Solar Savory Corn Muffins

Apple Pumpkin Muffins

These savory corn muffins have an Italian twist. Medium-ground cornmeal can be used in place of the polenta (coarse-ground cornmeal). The texture will be a little different but just as pleasing.

Savory Sun Oven Italian Corn Muffins


1 1/2 cups all-purpose flour

1 1/4 cups polenta

3/4 cup cake flour

1/4 cup sugar

1 tablespoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons salt

1/2 cup cold, unsalted butter, cut into small pieces

1/3 cup olive oil

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Easy Solar Lasagna

Tea Towel

This lasagna can be assembled in the evening and stored in the fridge overnight. It will take a little longer to bake, but the flavors will be just as good.

Easy Sun Oven Lasagna


1 pound ground turkey

1 tablespoon olive oil, divided

1 onion, finely chopped

10 ounces cremini mushrooms, sliced

2 cloves garlic, minced

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Solar Breakfast Bread

New Sun Oven

This sweet bread can be stored in the refrigerator for up to 4 days. It’s perfect for a quick breakfast to go.

Sun Oven Oatmeal Bread


1 1/4 cups all-purpose flour

1 cup quick-cooking rolled oats

2/3 cup golden raisins

3/4 cup light brown sugar, firmly packed

1 1/2 teaspoons baking powder

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Solar Chicken Stew Italian Style


Sun Ovens in W.C.

Like most stews, this is even better the next day. It also freezes well. If you prefer white meat substitute skinless, bone-in breasts cut into quarters for all or a portion of the thighs used in this recipe.

Easy Sun Oven Chicken Cacciatore


2 larges onions, thinly sliced (about 3 cups)

3 tablespoons olive oil

4 cloves garlic, minced

4 pounds chicken thighs, bone-in, skinless, excess fat trimmed

1/2 cup dry white wine

2 cans (14.5-ounce) chopped tomatoes

1/4 cup tomato paste

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East Meets West Solar Soup

Bonito Pasta e Ceci

Bonito flakes lend a nice depth of flavor to this traditional Roman soup but are entirely optional. They can be found in the Japanese section of a good Asian market. If you can’t find them, or prefer a vegetarian soup, don’t worry,  the Romans have been enjoying chickpea and pasta soup for centuries without them.

Sun Oven Chickpea Soup

2 tablespoons olive oil

1 clove garlic, minced

1 white onion, finely chopped

1 carrot, finely chopped

1 stalk celery, finely chopped

1 whole dried hot red pepper

1 sprig rosemary

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Silky Solar Vegan Soup

Silky Soup

Chickpea (garbanzo) flour is my new favorite ingredient. When used in soups it creates a smooth texture and enhances the flavor, eliminating the need for cheese or cream.

Creamy Sun Oven Vegan Soup


2 teaspoons olive oil

1 onion, thinly sliced

1 small potato (about 3-ounces), well scrubbed and diced

1 bag (1-pound) frozen California blend vegetables

2 tablespoons chickpea flour

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Solar Potato Pie

Gatto' di Patate

Here’s a recipe I tried for the first time today. I found it in old copy of a La Cucina Italiana magazine. I made a few changes right off the bat. The original used salami in place of ham, hard-to-find smoked scamorza and Grana Padano cheeses in place of the Gouda and the Parmesan. I like the basic idea of a sort of savory potato pie with a gooey filling but I’ll probably make even more changes the next time around. I’d leave out the mozzarella altogether and replace it with some butter. I might even add something green to the filling; spinach or kale comes to mind. In any case here’s how I made it today.

Sun Oven Potato Pie


3 large potatoes, peeled and cut into chunks

3 egg yolks

1/2 cup freshly grated Parmesan cheese

1 cup mozzarella, diced

1/4 teaspoon nutmeg

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Solar Turkey Pie

Turkey Shepherd's Pie


This easy shepherd’s pie makes good use of left over turkey or chicken.

Sun Oven Turkey Shepherd’s Pie


1 (10-ounce) package mixed frozen vegetables

12 ounces cooked turkey, cut into chunks

1 (12-ounce) jar turkey gravy

1 teaspoon dried thyme

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More Solar Breakfast Bars

Peach Oatmeal Bars

I had quite a bit of very ripe fruit on hand so I whipped up another batch of oatmeal bars. This version is even less sweet than the original, maybe because of the peach, so next time I’m definitely adding some maple syrup.

Sun Oven Peach and Banana Oatmeal Bars

(adapted for the Sun Oven from Hillbilly Recipes)


3 medium ripe bananas

1 ripe peach

1 cup old-fashioned oats

1 cup Bob’s Red Mill muesli

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Solar Breakfast Bars

Oatmeal Banana Bars

Here’s a good way to take your oatmeal on the go. These breakfast bars are sweet enough even without any added sugar, but I might sneak a little maple syrup into my next batch.

Sun Oven Baked Oatmeal Bars

(adapted for the Sun Oven from Hillbilly Recipes)


3 medium ripe bananas

2 cups old-fashioned oats

1/3 cup unsweetened apple sauce

1/4 cup almond milk

1/2 cup raisins

1 teaspoon vanilla extract

1 teaspoon cinnamon.


Set Sun Oven out to preheat. Line a baking pan with parchment paper, set aside.

In a large bowl, mash the bananas with a potato masher or fork. Stir in the remaining ingredients. Spread the mixture evenly in the prepared baking pan.

Bake in the Sun Oven until firm and starting to brown, about 40 minutes. Cool in the pan on a rack for 10 minutes. Use the parchment paper to lift it out of the pan. Let cool completely before cutting into 16 bars.