Recipes

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Carolina-Style Barbecue Sauce

Carolina-style barbecue has a decidedly piquant flavor in comparison to its ketchup-based cousins. This sauce is great with grilled chicken, and it makes a mean pulled-pork sauce. You can even use it as a marinade before grilling. Substitute a ½ cup honey or ½ cup maple syrup for the granulated sugar, if you wish.

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Oven-“Fried” Chicken

Fried chicken is a picnic classic, and this oven-baked version is a nice, nongreasy option. The crispy, gluten-free crust seals in the heat and moisture of the chicken, which reheats well the next day. If you want to spice up your chicken, add a teaspoon of hot-pepper sauce to the buttermilk and more cayenne pepper to the crumb mixture.

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Butternut Squash and Swiss Chard Lasagna

This pasta-free, gluten-free lasagna is soothing to the gut. Feel free to substitute kale for the chard, or use a mixture of the two. You can also make it without the sausage if you prefer to serve it as a lighter side with a meat or fish dish. This one takes some assembly time, but it’s worth it. You can scale this recipe up by 50 percent — great for when you’re serving a crowd.

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Raw Kale Salad

By massaging the kale, you help break down some of the rigid plant-cell structure, which can be irritating to the gut when eaten raw. This also helps diminish the bitterness and toughness of the leaves.

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Basic Meat Stock

Meat stock has a different amino-acid profile than bone broth (see next page for other differences), making stock easier on your gut. It also supports brain function, which can be negatively affected in those who suffer from gut-health challenges.

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Homemade Gyros

Easy to make and keep on hand in the freezer, gyros taste better when made a day ahead, and the loaf will slice better when chilled overnight. Serve with a cucumber yoghurt sauce and roasted spring potatoes, roasted cauliflower cous cous, or salad greens.

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Pan-Seared Lamb Chops

Good-quality lamb needs little adornment. A simple drizzle of balsamic reduction and some fresh seasonal vegetables (like the spring combo below) are perfect. If your lamb chops are on the smaller size, or have significant bones, plan to serve more chops per person.

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Merguez Sausage

Versatile enough to serve with eggs or on pizza, this merguez sausage has remove uses North African spices and is easy to make. It doesn’t even need to be stuffed into a casing: Simply form it into patties and cook.

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Spicy Lamb Ribs

A terrific appetizer, this dish becomes a meal when served with a salad of shredded cabbage and pomegranate seeds. When purchasing the lamb ribs, ask your butcher to cut a couple racks of lamb for you, separating the bones from the top of the rack and the chops.

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Provençal Roast Leg of Lamb

A roast leg of lamb doesn’t have to be an all-day process. If you’re time pressed, ask your butcher for a boneless leg, which requires a shorter roasting time and allows you to work the seasoning more thoroughly throughout the roast. Serve with a green salad.