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.

Nothing will make you want to eat your greens like adding spicy salami into the mix. The spreadable consistency of nduja, a fiery salami from southern Italy, is perfect for topping pizzas, used here along with garlicky sautéed broccoli and plenty of shaved Parmesan.

For a quick meal or hearty side, this easy zucchini fritter recipe is just the ticket! Combine shredded zucchini, cheese, and flour and fry in a cast iron pan for maximum crispy goodness. Best served with creamy greek yoghurt and roast veg. Or, try with our garlic and herb chicken skewers – you’ll thank us later!

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.

Schweinekrustenbraten literally translates to “pork roast with a crust,” and is a staple of Bavarian cuisine. Schweinekrustenbraten is often found in beer halls, served with roast vegetables, potato dumplings or spaetzle, and sauerkraut. It’s particularly popular during Oktoberfest (the annual, weeks-long Bavarian festival that draws millions), when cooler days call for heart-warming dishes. The pork joint (typically the shoulder) is seasoned with a paste made from paprika, mustard and caraway seeds.

Cooking Schweinekrustenbraten in an Ooni oven is simple, thanks to Bavarian grill enthusiast Dominic Stettner (@dominic.stettner), who brought this delicious Ooni recipe to life. All you need is a deep stainless steel baking dish (that can sustain temperatures of 200°C / 392°F), tin foil, and a wired meat thermometer to ensure the meat is cooked thoroughly. After a sear on both sides, the cut is slow-cooked atop a bed of seasonal root vegetables, which infuse with the juices, stock, and dark beer as they cook. Later, the vegetables and juices are blended to make a beautifully rich sauce. The crispy pork rind is cooked last, and requires a strong lick of flames which caramelise the fat. Carve with your sharpest knife and serve with sauce and vegetables—washed down with a tankard of Bavarian beer! This dish should be enjoyed all year round, but it's especially apt to warm the cockles in the colder fall and winter months, and makes a great alternative to traditional beef or chicken roasts.

This is a quintessential Italian-American dish, one iconic to street festivals, deli and pizzeria menus, feasts, and concession stands at ballparks and stadiums across the US. It's a simple, hearty dish — at turns sweet and salty — that can be eaten for any meal. You can cater it to folks who like things even-keeled or those who enjoy a spicy kick. All of these things make it perfect for fall camping or tailgating, supplying a lingering warmth to gird against crisp air whether you’re hanging in the backyard, sitting fireside at a campsite, or pregaming in a stadium parking lot, drink in hand.

With this dish, it all comes down to personal taste. You can go sweet or hot, or a mix of both, opt for links or pinwheels, and serve on a platter or stuffed inside crusty, chewy sub rolls. Specialty stores sell Italian sausages infused with broccoli rabe, fennel, or a traditional cheese and parsley blend. They're all great, but there’s no real need to get too fancy. The only keys here? Quality pork sausage, and cooking the meat and vegetables separately and evenly.

Cooks at many street festival stands make the dish on a flat-top grill, tossing the veg and turning the sausages to ensure an even cook. That's how D'Angelo's, New York City's famed Queens sausage truck, does it, and that’s how it's done at the annual Feast of San Gennaro, where it's served in crusty rolls handed over in tin foil. Rao’s (the city's hardest red sauce reservation) cookbook, Rao's Classics, advises doing a simple pan fry served family-style. That's also what counter guys suggest at famed sausage institution Faicco's (‘Fry them in some olive oil for 10 minutes in a skillet over low heat and flip halfway through!’). For a fancier version, you can roast the peppers separately, place them in a bowl, and cover them with plastic so the skin steams and makes it easier to peel. And you can bake them in a home oven, of course, at 425°F for 25 minutes.

But it's a great dish to flame cook in an Ooni.We’ve collected our favorite aspects of all these techniques to inspire this recipe, and you can add flourishes. A slice of mozzarella or provolone to line a buttered sub roll before everything's nestled in? Check. More cheese on top? Why not? Parmesan sprinkle to garnish? Sure! Acclaimed Italian-American chef Lidia Bastianich calls for mushrooms and hot pickled cherry peppers, American sausage purveyor Premio calls for a pan deglaze with white wine and tomato sauce, some recipes call for potato, and adding a sunny-side-up egg isn't unheard of (hello, breakfast). There are few rules, written or unwritten, so have fun and enjoy. But do remember: no ketchup, no mustard, and don't get too fancy. It's not that kind of thing.