lime | Pamela Toman

Ingredients	Step
2 c. broth 2 c. milk	Bring to a boil.
⅛ onion, ideally red onion citrus or apple cider/sherry vinegar salt	Thinly slice onion, then let sit in acid with a bit of salt to make a quick pickle. (Alternatively, crack open a small can of pickled Mexican veg.)
1 c. grits or polenta	Stream in to the 4 cups of boiling liquid while whisking. Cook over low, stirring frequently, until completely tender, likely 20-40 minutes. Don't rush this.
¾ c. broth 3 c. black beans (2 cans) Mexican oregano cumin smoked paprika sweet paprika garlic powder onion powder chili powder	Cook over low heat, stirring occasionally, until warm. Adjust seasonings until tasty.
garlic butter chopped greens (kale, collards) salt pepper	Saute garlic in butter, then add greens, salt, and pepper. Stir over high until greens begin to wilt (1-2 minutes), then reduce heat to 3-5 minutes until tender and water has evaporated.
eggs	Fry.
½ c. cheese (cheddar, parmesan, Manchego, nutritional yeast, etc.) 2 T. butter	Vigorously stir into grits, until creamy and vaguely fluffy.
avocado quick pickled onion scallions cilantro salsa hot sauce lime	Add atop bowls of grits, beans, and greens.

Ingredients	Step
	Heat oven to 450 degrees. Line 2 sheet pans with parchment.
1.5" ginger 1-2 limes	Grate/zest. Put aside ½ t. ginger and the zested limes for a vinaigrette.
2 c. pineapple chunks (20 oz. can, or half a pineapple) 2 sweet potatoes, cubed 1 red onion, coarsely chopped 2 T. brown sugar 2 T. oil 4 t. ginger, grated zest of 1-2 limes ½ t. allspice/mace/cinnamon/nutmeg salt pepper	Toss together until well combined. Roast until cooked and browning, about 30 minutes.
1 Field Roast Celebration Roast, cubed	Halfway through roasting, stir pineapple mixture and add roast.
juice of 1-2 limes 1 clove garlic, grated ½ t. ginger salt pepper	Combine. Slowly whisk in oil to create a vinaigrette.

Ginger Soba Noodles

Delicious broth and flavored breadcrumbs.

This recipe is a fair amount of work and only serves 4 as a light meal as written, so doubling is worthwhile. We stretch it even further with marinated tofu dominoes, red cabbage, roasted broccoli, boy choy, soft egg, and/or peppery greens.

Prepare the chili oil first:

Ingredients	Step
2 T olive oil	Heat in a skillet over medium until quite hot but not smoking.
¼ t. sweet paprika ¼ t. smoked paprika 1½ t. red pepper flakes (optional)	Place in small heatproof bowl. Pour hot oil on top. Set aside to infuse.

And then prepare delicious crunchy gingery breadcrumbs:

Ingredients	Step
2 T. olive oil	Heat in the same skillet until hot.
2 inches ginger, finely chopped 1 shallot, finely chopped	Add ginger and shallot to the hot oil. Cook, stirring often, until starting to brown.
¼ c. panko ¼ t. salt	Add to hot oil. Cook 4-6 more minutes, stirring often, until nicely toasted. Transfer to bowl and set aside.

And then prepare a delightfully tangy broth:

Ingredients	Step
2¼ c. broth 4 inches ginger, roughly chopped 1 shallot, roughly chopped 1 small head of garlic, halved crosswise ¾ c. water 1 t. salt	Bring to simmer in medium lidded saucepan, then cover and cook for 25 minutes.
	Drain through a sieve set over a bowl, discarding solids.
strained broth 1¼ c. hot water	Return to saucepan and keep warm until ready to serve.

And finally prepare the noodles:

Ingredients	Step
7-9 oz. soba noodles	Boil according to package instructions, drain then run under cold water. Return to saucepan.
2 T. lime juice 2 T. soy sauce ⅓ c. cilantro, roughly chopped	Toss noodles with seasoning.

Source: Yotam Ottolenghi (NYT Cooking)

Pamela Toman

Tag: lime

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