There's a long standing rivalry between two of the oldest restaurants in L.A. - Philippe's the Original and Cole's. Both are more than 100 years old and both claim to have invented the French dip sandwich. But neither can claim to cook their beef using the power of...
Torta, Italian for cake, is a good name for this savory treat. The potato, cheese, and salmon mixture resembles cake batter and the end result is light and delicious. Torta di Patate e Salmone (adapted for the Sun Oven from Bon Appétit) Ingredients 2 1/2 pounds russet...
I've recently started saving the rendered fat from my solar cooked bacon and am always on the look out for ways to use it. If you don't have any on hand, double the amount of olive oil in this recipe. The soup will still be good; just a little less bacony. Any type of...
The easiest way to make this savory, vegetarian pie is in a skillet, but make sure yours fits in the Sun Oven. If not, bake it in a pie tin. Curried Chickpea Pot Pie Ingredients 2 tablespoons butter 1 onion, finely chopped 8 ounces white mushroom, chopped 2 cloves...
This simple chicken dish is the ideal accompaniment to risotto with turnips. Sautéd Chicken with Sage Ingredients 2 tablespoons unsalted butter 8 boneless, skinless chicken thighs, patted dry 4 fresh sage leaves 1/2 cup dry white wine salt and pepper to taste...
This soup has a sublime, velvety texture. The sliced apple garnish is a nice touch, but the soup's just as good without. Curried Red Lentil Soup with Apples (adapted for the Sun Oven from WW Veg Power!) Ingredients 2 Granny Smith apples 2 tablespoons olive oil...
These home made bars are perfect when you need a burst of energy. Sun Baked Energy Squares (adapted for the Sun Oven from WW Veg Power!) 1/4 cup unsweetened almond milk 1 tablespoon ground flaxseeds 1/2 cup dried figs, chopped 1/2 cup raw almonds, chopped 2...
This mild flavored lentil loaf has a nice, slightly crunchy texture. It has a tendency to fall apart so leave in the pan to slice it. If you're not going to eat the whole loaf at one meal line the pan with parchment paper. It will make it much easier to remove it from...
There's probably not a household in Italy where this sauce does not appear on the table at least once a week. There also is probably not a single household where the home cook bothers to measure the ingredients; and you shouldn't either. The quantities below are only...
Polenta, a simple porridge made from cornmeal, was the staple food of northern Italian peasants. Traditionally it is prepared over an open fire in a copper caldron. It took close to an hour to cook and required almost constant stirring. I have neither a fireplace nor...
