side dish

Guilt-Free Homemade Oven-Fried French Fries

Guilt-Free Homemade Oven-Fried French Fries

Crispy and guilt-free oven-fried French fries made effortlessly using a convection oven with an air-frying function.

Ingredients

  • 4 large Russet potatoes

  • 2 tablespoons of oil (such as olive oil or canola oil)

  • Salt and pepper, to taste

  • Optional seasonings: garlic powder, paprika, herbs, etc.

Directions

  1. Preheat Ventray Convection Oven to 400°F (200°C) for air frying.
  2. Wash and cut 4 large Russet potatoes into strips or wedges.
  3. Soak the potatoes in cold water for 30 minutes, then drain and pat dry.
  4. Toss the potatoes with 2 tablespoons of oil, salt, and pepper.
  5. Arrange the potatoes in a single layer in the air frying basket.
  6. Place the basket in the Ventray Countertop Oven.
  7. Choose the French fries preset on the digital panel.
  8. Once golden brown and crispy, remove the basket and let the fries cool slightly.
  9. Season with salt, pepper, and optional seasonings while hot.
  10. Serve immediately with dipping sauces or as a side dish.

Grilled Vegetable Skewers

Grilled Vegetable Skewers

The vibrant assortment of grilled veggies threaded onto skewers, creates an enticing dish that is both delicious and visually appealing. Perfect as a side dish or vegetarian main course.

Prepare Time: 20 minutes | Cooking Time: 10-15 minutes | Servings: 4

Ingredients

  • 2 zucchinis, sliced into rounds

  • 1 red bell pepper, cut into chunks

  • 1 yellow bell pepper, cut into chunks

  • 1 red onion, cut into wedges

  • 8 cherry tomatoes

  • 8 cremini mushrooms

  • 2 tablespoons olive oil

  • 2 cloves garlic, minced

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

  • Wooden or metal skewers

     

Directions

  1. Preheat the Ventray Grill to medium heat.
  2. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, dried oregano, salt, and pepper to create the marinade.
  3. Thread the vegetables onto skewers, alternating between the different vegetables. This ensures even cooking and a colorful presentation.
  4. Brush the vegetable skewers generously with the marinade, coating them on all sides.
  5. Place the skewers on the preheated grill and cook for about 10-15 minutes, turning occasionally, until the vegetables are tender and slightly charred.
  6. Remove the skewers from the grill and serve hot as a side dish or as a main course with a side of couscous, rice, or a fresh salad.

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Grilled Peach and Halloumi Salad

Grilled Peach and Halloumi Salad

With its combination of sweet grilled peaches, savory halloumi cheese, and the crunch of toasted almonds, this salad is a perfect balance of flavors.

Prep Time: 10 minutes | Cooking Time: 8 minutes | Servings: 4

Ingredients

  • 2 ripe peaches, halved and pitted
  • 8 ounces halloumi cheese, sliced
  • 6 cups mixed greens
  • 1/2 cup sliced almonds, toasted
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • Salt and pepper to taste

Directions

  1. Preheat the Ventray Grill to medium-high heat.
  2. In a small bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing. Set aside.
  3. Lightly brush the peach halves and halloumi slices with olive oil.
  4. Place the peach halves and halloumi slices on the preheated grill. Cook for about 3-4 minutes per side until grill marks appear and the peaches are slightly softened, and the halloumi cheese is nicely browned.
  5. Remove the grilled peaches and halloumi from the grill and let them cool slightly.
  6. Slice the peaches into wedges and cut the halloumi into bite-sized pieces.
  7. In a large bowl, combine the mixed greens, grilled peaches, halloumi, and toasted almonds.
  8. Drizzle the dressing over the salad and toss gently to coat.
  9. Season with additional salt and pepper to taste.
  10. Serve.

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Romaine, Radicchio, and Endive Salad

Romaine, Radicchio, and Endive Salad

The salad is not only visually appealing but also offers a refreshing and balanced taste experience. A perfect choice for those seeking a vibrant, flavorful, and healthy salad option.

Ingredients

  • Rustic bread

  • Olive oil, divided

  • Salt and ground pepper

  • Mustard

  • Shallot, chopped

  • Lemon juice

  • Basil leaves, chopped

  • Mixed romaine, radicchio, and endive

  • Parmesan cheese

Directions

  1. Preheat the Ventray Oven to 400°F.
  2. Tear the bread into bite-sized pieces and toss with oil, salt, and pepper. Bake until golden brown.
  3. Stir together mustard, shallots, lemon juice, basil, and remaining oil.
  4. Trim the core ends of the salad greens.
  5. Cut the salad greens in half and thinly slice.
  6. Drizzle with dressing.
  7. Sprinkle with cheese and croutons.
    Serve.

Pimiento Mac and Cheese

Pimiento Mac and Cheese

This recipe combines the creamy and comforting elements of mac and cheese with the tangy and vibrant notes of pimientos, resulting in a delightful and visually appealing dish.

Ingredients

  • 8 ounces elbow macaroni
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk
  • 2 cups shredded cheese
  • 1/4 cup chopped pimientos, drained
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika or cayenne pepper for added heat

Directions

  1. Cook the macaroni according to the package instructions until al dente. Drain and set aside.
  2. Place the deep plate onto Ventray Grill, and melt the butter over medium heat. Add the flour and whisk constantly for about 1-2 minutes to make a roux.
  3. Slowly pour in the milk while whisking continuously to avoid lumps. Cook the mixture, stirring frequently, until it thickens and comes to a simmer.
  4. Reduce the heat to low and gradually add the shredded cheese, stirring until melted and smooth. This creates the cheese sauce.
  5. Stir in the chopped pimientos, salt, black pepper, and any optional spices you prefer. Taste the sauce and adjust the seasoning if needed.
  6. Add the cooked macaroni to the plate and gently toss until the pasta is evenly coated with the cheese sauce.
  7. Cook the mac and cheese for an additional 2-3 minutes, allowing the flavors to meld together.
    Remove from heat and let it rest for a couple of minutes before serving.

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Grapefruit and Vinegar-Roasted Beets with Salsa Verde

Grapefruit and Vinegar-Roasted Beets with Salsa Verde

A vibrant and flavorful dish that combines the natural sweetness of roasted beets with the tanginess of grapefruit and the herbaceous freshness of salsa verde.

Ingredients

  • 4 medium-sized beets, tops removed and scrubbed

  • 1 grapefruit

  • 2 tbsp vinegar (apple cider or balsamic)

  • Salt and pepper to taste

    Salsa Verde:

  • 1 cup fresh parsley, chopped

  • 1/2 cup fresh cilantro, chopped

  • 2 tbsp capers, drained

  • 2 cloves garlic, minced

  • 1 tbsp Dijon mustard

  • 2 tbsp lemon juice

  • 1/2 cup extra-virgin olive oil

  • Salt and pepper to taste

Directions

  1. Preheat the Ventray Oven to 400°F. Scrub and wrap the beets individually in foil, then roast for 45-60 minutes until tender. Let them cool.
  2. Peel the grapefruit, remove the segments, and save the juice.
  3. In a small bowl, whisk together grapefruit juice, vinegar, salt, and pepper.
  4. Peel the cooled beets and slice them.
  5. Arrange the beet slices in a dish, drizzle with the grapefruit juice mixture, and gently toss to coat.
  6. In another bowl, combine chopped parsley, cilantro, capers, minced garlic, Dijon mustard, lemon juice, olive oil, salt, and pepper to make the salsa verde.
  7. Spoon the salsa verde over the beets and mix gently. Reserve some for serving.
  8. Let the flavors meld for a few minutes before serving.

Stuffed Bell Peppers

Stuffed Bell Peppers

Tender bell peppers filled with a flavorful mixture of ground meat, rice or quinoa, vegetables, and spices. Baked until the peppers are tender and the cheese topping is melted and golden. A satisfying and versatile dish that can be customized with various ingredients. Perfect as a main course or side dish.

Ingredients

  • 4 large bell peppers
  • 1 pound ground meat
  • 1 cup cooked rice or quinoa
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup diced tomatoes
  • 1 cup shredded cheese
  • 1 teaspoon dried herbs
  • Salt and pepper
  • Olive oil

Directions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the bell peppers by cutting off the tops, removing the seeds and membranes, and rinsing them under cold water.
  3. Heat olive oil in the flat plate of Ventray Grill over medium heat. Sauté chopped onion and minced garlic until translucent and fragrant.
  4. Add ground meat to the plate and cook until browned and fully cooked, breaking it into small pieces.
  5. Once the meat is cooked, add diced tomatoes, cooked rice or quinoa, dried herbs, salt, and pepper to the plate. Stir and let it cook a few more minutes to combine flavors. Adjust seasoning if needed.
  6. Arrange the bell peppers upright in a baking dish.
  7. Fill each pepper tightly with the meat and rice mixture. Spread any leftover filling around the peppers.
  8. Sprinkle shredded cheese on top of each stuffed pepper, covering the filling.
  9. Place the baking dish in the preheated oven and bake for 30-35 minutes, until the peppers are tender and the cheese is melted and golden brown.
  10. Remove the stuffed bell peppers from the oven and let them cool for a few minutes.
  11. Serve.

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