Okanagancook

There is a recipe for "roasted carrots with carrot-top pesto" from July 2013 page 91. Uses basil also. Should be able to find it on their website.

I'm going with sautéed onions, perhaps a bit of Maderia, chicken stock all reduced then cracked black pepper. I have some chives to sprinkle on top as well as some fried sage leaves.

And I have some pork chops for tomorrow along with a big sweet onion I need use..thanks for the inspiration

We are amazing! The meals all look fantastic. Truly inspiring. Last night we had grilled everything: IP'd potatoes in a herby butter brush, green beans tossed in EVO with salt/pepper and grilled chicken leg that had a 'general use rub' applied before cooking and then brushed with Chipotle/peach BBQ sauce to finish. The leg was from a free range animal so it wasn't too fatty and I got hardly any flare ups even with partial direct heat. We had the whole thing.

Oh yeah, missed the fact that he dressed it ahead of time!

Soak the shredded papaya in ice water for about an hour in the fridge.....or any lettuce/cabbage for that matter.

Pity. I love that stuff...lunch has been decided then.

Well done Shelby. Those look like they belong on a crusty roll with a glass of red. Your home grown eggplant is huge. I have stopped trying to grow them. They never got really big. And, I can get lovely ones at the local Farmers Market. We did coal roasted eggplant in the coals from our pig roast this year. In Bon Appetite July 2013 they have three sauces to go with: yogurt & Sumac Sauce; Lemon-Mint Sauce (I'm making that one tomorrow to go with our rack of lamb) and Smoky Tomato Sauce. You just put the naked eggplant in the coals, cover and cooked for 10 to 15 minutes. Ours took longer than that, more like 20 to 25 but they were very large eggplants. Once cooked let them cool until you can peel off the charred skin. Set the eggplant on a rack to drain for 30 minutes. When ready to eat, split them down the middle. Very smoky flavours. The recipe is online at BA.

Nice, just the way I like scrambled eggs. But where's the tomato chutney?

This morning, lamb again only this time cooked in the flat bread on a griddle pan with a fresh peach. The lamb is all gone now :-( Ham and potatoes tomorrow.

Something was eating my tomatoes the last few days. Not those nasty tomato worms because too much of the tomato was eaten...something more sinister. I thought perhaps a mouse from the nearby compost. I set one of our live rodent traps bated with a green bean last night. This morning, a rat! Quite big. In good shape...I should think so snacking on my garden. I gave it to my DH who will set it free over on his golf course, across the lake...never to return here. In the mean time I have my electric snapper rodent trap bated with a doggie treat. We'll see if we get anyone else this afternoon. This one will not be so lucky.

Thanks, nice collection! I have quite a few of the same ones. Love Deb Madison's Vegetarian cookbook.

Great job blue_dolphin. Very "showy", excellent for a breakfast for guests. This morning was some fried potatoes and spiced lamb mince that I wanted to use up (made for Bon Appetite's recipe which has the minced stuffed inside a pita bread then cooked on the grill...a lunch item). Lamb anytime of the day is fine with me. We get lovely free range, grass fed lamb and it is very mild and tender.

Wednesday night while my DH was eating lobster at his Men's Golf Night, I had ribeye with green beans, grilled mushrooms and potatoes. Last night was lobster risotto with the lobster that my DH brought home from Wednesday. Also had ribbon zucs with lemon, anchovy, olive oil, and garlic dressing and cherry tomatoes with basil.

I am not a baker so you can leave out those shelves unless anyone else wants to see those. Cheers

I blame my mother! She cooked the crap out of them rendering them offensive.

Very nice. I get the sense you like to bake! A little difficult to read your titles...close ups would be good.

Modernist cuisine at home us a recipe for eggplant done in the microwave. Thick cut rounds on high for 3 minutes. Perfectly cooked and ready for grilling with flavourings or use in other dishes. So steam would even work.

I will third that as long as Brussels sprouts are included.

Those zuc sticks would make for a nice appy, served with a flavoured mayo dip. cut zucs into 1/2 inch wedges, dip in beaten seasoned egg, roll in bread crumbs/Romano cheese/herbs or chili. Bake @ 425 bake steam for about 7 to 10 min, just check so they do not get over done....we like them a little crunchy.

Thank you for the great ideas. I'm sure I will find more in the garden!

Brilliant Kerry! Maybe a soufflé dish would have high enough sides to prevent boil over.

The Okanagan where I am is partial desert so it isn't humidity which seems counter intuitive. Keep an eye on them. so jealous. Love favas and we do not get them in the stores.

Tere, ditto regarding your beautiful and orderly garden. I have stopped growing favas because they always seem to get black mould on them even when my DH uses the sulphur spray he puts on our wine grapes. Do you ever get this problem?

lunch: zucchini sticks done in the little combo oven with a side dip of peach jam.