loon organics Archives

Cheesy, Garlicky, Chicken Pasta and Looney Summer Salad

June 25, 2017 By Morgan

I recently proclaimed that I have been in a bit of a cooking rut. But that’s all about to change, because each week for the remainder of the summer we’ll get our CSA share from Loon Organics.

I look forward to the box of freshly picked veggies each week. And there’s a fun adventure packed in each box….what will you do with the medley of fresh produce? You have 7-12 days to use the treats, so you have to craft your meals around the weekly bounty.

Tonight, a cool 58°F with rain in the distance, seemed like a great night for a hardy pasta dish. And we had the perfect ingredients to make a masterpiece.

A couple weeks ago we were in NYC for a wedding and we went to Murray’s Cheese Shop in the Village. I had a gift certificate with $100 burning up a hole in my pocket. We were able to have lunch for three at the Melts sandwich bar and then we brought home eight stunning, stinky, scrumptious cheeses.

Side note: Seriously, we got a cooler, froze a few sausages from Harlem Shambles and then put the cheese on top. We had the smelliest carryon bag. Sorry fellow passengers. We’ll pretty much do anything for good cheese.

Back to dinner tonight.

First, up we made a rue in our Clay Coyote Flameware Cazuela. Then we added three of the cheeses from Murray’s. We went for two super soft and stinky French treats: Preferes de nos Montagnes and Brillat-Savarin. And a touch of super rare Parmigiano Reggiano aged 5 Years.

Second, we made a basil, garlic scape, pine nut pesto and covered two boneless skinless chicken breasts in the mixture.

While the cheese was melting into a perfect sauce we were boiling pasta (rigatoni) and grilling pesto chicken.

Once the chicken was almost done we brought it in, sliced it up. Then we mixed the pasta into the cheese sauce. And laid the chicken over the top. A little sprinkle of panko and into the oven at 375°F for 20 mins.

While the cheesy chicken was in the oven, we made up a Looney Salad. Fresh greens, sweet hot house tomatoes, carrots, radishes, and finished it off with a couple crunchy croutons and a balsamic vinaigrette.

Cheese Sauce:

1 tablespoon butter, melted

1 tablespoon flour

3/4 cup 1% milk

3-5 oz soft cheese

Melt butter, blend in flour, let brown, add milk and whisk, add cheese and simmer on low, whisk until fully incorporated.

Garlic Scape Pesto:

2 garlic scapes

handful basil

2 tablespoons pine nuts

1 tablespoon olive oil

pinch of sea salt

Add scapes, basil, pine nuts, and salt to food processor. Blend. Add olive oil until pesto like consistency.

Arugula, Sunflower Seed, and Garlic Scape Pesto

July 4, 2016 By Valerie

Arugula, Sunflower Seed, and Garlic Scape Pesto

This is a tasty way to use the bounty of greens we have at this time of year. All of the produce in this recipe is from Loon Organics. This pesto has a peppery taste from the arugula. The garlic scapes give it a subtle garlic flavor. Toss it with pasta or use it as a veggie dip.

Ingredients

2 cups packed arugula

4 garlic scapes

1/4 sunflower seeds

2/3 cup extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper, to taste

1/2 cup freshly grated Parmesan cheese

Add all ingredients to your food processor and blend. Store in a bell jar in your refrigerator with a handmade Dickinson Woodworking lid or freeze.

Dutch Oven Beef Stew

January 15, 2014 By Valerie

I use my Dutch Oven every week, and this week I challenged myself to make a stew. Doesn’t really sound like a challenge? Well, it was for me. When I was little, I had an intense hatred of stew! My parents would threaten to put stew in my lunch as a means of punishment when I was naughty (rough life I know!) This was my successful attempt to get over my deeply rooted disgust with stew.

Soupe au Pistou aka Summer in a Pot

January 10, 2014 By Valerie

One of my favorite things about Winter is warming my kitchen by making soups and stews in my Dutch Oven. I almost forgot about the Polar Vortex while I slurped this steamy, hearty, summer in your mouth creation.

Winter Squash Dip

October 17, 2012 By Valerie

Check out the new Clay Coyote Flameware in our Made at the Coyote Shop

This was an exceptional year for squash (tomatoes and peppers too!) Yesterday was the last day of my work-share at Loon Organics. We spent the day washing and boxing A LOT of butternut, acorn, kabocha, buttercup, and pumpkin. It was a perfect fall day. I am sad it is over. Fortunately there will be plenty of squash and tomatoes to inspire my cooking over the next few months. Here is a delicious recipe that works well with any winter squash. We shared this Winter Squash Dip at our Fall open house last weekend… Enjoy!!!