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Browse: Home / Limes

Limes

Cauliflower with Lime and Cilantro

Serves 4

-1 head of cauliflower, chopped

-juice of 1 lime

-2 cloves garlic, minced

-1/2 cup fresh cilantro, finely chopped

-1tsp. cumin

-1 avocado, diced

-sea salt and freshly ground black pepper

Preheat your oven to 425°.

In a bowl, combine the cauliflower, lime juice, garlic, cilantro, cumin, and season with salt and

pepper to taste.

Place the cauliflower mixture in a baking dish and bake for 15 minutes in the preheated oven.

Top with chopped avocado and serve.

From paleoleap.com… Read the rest

Posted in Recipes | Tagged cauliflower, Cilantro, Limes

Rhubarb Rosewater Syrup

Makes one medium jar of syrup

-4 lg. (~1 lb.) rhubarb stalks, chopped
-2 c. granulated sugar
-2 c. water
-2-3 T. freshly squeezed lime juice, or to taste
-scant 2 t. rosewater, or to taste
-rose petals, optional

Combine the rhubarb and sugar in a medium, thick bottomed saucepan. Stir well, and leave for 45 minutes or so (unheated), stirring now and then.

Add the water and bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Continue to simmer for another 15-20 minutes, until the rhubarb starts to break down.

Carefully strain into a bowl through a cheesecloth-lined strainer. Transfer to a clean saucepan, stir in the lime juice, and bring to a simmer. Let simmer over medium heat for another 15 minutes or until the syrup has reduced quite a bit and thickened. Remove from heat and allow to cool completely.

Stir in the rosewater a bit at a time, until it is to your liking. Rose water can be quite an assertive flavor, so be judicious to start. It keeps, refrigerated, for a week or so.

Serve over yogurt, in soda water, or drizzled over waffles.

From 101cookbooks.com, 5/12… Read the rest

Posted in Recipes | Tagged lime juice, Limes, rhubarb

Creamed Kohlrabi and Spinach

Serves 4

-3 t. canola oil, divided

-3 sm. kohlrabi bulbs, outer skin peeled & flesh thinly sliced in rounds

-¼ t. kosher salt, plus more to taste

-3 med. shallots, peeled, halved & thinly sliced

-4 lg. garlic cloves, peeled, halved & thinly sliced

-¾ c. cashew milk

-12 packed c. spinach leaves

-2 t. lime juice

-⅓ c. roasted cashews, chopped

-½ c. finely grated shredded Parmesan cheese

Preheat the oven to 450°. Cook the kohlrabi in 3 to 4 batches. In a large cast-iron skillet, add ½ teaspoon of the canola oil and place over high heat. When the oil is very hot, add a layer of kohlrabi and sauté, stirring sparingly, until the kohlrabi has softened and a few rounds are golden brown on the edges, 2 minutes. Transfer to a large bowl and continue to cook the remaining kohlrabi (not adding any extra oil). Remove from the heat and season with the salt; set aside.

To a large skillet, add the remaining 2½ teaspoons of canola oil and return to medium-high heat. Add the shallots and cook until softened and light golden brown, 4 minutes. Add the garlic and cook until golden brown, 2 minutes more. Season with a pinch of salt and add to the bowl of kohlrabi.

Return the skillet to medium-high heat and deglaze with the cashew milk, cooking until reduced by about half, 3 to 5 minutes. Add half of the spinach leaves, flipping with the tongs to cook evenly until they begin to wilt, about 2 minutes. Add the remaining spinach and cook until most of the liquid has reduced and the leaves are wilted, about 2 minutes more. Remove from the heat and stir in the kohlrabi mixture and lime juice. Adjust the seasoning to taste with salt.

Evenly sprinkle the cashews over the kohlrabi-spinach mixture and top with the Parmesan. Transfer to the oven and bake until the cheese is melted, 5 to 8 minutes. Serve immediately. Enjoy!

From tastingtable.com, 1/16

 … Read the rest

Posted in Recipes | Tagged Kohlrabi, lime juice, Limes, Spinach

Roasted Salsa

 
-12-14-tomatoes, quartered
-1 jalapeño or any other peppers, seeds and stem removed
-1 white onion, cut into 8 pieces or so
-6-8 garlic cloves, peeled
 
Put all above on a cookie sheet lined with parchment paper. Roast under broiler until all items are blistered and slightly charred.
 
Let cool.
 
Slide into a high sided bowl then add:
 
-1 bunch chopped cilantro
-Juice of one lime, or to taste
-1/2 t. cumin
-Salt to taste
 
Use an immersion blender (less messy) and chop till desired texture or chop in food processor. Enjoy!
 
By a 2016 Summer CSA sharehholder… Read the rest

Posted in Recipes | Tagged Cilantro, jalapeño, Limes, Onion, Tomatoes

Fennel, Beet and Orange Salad With Cumin Vinaigrette

Serves 6

-2 med. beets, roasted peeled, halved & cut in thin half-moons

-2 med. fennel bulbs (about 1 1/4 to 1 1/2 lbs.), trimmed, quartered, cored & sliced very thin across the grain

-1 navel orange, peeled, pith cut away, & cut in thin rounds or sections

-2 T. chopped fresh mint

-1 T. chopped cilantro

-2 T. lemon or lime juice

-¼ t. sugar

-½ t. lightly toasted cumin seeds, crushed

-Salt to taste

-1 sm. garlic clove, puréed (optional)

-¼ c. extra-virgin olive oil

Combine beets, fennel, orange slices or medallions, mint and cilantro in a large salad bowl.

Whisk together lemon or lime juice, sugar, cumin, salt, optional garlic and olive oil.

Toss with the salad and serve. Enjoy!

By Martha Rose Shulman on nytimes.com, 9/14… Read the rest

Posted in Recipes | Tagged Beets, Cilantro, Fennel, Lemon, Limes, mint, oranges

Black Bean Soup with Cumin and Cilantro

Makes 2 quarts

-2 c. black beans
-Sea salt
-3 T. olive or sunflower seed oil
-1 lg. onion, finely diced
-2 sm. carrots, finely diced
-3 celery ribs, finely diced
-1 green bell pepper, finely diced-3 garlic cloves, minced
-1 bu. of cilantro, stems finely sliced and leaves more roughly choppe
-1 T. toasted ground cumin seeds
-1 t. Spanish smoked paprika, or more to taste
-2 bay leaves
-1/4 t. cayenne, or more to taste
-1/2 c. sour cream
Juice of 1/2 lime, or more to taste

Rinse the beans and put them in a pressure cooker with 1 1/2 teaspoons salt and 10 cups water. Bring the pressure to high, then maintain it for 30 minutes. Release it and let it fall by itself. Taste the beans. If they’re not soft enough, simmer them until they are.

Meanwhile, heat the oil in a medium skillet. Add the onion, carrots, celery,  green pepper, garlic, and cilantro stems. Cook over medium-high heat, stirring frequently, until the onion has softened. Season with 1 teaspoon salt and add the cumin, paprika, bay leaves, and cayenne.

Lower the heat and cook for 10 minutes longer, stirring occasionally and taking care not to let the paprika and cayenne burn. Add 1 cup water and continue to cook until the onion is soft, about 8 minutes.

Stir the onion base into the beans along with all but 3 tablespoons of the chopped cilantro leaves and cook over low heat, covered, for 20 minutes. Taste for salt.

Mix the sour cream, lime juice, and remaining cilantro together and season with a pinch of salt. Serve a spoonful in each bowl of soup.… Read the rest

Posted in Recipes | Tagged Bell Pepper, Carrots, Cilantro, Limes, Onion, Paprika, Smoked Paprika

Carrot Radish Salad with Cilantro and Lime

-3 c. thinly sliced carrots
-1 c. thinly sliced radishes
-1 c. thinly sliced scallions
-1 lime, juiced
-Extra virgin olive oil, to taste (about 1 tablespoon)
-Kosher or sea salt, plus more for sprinkling
-1/4 c. minced cilantro

 

Place the carrots, radishes and scallions in a large bowl.

In a small bowl, whisk together the lime juice, oil and salt.

Pour the lime mixture over the carrot mixture; toss to coat. Fold in the cilantro.

Allow to sit, at room temperature or in the fridge, for at least 10 minutes before serving.

Serve cold or at room temperature, with a sprinkling of salt, if desired. Enjoy!

 

From sapelofarms.com… Read the rest

Posted in Recipes | Tagged Carrots, Cilantro, Limes, radishes

Chipotle Roasted Kabocha Squash and Kale Salad

Serves 4

-1 3-lb. kabocha squash*, seeded and cut into 1-inch cubes
-4 T. extra-virgin olive oil, divided
-1 canned chipotle chili, chopped, with 2 T. adobo sauce
-3 cloves garlic, minced
-1 T. honey
-½ c. almonds, roughly chopped
-1 lg. lime, juice and zest
-10 oz. kale, thick stems removed, roughly chopped
-2 oz. crumbled feta (optional)

Preheat oven to 400°. In a large bowl, whisk together 2 tablespoons
olive oil, chipotle chili, adobo sauce, garlic and honey. Season with
salt and pepper.

Add squash and toss to combine. Spread evenly on a large baking sheet, leaving plenty of room between each piece so it doesn’t steam. Bake for 30-45 minutes until tender and browned, flipping halfway.

While squash is roasting, toast the almonds. I put mine in a small baking dish in the toaster oven, checking frequently to make sure they don’t burn, or you could toast them in a small, dry skillet over medium-high heat.

Next, make the dressing. Whisk remaining 2 tablespoons olive oil with lime juice and zest. Season with salt and pepper.

When squash is done roasting, place kale in a large salad bowl. Drizzle with a little bit of the dressing. Massage the dressing into the leaves with your hands, which softens the kale. Add warm squash, almonds and feta. Serve with more dressing. Enjoy!

By Rachael Hartley, on avocadoadaynutrition.com, 10/14. *Squash adapted from The Food Matters Cookbook by Mark Bittman.… Read the rest

Posted in Recipes | Tagged black kale, Dino Kale, Garlic, kabocha squash, Kale, Lacinato Kale, lime juice, Limes, Tuscan Kale, Winter Squash

Spicy Beet & Avocado Salad with Cilantro & Lime

 

Serves 2-4

-1lb. beets, peeled and very thinly sliced
-1 avocado, cubed
-1/2 Serrano chile, thinly sliced
-1 lime, juiced
-1 T. olive oil
-1/4 c. packed cilantro leaves

Cut off and discard the top and root end of the
beets, then peel them.

Slice them as thinly as possible with a knife or
mandoline. Set aside.

Mix the rest of the ingredients together.

Toss everything together in a large bowl and add
salt and pepper to taste. Enjoy!

Adapted from cookthink.com

 … Read the rest

Posted in Recipes | Tagged Avocado, Beets, Cilantro, Limes

Kale & Red Cabbage Salad with Toasted Sunflower Seeds & Lime Vinaigrette

 

Serves 4

-1 bu. kale, stems removed & thinly sliced
-1/2 red cabbage, sliced
-1/4 c. sunflower seeds, toasted
-2 t. honey
-1/4 c. extra virgin olive oil
-1/2 lime, juiced
-2 T. red wine vinegar (or more, to taste)
-Salt & fresh black pepper, to taste
-1/3 c. scallions, white & pale green parts, sliced thinly
-1 handful cilantro, roughly chopped

Combine sliced cabbage and kale in a large salad bowl
with chopped scallions. Set aside.

Dressing: In a bowl or jar (with fitted lid), combine vinegar,
olive oil, honey, lime juice, salt and pepper.

Toss cabbage and kale mixture with dressing, let rest for
30 minutes to let the kale and cabbage marinate.

Top with sunflower seeds, scallions and cilantro. Add
additional salt and pepper if needed. Enjoy!

Adapted from Kate Elkin on food52.com, 11/14

 

 

 … Read the rest

Posted in Recipes | Tagged Cabbage, Kale, Limes, Red Cabbage

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