334 lime leaf recipes

Grilled shark steaks marinated in lime juice, beer, cumin, and Dijon mustard, topped with fresh salsa and avocado slices. A bold Mexican-style fish for the grill.

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

Plump mussels steamed in white wine, then ladled into a fragrant broth of ginger, lime, bok choy, and rice noodles. A Thai-inspired seafood soup that's briny, bright, and deeply satisfying.

Seeni sambol is a sweet-savory Sri Lankan onion sauce with deep-fried golden onions simmered in tamarind coconut milk with Maldive fish, cardamom, and chili. Addictive on everything from rice to bread.

Filipino mechado: braised beef with potatoes, carrots, lime, soy, and tomato sauce. Classic Spanish-influenced Filipino comfort food, sliced and served with sauce.

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.

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.

Thai chicken salad with dried California figs, cantaloupe, cucumber, and fresh mint in a lime-honey-ginger dressing. A low-fat main dish salad with sweet, spicy, and tangy flavors.

Pork or chicken strips marinated in lemongrass, galangal, curry, and coconut milk, grilled on skewers with a from-scratch spicy peanut dipping sauce. Authentic Thai satay at home.

Slow cooker ham hocks and lima beans simmered with red bell pepper, tomatoes, bay, and clove. A smoky, soul-food classic that cooks itself while you're at work.

Amazing Grilled Pork Tacos and Papaya Salsa recipe

Wattakka, the Sri Lankan curried pumpkin classic. Cubed pumpkin simmered in coconut milk with curry leaves, turmeric, garlic, and chili. Served back in its own roasted shell.

Crispy red snapper cakes loaded with Creole seasoning, basil, cilantro, Dijon, and lime, sauteed golden in butter. Served with a spicy roasted pepper sauce.

Herb-roasted beef tenderloin with rosemary, garlic, cumin, and oregano. Roasted high and fast at 400F (200C), then paired with a bright roasted red pepper and papaya relish.

Lima bean and ham stew, smoky ham hocks simmered with tender dried lima beans, onion, carrot and celery. A hearty, soul-warming pot of Southern comfort, with the ham shredded right back in.

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