SIBO-friendly

Fragrant jasmine rice simmered with coconut milk and thick slices of ginger, finished with lime zest and green onion tops.

Boiled baby potatoes flattened and roasted until the edges shatter, scented with rosemary and garlic-infused oil.

Baby potatoes tossed warm in a Dijon vinaigrette with capers, dill and chives. No mayonnaise, so it travels well.

Sweet, buttery carrots glazed with maple and fresh ginger, cooked until properly tender. A side that goes with nearly everything.

Tender green beans tossed in nutty brown butter with toasted pecans and a squeeze of lemon.

A parsley-forward tabbouleh built on quinoa instead of bulgur, with mint, tomato, cucumber and lemon. It only gets better as it sits.

Buttery mashed potatoes that cook and hold in the slow cooker, freeing the stove for everything else on a big-dinner day.

Zucchini roasted until soft and browned at the edges, finished with a golden crust of Parmesan and oregano.

Baby bok choy seared until golden, steamed tender, and finished with tamari and toasted sesame. One pan, ten minutes, goes with everything.

Crisp salted cucumbers in a nutty sesame, ginger and rice vinegar dressing. A cool side that keeps its crunch until lunchtime.

Eggplant, zucchini and peppers stewed gently with tomatoes and herbs until silky. Serve warm or at room temperature, all week long.

Ripe tomato slices under torn basil, shaved Parmesan, and a glossy oil and balsamic drizzle. The five minute side that steals the plate.