Solar Berry Crisps


Fresh berries are in season and sometimes even on sale. Serve these crisps with vanilla ice-cream for a yummy, summery dessert. If you want to bring them to a potluck or picnic bake them in 1/2-pint mason jars, just be sure to let them cool completely before putting the lids on.

Sun Oven Mixed Berry Crisp



1/2 cup all-purpose flour

1/2 cup packed light brown sugar

1/4 cup sugar

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup old-fashioned oats

6 tablespoons cold unsalted butter, cut into small chunks


4 cups mixed fresh berries

1/2 cup sugar

2 tablespoons corn starch


Set Sun Oven out to preheat.

In a large bowl, combine the flour, brown sugar, sugar, cinnamon, salt, and oats. Cut in the butter using a pastry blender or your hands. Refrigerate until ready to use. In a separate large bowl, toss the berries with the sugar and corn starch to evenly coat. Divide the fruit among 6 metal or 1/2-pint mason jars. Set the mugs or jars in two baking pans. Use a metal rack to separate the two pans and cross-stack them in the Sun Oven. Bake until the topping is golden and the fruit is bubbly, 45 minutes to 1 hours. Top pan will cook slightly faster.

Solar Veggie Chips

Zucchini Chips

This is the time of year that zucchini are abundant; sometimes too abundant. These chips make a great, healthy snack and, in addition to using up some of the zucchini from your garden, they can be made on a partly cloudy day when the Sun Oven might not reach the highest temperatures.

Sun Baked Zucchini Chips


2 medium zucchini, sliced into 1/8-inch rounds

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/2 teaspoon herbs de Provence


Set Sun Oven out to preheat. Line 3 stackable baking racks with parchment paper or silicone mats.

In a large bowl, toss the zucchini slices with the oil, salt, and herbs. Spread the slices out in single layers on the prepared baking racks. Stack the racks in the Sun Oven. Keep the Sun Oven focused to keep the temperature between 200 and 250F. If condensation begins to build up unlatch the door to allow steam to escape. As the zucchini cook and shrink they can be consolidated onto few racks. Continue cooking until browned, removing any that may brown faster as they cook, about 2 hours total.


Curried Chickpea Solar Stew



Serve this vegetarian stew with plenty of basmati rice to soak up all the velvety sauce.

Sun Oven Chickpea and Cauliflower Curry


1 tablespoon vegetable oil

1 small onion, finely chopped

1 apple, peeled, cored, and diced

2 teaspoons minced fresh ginger

1/4 cup mild red curry paste

1 sweet potato, peeled and cut into 1/2-inch chunks (about 2 cups)

2 cups cauliflower florets, broken into small pieces

2 1/2 cups previously solar cooked chickpeas

1 (14-ounce) can petite diced tomatoes

1 (14-ounce) can vegetable broth

1/2 cup coconut milk (regular or lite)

salt and pepper to taste

1 1/2 cup (lightly packed) spinach leaves


Set Sun Oven out to preheat.

Heat the oil over medium heat in a large pot or Dutch oven. Add the onion, apple, and ginger; cook, stirring often, until just softened, about 5 minutes. Stir in the curry paste. Add the sweet potato, chickpeas, tomatoes, and vegetable broth; stir to combine. Cover and transfer to the Sun Oven. Cook until the vegetables are soft, 1 1/2 to 2 hours. Stir in the coconut milk and spinach, replace lid and continue cooking until heated through, about 20 more minutes.

Makes 8 servings.

Sun Oven Leek and Potato Soup

Leek and Potato Soup

This soup is rich and creamy even without the blue cheese topping, so if you don’t like blue cheese, leave it out.

Creamy Leek and Potato Soup


1 tablespoon butter, melted

1 shallot, finely chopped

2 leeks, white and light green parts only, chopped

2 cups chicken broth

2 russet potatoes, peeled and cut into 1/2-inch chunks

1/2 cup heavy cream

salt and pepper to taste

Chopped chives

2 ounce blue cheese, crumbled


Set Sun Oven out to preheat.

Combine the butter, shallots, and leeks in a large pot. Cover and cook in the Sun Oven until the leeks have softened, 15 to 20 minutes. Add the stock and potatoes and continue cooking, covered, until the potatoes are soft, about 1 hour. Remove the pot from the Sun Oven. Use an immersion blender to puree the soup until smooth. Stir in the cream. Season to taste with salt and pepper. Ladle into bowls and top each serving with chives and blue cheese.

Peanut Butter and Sun

New Sun Oven

Condensed milk and creamy peanut butter are combined in these easy-to-make, super rich, sweet-and-salty bar cookies

Golden Sun Oven Peanut Butter Bar Cookies


2 cups all-purpose flour

3/4 cup light brown sugar, firmly packed

1 egg, lightly beaten

1/2 cup cold unsalted butter

1 cup peanuts, finely chopped

1 can (14-ounce) sweetened condensed milk

1/2 cup creamy all-natural peanut butter (no sugar added)

1 teaspoon vanilla extract


Set Sun Oven out to preheat.

In a large bowl, combine the flour, sugar and egg. Cut in the cold butter until the mixture is crumbly. Stir in the peanuts. Set aside 2 cups of the flour mixture. Press the remaining mixture into a baking pan. Bake the crust in the Sun Oven until lightly browned, 30 to 4o minutes. While the crust is baking, beat together the condensed milk, peanut butter, and vanilla extract in another large bowl. Remove the crust from the Sun Oven (leave the oven out) and spread the milk mixture evenly over it. Sprinkle the reserved crumb mixture on top. Return the pan to the Sun Oven and bake and additional 40 minutes to 1 hour. Cool in pan on a rack. Cut into bars when cool.


Sun Baked Scalloped Potatoes

Two Baking Pans

This recipe makes use of celery leaves, another part of a vegetable that often gets tossed away.

Solar Scalloped Potatoes with Cheddar Cheese


6 medium potatoes, peeled and cut into 1/8-inch slices

1 onion, thinly sliced

1/4 cup celery leaves

1 tablespoon dried parsley

2 tablespoons butter

1/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

1 cuan evaporated milk

1 cup shredded Cheddar cheese

1/2 teaspoon paprika


Set Sun Oven out to preheat. Spray a baking pan with cooking spray.

Layer the potatoes and onions in the prepared pan, starting and finishing with a layer of potatoes and overlapping the potatoes slightly. Use a blender or food processor to combine the celery leaves, parsley, butter, flour, salt, pepper, and cheese until smooth. Pour the cheese mixture over the potatoes and onions. Sprinkle with paprika. (can be prepared ahead up to this point. Cover with plastic wrap and refrigerate up to 24 hours. Bring to room temperature before continuing) Use a second baking pan to cover as a lid and transfer to the Sun Oven. Bake until the potatoes are tender and bubbly, 1 1/2 to 2 hours.

Makes 6 servings.

Solar Bean Dip


This easy to prepare dip is enough for a crowd and sure to be a pleaser. It’s best when made with previously solar cooked beans, but canned will do in a pinch.

Sun Oven Bean Dip


3 cups previously solar cooked Italian Style Beans (or 2 15-ounce cans) drained

1/2 cup chicken or vegetable broth

1 tablespoon olive oil

3 cloves garlic, minced

1/4 teaspoon dried marjoram

1/2 teaspoon fresh chopped rosemary leaves

salt and pepper to taste

Additional olive oil for serving


Set Sun Oven out to preheat.

In a large pot, combine the beans, broth, oil, marjoram, and rosemary. Cover and cook until the flavors have blended, 1 t0 1 1/2 hours. Gently mash the beans with a potato masher. Season to taste with salt and pepper. Transfer to a serving bowl and drizzle with additional olive oil. Serve with pita chips or use as a spread on toasted French bread.

Makes 20 (2 tablespoon-sized) servings.



Sun Oven Baked Bean Mix

Maple Beans

Buying beans in bulk saves money, but, it also means you might wind up with small amounts of various types in your pantry. This recipe is a tasty way to use them up.

Mixed Vegetarian Sun Baked Beans


2 cups mixed dried beans, picked over, rinsed, soaked overnight, and drained

2 onions, finely chopped

2 stalks celery, thinly sliced

2 carrots, peeled and thinly sliced

2 parsnips, peeled and thinly sliced

2 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon cracked black peppercorns

2 whole cloves

1 stick (about 2-inches) cinnamon

1 cup apple cider or juice

1 cup water

1/2 cup real maple syrup

2 tablespoons cornstarch


Set Sun Oven out to preheat.

In a large pot, combine the beans, onions, celery, carrots, parsnips, garlic, chili powder, salt, peppercorns, cloves, cinnamon, apple cider (or juice), water, and maple syrup. Cover and transfer to the Sun Oven. Cook until the largest beans are soft, 2 to 3 hours. Remove and discard the cinnamon stick (and the cloves if you can find them). In a small bowl, gradually whisk up to 1/4 cup of the bean cooking liquid into the cornstarch until smooth. Stir the cornstarch mixture into the beans in the pot.

Makes 8 servings.



Solar Pound Cake

Sun Oven in WC

This recipe from Martha Stewart is ideal for Sun Oven baking. It makes two, standard-sized loafs, which fit perfectly side-by-side in the cooking chamber, and freezes well. That means you can bake when the sun is shining and still enjoy you cake on a rainy day.

Sun Baked Cream-Cheese Pound Cake

(adapted for the Sun Oven from Martha Stewart’s Cakes)


3 cups all-purpose flour

2 teaspoons salt

1 1/2 cups (3 sticks) unsalted butter, at room temperature

1 package (8 ounces) cream cheese, at room temperature

3 cups sugar

6 large eggs, at room temperature

1 teaspoon vanilla extract


Set Sun Oven out to preheat. Spray two standard loaf pans with cooking spray; set aside.

In a medium bowl, whisk together the flour and salt. In a large bowl, use an electric mixer on high speed to beat the cream cheese until smooth. Gradually add the sugar and continue beating until pale and fluffy, about 5 minutes. Add the eggs, 1 at a time, beating well after each one is added. Add the vanilla. On low speed, add the flour mixture in 2 batches until just combined. Divide the batter between the prepared pans. Tap the pans on the counter and smooth the tops. Bake in the Sun Oven until golden and a toothpick inserted into the middle of a cake comes out with a few crumbs attached, about 1 1/2 hours. Cool in pans on a wire rack for 10 minutes. Remove the cakes from the pans and cool completely on the rack.

To freeze wrap the loaf well in plastic and foil. Will keep in the freezer for up to 3 months.

Zesty Marinaded Solar Roasted Chicken

Citrus Chicken

This easy-to-make marinade could be used with any cuts of chicken, thighs just happen to be my favorite.

Sun Roasted Citrus Marinaded Chicken

(adapted for the Sun Oven from


1 bunch green onions, thinly sliced, divided

1/2 bunch cilantro, leaves and tender stems only

2 cloves garlic, chopped

1 teaspoon grated lime zest

1 teaspoon grated orange zest

1/4 cup freshly squeezed lime juice

1/4 cup freshly squeezed lemon juice

1/4 cup reduced-sodium soy sauce

2 tablespoons vegetable oil

1 tablespoon kosher salt

2 pounds, bone-in, skin-on, chicken thighs


Set Sun Oven out to preheat. Place a rack on the bottom of a baking pan; set aside.

Set aside 1/4 cup of the sliced green onions. Put the cilantro, garlic, lime and orange zest and juices, soy sauce, vegetable oil, kosher salt, and remaining green onions in a food processor. Pulse a few times until a coarse puree forms. Set aside 1/4 cup of the marinade. Pour the rest of the marinade into a large, resealable plastic bag. Add the chicken, seal the bag, and turn to coat. Refrigerate at least 20 minutes. Arrange the thighs in a single layer on the rack in the baking pan; discard the marinade in the bag. Cover the pan with a second baking pan and transfer to the Sun Oven. Cook until browned and juices run clear, about 1 hour. Serve with reserved green onions and marinade.

Makes 4 servings.

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