Okanagancook

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.

BUMP It's that time again. Here are my stuffed "babyish" zucchini. Leftover rice and spinach, Mexican Chorizo sausage sautéed and shredded mozza on a tomato puree base and sprinkled with the rest of the mozza. Made eight portions. The sausage is pretty hot.

Yesterday: IP eggs; fried garden potatoes/onion/prosciutto; garden tomato Today: IP eggs mixed with homemade mayo(!); prosciutto; toast; and a peach not shown.

Norm, that is a fantastic way to cook fish. Whole trout are good too. Nice.

Good try Anna N. You are to be commended! A for effort. In the bin, then. Too bad.

Sous vide Berkshire centre cut pork loin chop with peach preserves on the side; corn sautéed with onions from the garden and piquillo pepper butter (Bobby Flay); garden green beans in garlic butter with chopped shallots; and grilled mushrooms. The pork chop was almost perfect. I did them for 45 minutes at 135 F but next time I will go down to 133 as they were just on the verge of being over where we like pork.

Not sure that 450 might be too high and the outer layer would dry out. The steam is a pretty potent cooking method. Maybe 400 for your time and check after 45 min depending on how big your tatters are. .? Other input.

First a comment on the potatoes. CI's take on twice stuffed spuds is to put the shells back in the oven for several minutes until they firm up a little and a little crispy depending on you preference. as far as what I have in mind for the dinner. First put the Brussels sprouts in the compost........hate, hate bs. grill steak and make your fav finishing butter, includes the garlic instapot mashed spuds topped with sautéed onions Salad using the lettuce and tomatoes and fresh basil from the garden if you have it you could make a cold yogurt cucumber soup to start....just a little tasting cup

Professional hobbit, be sure to check your teeth for herby bits before heading out! that is my kinda breakfast. Nice job.

Blue-dolphin, wonderful, and for first thing in the morning admirable! I am heading to the pantry to see if I have a muffin tin that fits in the little oven.

Are you 'bining' the meat or going to dazzle us with some clever use for it?

That looks like a good recipe because the breasts will not be over done. Good luck and looking forward to seeing the results. It's a big job.

IowaDee, a whole lamb really isn't a lot of meat. Most are around 45 to 50 lbs in our experience. We get two lambs a year from a free range organic farm up the valley. We used to get them whole and cut them up ourselves but that nearby slaughter facility closed and we have to have it cut up and frozen. But I must say, the butchers do a great job. The meat is so very tender and not gamey in the least. Can't imagine the smell of those drying lamb!

Salad from the garden and leftover chicken. It was a BIG bowl of greens.

And a lot of slow cooker recipes....not really taking advantage of the quick cooking aspect of the po

Hummmmmm http://www.thekitchn.com/50-recipes-that-you-can-make-in-your-instant-pot-233637

Thanks Shelby. I am in awe of your tomato canning marathons. I'm not that keen so I usually skin them, slice them and dry them. They don't take up much room and they do hydrate quite well. The rest get frozen after they have been skinned and seeded. The juice from that operation is reduced and added back into the package with the tomatoes. This year I dialled back my garden so I am not a slave to it. Much better.