Home cooks face the same two problems every Thanksgiving: not enough space, and not enough time. Not enough space in the oven, on the stovetop, or on the table for all of the family favorites. Not enough time for the Macy’s parade and the Turkey Trot and the pie making. That’s why we’ve created a simple pumpkin pie recipe that saves time and makes use of your Ooni oven, giving you one more tool at your disposal for the big day.

If you’re already using your Ooni oven (or your conventional oven) to prepare Spatchcocked Turkey or Green Bean Casserole with Fried Onions, this pie is perfect for baking while your oven is cooling down, since we've designed the dish to cook in the residual heat of the oven. If you’re not utilizing your oven for the main meal, you can simply preheat it up to temperature, turn it off, and bake. If you’re planning on cooking ahead of time (We’re already proud of you!), the crust and filling can be prepared in advance, so all you need on Thursday is 30 minutes in the oven and 30 minutes to cool down. If you’re way ahead of the game and will make your pie in the days before Thanksgiving, simply bake, allow to cool completely, cover tightly and store in the refrigerator until you’re ready to eat. (If so, allow for at least 30 minutes for the pie to come to room temperature.)

We love this pie served with the sugary crunch of candied pumpkin seeds and a decadent cloud of homemade whipped cream.

Lest there be some confusion, let’s get this out of the way: The original green bean casserole was a canned affair. Invented by Dorcas Reilly for Campbell’s Test Kitchen in 1955, it involved just six ingredients (milk, soy sauce, green beans, french fried onions and most famously, condensed cream of mushroom soup) that could be thrown together in just 10 minutes.

While we generally agree that gussying up nostalgic foods misses the point, we like the revved-up texture and flavor that fresh ingredients bring to green bean casserole. While we didn’t want to stray too far from tradition — after all, the Campbell’s Test Kitchen recipe is so well loved that it’s served on about 20 million tables every year — we did add a few flourishes to elevate the dish.

First and foremost, this recipe calls for fresh green beans. In place of the canned soup, we use heavy cream, broth and a combination of shiitake and portobello mushrooms. A sprinkle of Parmigiano-Reggiano lends a salty, nutty kick. And of course, it’s topped with fried onions. (It’s not a green bean casserole without them, right?) The real beauty of this revamped recipe is that it’s still simple (though admittedly not a dump-and-stir situation) and can be prepared up to one day ahead of time, then baked when you’re ready to eat.

If you need additional side dish ideas, try our Marshmallow and Pecan-Topped Sweet Potato Casserole, Cast-Iron Brown Butter Griddle Stuffing With Chestnuts and Herbs, Extra Creamy Macaroni and Cheese, or Cast Iron Mash Potatoes with Goats Cheese.

For a flame-cooked twist on Entenbrust mit Knödel, a classic German dish of duck breast with dumplings, this recipe from Bavarian grilling enthusiast Dominic Stettner is one to try. Using fresh, high-quality ingredients will make the standout flavors of this dish pop — from fresh asparagus spears to succulent, organic duck breasts. The bacon-wrapped green beans add a salty kick to the tender duck breasts, which are served with an earthy root vegetable sauce that's heated with butter for a velvety finish.

Tradition holds that the duck breasts are served with potato dumplings (Kartoffelkloesse) . Soft and filling, potato dumplings are the ideal feel-good comfort food; even better, they’re easy to make at home. Made from butter, flour, eggs, and mashed potatoes, the ingredients are such staples, you probably already have them all on hand. If you’re in a pinch, store-bought packets of instant potato dumpling mix are a quick and effective substitute. (If you’re based outside the EU and instant boxes aren’t as readily available, try visiting your local specialty grocery or an online European store.)

Marinated in rosemary, mint and thyme, and served with a minty yogurt sauce, these flame-roasted lamb chops make a great centerpiece for any special occasion. Peppers, carrots, bush beans and potatoes — all grilled on a cast-iron grizzler — round out this dish from German food blogger and digital creator Claudia Kratz of Recipe Love (@rezept_liebe).

This recipe looks impressive on a dinner table (especially at Easter), but it’s deceptively easy. Lamb chops marinate with herbs, sea salt, olive oil, and lemon juice for an hour in the refrigerator; minty yogurt dip comes together in minutes, and par-baked vegetables only cook for about fifteen minutes. While it’s no thirty-minute meal, this showstopper is simple to make.

When it comes to the ingredients, it’s also accessible, relying mostly on seasonal vegetables — like bush beans and pointed peppers — and meat. Other ingredients, like yogurt, lemon juice and baby carrots, are easy to find all year round.

The non-negotiables? High-quality lamb and fresh herbs. A great lamb chop starts at the butcher’s shop, and a stellar marinade and dipping sauce both begin with excellent herbs.

Why not try this out at your Easter celebration or a spring dinner party?