33 Fall Time Solar Oven Recipes

About Solavore 

The idea for Solavore™ started with a scratch-made, double-layer carrot cake on a sailboat under a hot Caribbean sun.

The cake was one of many dishes prepared by Anne Patterson as she and her husband, Ray, wintered off an island near Puerto Rico. To her friends’ surprise, Anne baked the cake to perfection on the Sea Lady’s foredeck in a small black box designed to trap sunlight.

Anne’s solar oven came from a small Minnesota-based humanitarian organization called the Solar Oven Society (SOS), which distributed ovens to Afghanistan, Nicaragua, Haiti, and other developing countries. Anne fell in love with her solar oven and how it liberated her from the Sea Lady’s one-bum (read: small) galley. But what really filled her sails was the SOS mission to provide a clean and healthy cooking source to the world’s poor.

Anne sun-simmered habichuelas (Puerto Rican stewed beans), pumpkin soup, and spicy jerk chicken, never fretting about overcooking. Her brown rice turned out fluffy and savory every time. She loved putting dinner on and leaving with Ray for a shore day. She loved the fact that clean-up was a swish, since nothing ever burned. She loved conserving propane and keeping the galley cool and how the oven helped her already modest carbon footprint shrink even more. And Anne’s friends around the anchorage loved the sun-baked magic of her banana bread.

Anne loved her solar oven so much she recommended it to her sailing friends. But in 2013, SOS funding dwindled. After supplying more than 20,000 solar ovens to people around the world over 15 years, the organization stopped production.

Anne Patterson launched Solavore™ in 2015, resuming production of SOS’s flagship oven, the Sport. With guidance from SOS’s founders and the Sport’s designers, Anne is applying a career’s-worth of business savvy to build a robust, sustainable company that generates not only profits but also social and environmental dividends.

How Solar Cooking Works 



Until the last century, sunlight was still largely a mystery.

“Some regard [sunlight] as the same element as fire, but in the state of its greatest purity,” wrote French-Swiss scientist Horace-Bénédict de Saussure in the late 1700s.


De Saussure had a different take. He believed sunlight isn’t hot like fire but somehow passes heat onto other objects.

Light from the sun, we now know, is packed with energy—about 1,000 watts for every square meter. By drawing on a simple but profound principle, solar ovens convert this light energy to heat energy.

All things—bricks, car hoods, food in a solar oven—are made of atoms. The atoms are constantly vibrating and crashing into one another. The higher the temperature of an object, the faster its atoms shake.

Sunlight is electromagnetic radiation. When sunlight strikes a brick wall—or car hood or food in a cooker—the radiation excites the atoms, causing them to vibrate faster and get hotter.

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Mole Mushroom Taco Filling 


  • 2 dried ancho chili peppers
  • water to cover chili peppers
  • 1½ pound mushrooms, chopped (about 4 cups)
  • ½ cup chili cooking water (see instructions)
  • ½ cup water
  • ½ cup crushed tomatoes or tomato puree
  • ¼ cup blanched almonds
  • 1.5 T unsweetened cocoa powder
  • 2 cloves minced garlic
  • 1½ teaspoon oregano
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • ¼ teaspoon ground allspice
  • ¼ teaspoon cinnamon
  • salt, to taste


1. Toast the chiles in a dry skillet over medium heat. You don't want to overcook or burn them, just to dry them out a bit and cook until they become fragrant.

2. Let cool, then remove the seeds, stem and ribs and discard.

3. Place the flesh of the pepper in a small saucepan and cover with water. Bring to a boil, then lower heat and simmer for 10 minutes to reconstitute.

4. Use tongs or a slotted spoon to carefully remove the reconstituted peppers and put them in your blender with all of the sauce ingredients except for the salt. Blend until smooth, taste, add salt and taste again.

5. Add the mushrooms and the sauce to your graniteware pot. Stir well, cover and place in your Solavore Sport. Let this solar oven recipe slow cook in your solar oven (no reflectors needed) for 3-4 hours.

6. Serve in a warm tortilla and top with lettuce, queso fresco, avocado, sour cream

Chicken Mole 

Solar oven chicken mole is extremely easy, and delicious served over rice. The recipe makes two pots of chicken that cook together in the Solavore Sport. If you'd like to free up your second pot to cook rice, just cut the recipe in half.


  • 4 pounds boneless, skinless chicken thighs (about 12)
  • Coarse salt
  • 1 can (28 ounces) whole tomatoes
  • 1 medium yellow onion, roughly chopped
  • 2 dried ancho chiles, stemmed, or 2 t. ancho chile powder
  • 1 large chipotle chile in adobo sauce
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup raisins
  • 3 ounces bittersweet chocolate, finely chopped (1/2 cup)
  • 3 garlic cloves, smashed and peeled
  • 3 tablespoons extra-virgin olive oil
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • Fresh cilantro leaves, for serving


1. Season chicken thighs with salt and divide between two Solavore Sport pots.

2. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth.

3. Add tomato mixture to Sport pot(s), cover, and cook with reflectors until chicken is tender, 2-3 hours (or 4-6 hours without reflectors). Serve chicken and sauce topped with cilantro.

Ratatouille and Campanelle Pasta 


  • 1 med. eggplant, cut into 1 inch cubes
  • 2 med. zucchini cut into ¼ in rounds
  • 4 vine ripe tomatoes cut into 1 inch cubes or one 14.5 oz. can of diced tomatoes
  • ½ c. sundried tomatoes, packed in oil and chopped
  • 1 med. onion, coarsely chopped
  • 1 med green or red pepper chopped coarsely
  • 2 cloves garlic, minced
  • 4 sprigs thyme
  • 1 bay leaf
  • 1 t. salt or to taste
  • 1 t. pepper or to taste
  • 1 T. olive oil
  • 1 lb. campanelle pasta, or your favorite cut of pasta
  • Salt for the pasta water
  • ½ c. Kalamata olives, coarsely chopped
  • ½ c. shredded Parmesan cheese
  • 2T. chopped parsley for garnish
  • Olive oil for drizzling


1. Toss the first 12 ingredients in the Sport pot and mix well. Cover and place in the Sport, aim it at the sun and let it cook until the eggplant is tender, about 2-3 hours.

2. To Serve: Boil the pasta in salted water according to directions. Drain. Place pasta in a large bowl, spoon the ratatouille over the past and top with olives, cheese and parsley. Drizzle some olive oil over the top and serve.

Coq au Vin


  • 8 chicken thighs/drumsticks
  • salt & pepper to taste
  • 4 T. flour
  • 4 oz. bacon, diced
  • 2 T. olive oil or butter
  • 12 oz. mushrooms, quartered
  • 2 carrots, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 t. salt
  • ½ c chicken broth
  • 2 c. red wine (pinot noir preferred)
  • 2 sprigs fresh thyme
  • 2 bay leaves


1. Season the chicken with salt and pepper. Lightly coat with flour and set aside.

2. Heat a large skillet over medium-high heat. Add bacon and cook until crisp, about 3 minutes. Set aside. Add chicken to pan and cook until golden brown on all sides.

3. Transfer to a plate and set aside. Melt 2 T. butter or oil in pan, if needed, and sauté mushrooms until they start to turn brown, 3-4 minutes. Add carrots, onion, garlic and salt and cook until vegetables begin to soften. Deglaze the pan with the chicken stock and wine.

4. Transfer the vegetable mixture, along with the thyme and bay leaves, to your solar oven pot,. Arrange chicken in the pot and sprinkle the bacon on top. Cover and place in the Sport. Let the sun do it’s magic for 3 to 4 hours. Season with salt and pepper and serve. Serves 4-6

Roasted Red Pepper, Caramelized Onion and Kale Frittata


Whats's for brunch? This frittata bakes in about an hour in solar oven. The recipe is very forgiving so feel free to try any veggies you have on hand. How about using our technique for solar oven caramelized onions?


  • 1 cup kale, thinly sliced
  • 1 cup caramelized onions
  • 1 roasted red pepper chopped in large pieces
  • 5 eggs
  • 1/4 cup feta cheese, crumbled
  • torn cilantro for garnish (optional)
  • salt and pepper


1. Set your Solavore Sport out to preheat while you prepare the frittata.

2. Spray your Sport graniteware pot with non-stick cooking spray. Layer the first three ingredients in the pot starting with the kale. Scramble the eggs and pour them evenly over your layered ingredients. Sprinkle the feta over the top.

3. Cover the pot and put it in the solar oven. Let the frittata bake for about an hour. As always, cook times are approximate. You'll know it's done when the eggs are completely cooked. 

Sweet Potato Black Bean Tacos 


  • 2 tablespoons chili powder
  • 2 teaspoons dried oregano
  • 1 1⁄2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 large sweet potato, peeled and diced
  • 1 15 ounce can black beans
  • 4 garlic cloves, minced
  • 1 medium onion, thinly sliced
  • 1 jalapeno pepper, minced
  • 1 green pepper, chopped
  • 1 cup frozen corn or 1 cup canned corn
  • For serving: tortillas, salsa, cheese, sour cream, etc


1. Place all ingredients in your Graniteware pot and stir to combine. Put the covered pot in your Solavore Sport and let cook for approximately 3 hours or until the sweet potatoes are tender. As always, cooking time depends on the temperature of the oven and the size of the sweet potato cuts. Ours was well done by the 3 hour mark.

2. To serve place the filling in warmed tortillas and add toppings of your choice.

Rolled Eggplant With Sausage and Mozzarella


  • 1 1/2 lb Italian or Asian eggplant trimmed and cut lengthwise into 1/4 inch thick slices
  • 1/4 cup plus 2 T olive oil
  • salt and freshly ground pepper
  • 5 oz Italian sausage, casings removed
  • 2 cups tomato sauce
  • 1 cup whole milk ricotta
  • 4 oz fresh mozzarella cheese, cut in to small pieces
  • 4 T grated hard cheese, such as parmesan
  • 1 T chopped flat leaf parsley


1. Place the Solavore Sport in the sun to preheat. Brush the eggplant on both sides with the 1/4 cup olive oil and season with salt. The eggplant needs to be pre-baked before rolling; this can be done in a conventional at 450 degrees for about 15 minutes or in the the solar oven for about an hour.

2. In a frying pan over medium-high heat warm the remaining 2 T olive oil. Saute the sausage until cooked through, about 3 minutes. Stir in the tomato sauce and bring to a boil. Reduce the heat to low and simmer for 5 minutes.

3. In a bowl, stir together the ricotta, the mozzarella, 2 T of the parmesan and the parsley. Season with salt and pepper. Spread half the sauce on the bottom of your Graniteware pot. Place a spoonful of the cheese mixture near the wide end of each eggplant slice, roll up, and secure the roll with a toothpick. Place upright or upside down in the sauce. Spoon the rest of the sauce between the rolls. Sprinkle with the remaining 2 T parmesan. Cover and bake in the Solavore Sport. Set it and forget it for the afternoon. Cook time is 3-4 hours.

Solar Oven Vegetarian Chili 


  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 jar of roasted red bell peppers, chopped
  • 1 15 oz can diced tomatoes
  • 4 cups vegetable broth
  • 1 cup dried lentils
  • 1 15 oz can black or pinto beans
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 tablespoon oregano
  • 1/2 cup uncooked quinoa
  • 1 teaspoon salt


1. Place all ingredients in your graniteware pot and stir well. Place the covered pot in the preheated Solavore Sport. Let the chili cook all day, do not use reflectors if you have a lot of sun. Slow cooking temperatures between 200 and 250 degrees are ideal for this recipe. Ours cooked from 10:30 to about 5:00.

2. Serve chili with your favorite toppings: shredded cheese, sour cream, avocado, green onion, cilantro.

Serves 6-8

Solavore Smokin' Chili 


  • 2 tablespoons olive oil
  • 3 1/2 pounds ground chuck beef, ground for chili
  • Coarse salt and freshly ground pepper
  • 1 large white onion, chopped
  • 3 cloves garlic, finely chopped
  • 1/2 habanero chile, seeded and very finely chopped
  • 1/4 cup chile powder
  • 1 tablespoon dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon chipotle pepper
  • 4 (14.5-ounce) diced fire-roasted tomatoes, coarsely chopped with their juices
  • 1/3 cup chopped fresh cilantro, plus more for serving
  • 1 (12-ounce) bottle amber beer
  • 2 (15-ounce) cans kidney beans, drained and rinsed
  • Tortilla chips, shredded cheddar cheese, chopped tomatoes, sour cream and lime wedges all for serving


1. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Working in batches if necessary, add beef and cook until no longer pink, about 3 minutes. Season with salt and pepper; drain in a colander, discarding fat, and set aside.

2. Add remaining tablespoon olive oil to skillet and reduce heat to medium. Add onions, garlic, and habanero; season with salt. Cook until translucent, about 5 minutes.

3. Combine beef, onion mixture, chile powder, oregano, cumin, and chipotle pepper; stir to combine. Add tomatoes, cilantro, and beer. Divide evenly between two Solavore Sport Granite Ware pots. Cover, set in sun and cook for 5 hours. You may wish to use reflectors if you are getting a late start (noon or later) or there are passing clouds. (Chili may be frozen at this point and re-heated at a later date. Thaw completely before proceeding to next step.)

4. Add kidney beans and season with salt and pepper. Continue cooking for an additional hour or until beans are heated through. Garnish with cilantro and serve with desired toppings.

Lentil Soup 

Made with the recipe on the Bob's Red Mill lentil package, we simply reduced the liquid by 25 percent. Set it out in the Solavore Sport for a couple hours and voila!


  • 2T olive oil
  • 1 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced celery
  • 1 t salt
  • 2 1/2 cup lentils
  • 15 oz canned diced tomatoes
  • 6 cups vegetable broth
  • 1/2 t ground cumin
  • 1/2 t ground coriander
  • 1/4 t black pepper
  • 1/4 t ground cardamom


1. Heat oil in a soup pot over medium heat. Add onion, carrot, celery and salt. Let cook until soft, about 5 minutes. As always, if you wish to do this step in the solar oven, just add the first five ingredients in your graniteware pot and let cook in the preheated Solavore Sport for approximately 30 minutes.

2. Sort and rinse lentils, then add the onion mixture, lentils, tomatoes, broth and spices to the graniteware pot. Cover and place in the Sport to cook. The soup will be done in approximately 2-3 hours depending on conditions. To test for doneness, make sure your lentils are tender.

Tortilla Soup with Hominy 


  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 t olive oil
  • 1 t paprika
  • 1 t cumin
  • 1 t chili powder
  • 1/2 t Mexican oregano
  • 1/2 t chipotle powder
  • 1 t salt
  • 1/2 t black pepper
  • 1 15-ounce can crushed tomatoes
  • 1 15-ounce can hominy, drained
  • 1 15 ounce can black beans, drained
  • 2 cups vegetable broth
  • 4 corn tortillas (or you can use tortilla chips), avocado, queso fresco, sliced radishes for serving


1. On the stovetop, saute onions and garlic in olive oil until the onions become translucent. Add paprika, cumin, chili powder, oregano and chipotle powder to the pan. Stir well and continue cooking for a few minutes. Please note that this step can be done in the solar oven rather than the stovetop by placing onions, garlic and olive oil in your graniteware pot. Cover and cook in the solar oven for 20-30 minutes.

2. Now place cooked onion mixture and remaining ingredients (through broth) in your graniteware pot. Give it a stir, cover, and place in your preheated Solavore Sport. Let the soup simmer in the sun for approximately 3-4 hours. Low temperature is fine for this one, no reflectors needed if you've got lots of sunshine.

3. Bake or toast your tortillas until they are crispy, then slice in to strips (or use prepared tortilla chips).

4. Serve the soup in bowls and top with tortillas, avocado, cheese, radish or whatever is to your liking. Serves 4

Minestrone Soup 


  • 4 cups low-sodium vegetable stock
  • 2 cups water
  • 2 (14.5 oz) cans diced tomatoes
  • 1 cup diced celery (3 stalks)
  • 1 cup diced carrots (2 carrots)
  • 1 cup diced yellow onion (1 small)
  • 4 cloves garlic, minced
  • 1 1/3 cups diced zucchini (1 small)
  • 1 cup frozen peas
  • 1 1/2 cups frozen green beans
  • 1 (15 oz) can cannellini beans or garbanzo beans, drained and rinsed
  • 2 Tbsp chopped fresh parsley (or 2 tsp dried)
  • 2 tsp dried basil
  • 1 tsp dried oregano
  • 3/4 tsp dried rosemary, crushed
  • 1/2 tsp dried thyme
  • 2 bay leaves
  • 1/2 tsp sugar
  • Salt and freshly ground black pepper, to taste
  • 2 cups cooked pasta or cooked barley
  • Finely shredded romano or parmesan cheese, for serving
  • More fresh parsley for serving


1. On the stovetop, saute onions, carrots, celery and garlic in a tablespoon of oil for 5-8 minutes. This step is not necessary, but really ensures that the vegetables are cooked through.

2. Add the onion mixture along with vegetable stock, water, tomatoes, beans, green beans, peas, parsley, basil, oregano, thyme, rosemary, bay leaves and sugar to your Sport cooking pot. Season with salt and pepper to taste and cook in the Solavore Sport 6 - 8 hours. The soup is done when the vegetables are tender.

3. Add cooked pasta or barley to the hot soup. Stir in more vegetable broth or water to thin if desired. You may want to add more salt and pepper at this point. Serve warm topped with fresh grated cheese.

Corn On The Cob 


Solar oven corn on the cob requires no water, just place it in the pot and cook!


  • 4-6 ears of fresh corn


1. Break ears of corn in half and in the Sport cooking pot.

2. Cover pot and place in the Solavore Sport.

3. Let the corn cook approximately 2 hours.

Serve as is, or brush on an herbed butter or flavored oil.

Baked Barbecue Beans 


  • 1/2 pound bacon, diced
  • 1/2 pound ground sirloin
  • 1 onion diced
  • 1 28 oz can pork and beans
  • 1 can butler, lima or cannelini beans, drained
  • 1 can kidney beans, drained
  • 1 can garbanzo beans
  • 1 can diced tomatoes with liquid
  • 1/2 cup barbecue sauce
  • 1/2 cup ketchup
  • 1/2 cup brown sugar
  • 2 tablespoons molasses
  • 1 tablespoon mustard
  • 1/2 teaspoon chili powder


1. Cook bacon until crispy.

2. Remove the bacon and cook the onions and ground beef in bacon fat.

3. Add remaining ingredients and cooked bacon.

4. Cover and place in solar oven for 6 hours.

Rosemary Red Potatoes 


  • 1 pound small red potatoes
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1-2 sprigs of fresh rosemary leaves, chopped
  • salt and pepper


1. Cut each potato in quarters, or smaller if you have large potatoes.

2. Place in a bowl and drizzle with olive oil.

3. Add garlic, rosemary, and salt and pepper to taste.

4. Toss the potatoes to evenly coat, then pour them into your Sport graniteware pot.

5. Put the pot in the oven and cook until the potatoes are fork tender, between 1.5 to 2.5 hours.

Baked Potatoes 


  • This recipe is based on potatoes weighing 1 lb. each - the really choice bakers. For smaller potatoes, the cooking will be faster.


1. Wash and dry the potatoes. Prick each potato a few times.

2. Place 2 large baking potatoes per Sport cooking pot. Do not add liquid.

3. Put lid on the black cooking pot and place in the Sport solar oven. Clip the clear lid to the oven. Face the oven into the sun and then rotate it clockwise 30 degrees. Relax and do other things. The potatoes can be left unopened the entire cooking time. Check in 3-4 hours. If the potatoes are not done, face the oven toward the sun plus 30 degrees clockwise and continue cooking.

4. To serve, open the potatoes and top however you choose.

In the picture above, we used black beans, salsa, cheddar cheese and guacamole to turn a baked potato in to a hearty meal.

Cooking time - up to 6 hours.

Zucchini Bread 


  • 3 large eggs
  • 1 cup vegetable oil
  • 1 3/4 cups sugar
  • 2 cups grated zucchini
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon table salt
  • 1/2 cup chopped pecans (optional)
  • 1 cup raisins (optional)


1. Preheat solar oven by placing in the sun.

2. Grease and flour two loaf pans, making sure you have two loaf pans that will fit in the oven together. See note above.

3. In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, and/or raisins if using. Stir this into the egg mixture.

4. Divide the batter into prepared pans.

5. Place in Solavore Sport and bake loaves for approximately 1.5 to 2 hours. The bread is done when a toothpick comes out clean.

Scalloped Potatoes 


  • 1 T butter
  • 1/2 onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 T flour
  • 1 c broth
  • 1/2 cup cream or milk
  • 1 t salt
  • 1/2 t pepper
  • 4 large red or yukon gold potatoes
  • 1 cup cheese (cheddar, gruyere, etc.)
  • fresh thyme


1. Place your Solavore Sport in the sun to preheat.

2. Peel and slice potatoes 1/8 inch thick. A mandoline slicer is very helpful for creating slices with even thickness.

3. Melt butter in a large saute pan over medium-high heat.

4. Add onion, and saute for 4-5 minutes until soft and translucent. Add garlic and saute for an additional 1-2 minutes.

5. Stir in the flour until it is evenly combined and saute for an additional 1-minute. Pour in the stock, and whisk until combined. Add in the milk, salt, pepper, and 1 teaspoon thyme, and whisk until combined. Continue cooking for an additional 1-2 minutes until the sauce comes to a simmer (not a boil) and thickens. Remove from heat and set aside.

6. In your graniteware pot, spread half of the sliced potatoes in an even layer on the bottom of the pan. Top evenly with half of the cream sauce, the sprinkle evenly with half of the cheese Top evenly with the remaining sliced potatoes, the remaining half of the cream sauce, and the remaining cheese.

7. Cover the pot and place in the Solavore Sport. Bake for 3-4 hours,or until the potatoes are tender.

Remove and sprinkle with the remaining 1 teaspoon thyme. Serve warm.

Sriracha and Honey Glazed Brussel Sprouts 


  • 2T honey
  • 1T sriracha
  • 2T lemon juice
  • 1/2 t kosher salt
  • 1 lb brussels sprouts


1. Place your Solavore Sport in the sun to preheat.

2. Trim your Brussels sprouts and cut them in halves or quarters depending on the size.

3. In a small bowl, whisk together honey, sriracha, lemon juice and salt. Place Brussels sprouts in the pot and pour the glaze over the sprouts. Lightly toss to coat.

4. Cover the pot and place in the Solavore Sport. Let cook for approximately 3 hours, depending on how well you like them cooked.

Tailgatin' Queso 


  • 1 16oz box of Velveeta cheese
  • ½ cup milk
  • 2 cans of diced jalapeños*
  • 1 can cream of mushroom soup
  • Splash (or two) of beer (Coors, Miller Lite, whatever light beer you have on hand in the fridge)

*Can substitute 2 freshly chopped jalapeños, deseeded.


1. Preheat oven for 15 minutes.

2. Combine all ingredients into your Sport graniteware pot.

3. Put the pot in the oven, and cook between 2-3 hours, until desired consistency.

4. Serve with your favorite tortilla chips!

Pulled Pork Sliders 


  • boneless pork loin, 2 to 2 1/2 pounds
  • bottled barbecue sauce
  • slider buns
  • coleslaw
  • spice rub- you can combine the following ingredients to make the rub:
  • 1 cup brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp coriander
  • 1 tsp paprika
  • 1 tsp chipotle chili powder
  • 1 tsp cumin


1. Rinse the meat and trim off larger pieces of fat. Cut into thirds if desired to speed up cooking time.

2. Liberally rub spices on all sides. Place in a baggie and refrigerate overnight.

3. Place the meat into one Sport pot. Add ½ can of Coke or Dr. Pepper (or any caramel colored carbonated soda).

4. Cook in the Solavore Sport for about 3 hours at 250 degrees.

5. As always, check for doneness and adjust cooking time depending on oven temperature.

6. Once the pork is cooked and slightly cooled, slice and hand pull it using a fork and knife. Mix in barbecue sauce to taste.

7. To serve, place pulled pork on warmed slider buns and top with cole slaw.

Pork Spare Ribs 


  • 4 to 4.5 lbs pork spare ribs (per cooking pot)
  • 8 oz (or to taste) barbecue sauce

Prepare a spice rub – you can use this one, purchase one, or make up your own.

  • 1 cup brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp coriander
  • 1 tsp paprika
  • 1 tsp chipotle chili powder (this gives it the smoky flavor)
  • 1 tsp cumin


1. Remove the membrane from the back of the ribs; rinse and trim off larger pieces of fat.

2. Cut into thirds and liberally rub spices on all sides.

3. Place in baggies and put in refrigerator overnight.

4. Place ribs pieces into one Sport pot. Add ½ can of Coke or Dr. Pepper (or any caramel colored carbonated soda).

5. Cook in Sport for at least 4 hours at 250 degrees. When done, brush on BBQ sauce.

Stuffed Poblano Peppers 


  • 1 cup corn
  • 1 15 oz can black beans, drained
  • 1/2 cup finely chopped onion
  • 1/2 cup chopped red pepper
  • 1/2 cup cooked quinoa
  • 3/4 cup shredded cheddar or monterrey jack cheese (omit cheese for vegan option)
  • 1/2 tsp salt
  • 1 1/2 tsp cumin
  • 6 poblano peppers
  • Optional: salsa and/or sour cream for serving


1. Wash the poblano peppers.

2. Cut the stem end off and slice the pepper lengthwise, halfway to the bottom.

3. Remove all seeds. You may want to wear gloves while you work on the peppers to keep them from burning your hands.

4. Place all remaining ingredients in a bowl, and stir to combine.

5. Stuff each poblano with filling, and place in a dark pan that has been oiled or sprayed with cooking spray.

6. Place the pan in the Solavore Sport and let them cook in the sun! Cooking time will be approximately 1:20.

Orzo Stuffed Peppers 


  • ½ cup uncooked orzo
  • 2 large red bell peppers
  • 1 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 garlic clove, minced
  • ½ cup cooked chickpeas, drained and rinsed
  • 3-4 kale leaves, stems removed, chopped
  • ⅓ cup crumbled feta cheese
  • juice and zest of 1 small lemon
  • big handful of chopped fresh mint
  • pinch of red pepper flakes
  • sea salt and freshly ground black pepper
  • white cheddar or pepper jack cheese


1. Place the Solavore Sport in the sun to preheat.

2. Cook the orzo according to package directions for al dente doneness. Prepare the peppers by cutting out the stems and leaving a two inch hole in the top. Remove seeds.

3. Prepare your filling. In a large glass bowl, combine the olive oil, garlic, kale and chickpeas. When your orzo is al dente, drain it and add it (warm) to the bowl and toss. Stir in the feta cheese, lemon juice, lemon zest, mint, red pepper flakes and generous pinches of salt and pepper. Taste and adjust seasonings.

4. Stuff your peppers with the filling and place in your graniteware pot. Sprinkle the tops with the remaining cheese. Cover your pot and place it in the oven. Cook time is flexible on this recipe, You want your peppers cooked and the filling heated through. Let it cook, covered, for between 1.5 and 2 hours.

Irish Soda Bread 


  • 4 cups flour
  • 2 tbsp. sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 4 tbsp. butter
  • 1 cup dried currants
  • 1 egg, lightly beaten
  • 1 1⁄2–2 cups buttermilk

For egg wash:

  • one egg
  • 2 tbsp buttermilk


1. Set your oven outside to preheat.

2. Sift together the flour, sugar, salt, and baking soda into a large mixing bowl.

3. Using a pastry cutter or two knives, work butter into flour mixture until it resembles coarse meal, then stir in currants. Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a spoon until dough is too stiff to stir. Gently knead the dough with your hands just long enough to form a round ball.

4. Divide dough into two balls. Shape into round loaves and place on a parchment covered baking sheet. (can also bake these in your graniteware pots, uncovered.)

5. Make egg wash. Beat together one egg and two tablespoons buttermilk. Brush egg wash on top of each loaf.

6. Bake in the Solavore Sport with reflectors attached. Begin checking for doneness after one hour. The bread is done when you see some browning and it sounds hollow when you tap the loaf. Ours took about 1 hour and 15 minutes.

Butternut Squash Spice Cake 



  • 2 cups cake flour
  • 1 cup whole-wheat pastry flour or sifted regular whole-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 2 teaspoons ground cardamom
  • 1/2 teaspoon ground star anise (grind in a clean coffee grinder) or ground allspice
  • 1 cup canola oil
  • 2 large eggs
  • 1 cup coconut palm sugar* or packed dark brown sugar
  • 1/2 cup vanilla yogurt
  • 1/2 cup orange juice
  • 1/4 cup bourbon
  • 1 tablespoon vanilla extract
  • 1 tablespoon orange zest
  • 1/3 cup chopped crystallized ginger
  • 2 3/4 cups coarsely shredded butternut squash


  • 3/4 cup salted butter, softened
  • 12 ounces (1 1/2 large pkgs.) cream cheese, softened
  • 3 cups powdered sugar
  • 1 tablespoon bourbon
  • 2 teaspoons ground cardamom
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon cinnamon
  • 3/4 teaspoon ground ginger
  • 1 cup toasted* unsweetened flaked (also called shaved) coconut


1. Make cake: Preheat oven to 350°. Grease 3 round graniteware pots (Three pots will require two solar ovens, if you are baking in one solar oven, divide the batter between to pots and lengthen your cooking time). Line each with a circle of parchment paper and set aside.

2. Mix cake flour, whole-wheat flour, baking soda, baking powder, salt, cinnamon, cardamom, and star anise in a large bowl; set aside.

3. In bowl of a stand mixer fitted with paddle attachment, beat oil, eggs, coconut sugar, yogurt, orange juice, bourbon, and vanilla on medium speed until well blended. Add flour mixture; beat on low speed to blend, then on medium speed until smooth, scraping inside of bowl twice. Stir in orange zest and crystallized ginger, then squash.

4. Divide batter among lined pans and spread level. Bake in the Solavore Sport, covered, until a toothpick inserted in center comes out clean, approximately 45 minutes.

5. Turn cakes onto racks, remove parchment, and let cool completely, 1 to 1 1/2 hours.

6. Make frosting: In bowl of a stand mixer fitted with paddle attachment, beat butter and cream cheese until very smooth. Add powdered sugar, bourbon, cardamom, salt, cinnamon, and ginger; beat on low speed to blend, then on high speed until smooth and fluffy, scraping inside of bowl once or twice.

7. Set a cake layer rounded side down on a platter; spread top of it with 3/4 cup frosting. Repeat with second layer. Set top layer in place, rounded side up. Spread top and sides of cake with remaining frosting. Press coconut into sides, a small handful at a time.

*Find coconut palm sugar in the baking aisle of well-stocked grocery stores. Toast coconut on a rimmed baking sheet in a 350° oven until light golden, stirring once, 4 to 5 minutes.

Make ahead: Up to 1 day, chilled and loosely wrapped with plastic wrap.

Pumpkin Cheesecake Cookies 


  • 8 ounces cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1/2 cup graham cracker crumbs
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/2 cup graham cracker crumbs (for rolling the cookies)
  • 1/4 teaspoon pumpkin pie spice (optional)


1. Line two cookie sheets with parchment paper.

2. In a large bowl, stir together cream cheese, butter, and pumpkin until completely smooth.

3. Add in the sugar and vanilla and stir until combined. Add the flour, 1/2 cup graham cracker crumbs, pumpkin pie spice, and cinnamon. Carefully mix until it is completely mixed and smooth.

4. Scoop into balls and roll in the remaining graham cracker crumbs (with the pumpkin pie spice mixed in if desired). Place on the tray and press on the balls with your hand to flatten them out slightly.

5. Bake each sheet in the Solavore Sport for 20-25 minutes. These cookies do not brown, but they are done when they have a firm consistency.

6. Let the cookies cool and store them in the refrigerator.

Peach Crisp 


  • 4 cups sliced fresh peaches
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/2 cup cold butter
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup rolled oats


1. Place Solavore Sport in the sun to preheat.

2. Arrange peaches evenly in an 8x8-inch baking dish.

3. Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.

4. Bake in the preheated oven until topping is lightly browned, approximately 2 hours. Using the reflectors will speed things up and give a nice browning.

5. As always when cooking uncovered dishes, the condensation may build up on the lid. Just wipe it down periodically (once an hour) with a soft terry cloth.

Solavore Carrot Cake 


  • 2 c. flour
  • 2 t. baking soda
  • ¾ t. salt
  • 2 T. cinnamon
  • 1 c. vegetable oil
  • 1 ½ c. sugar
  • 3 eggs, beaten
  • 2 c. shredded carrots
  • 1 c. flaked coconut
  • 1 c. chopped walnuts
  • 1 c. crushed pineapple with juice

Cream Cheese Frosting

  • 3 oz. cream cheese
  • ¼ c. butter softened
  • ½ t. vanilla extract
  • 2 T. milk
  • Pinch of salt
  • 2 c. powdered sugar


1. While the Sport is pre-heating, sift the flour, baking soda and salt and cinnamon in a small bowl and set aside. In a large bowl, beat sugar and oil.

2. Add eggs and mix again. Slowly mix in the dry ingredients.  Add pineapple with its juice, carrots, coconut and nuts.

3. Line the bottoms of two solar oven pots with wax paper and oil the sides. Pour the batter into the pots, splitting it evenly between the two.

4. Cover the pots, put them in the Sport and let the sun do the rest. The cakes should be done in about 1 ½ to 2 hours when a toothpick in the center comes out clean.

5. To make the cream cheese frosting, beat the butter and cream cheese until smooth. Add vanilla, milk and salt, mixing well. Slowly beat in the powdered sugar until you have a smooth consistency for spreading.

Bananas Foster 


  • 6 ripe bananas, sliced into 1 inch pieces
  • 4 T. butter, melted
  • 1 c. brown sugar, packed
  • 1t. vanilla
  • ¼ c rum
  • ½ t. ground cinnamon
  • ¼ c chopped toasted walnuts
  • ¼ c flaked coconut
  • vanilla ice cream or pound cake for serving


1. Mix together the butter, brown sugar, vanilla,rum and cinnamon.

2. Add the bananas and stir to coat. Place in the Sport and cook until heated through – about 1 to 1 ½ hours.

3. Add the walnuts and coconut.

4. Stir the mixture briefly and serve over vanilla ice cream or a slice of pound cake. It’s really as easy as that! Enjoy!

Upside-Down Cherry Cornmeal Goodness Cake 


  • 2 tablespoons butter
  • 2 tablespoons agave syrup
  • 2 tablespoons pomegranate molasses
  • 5 cups pitted cherries
  • 3/4 cup flour
  • 1/3 cup cornmeal
  • Pinch of salt
  • 1 1/2 teaspoons baking powder
  • 1 stick salted butter
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/3 cup buttermilk or kefir
  • Whipped cream or powdered sugar (optional)


1. In a saute pan, melt the butter with the agave and pomegranate molasses. Add the cherries. Combine, and spread the cherry mixture in the bottom of your Graniteware pan.

2. In a small bowl, stir together flour, cornmeal, salt, and baking powder. Set aside.

3. In a mixer, combine the butter and sugar until light and fluffy (about 5 minutes). Add the eggs, one at a time, then the vanilla and buttermilk. Once you add the buttermilk, the wet mixture will curdle -- not to worry. Add the dry mixture and mix just until combined. Do not over mix.

4. Pour wet-and- dry mixture over the cherry mixture. Place the cover on the Graniteware pot.

5. Bake the cake in a preheated Solavore Sport for 60-90 minutes or until just baked through and a skewer inserted in the center comes out clean. Let cool for a few minutes, and then turn the cake upside down. Do not let the cake cool completely before releasing it from the skillet, as the cherry mixture will become too sticky to release. When the cake is still warm, it will come out more easily.

6. Serve with whipped cream or powdered sugar, if desired.

Dark Chocolate and Cherry Dried Scones 


  • 2 1/2 cups all-purpose flour, plus more for work surface
  • 1/4 cup plus 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon coarse salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 3/4 cup buttermilk
  • 1 large egg yolk
  • 1/2 cup dark chocolate chunks
  • 1/2 cup dried cherries


1. Set the Solavore Sport outside to preheat.

2. Combine flour, sugar, baking powder and salt in a bowl. Add butter and cut it in to the flour mixture with a pastry cutter until the pieces of butter are pea-sized.

3. In a small bowl, whisk together buttermilk and the egg yolk. Slowly pour the buttermilk mixture in to the flour mixture. Mix until combined. Add in chocolate and cherries and stir gently.

4. Turn the dough out on to a floured surface and knead gently to combine. Shape the dough into a circle about one inch thick. Cut the dough in to 8 pie-shaped pieces.

5. Place a piece of parchment paper on a baking sheet and arrange the scones on the sheet.

Bake the scones in the solar oven for 1 to 1.5 hours.

Baked Apples 

This wonderful recipe was submitted by Lucy, a solar chef on the Connecticut coast. The cinnamon-raisin aroma is so mouth-watering you’ll never miss the pie crust (or the calories).

Start with four hard apple baking apples like Granny Smith. Remove cores and use a peeler to remove 1/2 to 1 inch of apple skin at the top of each apple. 

Fill the hole where the core was with with raisins and chopped nuts. Generously sprinkle cinnamon on top. 

Place apples in your Sport roasting pan and cover. Cook in the sun until soft, approximately one to 1.5 hours.

Makes 4 servings




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