Black beans with chard and green tomatoes.

Layer in the 5" oval pot
Half a large onion chopped medium and fried until it changes color in a table spoon of oil. About six minutes.
One large clove garlic minced
One large stalk of celery chopped small
One small carrot chopped small
Six green tomatoes chopped medium
Dry red chilly flakes to taste.
One spicy green chilly chopped small. Skip if necessary.
One bunch chard cut in thin strips and washed.
Tuck in one small branch rosemary or herbs of choice.
Drizzle two table spoons olive oil.
Salt to taste.
Cook for two hours in the winter position.
Remove and toss Rosemary branch.
Mix with cup of cooked black beans.
Top with half a tablespoon balsamic vinegar.
Mix well, correct for salt and serve.

For the black beans soak one cup overnight in four cups water. Bake in the oven at 280 deg for two and a half hours. There may not be enough sun this time of year to make sure to start early.
Salt when done.

Sweet pumpkin with garlic Afghan style

Daylight savings time starts with sunny mornings to you have to change your schedule and start cooking earlier. Clean the outer lid of the oven so that the maximum amount of sunlight can get in. This time of the year there is a lot of pumpkin!

Peel the pumpkin and cut into six 1.5" sticks; set aside to dry for a few hours.
Brush/rub with vegetable oil.
Rub over with two crushed garlic cloves.
Place in the 5" oval pot.

Sprinkle with
1/2 tsp salt
1/2 tsp ginger powder or root chopped fine.
1/2 tsp coriander powder
1/4 tsp black pepper
2 tablespoons sugar.

Drizzle over with honey.

Cook in the winter position for two hours with the reflector on, more till its soft. With daylight savings time its more important to start early.

For the yogurt sauce mix
1/4 tsp Crushed garlic
1/4 tablespoon Salt
1/2 cup Plain yogurt
Garnish with chopped mint leaves

To serve: Spread some of the yogurt sauce on a plate and lay the pumpkin on top. Top with remaining yogurt and juices left over in the pot. Sprinkle with chopped mint.

cherry tomato pasta salad

This is a fun tasty light pasta salad for a summer evening.
Pasta is complicated and time intensive to cook in the solar oven.

One pint cherry tomatoes each cut in half.
One tablespoon olive oil.
One table spoon balsamic vinear.
Three tablespoons basil cut fine and chopped.
Salt to taste.
Mix.

In one 7" pot combine
One red onion chopped small.
One large garlic clove cut fine or crushed.
Olive oil.
Salt to taste.
Mix.

In the other 7" pot put three cups water.

Place the solar oven in the summer position.
After half an hour remove the onion/garlic and combine with the cherry tomatoes.

Add 6 oz small elbow or gamine pasta to the pot and return to the oven with the water.
After a half hour put the hot pasta in the now hot water. Stir and leave in the oven in the summer position for twenty minutes. Unlike other things in a solar oven DON'T leave it longer without checking since the pasta will overcook.
Remove and drain and combine with cherry tomato/onions.

Chop half a head romaine lettuce thin and small and combine.

Dressing:
Two tablespoons olive oil, one tablespoon white wine vinegar, and one tablespoon lemon.
Salt to taste.
Pour over pasta and mix.
Shred cheese to taste.

Optional: add broccoli or cube cut ham as desired and mix.
Serve at room temperature.

Garlic Shitake with corn and tofu.

Adapted from Vegetarian by Linda Fraser, a set of recipes easily ported to a solar oven.

1 lb shitake from J&M.
Twist the mushroom stalk at the base to remove.

Mix together-
Chop the clear portion of the stalks.
Trim the kernels of the cob. Cut them off with the knife then use the back of the blade on scrape the cob and remove the part of the kernel that still remained. Brentwood corn made its first summer appearance this Sunday at the Belmont Market.
Chop two cloves garlic fine.
Chopped three spring onions.
Two tablespoons sesame oil.
One small block tofu cut into small cubes. I like Mori-nu organic tofu in a box available at Safeway and Wholefoods.
Salt and black pepper to taste.

Mix well and spoon into the caps. Place in the 5” oval roaster and cook for 90 minutes in the summer position.

Remove and drizzle sesame oil (two more tablespoons) and two tablespoons of soy sauce over the stuffed caps before serving.

Cooking in a solar oven exposes you to sun for brief periods of time which can be good. Since the solar sport is used without the reflector most of the year it doesn't have the intense concentrated reflections that the other ovens do which require sun shades.

Rigatoni with tomato sauce and mushrooms and spring vegetables.

These are the medium sized tubular pasta. REMEMBER in a solar oven you have to watch the quantity. Pasta is one of those things thats easy to make too much off and it will only add to your waste. If you really need a larger quantity, for like a potluck, cook two pots.

9oz Rigatoni (250 grams) in the 7” pot.
Top with one tablespoon cooking oil and turn with a spoon until coated.

In the other 7" pot place
Two cups button mushrooms sliced.
One small zucchini sliced.
Half a cup fresh peas
Half a cup fresh fava beans.
One tomato quartered.
Two cups tomato sauce
One garlic chopped fine
Chili pepper to taste
Salt and pepper to taste.

Cover and cook both pots in the summer position for one hour.

Remove and pour the vegetable tomato mix over the rigatoni.
Cook for a half hour in the summer position.
Mix in pot with the pasta.
Garnish with chopped parsley, chopped olives, grated Parmesan type cheese and serve.

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Baked whole Lentils with broccoli.

Onions won’t saute in a solar oven and may retain their astringent smell and flavor.

Chop half a large yellow onion in half and then cut thin. Saute on the stove stirring for one minute in the 6” oval pot. Turn off the stove.

Add one cup whole lentils and two cups water. The goal is to get dry cooked lentils. Use more water if you like them soft. Salt to taste.

In the 5” round pot trim the florets off a stalk of a broccoli, then peel and chop the stalk fine.

Place both in the oven in the winter position with the reflector. Remove the broccoli after forty five minutes but leave the lentils for another hour.

Crush two cloves garlic in a half a lemon juice with equal parts white wine vinegar.

Mix everything together. Salt to taste.
Grate cheese of choice over if desired.

(Note- If the lentils are soaked overnight both brocolli and lentils and can be cooked in one pot for one hour. To do this soak the lentils in two cups of water.)
Return to oven for a half hour.