Lime
Limes are a high acid citrus fruit. They are vibrant green, generally smaller and more acidic than their counterpart, the lemon. Limes many recipes both sweet and savory.
Limes are becoming more popular in the culinary world. Just as lemons, they are used in food preparation, in cocktails, and in household cleaners as well. Be sure to use the zest of the lime as well as the juice.
Limes are fine to keep on the counter but they will last longer if stored in a plastic bag in the refrigerator. TIP- roll your citrus fruits on the counter before using, it will give you a higher amount of juice
Vitamin C, A, calcium, folate, iron, potassium, Magnesium, Phosphorous
This one was shared by fellow Springdellian Dawn DeMeo a great one to use up the last of the seasonal corn, peppers, jalapeños and onion. The source is Cooks Illustrated, a fabulous local test kitchen. It’s a wonderful recipe as it’s very flexible in its ingredients, and easy to make your own. Check them out and try this one today!
Fire up the grill! Here’s a quick and tasty marinade, and a fabulous use for those jalapeños! If Tequila isn’t in your pantry, you’ll need just a nip’s worth to make this one. If working with frozen jalapeños, remember that they’ll be twice as hot as the fresh ones!
This is an Anderson family favorite, perfect for when the spaghetti squash season rolls around. Soy sauce or tamari can substitute fish sauce if you want to keep it vegetarian. Tamarind paste can be substituted for rice wine vinegar as well, but the real deal is best. Give yourself time to drain the tofu and make the squash, but the pad thai itself is quick to make.
