Brazilian Lemonade

• 2 Limes
• 1/2 cup Sugar
• 3 tbsp Sweetened Condensed Milk
• 3 cups Water
• Ice

Wash Limes thoroughly. Cut off ends and slice into wedges. Place in blender with sugar, condensed milk water and ice.

Blend. Strain through fine mesh strainer. Serve over ice.

Key Lime Pie

Preheat Oven: 350 degrees

• 1 Graham Cracker Crust
• Whipped Cream
• 6 Egg Yokes
• 1 can (14oz) Condensed Milk
• 1/2 cup fresh Lime Juice

In medium bowl, combine last 3 ingredients. Pour into crust.

Bake 15 minutes.

Cool to room temperature. Place in refrigerator until ready to serve.

Serve each slice with Whipped Cream.

Curried Carrot and Turnip Soup with Cilantro Gemolata

Soup:

• 1 tbsp Olive Oil
• 1 small Onion
• 1 large Garlic clove, minced
• 1 Orange or Red Bell Pepper
• 5 Carrots, chopped (large pieces)
• 5 Turnips, chopped (large pieces)
• 3 cups Vegetable Broth
• 1 tbsp Curry Powder
• 1 tsp Salt

Sautee Onion and pepper until soft. Add garlic, heat for one minute.

Add remaining vegetables, broth, curry and salt.

Cover and simmer 10-15 minutes, or until all vegetables are tender.

Allow to cool and blend until smooth.


Gemolata:

• 3 tbsp Cilantro leaves
• 1/2 tsp Lime Zest, finely grated
• 1 tbsp Lime Juice
• 1/2 cup Olive Oil

Blend ingredients in food processor until smooth, adding olive oil as needed.