102 black lime recipes

Avocado and scallop ceviche cures finely chopped scallops in lime juice and green peppercorns, then folds in mashed avocado and chives. Stuffed into raw mushroom caps brushed with garlic-lemon oil for a striking party appetizer.

Black bean salad with fresh orange segments, red and yellow bell peppers, jalapeno, and a cumin-lime dressing. A bright, no-cook vegetarian side in 20 minutes.

Ranch-style fajitas with flank steak marinated overnight in ranch dressing mix, lime juice, and cumin. Grilled, sliced thin, and rolled in warm flour tortillas.

Salmon steaks baked en papillote with fresh ginger, served on a pool of white wine and lime cream sauce. An elegant foil-packet dinner with restaurant presentation.

Pork tenderloin stuffed with cilantro-lime pesto, pepper jack cheese, and toasted pine nuts, tied and roasted until juicy. A bold, Mexican-inspired stuffed pork roast.

Smoky chipotle black bean soup built from dried beans, cumin, oregano, and a bruised-cilantro bouquet. Finished with sherry, lime, and part-pureed for creamy-chunky texture.

Persian lamb soup simmered with dried fruits (prunes, apricots, peaches), turmeric-browned onions, and a sweet-sour balance of brown sugar and citrus for comforting depth.

Crab cakes with tomatillo salsa bind lump crabmeat with bread and egg white for a light crust, pan-seared and topped with tangy diced tomatillo-lime salsa. Southwest-style seafood dinner.

Smoked turkey slices rolled around turmeric-spiced couscous, creamy avocado and red bell pepper, brightened with lime, orange juice and fresh cilantro. A colorful make-ahead appetizer or light lunch.

Fresh tomato salsa with bell pepper, jalapeno, garlic, cilantro, and lime, brightened with red wine vinegar and chili powder. The chunky homemade salsa that beats jarred every time, served fresh or rested for deeper flavor.

Cold gazpacho pasta salad with rotelle, cucumber, bell pepper, jalapeño, tomato juice and fresh lime. Spanish-inspired summer pasta salad with a spicy kick.

This is a very simple one-bowl meal, perfect for when you don’t have the time to spend cooking after work. You can easily double or triple the recipe and use the leftovers for lunch the next day.

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

Chicken broccoli salad with bulgur wheat, lime juice and ginger. Light Asian-inspired protein salad chilled 2-3 hours before serving.

Browned chicken thighs simmered in a Cuban-inspired sauce of dark rum, orange juice concentrate, cumin, and oregano, served over lettuce with black beans, pimentos, and citrus garnish.

A chilled, crunchy gazpacho-style soup packed with black beans, corn, jicama, peppers, cucumber, and zucchini in tangy tomato juice. Low-fat, vegetarian, and loaded with fresh vegetables.