New potatoes are in season. I found some tiny gems at my local farmers’ market. I have copious amounts of parsley, chives, and dill in my garden. Use whatever fresh herbs you can get your hands on. Be sure to use clarified butter as it has had the FODMAP ingredients removed.
1/3 cup clarified butter or ghee
1 quart tiny new potatoes (I bought a quart-size basket at the farmers’ market; maybe it weighed about 1 1/4 pounds?)
1/2 cup minced fresh herbs (I used parsley, chives, and dill)
salt and pepper
Heat the butter in a large sauce pan with a lid. When it is starting to shimmer, drop in the potatoes and put on the lid. Keep the heat on high until the butter is bubbling around the potatoes then turn it down to low. Braise the potatoes for 20 – 30 minutes until they are cooked through; give the pan a shake every 5 minutes or so. Toss in the herbs, put the cover back on, and remove the pan from the heat. Let is sit for about 5 minutes before serving. Season with salt and pepper.
You need a large, lidded skillet or saute pan for this.
1 lb or slightly larger salmon filet, cut into 4 roughly equal sized pieces
vegetable oil for sauteing
2 cups water (or homemade low FODMAP chicken broth)
1 cup quinoa
2 cups torn spinach leaves
1/2 cup chopped scallion greens
1/4 cup minced garlic chives
1/2 cup crumbled feta cheese
1/2 cup chopped Kalamata olives
2 tablespoons minced fresh dill
freshly squeezed lemon juice for serving
Heat a couple of tablespoons of vegetable oil in a large saute pan until it is shimmering. Put the fish, skin side down, in the pan and let sit over high heat for 3 minutes. Salt and pepper the fish while it cooks. Remove fish from the pan and set aside on a plate, skin side up.
Return the pan to the heat and add the water or broth. Bring it to a boil and add the quinoa. Cover the pan, turn the heat down to a simmer and let it cook for 8-9 minutes. Stir in the spinach, scallions, chives, feta, olives, and dill. Nestle the salmon pieces, skin side up, in the quinoa mixture. Bring to a simmer, cover, and cook for about 5 minutes or until the salmon is just barely cooked. Serve salmon and quinoa mixture drizzled with a little fresh lemon juice.
I bought some chops from my farmers’ market that were about 1/2 inch thick. I brined them so that they would be tender and juicy after grilling.
For the brine:
1/2 cup kosher salt
1/2 cup brown sugar
8 cups water
1 teaspoon black peppercorns
2-3 bay leaves
5 thin cut pork chops
For the salsa:
1 lb. tomatillos, husked and rinsed
1 tablespoon chopped canned chipotle chiles
1 large seedless navel orange, peeled and chopped
1/4 cup minced fresh cilantro
1/2 cup chopped scallion greens
1 tablespoon garlic oil
1 teaspoon salt
1/2 teaspoon sugar
Make the brine. Combine the salt, sugar, and 2 cups of the water in a saucepan. Bring it to a boil and let it simmer until everything is dissolved. Remove from heat, add the peppercorns, bay leaves, and 6 cups of water. Refrigerate until cold. Put the brine and the chops in a gallon size ziploc bag. Squeeze out the air so that the chops stay submerged. Refrigerate for at least 6 hours.
Make the salsa. Preheat the broiler and put HALF of the tomatillos on a ridged baking sheet. Broil them for about 5 minutes, until they are starting to blacken. Flip them over and broil another 5 minutes. Remove from the oven and let cool. Combine all of the ingredients EXCEPT the oranges in a food processor and pulse until the raw tomatillos are chopped fine. Dump into a bowl and stir in the chopped orange. Refrigerate until ready to serve.
Remove the chops from the brine and pat dry. Oil the grill grate and preheat the grill. Grill the chops over a very hot fire for about 5 minutes per side. Serve with the salsa on the side.