1 cup butter or margarine
1 cup sugar
2 cups flour
1 teaspoon grated lime peel
1 cup natural California pistachios, chopped
1/4 cup butter or margarine
2 1/2 cups sifted powdered sugar
2 tablespoons milk
1/2 teaspoon grated lime peel
Cream butter and sugar; beat in egg. Stir in flour and lime peel; mix in pistachios. Refrigerate dough 1 hour.
Roll dough 1/4 inch thick; cut shapes with shamrock-shaped cookie cutter.* Place on ungreased baking sheet. Bake at 375 degrees F., 8 to 10 minutes or until lightly browned; cool.
Using a pastry tip or a paper cone pipe icing to outline cookies.
Beat 1/4 cup butter or margarine with 2 1/2 cups sifted powdered sugar, 2 tablespoons milk and 1/2 teaspoon grated lime peel until smooth. If frosting is too stiff, beat in a few drops more milk; if too soft, beat in more powdered sugar. Makes about 1 cup.
Note: if desired, make up an additional half-batch of icing, color it green using green food color and pipe with fine tip inside white icing outline.
1 English cucumber (or two smaller cucumbers)
30 fresh mint leaves
1/4 cup sugar
1/4 cup white rum (or 1 nip bottle)
1/4 cup rice wine vinegar
1 lime, zested and juiced
1 inch fresh ginger, peeled and roughly chopped
1 teaspoon crushed red pepper flakes
Cut cucumber into thin slices (a mandolin is helpful to achieve even slices). Put in a large bowl and set aside.
In the bowl of a food processor, combine mint leaves, sugar, rum, rice wine vinegar, lime zest, lime juice, chopped ginger, and red pepper flakes. Process until smooth, 20-30 seconds.
Pour dressing over cucumbers and mix until cucumbers are well coated. Refrigerate for at least one hour for flavors to meld.
1 tablespoon vegetable oil
1 head cauliflower
1½ cups plain Greek yogurt
1 lime, zested and juiced
2 tablespoons chile powder
1 tablespoon cumin
1 tablespoon garlic powder
1 teaspoon curry powder
2 teaspoons kosher salt
1 teaspoon black pepper
Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside.
Trim the base of the cauliflower to remove any green leaves and the woody stem.
In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper.
Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.)
Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. The marinade will make a crust on the surface of the cauliflower.
et the cauliflower cool for 10 minutes before cutting it into wedges and serving.