Cucumber-Lime Slaw
This simple, flavorful slaw is wonderful piled on top of tacos!
Ingredients:
4 cups cucumber, peeled if desired, and cut into very thin matchsticks
1 jalapeño pepper, seeded and diced
3 tablespoons olive oil
2 tablespoons white wine vinegar
¼ cup plain Greek yogurt or sour cream
1 tablespoon lime juice
½ tablespoon honey
¼ teaspoon cayenne
Zest of 1 lime
Sea salt
Method:
1. In a large bowl, combine the olive oil, vinegar, yogurt, lime zest, lime juice, honey and cayenne. Mix well. Stir in the cucumber and jalapeño pepper, and season with salt to taste.
2. Set aside in the refrigerator to chill until ready to serve.
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Cabbage-Lime Slaw
This simple, flavorful slaw is wonderful piled on top of tacos!
Ingredients:
4 cups Caraflex cabbage, thinly sliced
3 tablespoons olive oil
2 tablespoons white wine vinegar
¼ cup plain Greek yogurt or sour cream
1 tablespoon lime juice
½ tablespoon honey
¼ teaspoon cayenne
Zest of 1 lime
Sea salt
1-2 tablespoons thinly sliced purple scallions
Method:
1. Combine the olive oil, vinegar, yogurt, lime zest, lime juice, honey and cayenne. Mix well. Gradually stir in the cabbage and season with salt to taste.
2. Set aside in the refrigerator to chill until ready to serve. Garnish with purple scallions.
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Mojito Cocktail
The ultimate summer refresher, crafted with fresh mint and lime.
Ingredients:
10 fresh mint leaves
½ lime, cut into 4 wedges
2 tablespoons sugar
1½ ounces white rum
½ cup club soda
1 cup ice cubes
Method:
1. Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and lime juice. Add 2 more lime wedges and the sugar, and muddle again to release the lime juice. Do not strain the mixture. Fill the glass almost to the top with ice. Pour the rum over the ice, and fill the glass with carbonated water. Stir, taste, and add more sugar if desired. Garnish with the remaining lime wedge. Serves 1.
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Avocado-Radish Slaw
This creamy-yet-crunchy slaw would be fantastic layered into your taco this week.
Ingredients:
½ bunch radishes, washed and trimmed of green tops, a thinly sliced into matchsticks
1 medium, ripe avocado, pitted
¼ cup water
1 lime, juiced
½ cup cilantro leaves
Sea salt and pepper
Method:
1. In a blender, mix the avocado, water, lime juice, cilantro and a healthy pinch of salt. Blend until completely smooth, adding more water as needed to achieve the consistency of a pourable dressing.
2. Add the radishes to a bowl, and toss with dressing. Season with salt and pepper, and an extra squeeze of lime, as needed. Set aside until ready to use.
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German Cucumber Salad with Dill
Caraway seeds and fresh dill lend a robust finish to this creamy, crunchy salad.
Ingredients:
2 Salt and Pepper cucumbers
½ red onion, thinly sliced
1 tablespoon sherry vinegar
1 tablespoon rice vinegar
1 teaspoon caraway seeds
5 tablespoons vegetable oil
2 tablespoons fresh dill, chopped
Sea salt and fresh ground pepper (to taste)
Method:
1. Combine the onion and two vinegars in a medium bowl and set aside for at least 30 minutes and up to 2 hours.
2. Wash the cucumbers well and slice them thinly using a sharp knife or a mandoline. Toss the cucumber with a small pinch of salt in a sieve or colander set over a bowl to catch the juices. Set aside for about 30 minutes, tossing occasionally.
3. Whisk the caraway seeds, vegetable oil and salt and pepper to taste into the onion vinegar mixture.
4. Spread the cucumber slices on a double layer of paper towels and dry them well. No more than 30 minutes before you are going to serve the salad, toss the cucumbers with the dressing and the dill. Taste and add more salt and pepper if necessary.
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Kohlrabi & Radish Slaw
This crisp, zippy slaw is a wonderful accompaniment to grilled meats, or even served atop burgers.
Ingredients:
1 pound kohlrabi (about 2 small heads, leaves included)
3-4 radishes, trimmed of any greens and washed
3 tablespoons lime juice
1 tablespoon peanut oil
2 teaspoons honey
1 teaspoon toasted sesame oil
2 green onions, thinly sliced
Sea salt and fresh ground pepper
Method:
1. Separate the stems from kohlrabi bulbs, trim, and discard the tough bottoms of the stems. Half the leaves lengthwise, then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; halve lengthwise.
2. Fit a food processor with a shredding blade (or use a box grater) and shred the kohlrabi bulb and radish.
3. In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add green onions, kohlrabi leaves and bulb, and radish to bowl; toss to coat. Let stand at least 15 minutes.
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Purple Carrot-Cabbage Slaw with Cilantro
This light, fresh slaw adds great flavor and texture to this week’s fish tacos.
Ingredients:
½-1 head green cabbage, cored and very thinly sliced
2-3 purple carrots, coarsely grated
1 Jalapeño pepper, seeded and finely diced
¾ cup freshly-chopped cilantro
½ cup sour cream or crème fraîche
Juice from 2 limes
Fresh ground pepper and salt to taste
Method:
1. In a small bowl, whisk together the sour cream or crème fraîche with the lime juice. Season to taste with fresh ground pepper.
2. In a separate bowl, combine cabbage, Jalapeño pepper, carrots and cilantro. Drizzle with dressing, tossing to coat. Season with more pepper as desired and salt to taste.
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Cucumber Bird’s Eye Smash
A spicy, herbaceous cocktail crafted with this week’s fiery hot sauce.
Ingredients:
½ cucumber, washed and cut into bite-sized chunks
4-6 basil leaves
Dash of simple syrup
1.5 ounces dry gin
Juice of 1 lime
Dash of Cucumber Bird’s Eye hot sauce
Method:
1. Muddle the basil leaves and cucumber chunks in a cocktail shaker along with about a half tablespoon of simple syrup. Add the gin, lime juice, and a few drops of the hot sauce and shake with ice. Strain into a glass over fresh ice and enjoy!
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Peach Nectar Cocktail with Lime Basil Syrup
Perfect for a hot summer’s day, this crisp, refreshing cocktail is splashed with our housemade syrup.
Ingredients:
2-3 ripe peaches, chilled
1-2 tablespoons Farm & Larder Lime basil simple syrup
2 cups sparkling mineral water
Vodka, to taste
Sliced lime wedges
Additional peach slices for garnish
Method:
1. Chop and pit the peaches, then place in a high speed blender or food processor along with about 1 tablespoon of the simple syrup. Purée until uniform, about 45 seconds to a minute. Check for sweetness, and add more simple syrup as desired. Pour mixture through a fine mesh sieve into a pitcher. Use a spoon to press out all the juice from peach pulp. Discard pulp.
2. Assembling one drink at a time, pour a ratio of one part peach purée and one part mineral water, leaving a bit of room at the top of the glass for a splash of vodka. Stir in vodka to taste. Top off with a squeeze of fresh lime and garnish with a slice of peach.
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Cilantro-Lime Rice
A fantastic side to tacos, enchiladas and more.
Ingredients:
2 tablespoons extra virgin olive oil
1½ cups basmati long grain white rice
1 clove garlic, minced
2¼ cups water
1 teaspoon salt
Zest of one lime
3 tablespoons lime juice
1 cup lightly packed chopped cilantro, leaves and tender stems
Method:
1. Heat the olive oil in a medium saucepan on medium high heat. Add the raw rice and stir to coat with the olive oil. Cook, stirring occasionally, until the rice has started to brown. Add the garlic and cook a minute more.
2. Add water, salt, and lime zest to the rice. Bring to a rolling boil, then cover and lower the heat to low to maintain a very low simmer. Cook undisturbed for 15 minutes (check your rice package instructions), then remove from heat and let sit for 10 minutes.
Fluff the rice with a fork.
3. Transfer the rice to a serving bowl. Pour lime juice over the rice and toss with the chopped cilantro.
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