Traditional asparagus recipes often call for blanching the tender springtime spears, but we like ours oven-roasted in an Ooni – whether wrapped in prosciutto and sizzled in one of our cast iron pans, or atop a simple but delicious pizza. The salty, soft prosciutto in this recipe perfectly complements the crunchy, sweet asparagus spears. We prepare this recipe using the Grizzler to add a nice chargrill to the asparagus, but the same recipe could also be used with the Skillet or Sizzler.

Make the most of your Dual Sided Grizzler Plate with this succulent sizzling steak fajitas recipe, courtesy of Ooni ambassador James Synowicki of @zimmysnook. No detail is spared in flavor, whether it's the zingy steak marinade, creamy guacamole dip, or colorful Pico De Gallo to serve.

Making great vegan pizza doesn’t have to be about one-to-one replacements for classic meat toppings but they can be fun and delicious, especially when they take inspiration from them and don’t necessarily try to replicate them exactly. That’s the case with the beeteroni (aka beet-based “pepperoni”) from Bad Manners, the Los Angeles, California-based vegan cooking duo behind numerous New York Times Bestselling cookbooks–most recently Brave New Meal–a podcast, and a newsletter.

Since 2012 Michelle Davis and Matt Holloway have been cooking up plant-based recipes with a mission to “Eat like you give a f**k,” the tagline for their first book, Bad Manners: The Official Cookbook. Irreverent in presentation (and language), they remain reverent to their ingredients, treating vegetables with care and respect to truly delicious ends.

Bad Manners’ beeteroni (which they’ve been kind enough to allow us to excerpt) are chewy, salty, and spicy, just like deli pepperoni and the recipe, while it takes some care and time, isn’t a faff. Beets get sliced super thin (we recommend using a mandoline—we love Benriner’s), take a bath in a marinade of spices and liquids for at least an hour (or overnight), then get roasted. While you could play around with the spices, don’t skip the fennel, soy, or liquid smoke. This particular blend makes beet taste surprisingly like cured meat. If you haven’t used it, liquid smoke is a natural byproduct of burning wood(usually found in supermarkets next to barbecue sauces, and available online). It can do wonders with vegetables, giving them a long and low outdoors-cooked flavor or making them almost seem cured. When it comes to the soy sauce used in the recipe, you’ve got a few options. Soy sauce is great, but if you’re allergic to gluten, Tamari or Liquid Aminos work well in its place.

While they’re great with Pantry Parm, vegan cheese, and tomato sauce on our Classic Pizza Dough, they’re just as good a few days later in place of meat on a charcuterie board. Even if you’re not exclusively vegan, you may find beeteroni your new go-to for cheese platters,pizzas or even a quick snack. If you’re going for verisimilitude, we recommend a 1¾-inch stainless steel cookie cutter to approximate standard sliced pepperoni!

Fair warning for reading a Bad Manners recipe, as you may have guessed from their name and tagline, Davis and Holloway tend to swear. “If you trusted us with carrot hot dogs in our second book, Bad Manners: Party Grub, then follow us on this pepperoni-flavored beet journey,” the headnote accompanying their beeteroni recipe advises. “There’s some marinating here, so give yourself enough time. When this sh*t inevitably becomes a trend and it’s everywhere to the annoyingth degree, we will not apologize.”

We typically keep things pretty family-friendly but in this case, their food might just be d@mn good enough to repeat.

Bio

Bad Manners is an irreverent duo made up of Michelle Davis and Matt Holloway, two home cooks dedicated to making delicious, nutritious, plant-based food. Since they started blogging in 2012, they’ve brought vegan food to the masses with their New York Times bestselling cookbooks, their podcast, Forked Up, and their newsletter, The Broiler Room. Follow them on Instagram @badmannersfood.

Fried garlic chips add crunch and flavor to anything. We’re partial to using them as a pizza topping, of course, but they’re excellent on salad, pasta, soup, fish, and much more. Easy and shelf-stable, once you know how to make ‘em, you’ll always want to have a batch on hand. 

When making garlic chips, think thin (like Paulie in Goodfellas thin). We prefer using the inexpensive and amazingly useful Japanese Benriner mandoline (a mainstay of professional kitchens) but however you choose to do it, slice your garlic as finely as possible. Aim for almost translucent; the thinner the slice, the more delicate and crispy the chip. 

These are only fried briefly, so stirring often and keeping an eye on the stove is essential. In just a few minutes, these can go from toasty golden brown to bitter and burnt. 

When choosing an oil, opt for a high-quality grapeseed or other neutral oil, since you won’t want to throw it out when you’re done. Instead, once you’ve fried your garlic, save the oil and reuse it. The leftover garlicky oil  is great drizzled on roasted veggies, made into vinaigrette, or used as a finishing oil on pizza. 

This recipe is part of our Garnish of the Month series. Find the rest of the series here. 

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?

This fluffy, mouth-wateringly good cake is topped with roasted stone fruit, and doubles as  a stunning centerpiece. Created by UK recipe creator and photographer, Suze Morrison (gourmetglow), this cake is soaked in sweet milk which makes each slice incredibly moist, yet light and airy. The plums are roasted until charred and juicy, making them the perfect topping on this holiday stunner. 

We think of this dessert as a cross between an angel food cake and a tres leches cake, which gives it the best of texture and taste. Whipped eggs give the cake a lovely airiness that helps it rise up just like angel food cake. Similar to tres leches, this cake is cooked until golden brown, then covered in a combination of evaporated, condensed and whole milk, and  left to rest until it’s completely soaked through..  

Of course, this cake wouldn’t be complete without roasted fruit – we’ve chosen winter plums here, but any seasonal stone fruit will work just fine. The fruit is cooked in a cast iron skillet to make it wonderfully blistered, charred and extra juicy.

Asparagus is one of the most versatile vegetables you can cook with, and when it’s drizzled in olive oil and flame-roasted in a cast-iron grizzler pan, it's even better. Whether you serve it as a side dish, wrapped in prosciutto, or atop a mouth-watering pizza, this simple, healthy, oven-fired asparagus recipe with lemon zest and Parmesan is a worthy addition to any table. 

With its slightly sweet and earthy flavor, asparagus is a common pairing for many meat dishes, but it can also be chopped into frittatas, stir-fries and hearty salads. You’ll want to source fresh, high-quality spears from your local farmers market for best-tasting results, though your neighborhood store’s selection also works. (Just be sure to look for the brightly-colored ones with tightly closed tips, and make sure the roots aren’t brown!)

We like roasting our spears in the high heat of an Ooni because it’s quick and easy, and the flames bring out the tenderness and natural sweetness of the vegetables. With the help of the cast-iron grizzler, the spears get a light char for a subtle, smokey flavor and coveted sear marks.

For even more oomph, we like to sprinkle our asparagus with a lemon’s zest and roast the cut-up wedges for a tasty, tangy bite. Add to that freshly grated Parmesan and a touch of chili flakes for a nice kick, salt and pepper, and you’ve got a delicate balance of tastes and textures that’s sure to satisfy. 

If you’re tired of buying bland roasted chicken from the grocery store or want to branch out from cooking with gas, then try out our recipe for charcoal-roasted chicken and root vegetables. It’s the ideal meal for when you’re craving something smoky and satisfying but don't want to spend hours over a hot grill or in the kitchen.

Before cooking, we like to spread our chicken skin with butter for that enticing golden brown color that’s always a crowd-pleaser (and mouth waterer!). The chicken is then placed on top of sliced turnips, garlic, potatoes, onions and carrots and coal-roasted in a pan for 75 to 90 minutes. The result is crispy and slightly charred on the outside, tender and juicy on the inside chicken that balances nicely with the slight sweetness of the root veggies. 

Serve with whimsical pumpkin-shaped rolls to make it a festive affair (and to mop up the extra juices!), and enjoy with three of your closest friends or family. 

Salads are nice, and who doesn't love a crudité, but when you’re craving veggies and want something warm and hearty, our recipe for roasted vegetables with feta is hard to beat. And it couldn't be any simpler to execute: Just cut up some squash, eggplant, onions, cherry tomatoes and sweet peppers, toss them with a little olive oil, salt, and pepper, and pop them in the oven.

A slow cook in a roasting pan gets you soft on the inside and slightly charred on the outside results for the vegetables; as a finishing touch, we season them with lemon juice, feta, fresh mint, parsley and dill. Excellent as a side for fish, meat, or chicken, you can also make this a stand-alone meal, add an egg on top for more protein, or serve it with rice. No matter how you enjoy these roasted veggies, eating good has never tasted better!