Looking for a crowd pleaser? Want to take your tailgating game up a notch? Trying to find ways to use your hearty pepper and tomato crop? Try this super easy step-by-step recipe for grilled salsa. We served it over the weekend to rave
Summer Vegetable Cassoulet
This recipe for Summer Vegetable Cassoulet comes from Bon Appetit, and it's the perfect combo for using fresh seasonal vegetables and Clay Coyote pottery! The cassoulet is a staple of French country cuisine. It's a hearty stew of sausage,
Tomato Season: Classic, Burrata, or Avocado, How do you BLT?
I love tomato season. There are so many ways to enjoy tomatoes .... popping them in your mouth while picking little sun golds or cherry tomatoes in the garden; raw with a little salt, grilled for salsa, purred with garlic and basil for pizza, or cooked
High-Speed Cooking Video: Everything Potatoes
Using our Flameware Grill Basket is easy and we think it makes the best grilled potatoes around! Steps: 1) Cut up potatoes so they're all the same size for more consistent cooking 2) Toss on olive oil and seasoning, we use a cookie sheet to catch
Our Commitment to the Environment
We take our commitment to the environment very seriously at the Clay Coyote, and we're always looking for ways to improve and be more environmentally thoughtful. When you order from us we use environmentally friendly packing materials whenever
Cooking with WCCO: Summer Stir Fry in a Grill Basket (Recipe included)
Watch Morgan cook an easy summer stir fry on Channel-4 WCCO, our local CBS station. Stay tuned to save the date for the next MN Pottery Festival in July 2022. Summer Stir Fry Process: Chop Vegetables. We’re using: bok choy, peppers,
Everything you need to know: 2021 MN Pottery Festival
The MN Pottery Festival is this weekend!!! We've put together this email with everything you need to know to plan your visit. There will be potters from all over the USA (including MN, WI, IA, IN, SD, TX, NE, GA, and NY). The event is FREE and
Cooking with Coyotes: Grilled Stirfry
Summer Stir Fry Process: Chop Vegetables. We’re using: bok choy, peppers, asparagus, broccoli, onion, mushroom, and carrots. Basically any vegetables you have. The secret to have them cook up evenly is by chopping them according to their
Flameware Feast: Chicken Tagine with Roasted Veggies and Couscous
I love chicken tagine with preserved lemons, green olives, and fresh thyme ... but there are days when I don't have a ton of time. Homemade preserved lemons take a month. Fresh thyme requires gardening (I excel at killing plants). So I have a couple time
