68 lime leaf recipes

Frozen summer fruit punch made by freezing pineapple, orange, and banana juice into a slush, then topping with strawberries and lemon-lime soda. Crowd-sized recipe serves 30.

Lima bean, leek, and corn chowder simmered in homemade corn-cob stock with rosemary. Dairy-free, vegan, and deeply creamy from the beans alone.

Mexican-style chicken potato salad tossed in a chili-lime-cumin mayo with fresh tomato salsa, cilantro, and jalapeños. A zesty, no-cook twist on classic potato salad.

Vegetable guacamole loaded with broccoli, cabbage, celery, tomatoes, and tomatillos mixed into mashed avocado with grapefruit juice, lime, cilantro, basil, and thyme. A veggie-packed twist on classic guac.

Spicy black bean soup built on sautéed onion, garlic, and jalapeño with cumin and chili powder. A 35-minute one-pot vegetarian weeknight dinner, finished with lime and cilantro for a bright Tex-Mex kick.

Oaxaca tostada bites: tortilla chips topped with a mole-spiced black bean mash of cocoa, cumin, and cinnamon, cool avocado cream, pepper jack, and lettuce. A no-cook, party-ready Mexican appetizer.

Sri Lankan beef meatballs spiced with curry powder, ginger, and cloves get deep-fried then simmered in coconut curry gravy with lemongrass and curry leaves.

Grilled oysters on the half shell drenched in a rich curry cream sauce made with homemade fish fumet, topped with a tropical red banana salsa spiked with serrano chiles, tamarind, and fresh mint. A showstopper.

Panang beef curry with homemade spice paste, coconut cream cracked to release its oil, roasted peanuts, and fresh basil. Authentic Thai technique, medium heat, ready in 40 minutes.

Mexican chicken lime soup with chipotle, shredded chicken, and fresh tomatoes topped with melting pepper jack, tortilla strips, and sliced avocado.

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.

Southwestern beef and bean burger wraps with quick guacamole, pepper jack, and salsa rolled into whole-wheat tortillas. A 25-minute broiled burger with refried beans mixed into the patty for extra flavor and fiber.

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

Quinoa salpicon salad tossed with fresh cucumber, tomato, mint, and parsley in a zesty lime-chile vinaigrette. A bright, protein-rich Latin American side dish served cold.

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

Emily's bean soup simmers seven dried beans and lentils with a meaty ham bone, tomatoes, and vegetables into a thick hearty pot. Old-fashioned cold-weather comfort.