Lime juice and ginger add a bright freshness to these zesty ribs! Serve the mouthwatering, tangy ribs alongside a simple slaw made with shredded cabbage, lime juice, and avocado oil mayonnaise.

Ingredients:

For the ribs:

• ¾ cup chicken broth
• 3 Tbsp. fresh lime juice, divided
• 2-2½ lbs. rack baby back ribs
• 2 Tbsp. chili powder
• 2 Tbsp. fresh ginger, minced
• 3 cloves garlic, minced
• 1½ tsp. Himalayan pink salt, fine ground
• 1 tsp. black pepper
• Simple slaw, to serve (recipe below)

For the sauce:

• ¼ cup coconut aminos, tamari, or soy sauce
• 4 Tbsp. butter
• 2 tsp. toasted sesame oil
• 1 tsp. grated lime zest
• ¼ cup sliced green onion
• 2 tsp. sesame seeds
• For the slaw:
• ½ pound green or red cabbage, shredded
• Juice of ½ lime
• 1 to 2 tablespoons avocado oil mayonnaise
• 1 pinch Himalayan pink salt, fine ground

 Directions:

1. Place a trivet with handles in an Instant Pot. Add the broth plus 1 tablespoon of lime juice. Pat ribs dry with paper towels. Remove thin membrane from back of ribs. Cut ribs into 4 sections. In a small bowl, combine chili powder, ginger, garlic, pink salt, and pepper. Rub spice mixture evenly over the ribs. Arrange ribs on trivet.
2. Secure lid on pot and close pressure-release valve. Set pot to HIGH pressure for 25 minutes. At the end of cooking time, use a natural release to depressurize.
3. While the ribs are cooking, combine the coconut aminos, butter, sesame oil, lime zest, and remaining 2 tablespoons lime juice in large saucepan. Cook sauce over medium-low heat just until butter melts, about 2 minutes.
4. Adjust oven rack to 6 inches from heat source. Preheat the broiler. Line a large baking sheet with foil.
5. Open Instant Pot and transfer ribs, meaty-side down, to prepared baking sheet (discard the cooking liquid from pot). Brush ribs with sauce, reserving half. Broil until browned (3-4 minutes). Turn ribs over. Brush with remaining sauce. Broil until browned and slightly charred (3-4 minutes more).
6. In a small bowl, toss together all ingredients for the slaw.
7. To serve, brush ribs with any remaining sauce and sprinkle with the green onion and sesame seeds. Serve with slaw.

The post Ginger-Lime Baby Back Ribs Recipe appeared first on Yarden.

Avocado toast is the perfect quick and easy recipe – few ingredients, minimal prep, and it can serve as a snack or a full meal.  But don’t let that fool you into thinking avocado toast is boring!  Here are some tips to get the perfect avocado toast every time, along with some recipe variations that will take your avo toast to the next level.

Tips for Getting the Best Avocado Toast

• Choose your avocados wisely

You want ripe avocados, but not overripe.  Choose ones that have a little bit of give when you squeeze them gently.  Avoid avocados with mushy or stringy insides.  Discard any brown or bruised bits of the flesh.

• Mash avocado separately

It may be tempting to mash the avocado directly on your toast, but doing so can squish or tear your bread.  Mashing the avocado in a separate bowl allows you to mash it evenly (giving a smoother and creamier texture) and keep the toasted texture of your bread.

• Splurge on bread

While you can absolutely use any bread you have on hand, certain types of bread will give you a more luxurious toast.  A sturdy and thick-sliced whole or multigrain bread will give you a stronger base.  Be sure to toast it well to not only increase the sturdiness, but to give a sharp contrast to the creamy avocado.

Ingredients:

• 2 pieces of thick-sliced bread
• 1 ripe avocado
• Pinch of salt

Directions:

1. Cut avocado in half. Remove the pit and scoop the insides out into a small bowl.  Mash with a fork until it reaches desired consistency.  Add a pinch of salt to taste.
2. Toast bread slices until golden brown and firm.
3. Spread the avocado mixture evenly over the toast.

Avocado Toast Variations:

• Gluten Free

Those with celiac disease or gluten intolerance don’t have to miss out on this tasty trend!  Swap out regular bread for a gluten free option.

• Everything Bagel

Sprinkle some Everything Bagel seasoning over the avocado spread.  You can find this seasoning mix at most grocery stores and even on Amazon.  You can also whip up a batch of your own.  Everything Bagel seasoning does tend to be salty, so you may want to cut back on the amount of salt you add to your avocado spread.

• Fried Egg

Top your toast with a fried egg to add some extra protein and energy to your day.  This makes an excellent breakfast to-go option.

• Tomato Basil with Balsamic Drizzle

Layer torn basil leaves and fresh tomato slices over your toast, then drizzle with a balsamic glaze or thick balsamic vinegar.  If you want an extra kick of salty flavor, sprinkle with crumbled feta cheese.

The post Avocado Toast Recipe (Plus Tips & Variations) appeared first on Yarden.

Smoothies are a great way to get more fruits and veggies in your diet! Full of fiber and healthy fats, avocado makes this smoothie creamy and dreamy and thick, almost like a milkshake. The frozen banana adds a natural sweetness. 

Ingredients:

• ½ c. cubed frozen pineapple
• 2 c. packed fresh spinach OR 1 c. frozen spinach
• 1 ripe avocado
• 1 frozen banana
• ¾ cup light coconut milk, canned or from a carton
• 3 Tbsp. fresh lime juice, plus ½ tsp. zest
• 1 tsp. maple syrup
• 1 pinch sea salt
• 8 ice cubes
• 2 scoops vanilla protein powder 

Directions:

1. Combine pineapple, spinach, avocado, banana, coconut milk, lime juice, maple syrup, salt, ice and protein powder in blender.
2. Blend until creamy.
3. Serve and enjoy!

The post Healthy Green Smoothie Recipe appeared first on Yarden.

This is a fresh-tasting alternative to traditional guacamole. Spread this avocado treat on toasted whole grain pita wedges or corn tortillas for a light, refreshing lunchtime treat!

 Ingredients:

• 3 ripe avocados
• ½ small onion, diced fine
• 2 Roma tomatoes, diced
• 3 Tbsp. fresh cilantro, chopped
• 1 jalapeno pepper, seeds removed, diced fine
• 2 garlic cloves, minced
• 1 lime, juiced
• ½ tsp. sea salt

 Directions:

1. Slice avocados in half, remove pit and skin, and place fruit in a mixing bowl. Mash with a fork and make it as chunky or smooth as you’d like.
2. Add the remaining ingredients and mix well.

The post Easy Guacamole Recipe appeared first on Yarden.

If you’ve ever looked at the ingredients label on salad dressing, you may find yourself wondering what some of those unpronounceable ingredients are!  With this homemade, 6-ingredient avocado dressing, you can be sure that your salads will be tasty and healthy!

Ingredients:

• 1 large avocado
• 1 clove garlic, peeled
• ½ Tbsp. fresh lime juice, or sub lemon juice
• 3 Tbsp. olive oil
• ¼ tsp. kosher salt
• ¼ tsp.  ground black pepper
• water, as needed

Directions:

1. Cut the avocado in half, remove the pit, and scoop the flesh of the avocado into a food processor or small blender.
2. Add the garlic, lime juice, olive oil, salt, and pepper.
3. Process until smooth, making sure to stop and scrape the sides down a few times.
4. Once smooth, add water in small increments to thin the dressing to your desired consistency.
5. Store in an airtight container for up to one week.

The post Creamy Avocado Dressing Recipe appeared first on Yarden.

Using homemade rosemary-infused simple syrup, Meyer lemons, and sparkling wine in place of triple sec, this enhanced version of a lemon drop is perfect for sipping poolside!  It tastes best with all ingredients pre-chilled, so it will require some forethought beforehand, but you can also mix the batch ahead of time and place the pitcher in the fridge to chill.  You can whip up endless variations of this drink by infusing different herbs in the simple syrup, using a flavored vodka, or even make it a mocktail by using zero-proof vodka or tonic water.

Ingredients:

For the simple syrup:

• 1 c. water
• 1/3 c. sugar
• 1 rosemary sprig

For the cocktail:

• Simple syrup, chilled
• 1 c. fresh squeezed Meyer lemon juice (about 8 lemons), chilled
• 1/3 c. vodka, chilled
• 2 c. prosecco or sparkling wine, chilled
• Rosemary sprigs, for garnish (optional)

Instructions:

For the simple syrup:

1. Add water, sugar, and rosemary sprig to a large glass measuring cup or other microwave-safe container. 
2. Microwave on high for 2 ½ minutes. Stir until sugar is completely dissolved.
3. Let stand for 10 minutes, then discard the rosemary and place in refrigerator to chill.

For the cocktail:

1. In a large pitcher, add simple syrup, Meyer lemon juice, vodka, and wine.
2. Stir gently to combine. Pour over ice and garnish with rosemary sprigs, if desired.

Note: For an extra splash of flavor, toss a few of the squeezed lemon rinds into the pitcher before stirring.

The post Sparkling Meyer Lemon Drop Cocktail Recipe appeared first on Yarden.

With its dry and woody flavors, gin can be an acquired taste for many, but using Meyer lemons in place of regular in this classic cocktail gives it a sweeter and less acidic taste.  It makes for a bright and refreshing drink that perfectly balances the botanical tastes of the gin.  Think of it as a boozy, fizzy lemonade!

Ingredients:

• 4 oz. gin
• 2 oz. freshly squeezed Meyer lemon juice
• 1 oz. simple syrup
• 1 c. club soda, to taste
• Sprig of rosemary or thyme for garnish, optional

Instructions:

1. Fill a cocktail shaker halfway with ice.
2. Add lemon juice, simple syrup, and gin to the shaker.  Cover with lid and shake well.
3. Pour mixture into two glasses over ice.
4. Top off the glasses with club soda to taste and garnish, if desired.

The post Meyer Lemon Tom Collins Recipe appeared first on Yarden.

Nothing compares to a crisp, refreshing glass of fresh-squeezed lemonade on ice.  This recipe has two twists for an elevated take on classic lemonade – using Meyer lemons with their sweet, floral qualities, and garnishing with rosemary sprigs for a peppery note.  Easy and elegant!

You can use storebought simple syrup for an even quicker prep time, but if you don’t have it on hand, we’ve included an easy homemade simple syrup recipe you can make in bulk and store. 

After you squeeze the lemons, save the rinds.  Citrus fruits contain oil in their rinds that have an incredible flavor. Squeezing the lemons brings the oil to the surface of the rind, so tossing them into the mixture will add an extra bright flavor to the lemonade.

Keep in mind that rosemary has a very strong flavor and can quickly overpower a recipe.  Less is more with this recipe, as you want to complement the flavor of the Meyer lemons, not smother it.

Ingredients:

• ½ c. fresh squeezed Meyer lemon juice (about 3 lemons)
• 1 c. simple syrup (see recipe below)
• 4 c. water
• Rosemary sprigs, for garnish

Instructions:

1. Add lemon juice, simple syrup, and water to a large pitcher.  Stir to combine. 
2. Add squeezed lemon rinds and give a final stir.
3. Chill until ready to serve or serve immediately by pouring over ice.  Garnish each glass with a sprig of rosemary.

Simple Syrup Recipe

This recipe yields about 3 cups of simple syrup and will keep for months if a sterile jar is used for storing.  Try adding different flavors like lavender or mint during the simmering process to make your own flavor-infused syrups!

Ingredients:

• 2 c. water
• 2 c. sugar

Instructions:

1. Add water and sugar to a medium saucepan. Stir to combine and bring to a simmer over low heat.
2. Simmer for 15-20 seconds, then remove from heat.
3. Allow to cool, then transfer to a sterile glass jar.  Store in refrigerator.

The post Rosemary Meyer Lemonade Recipe appeared first on Yarden.

Did you know that margaritas are the most popular cocktail in America?  Try a calamansi margarita for a tropical twist on this classic favorite.  The tartness of the calamansi juice adds a bright kick.  Try pairing this cocktail with grilled seafood or your favorite spicy dish. If you prefer a frozen margarita, toss the ingredients in a blender with the ice instead! 

This recipe makes two servings, but feel free to double or triple the recipe as needed, especially if blending.

Ingredients:

• 3 oz tequila blanco
• 1 ½ oz calamansi juice, fresh squeezed
• 1 ½ oz agave syrup (or simple syrup)
• 1 oz orange liqueur (such as triple sec or Cointreau)
• 1 oz lime juice, fresh squeezed
• Coarse salt or sugar, for rim
• Calamansi slices, for garnish

Instructions:

1. Fill a shaker with ice. Add tequila, calamansi and lime juices, agave syrup, and orange liqueur and shake well.
2. Place salt or sugar on a plate slightly larger than the rim of your glasses.  Rub one of the squeezed calamansi halves over the rim of your glasses, then dip in the salt mixture to coat rim.
3. Add ice to two glasses and pour mixture over. Garnish with calamansi slices and enjoy!

The post Calamansi Margaritas Recipe appeared first on Yarden.

Ginger is widely used as an herbal remedy for colds, nausea, and other ailments.  In addition to antioxidants, it has anti-inflammatory, anti-viral, and anti-bacterial properties. Adding calamansi to ginger tea gives a boost of vitamin C, vitamin A, and potassium.  Finish off with some honey for extra anti-inflammatory and antimicrobial properties and you have a warm and invigorating elixir to help fend off the winter blues. 

Ingredients:

• 2-in. piece of fresh ginger root, peeled
• 2 c. water
• Juice from two calamansi fruits, freshly squeezed
• 2 Tbsp. honey

Instructions:

1. Slice ginger root into thin discs.  Add ginger and water to a small pot on stovetop and bring to a boil.
2. Lower heat, cover pot, and simmer for 10-15 minutes.
3. Strain and discard the ginger.  Add calamansi juice and honey. Stir until honey is dissolved.

Note: Leftovers can be stored in the fridge for 3 days and can be reheated or drank chilled.

The post Calamansi Ginger Tea with Honey Recipe appeared first on Yarden.

Calamansi comes from the Calamondin tree, which is a cross between a tangerine and a kumquat.  The fruit is a small, thin-skinned and tart citrus variety.  Calamansi is native to the Philippines (and other South Asian countries) and is a staple in Filipino cooking and cuisine. Calamansi juice is a popular drink in the Philippines that is similar to lemonade and limeade.  In fact, calamansi juice is often called Filipino lemonade.  This tropical and aromatic drink is a refreshing treat year-round!

Ingredients:

• ¾ to 1 c. simple syrup, to desired sweetness
• 2 c. water
• 1 c. fresh squeezed calamansi juice

Instructions:

1. Roll calamansis on the counter to make squeezing easier. Cut in half and squeeze over a strainer or seive to separate the seeds. Discard the seeds and skin.
2. Add calamansi juice, water, and simple syrup to a large pitcher. Stir to combine and place in fridge to chill before serving.
3. When ready to serve, stir a final time and pour over ice.

The post Freshly Squeezed Calamansi Juice Recipe appeared first on Yarden.

Try your hand at this homemade calamondin marmalade recipe, so you can always have this tart and tasty spread on hand. Not only can you use it on yummy baked goods like toast or scones, but you can also use it as a glaze for grilling meats and vegetables.

Ingredients:

• 40 fresh calamondins
• Sugar, equal to the amount of calamondin juice mixture
• 1 ¼ c. water
• 1 Tbsp butter

Directions:

1. Place a small saucer in the freezer to cool while you work. You will use this later to test the marmalade.
2. Cut each calamondin in half and remove any seeds.
3. Squeeze the juice of the calamondins into a liquid measuring cup, add water, and set aside.
4. Use a paring knife to slice the peels into thin ribbons, then add them to the water and juice mixture.
5. Note the measurement of the amount of water/juice/peels mixture before pouring into a jam pot.
6. Using the previous measurement, add the equivalent amount of sugar and a tablespoon of butter to the pot.
7. Heat on low. Stir occasionally to prevent the sugar from scorching on the bottom of the pot.
8. Once the sugar has fully dissolved, increase the heat to medium-high and bring mixture to a boil.
9. Reduce mixture to a simmer and cook until marmalade is set.  The peels should be translucent, and the mixture should have a thick syrup consistency.
10. You can check it is set by putting a dollop of marmalade on the cold saucer from the freezer. Let it cool for a minute or two and then push it with your finger. If the marmalade wrinkles, then it is set.
11. Fill your canning jars with the marmalade and wipe the rims before putting your flat lid and metal screw bands on.
12. Process marmalade jars in a hot water bath for 20 minutes, then uncover and turn off the heat. Wait 5 minutes before removing jars from water, then place on a towel to cool.
13. After the jars have cooled for 24 hours, check to make sure the jars are sealed before removing the bands and wiping down the jars.
14. Store sealed jars in a cool, dark cabinet.

The post Calamondin Marmalade Recipe appeared first on Yarden.

Spring is right around the corner, bringing with it the fragrant blossoms of citrus trees. This easy yet elegant recipe utilizes the blossoms from your grapefruit tree to infuse this delicate French dessert custard with the flavors of spring.

Ingredients:

• 1/2 c. grapefruit blossom petals
• 2 c. heavy cream
• 3 Tbsp sugar
• 4 large egg yolks
• 1/3 c. freshly squeezed white grapefruit juice

Directions:

1. Add the cream and blossom petals to a sauce pan. Stir to combine.
2. Cook over medium heat, stirring occasionally, until it just reaches a simmer.
3. Remove from heat and let mixture cool to room temperature.
4. Make sure the petals are immersed in the cream before covering and refrigerate for at least 8 hours or overnight.
5. Strain the mixture through a fine mesh sieve to remove petals. Measure out 1 ½ cups. (You’ll likely have some left over that you won’t use.)
6. Whisk the egg yolks and sugar together in a saucepan, then add the strained cream and grapefruit juice.
7. Cook over medium heat, stirring constantly, until the mixture just comes to a slight simmer and starts to thicken. Do not boil.
8. Pour the mixture into small individual glasses or cups.  This should make roughly 4 servings.
9. Refrigerate overnight or until fully chilled.
10. Garnish with a grapefruit blossom if desired and serve!

The post Grapefruit Blossom Pot de Crème Recipe appeared first on Yarden.

This recipe looks and tastes so decadent and fancy that you’d never guess it was so quick and easy to make!  Ten minutes is all you need to whip up this recipe, perfect for a little morning indulgence or a dinner party-ready dessert.

Ingredients:

• 1 grapefruit
• 2 Tbsp sugar
• Optional toppings: mascarpone, coarse sea salt, chopped pistachios

Directions:

1. Cut the grapefruit in half crosswise. Cut a little bit of the peel off the bottom of each half so that they sit upright.
2. Using a paring knife or spoon, remove the seeds and gently loosen each grapefruit segment.
3. Place the cut side of the grapefruit down on a few paper towels for 5 minutes to remove excess moisture.
4. Once dry, turn cut side up and sprinkle each half with 1 tablespoon of sugar. Use a kitchen torch to melt the sugar, until it turns light brown.  Sprinkle with a pinch of sea salt while still hot.
5. Allow to cool, then top with a dollop of mascarpone and sprinkle with chopped pistachios, or other toppings as desired.

Note: If you don’t have a kitchen torch, you can broil in the oven or an air fryer for 5 minutes or until the sugar is lightly browned.

The post Grapefruit Brûlée Recipe appeared first on Yarden.

Easy to make and versatile, this homemade simple syrup can elevate your cocktails, sweeten hot teas, and add flavor to homemade spritzers and salad dressings.

Ingredients:

• 2 c. fresh squeezed grapefruit juice (4-5 grapefruits)
• 2 c. granulated sugar

Directions:

1. Juice the grapefruits.  A large grapefruit should yield about ½ cup of juice.
2. If needed, pour juice through a mesh strainer to remove seeds.
3. Add the juice and sugar to a small saucepan.
4. Cook over medium-high heat, stirring frequently, until sugar is completely dissolved, about 15 minutes.
5. Once dissolved, remove from heat and allow to cool.  When fully cooled, store in a mason jar and refrigerate immediately.

Simple syrup should be used within two months.

The post Grapefruit Simple Syrup Recipe appeared first on Yarden.

With a moist and tender crumb, this dense and rich lemon pound cake has a melt-in-your-mouth quality.  It is versatile enough to enjoy on its own or as a complement to other desserts.  Using lemons from your dwarf Meyer lemon tree instead of traditional lemons gives a sweeter and less acidic quality to the cake, while the zest from the rind gives it a spicy bergamot kick.  Best of all, this recipe is so effortless, you can call it easy peasy lemon squeezy!

Ingredients:

For the cake:

• 1 c. unsalted butter, at room temperature
• 2 c. granulated sugar
• 4 large eggs, at room temperature
• 1/3 c. grated lemon zest (about 3-4 large lemons)
• 3 c. all-purpose flour
• ½ tsp. baking powder
• ½ tsp. baking soda
• 1 tsp. salt
• ¼ c. freshly squeezed lemon juice
• 1 tsp. lemon extract
• ¾ c. buttermilk, at room temperature

For the glaze:

• 2 c. powdered sugar, sifted
• 3 ½ Tbsp. fresh squeezed lemon juice

Directions:

1. Preheat oven to 350°F.  Grease and flour or use parchment paper to line the inside of two loaf pans (8 ½ x 4 ½ x 2 ½).
2. Using a stand mixer with the paddle attachment, cream the butter and sugar together until light and fluffy, about 5 minutes.  With the mixer on medium speed, add the eggs one at a time, then the lemon zest.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt until evenly distributed.  In another bowl, add lemon juice, buttermilk, and lemon extract. Stir to combine.
4. Starting and ending with the flour mixture, alternate adding the flour and buttermilk mixtures to the mixing bowl, stirring as you go.
5. Divide the batter evenly between the two pans.  Smooth the tops and bake for 45 minutes – 1 hour, until a toothpick comes out clean.
6. While cakes are baking, make the glaze.  Combine the powdered sugar and lemon juice in a bowl, mixing well until smooth.
7. Remove from oven and allow to cool for 10 minutes.  After 10 minutes, remove them from the pans and place on a cooling rack set on a sheet pan.
8. While the cakes are still slightly warm, pour the glaze over the tops of the cakes, allowing it to drizzle down the sides.  Allow the cakes to cool completely before slicing.

Leftover cake can be stored at room temperature for up to 3 days or up to 1 week in the refrigerator.

The post Effortless Lemon Pound Cake Recipe appeared first on Yarden.