This week's featured recipe and tips by:

Monique "Moe" Eveland

Culinary Resource Center Coordinator, Central Market Shoreline

Moe realized she liked cooking after spending her early adulthood on the road, working in restaurants and learning how to create tasty meals not from recipes, but from what was on hand.After putting down some roots, she graduated from Seattle Culinary Academy at Seattle Central Community College, and then worked for caterers, dabbled in running a specialty food company and even ran a crepe place for five years. Her favorite way of cooking is seeing what she can concoct from what’s in the pantry.  She became culinary coordinator at Central Market Shoreline in 2008.

Adds new depth of flavor to your favorite green and pasta salads.

Featured Tips

Experiment with different mild or medium chile powders. Add a pinch as you go to make sure you don't burn your tender tastebuds.

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Ancho Chili and Lime Marinade and Dressing


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  • 1/4 cup lime juice
  • 1 teaspoon chopped lime zest
  • 1 tablespoon orange juice concentrate (or brown sugar)
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced
  • 1 tablespoon ancho chile powder
  • 1 teaspoon dried Mexican oregano, crushed between fingers
  • 1/4 teaspoon cayenne, or to taste
  • 1/2 teaspoon kosher salt
  • 1/4 cup canola oil


In a medium bowl, combine all ingredients except oil.
Stir well.
Slowly add oil while whisking to emulsify.
Taste and adjust seasoning as needed.

Use as a marinade for any seafood, meat or vegetable, and to baste during cooking. Makes a delicious dressing for green salads or in pasta salad. Other mild or medium chile powders may be used, such as New Mexico, California or guajillo. Just make sure to add a little chile at a time to test heat level. Each chile powder is different!
Recipe from Central Market Shoreline - Culinary Resource Center
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