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This Week's Cinco de Mayo Recipes

Meal 1

Baked Honey Cilantro Lime Salmon in Foil






1 large salmon fillet (see note)

salt and pepper, to taste

1/2 cup butter, melted (see note)

juice of 2 limes (plus one lime, thinly sliced)

4 tablespoons honey

1 tablespoon minced garlic

1/3 cup cilantro, roughly chopped


Preheat oven to 350 degrees. Line and grease a large baking sheet with foil. Lay salmon on foil and season with salt and pepper on both sides to taste. Slip lime slices underneath the salmon.

Stir together butter, lime juice, honey, and garlic. Pour mixture over salmon. Fold sides of foil up over the salmon (don't worry if it doesn't cover the salmon completely).

Bake for 15-20 minutes. Switch oven to broil and cook another 5 minutes. Sprinkle chopped cilantro over the top and serve.

Recipe Notes

Don't stress about the size of your salmon fillet. This recipe is very forgiving and works for one very large salmon, a couple of medium-sized fillets, or even several small individual fillets.

For an even lighter version, you can cut back the butter to 4 tablespoons instead of a half cup (8 tablespoons). Keep in mind though that for a very large salmon fillet like the one I used, 8 tablespoons is not a terribly huge amount when divided between 4-6 servings.

Jicama Slaw

Total Time:

1 Hour


Makes 6 to 8 servings


2 carrots, peeled and julienned

1 small jicama (about 1 1/4 lbs.), peeled and julienned

1 large red bell pepper, cored and very thinly sliced

1/4 head red cabbage, cored and very thinly sliced

1/2 red onion, halved lengthwise and very thinly sliced lengthwise, rinsed, and patted dry

6 tablespoons olive oil

6 tablespoons unseasoned rice vinegar

3 tablespoons fresh lime juice

1 tablespoon minced cilantro leaves, plus more for garnish

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon sugar

1/2 teaspoon chili powder

1/2 teaspoon red chile flakes

How to Make It

Step 1

At home: Put cut vegetables in a large resealable plastic bag. Keep, chilled, up to 2 days.

Step 2

At home: Combine oil, vinegar, lime juice, minced cilantro, salt, pepper, sugar, chili powder, and chile flakes in a small resealable plastic bag or container. Keep, chilled, up to 2 days.

Step 3

At campsite: Add dressing to vegetables, shake to combine well, and let sit 15 minutes, stirring 2 or 3 times. Serve garnished with cilantro, if you like.

Cilantro Lime Salad

Prep Time 15 minutes

Servings 4

Calories 252 kcal



2 Tbsp. olive oil

2 Tbsp. lime juice

1/2 tsp. minced garlic 1 large clove

1/2 tsp. honey

1/4 tsp. salt

1/4 tsp. cumin

2 Tbsp. chopped cilantro


5 oz. package of arugula approx. 3-4 cups

2 cups halved cherry tomatoes 1 pint

2 medium avocados, diced


Add dressing ingredients to small container with a tight fitting lid.

Shake jar to emulsify dressing.

Toss arugula and tomatoes in dressing.

Gently fold in avocado and serve immediately.






1/3 cup fresh peach puree (*see instructions below*)

2 ounces silver tequila

1.5 ounces lime juice

1 ounce Triple Sec (or freshly-squeeze orange juice to make it lighter)

1 Tablespoon agave or honey

optional garish: rim salt and fresh peach slice


Add all ingredients together in a shaker. Shake for 15 seconds until combined. Serve over ice in a glass that has been rimmed with salt and garnished with a fresh peach slice.

*To make fresh peach puree, simply peel and pit a fresh peach and puree it in a blender until smooth. 1 medium peach = approximately 1/2 cup puree (but measure to be sure).

Meal 2

Chie-Lime Crab Salad with Tomato and Avocado


5 tablespoons fresh lime juice

2 1/2 tablespoons extra-virgin olive oil

2 1/2 tablespoons vegetable oil

1 tablespoon very finely chopped jalapeño

1 tablespoon chopped cilantro, plus cilantro leaves for garnish

1/2 tablespoon honey

1/2 teaspoon minced garlic

Salt and freshly ground black pepper

1/2 pound lump crabmeat, picked over

1 1/2 Hass avocados, diced ( 1/2 inch)

1/3 cup minced red onion

1 large heirloom tomato, cut into four 1/2-inch-thick slices

Tortilla chips, for serving

How to Make It

Step 1

In a small bowl, combine the lime juice with the olive oil, vegetable oil, jalapeño, chopped cilantro, honey and garlic. Season the dressing with salt and pepper.

Step 2

In a small bowl, toss the crab with 3 tablespoons of the dressing and season with salt and pepper. In a medium bowl, gently toss the avocado with the red onion and 2 tablespoons of the dressing; season with salt and pepper.

Step 3

Place a tomato slice on each plate and season with salt. Top with the avocado and the crab and garnish with the cilantro. Drizzle the remaining dressing on top and serve with tortilla chips.

Mexican Vegetable Soup

Servings: 10 people

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins


1 tablespoon olive oil

3 bell peppers diced (I used 1 red, 1 green, and 1 yellow)

1/2 red onion diced

1 jalapeño seeded and diced

3 cloves garlic minced or pressed

2 tablespoons ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1 (28 oz) can diced tomatoes

2 (4 oz) cans mild diced green chile pepper

8 cups vegetable broth

1 (15 oz) can corn drained

2 (15 oz) cans black beans rinsed and drained

1 zucchini diced

salt to taste

Optional toppings

lime juice



tortilla strips


Sour cream


Heat oil over medium heat in a large soup pot.

Add in diced bell peppers, red onion, jalapeno, and a touch of salt.

Cook for 5 minutes, stirring occasionally.

Add in minced garlic and spices (ground cumin, oregano, cayenne).

Stir and cook for 60 seconds.

Add in diced tomatoes, green chiles, and vegetable broth.

Turn the heat up to high and bring to a boil.

Lower the heat, cover, and simmer for 10 minutes.

Add in beans, corn, and diced zucchini.

Re-cover and simmer for another 15 more minutes, or until the zucchini is tender.

Serve immediately with optional toppings!

Fresh Peach Salsa

1 lb tomatoes, diced 1 bell pepper (4 oz), seeded and finely diced 2 jalapenos, seeded and finely diced 1 medium onion, finely diced 1 1/2 lbs peaches, diced 1/2 bunch cilantro, chopped 2 Tbsp lime juice 1 1/2 tsp salt, or to taste 1/4 tsp freshly ground black pepper or to taste


Chop tomatoes and transfer them to a large bowl.

Finely chop seeded bell pepper and jalapeños. Finely chop onion and transfer all your veggies to the bowl.

Dice the peaches. I liked the slightly larger dice for peaches to give them more of the center stage in this salsa. No need to peel them. You won't notice the peels and the color is prettier with the peel on. Transfer peaches to your bowl.

Add 1/2 bunch chopped cilantro, 2 Tbsp lime juice, 1 1/2 tsp salt and 1/4 tsp pepper. Add more salt and pepper to taste if desired. Fold everything together until well mixed and enjoy!

Pan Fried Bananas with Lechera


4 large bananas or 4 plantains (about 2 1/2 lbs.)

2 tablespoons cinnamon

2 tablespoons butter

6 ounces sweetened condensed milk (Lechera)

2 tablespoons sugar (optional)



Peel the bananas. Cut the banana in half then cut eat piece in half lengthwise.

Sprinkle the bananas with ground cinnamon.

Melt the butter in a large frying pan over medium heat.

Placed the cinnamon dusted bananas in the pan cinnamon side up.

Cook for 2 to 3 minutes on each side until the bananas are golden brown.


Place 4 slices of banana on a dessert plate then drizzle with the sweetened condensed milk. Serve warm.

Meal 3

Vegetable Quesadillas with Fresh Salsa


Makes 6 servings


4 medium plum tomatoes, diced

1/4 cup chopped red onion

1/4 cup fresh cilantro, chopped

1 teaspoon fresh lime juice

1/4 teaspoon ground cumin

1/4 teaspoon salt

1 can (15 ounces) low-sodium red kidney beans, rinsed and drained

1 tablespoon chopped chipotle chiles in adobo

4 fat-free 8-inch flour (or whole-wheat) tortillas

1 avocado, thinly sliced

4 cups baby spinach

1 cup reduced-fat shredded cheddar


In a bowl, combine tomatoes, onion, cilantro, juice, cumin and salt. In a second bowl, mash beans; stir in chipotle. Working one at a time, top half of each tortilla with 1/4 avocado slices, 1/4 bean mixture, 1 cup spinach and 4 tablespoons cheese; fold in half. Heat a large nonstick skillet over medium-high heat; add 1 quesadilla and cook, flipping once, until both sides are brown and crispy, 1 to 2 minutes per side. Repeat with remaining quesadillas. Let cool slightly; cut each quesadilla into 3 wedges; serve with tomato salsa.

Per 2 wedges: 277 calories, 8 g fat, 3 g saturated fat, 35 g carbohydrate, 7 g fiber, 13 g protein

Favorite Roasted Tomato & Leek Soup

6 servings


3 pounds (1.3 kg) tomatoes

3 tbsp quality olive oil

1–2 leeks stalks

1–2 large yellow onions

2 cloves garlic

1 quart (32 oz, 946 ml) vegetable broth, low sodium

1 tsp red pepper flakes

1 bunch fresh basil

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

Optional (but highly recommended): 1 loaf sourdough bread


Preheat oven to 400 degrees

Cut tomatoes in halves or quarters and slice leeks. Toss with 1 tbsp olive oil and salt and pepper. Arrange on cookie sheet and roast for about 30 minutes.

While tomatoes and leeks are roasting, slice onions and garlic and cook in soup pot or dutch oven over medium heat until they begin to soften (about 5 minutes).

Add broth and red pepper. Simmer on medium-low heat about 5 minutes.

When tomatoes have roasted for about 30 minutes, add to soup pot (don’t forget the liquid on the cookie sheet!). Add basil and simmer for 15-20 minutes to combine flavors.

Using immersion blender, blend soup until smooth.

Add salt and pepper to taste and serve immediately with fresh sourdough bread.

Cilantro Lime Rice

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes


1 cup uncooked long-grain white rice

1 teaspoon butter

2 cloves garlic minced

1 teaspoon lime zest

2 teaspoons freshly squeezed lime juice

2 cups vegetable broth

1 tablespoon freshly squeezed lime juice

2 teaspoons granulated sugar

4 tablespoons fresh chopped cilantro


In a a saucepan combine rice, butter, garlic, lime zest, 2 teaspoons of lime juice, and broth. Bring to a boil. Cover and cook on low 15-20 minutes, until rice is tender. Remove from heat.

In a small bowl, whisk together lime juice, sugar, and cilantro. Pour over hot cooked rice and mix in as you fluff the rice. Serve warm.

Apple and Pear Fruit Salad with Honey-Lime Vinaigrette

6 servings


3 apples, chopped

3 pears, chopped

2 peaches, pitted and chopped

Juice of 2 limes

1/4 cup honey

1/4 cup fresh mint leaves, torn


Add the apples, pears and pieces to a large bowl. Squeeze the juice from the limes over fruit. Add the honey and mint leaves, and toss it all together to coat. Serve immediately or chill until ready.


Green Egg and Tomato Scramble






4 large eggs

1 tbsp coconut oil

1 medium sized tomato chopped

1/3 cup chopped fresh cilantro

1 avocado mashed

1 cup fresh arugula leaves

Salt to taste


Begin by heating your skillet to medium heat.

Crack your eggs and whip them until the yolks and whites are incorporated. Also, prepare your vegetables here if you haven't.

Once your pan is hot, place the coconut oil in your pan, wait until it's melted and coated.

Add in your eggs and immediately start to mix around with a spatula for about 1 minute.

Add tomatoes and cilantro and continue to toss around for another minute.

Once the eggs are just about finished, add in the avocado.

Plate and serve with fresh arugula on top.

Sopa De Lima (Mexican Lime Soup)


9 cups chicken broth

5 skinless, boneless chicken breast halves

1 large red onion, quartered

5 cloves garlic, chopped

2 teaspoons dried oregano

1 tablespoon vegetable oil

4 green onions, chopped

1 large green chile pepper, seeded and chopped

2 large tomatoes, peeled and chopped

6 limes, juiced

1/2 lime

1/2 cup chopped fresh cilantro

tortilla chips, for topping

1 teaspoon salt

1 teaspoon ground black pepper

1/2 teaspoon dried thyme


Prep 20 m

Cook 45 m

Ready In 1 h 5 m

Bring the chicken broth, chicken breasts, red onion, garlic, oregano, salt, pepper, and thyme to a boil in a large pot; reduce heat to medium-low and simmer until the chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the cooked chicken to a cutting board and shred into bite-sized strips; return to the simmering pot.

Heat the oil in a skillet over medium heat; cook the green onions and green chile pepper in the hot oil until tender, about 5 minutes. Stir the tomatoes into the mixture and continue cooking until soft, about 5 minute more; pour the mixture into the pot with the chicken soup. Season with the salt; return the soup to a simmer. Add the lime juice and 1/2 a lime; cook another 10 minutes. Remove the pot from the heat and remove the lime half; stir in the cilantro to serve.

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