Sauces

Chimichurri

(adapted from http://www.foodandwine.com/recipes/traditional-chimichurri):

Bunch o' parsley

A Few tablespoons of red wine vinegar

Lots o' garlic

Couple tablespoons of dried oregano (is fresh better?)

Slathering of olive oil

About 1/2 cup parmesan

Put it in the Magimix and let it got for a long time.  Heaven

Sprouts of Brussels

Chop in half.
Oil on baking sheet.
425 for 20 minutes = mushy

To try:
450 for 12-15 minutes
Don't chop in half

Pressure Cooker times

Untested/Tested

Pork shoulder: 25 mins for stew, 30 mins for pulled (really??)
Beef/oxtail: 50
Short ribs: 35
Lamb chunks: 10
Lamb shoulder: 25
Lamb shanks: 40
Osso bucco: 35 + 20 off heat
Chicken thighs: 15
Whole chicken: 35
Duck: 25
Seafood: 10 and less
Brown rice: 22+10
Farro: 12
Polenta: 8

Potatoes: 8 (12 is too long! Eez mush!)

Black Beans: 33

Black Eyed Peas: 22

Garbanzo beans: 40
Chana Dal: 12