SHOP VENTRAY

Dinner

Christmas Socks Pizza

Christmas Socks Pizza

Celebrate the festive season with this unique, easy-to-make Christmas Socks Pizza. 
Perfect for holiday gatherings!

Ingredients

• 1 pizza dough
• 1/2 cup tomato sauce
• 1 cup shredded mozzarella
• Pepperoni slices
• Green bell pepper, diced

Directions

1. Roll dough, cut into sock shapes.
2. Spread sauce, add cheese.
3. Decorate with pepperoni, bell pepper.
4. Bake in Ventray Convection Oven until golden.

Slow-Cooked Brisket

Slow-Cooked Brisket

Melt-in-your-mouth slow-cooked brisket, infused with rich flavors of red wine and caramelized onions, is a comforting and savory centerpiece.

Ingredients

  • 4-5 lb beef brisket
  • 2 onions, sliced
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup red wine
  • 1/4 cup brown sugar
  • Salt and pepper
  • Olive oil

Directions

  1. Season brisket with salt and pepper.
  2. Heat oil in the plate of Ventray Grill, sear brisket on both sides.
  3. Transfer brisket to a slow cooker.
  4. In the plate of Ventray Grill, sauté onions and garlic until soft.
  5. Add onions, garlic, broth, wine, and sugar to the slow cooker.
  6. Cook on low for 8 hours.
  7. Slice and serve with gravy.

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Roasted Root Vegetable

Roasted Root Vegetable

A medley of colorful roasted root vegetables, kissed with herbs and olive oil, makes for a vibrant and savory side dish for your table.

Ingredients

  • Assorted root vegetables (carrots, parsnips, sweet potatoes)
  • Olive oil
  • Salt and pepper
  • Fresh herbs (rosemary or thyme)

Directions

  1. Preheat the Ventray Oven to 400°F.
  2. Cut vegetables into bite-sized pieces.
  3. Toss with olive oil, salt, pepper, and herbs.
  4. Roast for 30-40 minutes until tender and caramelized.

Roasted Chicken Matzo Ball Soup

Roasted Chicken Matzo Ball Soup

This comforting soup combines roasted chicken, aromatic vegetables, and fluffy matzo balls in a flavorful broth—a heartwarming bowl of tradition.

Ingredients

  • 1 whole chicken (2-3 lbs)
  • 4 carrots, peeled and chopped
  • 4 celery stalks, chopped
  • 2 onions, halved
  • 3 cloves garlic
  • Salt and pepper
  • 2 cups matzo meal
  • 4 eggs
  • 1/4 cup vegetable oil
  • Fresh dill for garnish

Directions

  1. Roast chicken, carrots, celery, onions, and garlic in the oven at 400°F until browned.
  2. Transfer everything to the deep plate of the Ventray Grill, cover with water, and simmer for 2 hours.
  3. Remove chicken, shred meat, and return to the deep plate.
  4. In a bowl, mix matzo meal, eggs, oil, salt, and pepper. Form into balls.
  5. Cook matzo balls in simmering soup for 30 minutes.
  6. Serve with fresh dill.

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Latkes (Potato Pancakes)

Latkes (Potato Pancakes)

Crispy on the outside and tender on the inside, these latkes are a golden delight. Dip them in applesauce and sour cream for the perfect Hanukkah treat.

Ingredients

  • 4 large potatoes, peeled
  • 1 onion
  • 2 eggs
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying
  • Applesauce and sour cream for serving

Directions

  1. Grate potatoes and onion, then squeeze out excess moisture.
  2. Mix with eggs, flour, salt, and pepper.
  3. Heat oil in the plate of Ventray Grill.
  4. Drop spoonfuls of the mixture, flatten, and fry until golden brown.
  5. Serve with applesauce and sour cream.

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Kugel

Kugel

A sweet or savory noodle casserole, kugel is a comforting dish that’s both creamy and satisfying.

Ingredients

  • 8 oz egg noodles
  • 4 eggs
  • 1/2 cup sugar
  • 1/4 cup unsalted butter, melted
  • 1 cup sour cream
  • 1 cup cottage cheese
  • 1 tsp vanilla extract
  • Cinnamon and raisins (optional)

Directions

  1. Cook noodles in the deep plate of Ventray Grill, drain.
  2. In a bowl, mix eggs, sugar, butter, sour cream, cottage cheese, and vanilla.
  3. Fold in noodles.
  4. Sprinkle with cinnamon and raisins (optional).
  5. Bake at 350°F for 45-50 mins.

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Chicken Schnitzel

Chicken Schnitzel

Crispy and tender chicken schnitzel, a classic European favorite, is made by breading and frying chicken cutlets. It’s perfect with a squeeze of fresh lemon.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 2 eggs
  • 1 cup breadcrumbs
  • Salt and pepper
  • Vegetable oil for frying
  • Lemon wedges for serving

Directions

  1. Place chicken breasts between plastic wrap and pound to an even thickness.
  2. Set up a breading station: flour, beaten eggs, breadcrumbs.
  3. Season chicken with salt and pepper, then dip in flour, eggs, and breadcrumbs.
  4. Heat oil in the plate of Ventray Grill over medium-high heat.
  5. Fry chicken until golden brown and cooked through, about 4 minutes per side.
  6. Serve with lemon wedges.

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Braised Red Cabbage

Braised Red Cabbage

Sweet and tangy, braised red cabbage is a colorful and flavorful side dish that pairs beautifully with your feast, adding a burst of festive color.

Ingredients

  • 1 red cabbage, thinly sliced
  • 2 apples, peeled and diced
  • 1 onion, chopped
  • 1/2 cup red wine vinegar
  • 1/4 cup sugar
  • 2 tbsp butter
  • Salt and pepper
  • Cloves (optional)

Directions

  1. In the plate of Ventray Grill, sauté onion and apples in butter until softened.
  2. Add cabbage, vinegar, sugar, salt, pepper, and cloves.
  3. Simmer, covered, for 1-1.5 hours, stirring occasionally.

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Rosemary Roasted Sweet Potatoes

Rosemary Roasted Sweet Potatoes

These roasted sweet potatoes are enriched with the flavors of rosemary and garlic, making them a nutrient-packed side dish.

Ingredients

  • 4 medium sweet potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary, chopped
  • 4 cloves garlic, minced
  • Salt and pepper to taste

Directions

  1. Preheat the Ventray Oven to 400°F.
  2. In a large bowl, toss the sweet potato cubes with olive oil, chopped rosemary, minced garlic, salt, and pepper.
  3. Spread the sweet potatoes in a single layer on a baking sheet.
  4. Roast for 25-30 minutes or until the sweet potatoes are tender and lightly browned, stirring occasionally.
  5. Serve.

Quinoa Stuffed Acorn Squash

Quinoa Stuffed Acorn Squash

Packed with protein-rich quinoa, tart cranberries, and aromatic spices, this dish is a wholesome twist on the classic stuffing.

Ingredients

  • 4 acorn squash, halved and seeds removed
  • 1 cup quinoa, rinsed and drained
  • 2 cups vegetable broth
  • 1/2 cup dried cranberries
  • 1/2 cup chopped pecans
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried sage
  • Salt and pepper to taste

Directions

  1. Preheat oven to 375°F (190°C).
  2. Place the acorn squash halves on a baking sheet, cut side down, and bake for 30-40 minutes or until tender.
  3. In a saucepan, bring the vegetable broth to a boil. Stir in the quinoa, reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed.
  4. In the plate of Ventray Grill, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent.
  5. Stir in the cooked quinoa, dried cranberries, chopped pecans, dried sage, salt, and pepper.
  6. Fill each roasted acorn squash half with the quinoa mixture.
  7. Place the stuffed squash back in the oven and bake for an additional 10-15 minutes, or until heated through.
  8. Serve.

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