Light and refreshing! Can be served as a classic summer salad or a cooling side dish.
- 3 cups corn (cut from 3-4 cobs or frozen corn, thawed)
- ½ cup red bell pepper, chopped
- ⅓ cup green onion, chopped — be sure to use the green part only
- 3-6 fresh jalapeno peppers, minced *
- ¼ cup fresh cilantro, finely chopped
- ½ teaspoon sea salt
- ½ teaspoon coarse ground pepper
- 4 tablespoons lime juice
- 4 tablespoons olive oil
- 1 teaspoon Dijon mustard
- Bring a large, heavy skillet to medium high heat.
- Spread corn kernels evenly, in a single layer, in the hot skillet.
- Allow corn to cook for 2-3 minutes without stirring.
- Stir corn and then allow to cook, without stirring, for another 2-3 minutes.
- Cook the corn until all the kernels have light brown spots.
- Remove corn from heat and allow it to cool to room temperature.
- While the corn is cooling, in a medium bowl, whisk together the salt, pepper, lime juice, olive oil and Dijon mustard.
- Add cooled corn to the dressing and toss well.
- Cover tightly and refrigerate until ready to use.
- Can be served immediately, but the flavors will be better if allowed to “sit” for at least 20 minutes.
Pumpkin Mac and Cheese
Not like your average Mac & Cheese!
- 2 cups (uncooked) corn elbow or penne macaroni
- 2 tablespoons dairy free butter
- 2 tablespoons gluten free all-purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 2 cups lactose free whole milk
- 1 cup Fontina or Gruyere cheese, shredded
- 1 15 ounce can pumpkin
- ½ teaspoon dried leaf sage, crushed
- ½ cup gluten free bread soft bread crumbs or crushed gluten free crackers
- 1 tablespoon olive oil
- ½ cup grated fresh Parmesan cheese
- Garnish with Sage leaves (optional)
- Preheat oven to 350 degrees F.
- Cook pasta according to package directions. Do not overcook.
- Drain cooked pasta, rinse gently in cold water and return it to the pot.
- While pasta is cooking, make the cheese sauce.
- Melt the dairy free butter over medium heat in a heavy sauce pan.
- Whisk together the flour, salt, and pepper.
- Add flour mixture to melted butter and stir well. Cook on medium heat, stirring constantly, for 2 minutes.
- Slowly add milk, stirring constantly. until sauce starts to thicken and bubble.
- Add cheese, pumpkin, and sage and continue cooking until cheese is melted.
- Immediately pour cheese sauce over pasta and stir until well combined.
- Pour macaroni and cheese sauce into an ungreased 2-quart baking dish.
- Toss bread crumbs with olive oil and sprinkle over the pasta.
- Sprinkle the parmesan cheese over the bread crumbs.
- Bake, uncovered, for 30 minutes or until bubbly and top is golden brown.
- Let sit for 10 minutes before serving.
- Garnish cooked dish with fresh sage leaves (optional).
‘Scrummy!’ is how our FODMAP eaters described this dish!
- 1 cup cooked quinoa
- 1 cup butternut squash, cooked and mashed
- 10 grape tomatoes, cut in half (or thirds is large)
- 12-15 fresh oregano leaves
- 1 large red leaf lettuce leaf, cut into pieces (not the crunchy bit close to the base)
- 3 eggs
- ½ cup grated fontina cheese + a little more
- 1 teaspoon salt
- ½ teaspoon coarse ground pepper
- Preheat oven to 400°
- Beat eggs, salt and pepper.
- Mix in quinoa and stir thoroughly.
- Stir in vegetables and cheese.
- Coat 9-inch glass pie pan with non-stick cooking spray.
- Pour in quinoa mixture and pack down, making the surface smooth.
- Sprinkle with the extra grated fontina cheese.
- Bake for 30 minutes.
- Let stand for 15 minutes before cutting.