Solar Braised Cabbage

Red Cabbage

An easy to prepare side that pairs perfectly with pork or poultry.

Sun Braised Cabbage and Apples


1 tablespoon butter

1 onion, thinly sliced

1 apple, cored, peeled, and thinly sliced

1 head red cabbage (about 2 pounds), cored and shredded

3 tablespoons apple cider vinegar

1 tablespoon sugar

salt and pepper to taste

1/2 cup water


Set Sun Oven out to preheat.

Melt the butter in a pot large enough to hold all the ingredients. Add the remaining ingredients to the pot, tossing to combine. Cover and cook until the cabbage is tender, about 4o minutes. Adjust for salt, pepper, and sugar.

Makes 4 to 6 servings.

Stuffed Solar Baked Peppers

Stuffed Pepper

Stuffed bell peppers or squash are some of my favorite solar baked lunches. The following recipe is meant to be more of a guideline. I normally use whatever ingredients I happen to have on hand. I don’t think I’ve ever made the filling the same way twice.

Stuffed Bell Peppers


1/4 cup pastina (small pasta), such as orzo, stelline, or acini di pepe

1 small zucchini, diced

1/2 cup grape tomatoes, halved

1/4 cup cooked red kidney beans

2 ounces cheddar cheese, diced

2 tablespoons finely chopped onion

1/2 teaspoon dried oregano

1/4 cup vegetable broth

salt and pepper to taste

2 large red bell peppers, halved lengthwise and seeded

PreparationoSet Sun Oven out to preheat. Spray a baking dish large enough to hold the peppers in a single layer with cooking spray; set aside.

In a medium bowl, combine the pastina, zucchini, tomatoes, kidney beans, cheese, onion, oregano, and broth. Season to taste with salt and pepper. Arrange the peppers, cut side up, in the prepared baking dish. Spoon the filling into the peppers, pressing it down to fit. Cover and bake in the Sun Oven until the filling is cooked, about 1 hour.

Makes 4 servings.


Buttery Solar Roasted Squash

Maple Squash-300x225

Sun Glazed Maple Squash


1 (about 2 1/2 pounds) winter squash, any kind except spaghetti

1/3 cup pure maple syrup

2 tablespoons butter, melted

1/8 teaspoon ground cayenne pepper


Set Sun Oven out to preheat. Spray two baking pans with cooking spray or line baking racks with silicone mats or parchment paper.

Wash the squash. Cut in half lengthwise. Scoop out the seeds and discard. Cut the squash into 1 1/2-inch thick slices or wedges, cut side up. Arrange the pieces in a single layer in the baking pans or on the racks. In a small bowl, mix together the maple syrup, butter, and cayenne. Brush the squash with the glaze. If using baking pans, cross stack them in the Sun Oven. Roast squash until tender, about 1 hour.

Makes 6 servings.

Spicy Solar Roasted Cauliflower

Roasted Cauliflower

Serve sun roasted vegetables make a delicious side dish to just about any main course.

Spicy Sun Roasted Cauliflower


1 cauliflower, cored and cut into florets

2 cloves garlic, quartered lengthwise

2 tablespoons olive oil

1/4 t0 1/2 teaspoon red pepper flakes



Set Sun Oven out to preheat.

In a baking pan, toss the florets and garlic with the oil and pepper flakes. Season with salt. Cook in the Sun Oven, uncovered, until soft and beginning to brown, about 45 minutes.

Makes 4 to 6 servings.

Solar Braised Carrots

Honey Carrots

This colorful side dish can be tossed together in no time and is a good way to make use of any excess carrots you might have on hand. Let the carrots cook in the Sun Oven as long as possible. The slow, gentle solar heat brings out all their flavor and sweetness.

Sun Braised Carrots with Honey


4 tablespoons unsalted butter

1 tablespoon honey

1 pound carrots, peeled and cut into rounds


chopped fresh flat-leaf parsley


Set Sun Oven out to preheat.

In a medium pot, melt the butter over low heat. Remove from heat and stir in the honey. Add the carrots, tossing to coat. Season with salt, cover and cook in the Sun Oven until the carrots are very tender, 1 1/2 to 2 hours. Sprinkle with parsley just before serving.

Makes 4 servings.

Solar Braised Beet Salad

AA Oval Roasting Pan

Since discovering solar cooking, beets have become one of my favorite vegetables and this is one of my favorite ways to enjoy them.

Sun Oven Braised Beets with Horseradish Sauce


6 medium beets, peeled and quartered

2 tablespoons sugar

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 tablespoon red wine vinegar

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Solar Southwest Spaghetti Squash


This is a fun, healthy side dish that goes great with tacos or other “south of the border” fare.

Sun Oven Southwest Spaghetti Squash Bake


1 spaghetti squash (about 3 pounds), cut in half length-wise, seeds discarded

1 (14-0unce) can Mexican-style diced tomatoes

1 (14-ounce) can black beans, rinsed and drained

3/4 cup shredded Monterey Jack cheese, divided

1/4 cup cilantro, finely chopped (optional)

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Solar Beets with Horseradish

New Sun Oven

Before using the Sun Oven I never cooked beets. Now they’re one of my favorite vegetables.

Sun Oven Braised Beets


6 medium beets, peeled and quartered

2 tablespoons sugar

1/4 teaspoon salt

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Yummy Solar Baked Cranberries

Cranberry Bake

Cranberries are so good for you that it’s a shame many of us only consume them once or twice a year. This simple dish is great on its own. It also goes well with roast meats. Any leftovers can be stirred into oatmeal or yogurt.

Sun Oven Cranberry Bake


1 bag (12-ounces) fresh cranberries, picked over and rinsed

1 large firm apple, peeled, cored, and cut into chunks

1/2 cup pure maple syrup

The zest of one orange

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Sun Oven Lunches for Busy Days

Stuffed Golden Nugget

As far as weight gain goes, the most critical days can be the days leading up to and following Thanksgiving. We might be making multiple trips to the store for all the ingredients for the big feast only to forget to pick up anything for lunch or dinner today. Luckily, once you get something in going in the Sun Oven it doesn’t require a lot of your attention and before you know it you’ll have a healthy, tasty meal to help tide you over.

Stuffed squash is a favorite around our house this time of year. Any variety of squash will work and the choices for filling are practically unlimited. Some of my favorites are couscous, feta cheese, chickpeas, leftover stuffing, crumbled cooked bacon, cooked rice (white or brown), cherry tomatoes, – you get the idea. Be creative, use your imagination. Change it up each time and every meal will be like a little surprise party.

Here’s how I prepared mine today.

Sun Oven Stuffed Squash


2 golden nugget squash

1 tablespoon olive oil

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