Meatless Monday Challenge

Lime

As an environmental scientist, I am always trying to highlight sustainable ingredients. Limes, when sourced locally, organically, and in season, are considered a sustainable crop.

Limes require a relatively low amount of land to grow and emit a very small amount of carbon.

Check when lemons are in season in your area with this Seasonal Food Guide.

It’s important to note that inorganic limes tend to use a high amount of pesticides and nitrogen fertilizers. Buy organic limes when you can to ensure that you are supporting farms that do not contribute to pollution in the form of pesticides.

It’s also best to buy limes without plastic packaging.

Limes are a common ingredient at Marley’s Menu in cocktails, desserts, and savory meals. Find all of our favorite lemon recipes here.

Simmer Down Your Search!

lowball glass with cocktail and salted rim with lime slice floating in it

Simple Sparkling Vodka Margarita

fall margarita in a pumpkin spice rimmed glass and garnished with a cinnamon stick and lime

Sweater Weather Pumpkin Spice Margarita

Plate of Mahi-mahi tacos with a spoonful of Baja sauce.

Blackened Mahi-Mahi Tacos with Baja Sauce

Two Passion Fruit Margaritas with Flowers

Refreshing Passion Fruit Margarita

Two Gin Mojitos Next to a Succulent

Crisp & Refreshing Gin Mojito

frozen cocktail garnished with a slice of peach

4-Ingredient Frozen Peach Margarita

Close crop of Sweet Potato Quinoa Bowl with Avocado Crema

Sweet Potato Quinoa Bowl with Avocado Crema

Two glasses of Frozen Pineapple Coconut Margarita

Frozen Pineapple Coconut Margarita

A shallow bowl filled with noodles with spicy peanut sauce and tofu.

Spicy Peanut Noodles with Crispy Tofu

stack of cookies with dripping glaze and cold margarita in the background

Margarita Cookies with Tequila Lime Glaze

Matcha Mojito garnished with mint and a lime wedge

Easy

Refreshing Matcha Mojito

kiwi mojito garnished with lime wedge kiwi and mint leaf

Refreshing Muddled Kiwi Mojito

INSTAGRAM

This Spicy Mojito uses a combination of jalapeño,

This Spicy Mojito uses a combination of jalapeño, mint, and lime to bring you a flavorful and refreshing rum drink that is worth cheers-ing to!

-1 tablespoon Tajin (optional for rim)
-2 slices jalapeño (+ extra for garnish)
-1 sprig fresh spearmint (+ extra for garnish)
-1 ounce lime juice
-1 ounce simple syrup (or 1 tablespoon granulated sugar)
-2 ounces white rum
-2 ounces club soda

-Optional Tajin rim: wet the rim of a highball glass by running a wet finger or lime wedge around the rim. Then, add Tajin to a shallow bowl or cocktail rimmer and dip the wet rim in, rotating until rim is coated.
-To a highball glass, add mint, jalapeño, and lime juice. Use a wooden spoon or muddler to crush the jalapeños and express the oils from the mint. **If you are using granulated sugar instead of simple syrup, add the sugar now and muddle it with the jalapeño, mint, and lime juice.** -Add the simple syrup and rum and stir to combine. -Fill your glass with ice and pour club soda on top. -Garnish with jalapeño spheres, lime wedge, and extra mint. Enjoy cold.

If you want an elegant home cooked meal that uses

If you want an elegant home cooked meal that uses simple, quality ingredients and requires just one pot, this Scallop Risotto paired with @caposaldowine Pinot Grigio is for you! #caposaldopartner The name Caposaldo means “benchmark” in Italian. Caposaldo wines are the benchmark for quality in winemaking. It’s an affordable line of Italian wines including Prosecco, Chianti, Pinot Grigio, and Moscato, all at friendly prices. The crisp Pinot Grigio with notes of white fruit, flowers, and almonds is perfect both in the risotto, and served with it. Grab the full recipe below and find a Caposaldo Wines retailer near you! #caposaldo #caposaldowine

Scallop Risotto with Lemon
-½ pound sea scallops
-½ teaspoon salt
-½ teaspoon black pepper
-2 tablespoons unsalted butter
-2 tablespoons lemon juice
-4 cloves garlic, minced
-1 large shallot, diced
-1 cup arborio rice
-¼ cup @caposaldowine Pinot Grigio
-4 cups vegetable broth
-½ cup grated Parmesan
-2 tablespoons chopped parsley (optional)

Method
-Pat your scallops dry with a paper towel and season both sides with a pinch of salt and pepper.
-Get the butter hot in the pan for about 3 minutes over medium-high heat and add your scallops and 1 tablespoon of lemon juice.
-Sear the scallops for about 2 minutes on both sides. Then, remove them, leaving the lemon butter in the pan.
-Add the garlic and shallot to the lemon-y butter still over medium-high heat. Stir and cook until fragrant.
-Add the rice, remaining salt and pepper, and Pinot Grigio. Cook, stirring occasionally, until almost all of the wine is absorbed.
-Meanwhile, heat your vegetable broth in the microwave on high for 3 minutes to warm it up.
-Add ½ cup of warm broth to the rice, still over medium-high heat. Stir continuously until most of the broth is absorbed. Then, repeat this process, adding the broth ½ cup at a time, stirring continuously each time, until all 4 cups of broth are absorbed by the rice. If it’s still too firm, you can slowly add up to ½ cup water.
-Once the rice is cooked, remove it from the heat. Add the Parmesan, remaining lemon juice, and chopped parsley.
-Serve the risotto with the seared scallops and a glass of @caposaldowine Pinot Grigio.

These Buckeye Brownies are decadent and delicious

These Buckeye Brownies are decadent and delicious with a chewy brownie base covered with a succulent peanut butter fudge layer and finished with creamy chocolate ganache.

Brownie Layer
-½ cup unsalted butter
-1 ¼ cup granulated sugar
-2 large eggs
-2 teaspoons vanilla extract
-6 tablespoons all-purpose flour( ¼ cup + 2 tablespoons)
-¾ cup unsweetened cocoa powder (I used dark)
-¼ teaspoon salt

Peanut Butter Layer
-¼ cup unsalted butter
-1 ¼ cup creamy peanut butter
-¾ cup powdered sugar

Ganache Layer
-1 cup dark chocolate chips
-¾ cup heavy whipping cream

Method
-Preheat oven to 350°F and line an 8 x 8-inch baking dish with parchment paper.
-Make the brownie layer by using a hand mixer on high to cream the softened butter with the sugar for 2-3 minutes.
-Add the eggs and vanilla and use the hand mixer on low until combined.
-Mix in flour, cocoa powder, and salt and transfer to your prepped baking dish, using a spatula to push the brownie batter to meet all four corners.
-Bake for 30-35 minutes, until a toothpick comes out clean. Allow to cool for at least 30 minutes before moving to the next step.
-Make your peanut butter fudge layer by beating together softened butter, creamy peanut butter, and powdered sugar until smooth.
-Spread the peanut butter fudge mixture on top in an even layer.
-Make the ganache layer by adding the chocolate chips and heavy cream to a microwave-safe bowl. Microwave on high for 2 minutes. Use a whisk to combine until smooth.
-Pour the ganache over the peanut butter layer and use a spatula to spread it across in an even layer. Place in the refrigerator to cool and set for at least 2 hours before slicing and serving. #chocolatepeanutbutter #buckeyebrownies #brownierecipe

Recently, my family and I had the opportunity to v

Recently, my family and I had the opportunity to visit the beautiful @biltmoreestate in Asheville, North Carolina. There is an incredible Winery located on the 8,000-acre property that has been in operation since 1985, and produces more than 20 handcrafted vintages. While there, we participated in the complimentary wine tasting and I completely fell in love with their Sauvignon Blanc, which inspired me to create a White Wine Sangria for spring! The @biltmorewines Sauvignon Blanc has bright citrus aromas which play well with the triple sec, lime, and lemon in this recipe. The strawberries bring extra sweetness and acidity, which balances the subtle tart notes of pear in the wine, and the club soda brings extra bubbles to the already crisp finish. Grab the full recipe below and find a bottle of Biltmore Estate Sauvignon Blanc (or your favorite Biltmore white wine) at a retailer near you! #Biltmore #BiltmoreWines

White Wine Sangria
-2 lemons, washed and sliced in wheels
-2 limes, washed and sliced in wheels
-½ cup granulated sugar
-¼ cup triple sec
-1 bottle Biltmore Estate Sauvignon Blanc (or your favorite Biltmore white wine)
-1 ½ cups strawberries, washed, tops removed, halved
-2 cups club soda
-Ice

Method
To a large pitcher, add the lemon and lime slices and granulated sugar. Muddle for 30 seconds until the sugar combines with the citrus juices. Add the triple sec, then stir to combine. Add the Biltmore Estate Sauvignon Blanc and sliced strawberries to the pitcher and stir again. Just before serving, add ice and club soda. Enjoy!

Inspired by Bonefish bang bang shrimp, this crispy

Inspired by Bonefish bang bang shrimp, this crispy, bite-sized bang bang salmon requires just 5 ingredients to bring bold flavor, beautifully balanced between savory, sweet, and spicy.

-¾ cup panko breadcrumbs
-10 ounces skinless salmon
-¼ cup mayonnaise (or Greek Yogurt)
-2 tablespoons Thai Sweet Chili Sauce
-1 tablespoon Sriracha (or more or less to taste)

-Preheat your oven to 400°F.
-Spread the Panko out on a baking sheet and toast on the top rack of the oven for 5-7 minutes until golden brown.
-Meanwhile, prep your salmon. Pat dry your salmon with a paper towel (consider these bamboo paper towels for a more sustainable option!) and slice it into bite-sized cubes, about 1 cubic inch in size.
-Make your bang bang sauce by whisking together the mayonnaise, Thai sweet chili sauce, and sriracha. Separate out ¼ cup of the sauce to use now and save the rest for later.
-To a large mixing bowl, add the prepped salmon and ¼ cup of the homemade bang bang sauce and toss to coat. The sauce will act as a binder for the crust.
-Then, add the toasted Panko to the bowl and toss again to coat the salmon in the breadcrumbs to form a crust.
-Turn your salmon bites out onto your baking sheet and bake for 8-10 minutes until the internal temperature reaches 145°F. Optional: flip the salmon halfway through for the most even crunch.
-Add a little extra bang bang sauce on top just before serving. Enjoy!

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