• tomato
• sweet onion
• green onion
• cilantro leaves
• rice vinegar
• kosher salt

Instructions

1. 1 In a large bowl, combine the corn, tomatoes, sweet onion, green onion, and cilantro. Squeeze lime juice over mixture, and mix in. Stir in rice vinegar to taste; the amount you use will depend on the sweetness of the corn, and the acidity of the lime. Season with kosher salt.
2. 2 Cover, and chill for 45 minutes to an hour. Stir before serving.

By Twila Davis Reed

Ingredients

• ✓ lime
• corn
• mayonnaise
• hot sauce
• chile powder
• paprika
• cotija cheese
• cilantro
• scallion

Instructions

1. 1 Gather the ingredients.
2. 2 Soak corn in cold water for at least 1 hour.
3. 3 Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes.
5. 5 Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.
6. 6 Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.
7. 7 Serve and enjoy!

By BmanS1965

Ingredients

• ✓ lime
• onion
• green chili
• garlic
• cilantro
• water
• chicken bouillon granules
• salt
• butter
• instant rice

Instructions

1. 1 Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture.
2. 2 Bring the water to boil in a saucepan. Stir the cilantro mixture, chicken bouillon granules, salt, butter, and rice into the water and return to a boil; reduce heat to medium-low and cover. Simmer until the rice has absorbed the liquid entirely, about 20 minutes.

By BCOLLINS1

Ingredients

• ✓ lime
• apple
• coleslaw mix
• jicama
• green onion
• carrot
• cilantro
• jalapeno pepper
• olive oil
• rice wine vinegar
• sugar
• salt
• black pepper

Instructions

1. 1 Squeeze 2 lime wedges over apple pieces to prevent browning. Toss in a bowl to coat. Add coleslaw mix, jicama, green onions, carrot, cilantro, and jalapeno pepper. Stir in olive oil, rice wine vinegar, and remaining lime juice; add sugar, salt, and black pepper. Toss to mix. Chill in the refrigerator for at least 1 hour. Toss before serving.

By atlantasassybelle

Ingredients

• ✓ lime
• rice vinegar
• brown sugar
• ginger root
• shallot
• red pepper flakes
• salt
• watermelon rind
• bacon
• ginger root
• garlic
• cilantro stem
• cilantro leaf
• watermelon
• green onion

Instructions

1. 1 Boil 1 ½ cups vinegar in a medium saucepan. Add 4 tablespoons brown sugar, crushed ginger, shallots, red pepper flakes, and 1 teaspoon salt. Stir until sugar and salt dissolve; remove pickling liquid from heat.
2. 2 Place watermelon rind in a large bowl; strain pickling liquid through a fine-mesh strainer over rind. Stir to combine; refrigerate at least 1 hour.
3. 3 Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly brown, about 10 minutes; drain on a paper towel-lined plate. Chop or crumble bacon into pieces when cool.
4. 4 Place 1/2 cup chopped ginger, garlic, lime juice, cilantro stems, remaining 1 cup vinegar, remaining 2 tablespoons brown sugar, and remaining 1/2 teaspoon salt in a blender. Blend on high speed, scraping down jar occasionally, until dressing is mostly smooth.
5. 5 To assemble the salad: Place 1 cup fresh watermelon on a plate, drizzle with 2 tablespoons dressing, top with 2 tablespoons pickled rind, 1 to 2 tablespoons bacon, 1 tablespoon cilantro leaves, and 1/2 tablespoon green onion.

By Myra L

Ingredients

• ✓ lime
• mayonnaise
• sriracha hot sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Stir mayonnaise and Sriracha together in a bowl until the color is consistent; add lime juice and stir.

By KGABELE

Ingredients

• ✓ lime
• ginger root
• onion
• celery
• soy sauce
• sugar
• ketchup
• black pepper
• vegetable oil

Instructions

1. 1 Pulse ginger, onion, and celery in a food processor until thoroughly combined. Scrape down sides of food processor with a spatula. Add soy sauce, lime juice, sugar, ketchup, and pepper; process until combined, 10 to 20 seconds. Stream oil in a thin stream into the mixture with the processor running; process until well blended.

By Sheri Campbell Gongaware

Ingredients

• ✓ lime
• canola oil
• garlic
• ginger root
• tamari
• firm tofu

Instructions

1. 1 Heat oil in a wok or skillet over medium heat. Stir in garlic and ginger, and cook for 1 minute. Add tofu to the pan with tamari and stir to coat. Cover, and continue cooking for 20 to 30 minutes.
2. 2 Squeeze lime juice over tofu before serving.

By Syd

Ingredients

• ✓ lime
• olive oil
• garlic
• red pepper flake
• soy sauce
• honey
• orange juice
• ginger root
• sesame oil
• sesame seed

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Cook and stir garlic and red pepper flakes in hot oil until fragrant, 2 to 3 minutes. Add soy sauce, honey, orange juice, ginger, sesame oil, sesame seeds, and lime juice. Cook and stir until heated through, 2 to 3 minutes more.

By ajt1120

Ingredients

• ✓ lime
• mirin
• miso paste
• soy sauce
• brown sugar
• salmon
• oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk mirin, miso, soy sauce, brown sugar, and lime juice together in a bowl or high-rimmed tray. Immerse salmon fillets in the marinade. Marinate for 15 minutes.
3. 3 Heat a well oiled grill pan over medium heat. Add the salmon fillets, reserving marinade in the bowl. Cook, flipping as needed, until grill marks form, 2 to 3 minutes per side. Remove from heat.
4. 4 Place salmon fillets onto a baking sheet and spoon reserved marinade over each fillet.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, about 6 minutes.

By Ethan Block

Ingredients

• ✓ lime
• asian chile paste
• fish sauce
• soy sauce
• garlic
• ginger
• chicken wing

Instructions

1. 1 Whisk chile paste, fish sauce, soy sauce, garlic, ginger, and lime juice together in a bowl, and pour into a resealable plastic bag. Add chicken wings, coat with the marinade, squeeze out excess air, and seal the bag. Marinate, turning the bag several times, in the refrigerator for 3 hours to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken wings from marinade and discard unused marinade.
3. 3 Grill chicken on the preheated grill until no longer pink at the bone and the juices run clear, 12 to 14 minutes.

By FISHGIRL

Ingredients

• ✓ lime
• ✓ lime
• salmon
• soy sauce
• chile sauce
• ginger root
• garlic
• brown sugar
• green onion

Instructions

1. 1 Prepare outdoor grill for high heat.
2. 2 Trim the tail and fins off of the salmon. Make several shallow cuts across the salmon's skin. Place salmon on 3 large, slightly overlapping sheets of aluminum foil.
3. 3 In a bowl, stir together soy sauce, chile sauce, ginger, and garlic. Mix in lime juice, lime zest, and brown sugar. Spoon sauce over the salmon.
4. 4 Fold the foil over the salmon, and crimp the edges to seal.
5. 5 If using hot coals, move them to one side of the grill. Place the fish on the side of the grill that does not have coals directly underneath it, and close the lid. If using a gas grill, place the fish on one side, and turn off the flames directly underneath it; close the lid. Cook for 25 to 30 minutes. Remove to a serving platter, and pour any juices that may have collected in the foil over the top of the fish. Sprinkle with green onions.

By JAYDA

Ingredients

• ✓ lime
• chicken breast
• ginger root
• coconut milk
• white sugar
• jasmine rice
• sesame oil
• honey
• coconut

Instructions

1. 1 In a glass bowl, mix chicken breast cubes with lime juice, lime zest, and grated ginger. Let marinate for about 20 minutes.
2. 2 In a medium saucepan, combine the coconut milk and sugar over medium-high heat. Bring to a simmer. Stir in the jasmine rice, reduce heat to low, and cook tightly covered for about 20 minutes or until liquid is absorbed. Remove from the heat and fluff rice with a fork; cover, and keep warm.
3. 3 In a large skillet or wok, heat the sesame oil over medium-high heat. Add chicken and marinade. Stir fry until the chicken is nicely browned, about 3 minutes. Drizzle the honey onto the chicken and continue to stir-fry for another minute or so, being careful not to let the honey burn. Remove from the heat and sprinkle with coconut.
4. 4 Serve hot with the coconut rice on the side.

By RuggerDucky

Ingredients

• ✓ lime
• ✓ lime
• olive oil
• chicken breast
• monosodium glutamate
• soy sauce
• brown sugar
• red pepper flakes
• vegetable broth
• couscous
• cilantro

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add cubed chicken; sprinkle with monosodium glutamate. Cook and stir until juices run clear and chicken is no longer pink inside, 5 to 6 minutes; transfer to a plate.
2. 2 Combine soy sauce, brown sugar, zest of 1 lime, juice of 1 lime, and red pepper flakes in a bowl, stirring until sugar is dissolved; add to hot skillet. Bring to a boil, then reduce heat to low. Simmer, stirring occasionally, until sauce begins to reduce slightly, 3 to 4 minutes. Stir chicken into sauce; cook until sauce glazes chicken, 2 to 3 minutes, stirring often.
3. 3 Bring vegetable broth to a boil in a saucepan. Stir in couscous, turn off the heat, and let couscous stand until broth is absorbed, about 5 minutes. Stir in cilantro.
4. 4 Arrange couscous on a serving platter; top with chicken and sauce. Squeeze lime wedges over couscous and chicken before serving.

By Grumpy's Honeybunch

Ingredients

• ✓ lime
• russet potato
• grapeseed oil
• salt
• gochujang
• soy sauce
• sesame oil
• red pepper flakes
• scallion

Instructions

1. 1 Rinse potatoes in a colander to remove excess starch. Drain.
2. 2 Place potatoes into a large microwave-safe bowl. Add 1 tablespoon oil and salt; toss to coat. Cover and microwave on high for 4 minutes. Stir, cover again, and microwave until potatoes are easily pierced with a fork, about 2 minutes. Transfer to a colander to drain.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
4. 4 Whisk gochujang, remaining 1 1/2 tablespoons oil, soy sauce, sesame oil, and red pepper flakes together in the bowl used to cook the potatoes. Return potatoes to the bowl and toss to coat; spread onto the prepared baking sheet.
5. 5 Roast in the preheated oven, stirring once or twice, until potatoes are golden brown, about 20 minutes.
6. 6 Remove from the oven and garnish with scallions. Squeeze lime juice over top.

By LauraF

Ingredients

• ✓ lime
• ground beef
• bread crumb
• lemongrass
• basil
• shallot
• red chili pepper
• peanut
• salt
• pepper

Instructions

1. 1 Preheat grill for high heat.
2. 2 In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.
3. 3 Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.

By Maryellen

Ingredients

• ✓ lime
• sunflower seed
• coconut milk
• red curry paste
• cilantro
• salt
• elbow macaroni
• broccoli floret
• curry powder
• nutritional yeast
• sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place sunflower seeds in a bowl and pour in enough water to cover; soak for about 10 minutes.
3. 3 Mix 1 1/2 cans coconut milk, 1/4 cup curry paste, 1/4 cup cilantro, juice of 1 lime, and 1/2 teaspoon salt together in a saucepan; cook and stir over medium-low heat until curry sauce is thickened, about 5 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and mix pasta into curry sauce; cook and stir over low heat.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, about 2 minutes. Season broccoli with salt and curry powder and transfer to a 9x13-inch baking dish.
6. 6 Drain sunflower seeds and place in a blender with remaining coconut cream, remaining curry paste, remaining cilantro, juice of 1 lime, nutritional yeast, and sugar; blend until thick and smooth.
7. 7 Spoon pasta mixture over broccoli. Pour sunflower seed mixture over pasta and stir to coat evenly.
8. 8 Bake in the preheated oven until sauce is bubbling, about 10 minutes.

By chrisverk

Ingredients

• ✓ lime
• red chili paste
• sugar
• grapeseed oil
• napa cabbage
• carrot
• red bell pepper
• cucumber
• cilantro
• peanut
• salt
• black pepper

Instructions

1. 1 Whisk lime juice, chili paste, and sugar together in a small bowl. Add oil in slow stream while still whisking.
2. 2 Combine napa cabbage, carrots, bell pepper, cucumber, cilantro, and peanuts in a large bowl. Season with salt and pepper. Pour dressing over vegetables and toss with tongs to coat. Chill salad for at least 1 hour. Stir and adjust seasonings before serving.

By krista v

Ingredients

• ✓ lime
• water
• long-grain white rice
• firm tofu
• canola oil
• red bell pepper
• onion
• coconut milk
• red curry paste
• basil

Instructions

1. 1 Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.
2. 2 While the rice is cooling, slice tofu and place on a plate with cloth napkins or paper towels between the slices. Place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard any accumulated liquid.
3. 3 Heat a dry, nonstick pan over medium-low heat. Add tofu and cook slowly, pressing with a spatula to release any remaining liquid, until golden brown, 3 to 5 minutes. Flip and repeat on the other side. Remove and set aside.
4. 4 Heat oil in a skillet over medium-high heat. Add bell peppers, onion, and remaining 1/4 cup water; cook, tossing frequently, until tender, 3 to 4 minutes. Add coconut milk and curry paste; simmer until slightly thickened, about 5 minutes. Add tofu and toss to combine.
5. 5 Serve over warm rice. Squeeze lime juice over top and garnish with basil.

By Juli Warfel Bitler