Gluten-free Gourmand

Springtime is the season for Lamb.  It's tender and flavorful now, and because it's the right time of year you can sometimes find a bargain.  I got this lamb shoulder on sale for $4.49/lb at Whole Foods (it's usually at least $6.50).  I picked up the asparagus at the Portland Farmer's Market.  I wouldn't call it a bargain at $3/bunch, but there was plenty of asparagus in there and it was just how I like it: the stalks were thin and very fresh.  I only used about half the bunch for this dish.  The whole meal cost me about $4. I cook some variation of this meat-and-vegetable meal on a regular basis.  It takes about 10 minutes to cook, but if you have more time you might consider taking the lamb out of the fridge ahead of time to bring it up to room temperature before cooking.   This makes it easier to cook it medium-rare without getting a rare-rare spot around the bone.   Ingredients: Lamb shoulder steak Olive oil Salt Pepper Sag...

This one may look fancy, but it was really quite simple.  The recipe calls for: fresh salmon baby lettuce olive oil paprika dill salt pepper I usually only get salmon when it's on sale and in-season, which makes this dish qualify for my quick and cheap gluten-free meals round-up.  I found some good-looking steelhead salmon today for $4.99/lb - a very good deal! Salmon Paprika Heat a cast-iron or other heavy skillet on medium-high.  Rinse and pat dry: 1/4 to 1/2 pound fresh salmon fillets per person rub with: olive oil Sprinkle the top side of the salmon with: paprika salt pepper dill Place the salmon in the heated skillet, skin-side down.  Cook for 2-4 minutes, depending on thickness.  The salmon should look like this: Turn on the broiler and place the skillet on the top shelf of the oven.  Broil the top of the salmon until the dill is slightly crispy, another 2-4 minutes.  The inside should not be cooked thorou...