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Do you have an outdoor grill? You can roast meat quite nicely on one. And, according to the Weber website, you can bake a cake on one!

For roasted meat, these recipes are from Cook's Illustrated

Grill-Roasted Beef Tenderloin

Once trimmed, and with the butt tenderloin (the lobe at the large end of the roast) still attached, the roast should weigh 4 1/2 to 5 pounds. If you purchase an already-trimmed tenderloin without the butt tenderloin attached, begin checking for doneness about 5 minutes early. If you prefer your tenderloin without a smoky flavor, you may opt not to use wood chips or chunks. Serve as is or with either of the related sauces.

Serves 10 to 12

1 beef tenderloin (about 6 pounds), trimmed of fat and silver skin, tail end tucked and tied at 2-inch intervals (see illustrations below)
1 1/2 tablespoons kosher salt
2 tablespoons olive oil
1 tablespoon ground black pepper

1. About 1 hour before grilling, set tenderloin on rimmed baking sheet and rub with salt. Cover loosely with plastic wrap and let stand at room temperature. Cover two 2-inch wood chunks with cold water and soak 1 hour; drain.

2. About 15 minutes before grilling, open bottom grill vents. Using large chimney starter, ignite about 6 quarts (1 large chimney, or 2 1/2 pounds) charcoal briquettes and burn until covered with layer of light gray ash, about 15 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one half of grill, piling them about 3 briquettes high. Set wood chunks on coals. Position grill grate over coals, cover grill, and heat grate until hot, about 10 minutes; scrape grill grate clean with grill brush.

3. Coat tenderloin with oil and sprinkle all sides with pepper. Grill tenderloin on hot side of grill directly over coals; cook until well browned, about 2 minutes, then rotate one quarter turn and repeat until all sides are well browned, total of 8 minutes. Move tenderloin to cooler side of grill and cover, positioning lid vents over tenderloin. Cook until instant-read thermometer inserted into thickest part of tenderloin registers 120 degrees for rare, 16 to 20 minutes, or 125 degrees for medium-rare, 20 to 25 minutes.

4. Transfer tenderloin to cutting board and tent loosely with foil; let rest 10 to 15 minutes. Cut into 1/2-inch-thick slices and serve.

Grill-Roasted Whole Prime Rib for Charcoal Grill

A whole prime rib roast can weigh as much as 20 pounds and easily serves a crowd. Have your butcher remove the bones and trim excess fat from the roast; just make sure that the bones are packed up along with the meat, as they're used to protect it from overbrowning. Because the whole rib tapers slightly—expect the smaller end to be slightly more cooked than the thicker end. Using two pairs of tongs, if possible, makes it easier to move the roast around. Letting the roast stand at room temperature for 2 hours prior to grilling helps it cook evenly. Serve as is or with Horseradish Cream Sauce (see related recipe).

Serves 16 to 20

1 whole beef standing rib roast , meat removed from bones, bones reserved, exterior fat trimmed to 1/8 inch (see note above)
1 tablespoon vegetable oil
Ground black pepper
1/4 cup kosher salt
Kitchen twine for tying roast, cut into 2 1/2-foot lengths, as needed

1. Rub roast with oil and season generously with pepper. Spread salt on rimmed baking sheet; press roast into salt to coat evenly on all sides. Tie meat back onto bones exactly from where it was cut, passing two lengths of twine between each set of bones and knotting securely. Refrigerate roast, uncovered, for 1 hour, then let stand at room temperature 2 additional hours.

2. Meanwhile, soak two 3-inch wood chunks in water to cover for 1 hour; drain. About 20 minutes before grilling, open top and bottom grill vents. Using chimney starter, ignite 4 quarts charcoal briquettes (about 60 coals) and burn until fully ignited and partially covered in thin, gray ash, about 15 minutes. Empty coals into grill; build modified two-level fire by arranging coals to cover one-half of grill. Place soaked wood chunks on coals. Position cooking grate over coals, cover grill, and heat until hot, about 5 minutes; scrape grate clean with grill brush.

3. Place roast on grate directly over hot side of grill and sear on fat-covered sides until well browned, turning as needed, 8 to 10 minutes total. (If flare-ups occur, move roast to cooler side of grill until flames die down.) When thoroughly browned, transfer roast to cooler side of grill, bone side down, with tips of bones pointed away from fire. Cover grill, positioning top vent over roast to draw smoke through grill. Grill-roast for 1 1/2 hours.

4. After 1 hour 15 minutes, ignite additional 4 quarts charcoal briquettes (about 60 coals) and burn until fully ignited and partially covered in thin, gray ash, about 15 minutes. Transfer roast to rimmed baking sheet and remove cooking grate. Empty coals into grill over existing coals and return cooking grate to grill. Return roast to grill with tips of bones pointed toward fire. Continue to grill-roast, until instant-read thermometer inserted into center of roast reads 125 degrees for medium-rare, another 2 1/2 to 3 hours.

5. Transfer roast to cutting board and let rest 20 minutes, lightly tented with foil. To carve, remove strings and bones and cut into 1/2-inch-thick slices. Serve immediately.

Depending on the size, you could get a good potato gratin out of that toaster oven (my technique is simple and basically from Cook's Illustrated: thinly slice and peel as many potatoes as you want and put in a saucepan. Pour in half and half just to cover the potatoes; season generously. Bring to a simmer on the stove. Meanwhile, preheat oven/toaster oven to 350F. Rub a cut garlic clove around the bottm and sides of baking dish, then rub with butter. Remove the potatoes from the stove and more into dish; shake to even out. Cover lightly with foil and bake 40 minutes till tender. Remove foil, sprinkle with grated gruyere or swiss cheese and return to oven till browned, 10-15 min.).

Brownies and cookies can turn out well in a toaster oven, too, though most cookie recipes yield large quantities (the multiple batches can get annoying). Brownies would fit nicely, though, and there are some decadent recipes out there. Ina Garten's is good.

Green beans braised with bacon and garlic is easy to do on top of the stove, or even ahead of time (is a microwave part of the deal?).

I haven't found a pot roast that I like enough to recommend. A brisket might be nice.

Good luck, and you have my sympathies. I was without an oven for 6 months.

There are marvelous desserts you can do on the stove. For dessert, you could poach some pears or quince (I once used Japanese plum wine and it worked well) and serve with creme anglaise and maybe pomegranate seeds if the color worked. Toasted nuts (in a pan or the toaster oven) always seem to make holidays feel more holiday-ish, I think, and can be worked in with salads or any winter vegetable roasted in the toaster oven (brussels sprouts, cubes of butternut squash, etc.) For snacks, you could make some candied pecans--toss with some corn syrup and, if you want a kick, cayenne pepper, and throw in the toaster. As for the beef, I would be very excited to be fed the Beef Bourguignon other posters have mentioned!

You can even bake a cake in the nesco. It is an oven. Just pace yourself with what takes how long and lift the lid as little as possible.

I'm sure you've gotten a ton of suggestions but just in case...

Tortillas
Cream Cheese (room temperature)
Smoked Salmon or Lox
Dill
S&P
Capers
Frill Picks

(Didn't list quantities - do as many as you need.)

Place cream cheese in a food processor and process until smooth. Add lox or smoked salmon, some dill and S&P to taste. Process until well combined. (Sample the mixture and if you feel it needs more salmon, add it at this time.)

Stack Tortillas and trim off rounded edges to form squares. Spread one tortilla with the salmon mixture, then roll up like a jellyroll. Slice at 1/2" intervals. Secure each slice with a frill pick and garnish with a dill sprig and a caper. Chill before serving.

Cherry Tomatoes (not grape)
Cream Cheese
Chopped Rosemary and Thyme (you can also add flat leaf parsley if you like)
Coarse ground mixture of different colored peppercorns
Salt to taste

Slice the tops off the cherry tomatoes (discard the tops). Carefully scoop out the watery insides of each tomato.

Process cream cheese with salt, rosemary and thyme until well blended. Pipe into tomatoes and sprinkle the tops with the pepper blend. Chill before serving.

Puttanesca sauce to put on spaghetti would be a nice no-oven first course.

All three of these things (with the exception of boiling the pasta) can be made ahead.

Good luck! :D