811 lima recipes

Caribbean ginger pepper sauce with pineapple, jalapeno, cayenne, lime, and Chardonnay. A sweet-hot tropical sauce for grilled swordfish or chicken breast.

A Thai-style tofu salad with toasted rice powder, roasted chili, fresh mint, lime, and soy sauce served over lettuce with rice and vegetables. Bright, herbaceous, and fiery.

Colorful rotini tossed with black-eyed peas, sweet corn, crisp bell peppers, and zesty salsa-lime vinaigrette. Perfect make-ahead potluck side.

Thin somen noodles stir-fried with seared steak strips, serrano chilies, fresh mint, and a soy-oyster sauce glaze. A fast, fiery Asian noodle bowl.

Use as a dip or topping for grilled chicken, seafood, etc., inspired by Diana Rattray

This Sri Lankan kakuluwo simmers blanched crab in a spiced coconut gravy thickened with grated coconut and ground rice. Fenugreek, curry leaves, and lime make it unmistakably island-style.

Oven-baked crab quesadillas loaded with sweet lump crab, sauteed tri-color peppers, two melted cheeses, cilantro, and a kick of jalapeño and lime. Ready in 30 minutes for an easy seafood dinner or crowd-pleasing appetizer.

A very healthy take on pad-thai, full of antioxidants and healthy fats.

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

Gingered holiday chutney simmers Anjou pears, red and green bell peppers, lemon, lime and crystallized ginger in a brown sugar vinegar syrup. A sweet-tangy condiment for cheese boards, ham, turkey or roasted pork.

Grilled sweet potatoes, corn, and poblano peppers meet wild rice in this smoky vegetable chowder brightened with lime and fresh thyme. Grill or roast for depth.

Grilled venison steaks rubbed with paprika, cumin, coriander, curry, and cayenne, then served with avocado-coriander cream. Bold spice rub tames the gaminess of wild game.

Vegetarian black bean chili made from scratch with dried beans, green chiles, and cumin, topped with a sharp red onion, tomato, and cilantro salsa. Slow-simmered for deep flavor.

Thai mushroom satay with Chinese mushrooms spiral-cut onto skewers, marinated in lemongrass and galangal, grilled and served with a rich coconut peanut sauce.

Bow tie pasta tossed with honey-soy marinated chicken, red bell peppers, and scallions. A quick Asian-inspired weeknight dinner with a sweet, tangy, savory glaze.

Southwestern tortilla soup with white beans, corn, avocado, fresh tomatoes, and crispy fried tortilla strips in a cumin-lime vegetable broth. Vegetarian and satisfying.