Lime Zest

The picnic must-have.

Roasting tomatillos softens their sourness while adding a little sweetness, making them the ideal topping for chicken and zucchini. If you can't find poblano pepper, a red or green bell pepper can substitute.

The crispy tofu paired with quinoa makes a quick and healthy meal. This dish is super flexible, too. Customize using ingredients you have on hand or follow using ours.

Sweet and tart cranberries transform into a spicy jalapeño sauce for these cheesy quesadillas.

Beautiful beets and crispy chickpeas not only elevate this kale salad, they can be made in advance so you can quickly assemble it when ready.

Avocado takes a walk on the sweet side as the star ingredient in this rich and creamy twist on a key lime pie.

If you can make the slaw up to a day ahead, do it – it tastes even better when it’s had time to relax and the flavors have blended. Simply cover and refrigerate until serving time. Get creative and add additional toppings like sliced radishes, diced avocado or sour cream.

To keep this dinner lightning-fast, serve it with a quickly sautéed veg like green beans or spinach. Simply cook in the same skillet in any remaining butter.

This stir-fry boasts energy-boosting B vitamins from broccoli, red bell pepper and Swiss chard. Get even more zeal from the iron-containing shiitake mushrooms and shrimp.

Pancakes take a savory turn with this almond and cornmeal version topped with black bean salsa and a drizzle of cilantro-infused yogurt.

Chamomile-cured salmon pairs well with a homemade fingerling potato salad for a savory brunch dish.

We’ve unbundled your favorite sushi and included all the savory flavors in this sushi-style bowl. Instead of rice, though, we’ve used cucumber noodles for a fresh, crunchy twist combined with tuna, avocado and a gingery sauce

Shredded carrots and parsnips are seasoned with curry powder in these no-fuss fritters. You can shallow fry them in avocado oil or bake them. Pair them with a sauce for dipping, if you like.

This super-simple avocado egg salad is packed with lots of protein and plenty of healthy fats.

There’s nothing that says breezy beach barbecue like fish tacos. In this recipe, we layer grilled cod with poblanos, avocados and gremolata, a mix of fragrant chopped herbs, garlic and lime zest. We chop the herbs by hand here, but feel free to pulse ingredients in the food processor if you prefer.

Honey and soy-marinated boneless short ribs are topped with tart pickled carrots. Both the beef marinade and the carrots are made at home, so you simply grill the ribs and assemble the wraps when you’re ready to eat.

A quick soy-lime dressing adds serious oomph to this crunchy slaw. The beauty of a slaw made with heartier ingredients such as broccoli, carrots and radishes is that you can toss it in the dressing before leaving the house and it won’t get soggy. If you don’t have a portable grill, you can also cook the tofu in a skillet or grill pan before leaving the house.

Perfect on any salad, this vinaigrette is zesty and and light.

A combination of lemon, lime and orange zests brighten the flavor of this velvety, sour cream—infused pound cake, topped with an orange-scented raspberry sauce.

Orange juice, smoked paprika and jalapeño join forces in this spicy, zesty marinade.

Pure agave tequilas have herbal and mineral qualities that enhance the flavor of the marinade and help the flavor penetrate.

Meaty salmon steaks – be careful of the bones – get extra oomph thanks to a smear of boldly flavored butter, served over paprika-spiked grilled pineapple and mango.

Graham cracker crust? Check! Luscious cheesecake topping? Check! Slightly tart lime essence? Check! We hit all the notes of this much-loved dessert – except the calorie count.