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Ventray Oven: Hello Fresh Meals with a Kick

Ventray Oven: Hello Fresh Meals with a Kick

With Hello Fresh, you don’t have to spend a lot of time preparing the foods you’re cooking, and you can have a variety of fresh ingredients without going shopping. With Ventray Oven, you’ll be able to get healthy, nutritious, and delicious meals in 30 minutes. 

Don’t believe me? Check out the recipes listed below and try them out for yourself!

Zucchini Tomato Flatbreads

Zucchini & Tomato Flatbreads

About the cuisine

Each bite of these zucchini & tomato flatbreads with lemon ricotta, fresh herbs, honey & chili flakes will light you up with aromatic, spicy, and sweetness. This easy-to-make dish tastes super indulgent while remaining fairly balanced. 

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Chicken Parm Salad

Chicken Parm Salad

About the cuisine

Featuring crispy chicken tenders, fresh spinach, tender Yukon potatoes, and a variety of spices, this Chicken Parm Salad will deliver a great American-inspired experience.

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Oven-Roasted Salmon

Oven-Roasted Salmon

About the cuisine

This protein-rich salmon dish is packed with tangy fruit and zest and roasted in the oven for flaky tenderness. This tasty salmon recipe is the answer to busy nights and special occasions alike!

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Why Does Ventray Oven Cook Hello Fresh Meals Fast?

Ventray Oven is a countertop convection oven with a fan and exhaust system to circulate hot air around the oven cavity to cook foods evenly and quickly. Compared with a conventional oven, you’ll get better cooking results – crispy and browned on the outside and juicy on the inside by using convection cooking. It uses electricity, is much more portable, less expensive, and more energy-efficient than a full-sized built-in oven.

Ventray countertop convection oven designs a convection setting that activates convection heating functions. When the convection setting is on, you can utilize the benefits of your convection oven to cook your meals. When the convection setting is off, you can only use your convection oven like a conventional oven.

What Makes Ventray Countertop Convection Oven Stand out from Other Convection Ovens?

  • Owns 1700W cooking power and adopts spiral heating elements on its top and two tube heating elements on its bottom for fast and even cooking results.
  • Has a 25L/26QT large capacity, fitting for a 12-inch pizza, 4lb chicken, and 6 slices of bread. Supports multi-layer baking at the same time.
  • 12 cooking presets bread, cake, dehydrate, fries, wings, chicken, fish, steak, shrimp, donut, cookies, and pizza to make your homemade meals richer and healthier.
  • Heats up faster and cooks food in less time, consuming less energy and saving money.
  • Made of durable stainless steel, the internal wall is easy to clean, and the included removable crumb tray makes it easy to remove crumbs.
  • Measuring 16.2 x 15.7 x 15 inches, the oven saves space and moves easily from one place to another.
  • LED touch control panel with a digital display, wide time and temperature range control, and interior light will make cooking easier and more convenient.
  • Includes a baking rack, fry basket, and baking tray to meet different cooking needs.

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Oven-Roasted Salmon

Oven-Roasted Salmon

Oven-Roasted Salmon

Total Time: 30 minutes | Servings: 2

Ingredients

2-unit Skin-on Salmon (Contains Fish)
3-ounce Quinoa
1 unit Tangelo
1 unit Avocado
1 unit Veggie Stock Concentrate
2-unit Scallions
4-ounce Arugula
2 tablespoon White Wine Vinegar
2.5 tablespoon Olive Oil

Directions

  1. Preheat Ventray Oven to 400 degrees F. Bring 1 cup of water to a boil with the stock concentrate in a small pot over medium heat. Meanwhile, zest the tangelo, then peel it. Slice the tangelo into half-moons.
  2. Add the quinoa to the boiling water. Cover and simmer for about 15 minutes, until tender. Set aside. Place on a baking tray and roast in the oven for 8-10 minutes, until flaky and opaque.
  3. Halve, pit, and peel the avocado, then thinly slice. Thinly slice the scallion.
  4. Make the vinaigrette: mix the remaining tangelo zest with 2 tablespoons white wine vinegar and 2 tablespoons olive oil and a pinch of salt and pepper in a large bowl. Toss the cooked quinoa with half the vinaigrette. Season with salt and pepper. Set aside.
  5. Toss the arugula, tangelo segments, scallion whites, and avocado with the remaining vinaigrette. Season with salt and pepper.
  6. Serve the arugula salad atop a mound of quinoa. Top with the salmon and sprinkle with scallion greens.

Sweet Potato Soup

Sweet Potato Soup

Easy healthy sweet potato soup made in a blender
#soup #easyrecipe #blendersoup

Ingredients

  • olive oil
  • sweet potatoes
  • vegetable broth
  • italiano seasoning
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • salt and pepper
  • 1/2 onion
  • carrots
  • toppings: nuts, sesame seeds

Directions

  1. Saute onion in olive oil over medium high heat, until soft
  2. Add in sweet potato, saute for 8 minutes, stirring frequently.
  3. Add in broth, seasoning, bring to boil, then cover and simmer on medium low heat for 20 minutes.

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Gazpacho

Gazpacho

Blender instant gazpacho soup,
#blendersoup #easyrecipe #healthy

Ingredients

  • 2lbs ripe tomatoes, peeled, chopped
  • 1 onion, chopped
  • 1 cucumber peeled
  • 1/2 green bell pepper
  • 1/2 red bell pepper
  • 1 scallions, peeled, chopped
  • 2 cloves of garlic minced
  • 1/3 cup extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 2 tsp hot pepper sauce
  • 1 tsp ground cumin
  • 1 cup chilled tomato juice
  • salt and pepper to taste
  • croutons, fresh herbs to garnish

Directions

  1. In soup pot, stir together tomatoes, onion, cucumber, bell peppers, scallions, garlic.
  2. Pour into blender, work in two batches, blend over medium speed until finely chopped.
  3. Pour ready soup in large bowl, work on the second batch in blender
  4. Combine soup in soup pot, add in oil, vinegar, hot sauce, and seasoning, add in cold tomato juice.
  5. Serve and garnish with your choice of toppings

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Hearty Beet Soup with Boiled Egg

Hearty Beet Soup with Boiled Egg

Beautiful vibrant healthy beet soup
#blendersoup #beet #healthy #easyrecipe

Ingredients

  • olive oil
  • 1 clove of garlic, minced
  • 1 cup diced onion
  • 2 cups steamed beets diced
  • 2 tbsp tomato paste
  • 1 tbsp lemon juice
  • 1 3/4 cup chicken broth or vegetable broth
  • 1/2 tbsp sugar
  • 1/2 cup cream, or coconut milk
  • salt and pepper to taste
  • 1/4 cup sour cream

Directions

  1. Add oil to pot, over medium heat, saute onion, garlic.
  2. Add in cooked beets, tomato paste, sugar, and lemon juice, stir until fully heated.
  3. Transfer ingredients into Ventray blender, add in coconut milk, sour cream and broth, blend over high speed until completely smooth
  4. Salt and pepper to taste
  5. Serve and garnish with dollop of cream, boiled egg, or seasoning of your choice

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Chipotle Butternut Squash Soup (Blender)

Chipotle Butternut Squash Soup (Blender)

Easy blender dinner soup
#soup #blender #easyrecipe #healthy

Ingredients

  • 2 cups diced peeled butternut squash
  • 1 small; carrot finely chopped
  • 1 green onion sliced
  • ½ tsp ground cumin
  • 1 tbsp olive oil
  • 2 garlic cloves minced
  • 2 cups vegetable broth
  • 1 can diced tomatoes
  • 3 ounces of cream cheese cubed
  • ¼ cup fresh basil
  • 1 chipotle pepper in adobo sauce
  • 1 can black beans rinsed/drained
  • 1 can corns drained
  • 2 cups fresh baby spinach
  • Fresh sage, parsley for garnish

Directions

  1. Add olive oil in a large saucepan, sauté the squash carrot onion and cumin in oil for 10 minutes. Add in garlic and cook for another 1 minute
  2. Add 1 ½ cups broth, bring it to boil, reduce heat, cover and simmer until vegetables are tender
  3. Transfer mixture to blender, add in tomatoes, cream cheese, basil chipotle pepper and the remaining broth, blend on medium speed for 2-4 minutes, pulse if you want a smoother texture
  4. Pour soup from blender back into sauce pan, add in beans, corn, spinach, cook stir, add in sage, parsley
  5. Garnish your soup with roasted seeds, a dollop of sour cream

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