Absolutely worth a try. I think tapenade would be a great substitute too.
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Tapenade is a great idea, thanks!
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PORK STEW WITH SWEET PEPPERS AND POTATOES pg213 (pressure cooker chapter)
This was absurdly easy. The hardest step was trimming the fat off the pork butt (shoulder); I did not do a very good job and should have cut smaller (bite-size) pieces. My excuse is that I make a lot of pulled pork where size doesn’t matter. 
No photos but the recipe is indexed in EYB and includes a photo. I cut back on the fennel seeds and would skip them entirely next time, maybe add more oregano or some marjoram instead. I also think it could work well with turkey thighs instead of pork, for those who don’t eat pork - may need to adjust the cooking time. And like most InstantPot braises, it could probably work on the stovetop too.
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SEARED MISO-SESAME SHRIMP and ASPARAGUS, page 79
I thought this was very good and except for peeling and deveining the shrimp it was pretty quick. I had the heat up a bit too high for the shrimp and the miso sauce on the bottom of the pan got a bit charred, but the shrimp was still good. She has suggestions to use this recipe with other proteins (e.g., chicken, salmon) or vegetables (e.g., broccoli, sugar snaps). This recipe will be repeated.
Make a sauce with 3 Tbsp white miso, 2 Tbsp roasted sesame oil, 1 Tbsp grated ginger, 1/4 tsp black pepper.
Peel and devein 1.5 lbs of shrimp and toss with sauce.
Heat 2 Tbsp of olive oil in 12 inch skillet. Add 1 lb asparagus. Season with salt and pepper. Cover and cook 3 to 4 minutes. Remove asparagus to platter.
Add shrimp and marinade to pan. Cook about 5 minutes, flipping once. In last minute, add 2 cloves of minced garlic and some black pepper. Add a squeeze of lime.
Put shrimp on platter with asparagus and toss. Sprinkle with sesame seeds and 2 thinly sliced scallions and lime wedges.
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Oh I made this the other night but instead of asparagus I used yellow and red peppers and mushrooms because that’s what. I had. I think is my 3rd time making this dish. We like it a lot.
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This is timely! I plan to make this next week and have been looking forward to it.
It seems like quite a flexible recipe where you could use the vegetables that you have. Your combo sounds good.
When I went looking for this COTM thread, I was surprised that no one had reported on this recipe. Hope that you enjoy it.
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