Torta de Limao

Torta de limao is Portuguese for Lime Pie (pie of lime). Let's pronounce it together: tor-ta (yes, just like it looks) gee (oh gee, I didn't mean to say it wrong!)  lee-mow (mow should rhyme with "ow" like "OW you pinched me!"). Try again: tor-ta gee lee-mow. Nice job...but maybe keep practicing.

Think of torta de limao as the Brazilian version of lime cheesecake. But in addition to a bit of cream cheese, this pie uses the slightly odd canned cream that I always find in the Hispanic food section of the grocery store. It's a thick cream with a slightly yellowy color and is excellent for enchilada sauce or sweet things like this cheesecake. Table cream has less fat than heavy whipping cream and will still get fluffy when you whip it, though not nearly as stiff as heavy whipping cream. You could reasonably substitute heavy whipping cream in this pie, but it will change the consistency a bit.

Now when my sister and I make torta de limao, we like it limey. To the point where it almost makes you wrinkle your nose with tartness. I love it that way. I realize, however, that may not be everyone's preference, so you'll notice a range of suggested lime juice. Add the juice gradually, whipping and tasting as you go, until it reaches your degree of limey-ness.

Cilantro Lime Shrimp

Really there is hardly a fresher fragrance than fresh limes and cilantro. Add a bit of garlic, a few spices and oil and you have yourself a deliciously fragrant marinade...in this case for shrimp. I was at the grocery store the other day and saw some cilantro-lime shrimp for sale - it looked delicious. But I thought, hey, I could make something like that at home and for much less money; this recipe is what I came up with.

We had the shrimp as a light lunch with the yogurt dipping sauce I made, but this recipe could be very versatile. I think these shrimp and the marinade would make an excellent sauce for an angel hair pasta drizzled in olive oil and perhaps some browned butter. Or, they would make a lovely hors d'oeuvres for your next book club or bridal shower. The beuty is you could very easily double the recipe to make more and keep the leftovers for a mid-afternoon snack. Either way, you won't regret squeezing lime juice and cutting cilantro in your kitchen to remind you that it isn't winter yet.

Guacamole Salad

This vegetable salad is fresh and citrusy. It is chalked full of vitamins and flavor. I first had this salad sitting outside on a family members deck in the early evening, it was perfect, and so I would suggest that it makes a perfect side to a summer barbecue. Be warned that the lime is a very distinct flavor, so if you are planning to serve it with another citrus flavor, you may want to add less lime, although I would make it just as is.

Guacamole Salad
Recipe adapted from Barefoot Contessa at Home, 2006
Pictures by Caroline

Ingredients:
1 pint grape tomatoes, halved (I used 3 or 4 Roma tomatoes)
1 yellow bell pepper, seeded and ½-inch diced
1 (15-ounce) can black beans, rinsed and drained
½ cup red onion, diced small
2 tablespoons minced jalapeño, seeded
½ teaspoon freshly grated lime zest
¼ cup freshly squeezed lime juice (2 limes)
¼ cup good olive oil
1 teaspoon kosher salt
½ teaspoons freshly ground black pepper
½ teaspoon minced garlic
¼ teaspoon ground cayenne pepper (I substituted red pepper flakes)
2 ripe avocados, seeded, peeled, and diced in ½-inch pieces

Directions:
1. Place the tomatoes, yellow pepper, black beans, red onion, and jalapeño peppers in a large bowl.
2. Whisk together the lime juice, lime zest, olive oil, salt, black pepper, garlic, and pepper flakes.
3. When ready to serve, pour dressing over vegetables and toss well. Add avocados and gently fold them into the salad. Serve and enjoy.