vegetarian dish Archives

Cooking with the Coyotes: Rustic Skillet Pizza

June 11, 2019 By Morgan

Thanks to Zachary H. for inspiring this easy weeknight dinner.

We used what we had in the fridge. Sauté the veggies in Flameware Skillet and a little olive oil, then place the pizza dough over the top, once the dough starts to poof up (technical term), use a plate and carefully flip the whole thing, then slide it back in the skillet to cook the bottom.

It got a little toasty, but we like it like that.

Cooking Notes:

We tried it where you sauté the toppings, remove, cook the dough, flip, and then return the toppings, but the dough didn’t get as poofy and was a little more tough. So our vote, while a little acrobatic, is for this version.
Don’t over do it on the toppings. Start with the toppings that need the most time to cook and slowly add in other faster cooking toppings.
The cheese didn’t get brown, but it was very melty. If you wanted to put it under the broiler for 30-60 seconds that would do it.
There’s no such thing as “too much garlic” over here (take that vamps)

Cooking with the Coyotes: Rustic Skillet Pizza

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!!!

Summer Entertaining…

July 6, 2012 By Valerie

As summers often seem to do, this season is blurring by! I am already 4 weeks into my CSA work share, and realized I have yet to blog about my experiences at Loon Organics. In part, because I have not been “cooking” all that much. Planning meals is so much easier during the summer when you belong to a CSA. You plan around what is in your card board box. Last week saw the end of strawberries. I had planned on making some sort of strawberry desert. Instead, I ate them all before they even made it to the fridge. I had also intended on using my radishes in some sort of tea sandwich, or al fresco salad. I ate all of those raw on my porch the day I got them. This is a picture of what I brought to share on the 4th, and the “recipe” follows. Do you have any tasty recipes you would like to share?

Carrot and Golden Raisin Salad from The Food of Morocco by Paula Wolfert

May 6, 2012 By Valerie

In honor of our upcoming Tagine contest, we will be sharing our favorite Moroccan recipes all month long! Here is a look at how to start your own tagine inspired meal…

Winter Squash with Caramelized Onions (Cassolita)

May 5, 2012 By Valerie

May is international tagine month. We are holding our 2nd annual tagine recipe contest. First prize will be decided by our panel of judges, and to the victor goes one of our new Flameware Dutch Ovens. Tagine month has inspired me to explore outside of my tagine comfort zone. I always look first to Paula Wolfert for recipes. As I was thumbing through her newest book, The Food of Morocco, I realized I forgot to post this AMAZING recipe last Winter. I used my fresh butternut squash and onions from my CSA share from Loon Organics.

Winter Squash with Caramelized Onions (Cassolita)
2 pounds butternut, calabaza, or kabocha squash, halved lengthwise and seeded.
3 T vegetable oil
1/2 cup slivered almonds
2 pounds onions, thinly sliced into rounds
Salt
1/3 cup finely chopped flat leaf parsley
2 T sugar, plus (optional) 1 T
1/2 cup dark raisins
Fresh ground black pepper

1. Preheat oven to 350 degrees.

2. Place the squash cut side down on a rimmed baking sheet. Add 1/2 cup water, cover with aluminum foil, and bake until the squash is very soft, about 30 minutes. Remove from oven, and, once cool enough to handle, scoop out the pulp into a large bowl.

3. Heat the oil in your cazuela (or skillet), Toss the almonds and cook until golden. With slotted spoon, remove to a plate and set aside.
4. Saute the onions over medium heat until translucent. Add salt to taste, 2 T of the parsley, 2 t of sugar, cinnamon, and raisins and continue to cook, stirring occasionally, for about 30 more minutes, or until the onions are caramelized.

5. Gently fold the onions into the squash. Season with pepper and more salt, if necessary, and, if you wish, the extra T of sugar. Serve warm from your cazuela.