Limes are great for adding that extra “zest” to a dish and even the peelings can be used. It’s good in soups, chicken marinading, salads and seafood.
I’m Kim and from age 12, I’ve always enjoyed cooking. I started my first cooking blog, ORMG (Ordinary Recipes Made Gourmet) in 2003 and it ran successfully for three years. Beautiful Food Photos is my platform to share my love of food photography. View all posts by Kim McDougal