At this time of year, the south-facing area in front of my front door and side garage door is the best location for solar cooking. In fact, it’s quite a bit hotter than the microclimate on my south-facing balcony in Flagstaff was, so everything cooks significantly faster and I am having to adjust some of my cooking times and adding extra liquid to the cooking pot.
I cooked garbanzo/chick pea flour (besan in Hindi) polenta in the Sun Oven, and then baked the French fry-like slices in my indoor oven after it cooled; I basted the slices with olive oil before baking. After cooking the polenta, I cooked some brown rice and wild rice to go with the fries. The “fries” were a hit with my wife, LynnAnnRose, a relatively new vegan.