Vegetables

Paula Wolfert’s Orange, Romaine, and Walnut Salad

January 8, 2012 By Valerie in the Gallery Leave a Comment

We once again celebrated the season with our annual Clay Coyote Christmas party. We always include a “few of our favorite things” each year… Local ingredients, a selection of Paula Wolfert recipes, dishes made in Clay Coyote pottery, and ice cream. This year Tom and Betsy made roasted pork from Dale Rusch’s farm here in Hutchinson. Virginia made an artichoke dip in a Clay Coyote casserole dish. Michele created this salad recipe from Paula’s new book, The Food of Morocco. Moroccans take on salad has altered my perception on how to begin a meal. Instead of focusing on what dressing will cover the vegetables, they seem to primarily consider freshness and vibrancy.

Orange, Romaine, and Walnut Salad

1 head tender romaine lettuce
3 navel or temple oranges
Dressing:
2 Tablespoons fresh lemon juice
2 Tablespoons sugar
Pinch of salt
1/2 teaspoon ground Ceylon cinnamon
3 Tablespoons orange flower water
2 Tablespoons reserved orange juice
3/4 cup chopped walnuts

1. Wash the romaine lettuce and separate into leaves, discarding the tough outer ones. Drain, wrap in paper towels, and refrigerate until needed.

2. Peel and section the oranges. Reserve 2 Tablespoons for dressing. Cover and keep chilled.

3. To make the dressing: Mix lemon juice, sugar, salt, cinnamon, orange flower water, and OJ in a bowl, blending well. Taste: the dressing should be sweet. Add more sugar if necessary.

4. Just before serving, shred the lettuce and arrange in a glass serving dish. Pour the dressing over and toss. Arrange overlapping sections of oranges around the edges, then sprinkle the salad with chopped walnuts and dust with cinnamon.

It was enjoyed by all at our table…

Filed Under: Clay Coyote Blog, Moroccan, Recipes, Side Dishes, Vegetables, Vegetarian Tagged With: clay, clay coyote, clay pot, Clay Pot Cooking, cooking with clay, cookware, foodie pots, Hutchinson, hutchinson mn, local food, Minnesota, moroccan cooking, moroccan cuisine, moroccan recipe, Morocco, orange romaine and walnut salad, orange salad, paula wolfert, romaine, the food of morocco, vegetarian dish, wolfert

The Food of Morocco has arrived!!!

October 26, 2011 By Valerie in the Gallery 1 Comment

We have all been anticipating the arrival of Paula’s new book, The Food of Morocco. When it arrived, I thumbed through the 500+ pages over a course of a few days. The photographs are stunning and the recipes, oh the recipes! I chose the Butternut Squash and Tomato Soup as my first creation. She described it as a soup “to keep both body and soul warm.” It was the most incredible squash soup I have ever tasted in my entire life. I found myself licking the spatula like it was cake batter. I was able to make use of my beautiful butternut squash from Loon organics.

1 yellow onion coarsely chopped
Coarse salt
1 1/2 T EVOO
2 pounds butternut, kabocha, or kalabaza squash, halved, peeled, seeded, and cut into 1 1/2″ chunks (about 6 cups)
2 T tomato paste
1 t La Kama
1/2 cup heavy cream
1/4 pound crumbled or shredded goat cheese
1 t harissa (I used sriracha)
Salt and freshly ground pepper

The end of the harvest season…

October 21, 2011 By Valerie in the Gallery 1 Comment

It always amazes me what a difference 1 week in Minnesota can make! Last week, I was overheating in my light 3/4 sleeve shirt and jeans. While this week, my 3 layers, scarf, and head band were not enough to keep me warm. We continued to plant the garlic, which brings the entire garlic experience full circle. In June we started the battle with the weeds. I felt rewarded with the introduction of a garlic scape. July brought a heat index of 130. On a cloudless Tuesday, we yanked the garlic out of the insanely hot field, and loaded them onto the tractor to be heaved into the barn loft for curing. Weeks later, we sat in the sun talking and “breaking” the heads for planting. My last day at Loon was spent riding behind the tractor, pushing the last of the cloves into the dirt. I’ll remember this forever as the summer of garlic. I wanted to share a recipe I tried last week. Part of my decision to be a work share this summer was for the opportunity to be exposed to new vegetables. Here is the recipe for my new favorite way to make brussel sprouts. I adapted a recipe I found in Loon’s newsletter. I made this dish in my Flameware Skillet. It was delicious, and the leftovers kept for over a week.

Walla Walla Onion Pilaf

August 11, 2011 By Valerie in the Gallery Leave a Comment

“I appreciate “nice” days so much more, and never take them for granted.” Is this a lie I tell myself to get through the not-so-nice extreme Minnesota days? We broke records in July for the highest heat index ever! 130 degrees recorded on July 19th, along with the highest ever recorded dew point. Now 2 weeks later… 78 degrees, a cool breeze, and low humidity. I appreciated every second of this weather change yesterday on the farm. Fluffy clouds obscured the sun as we worked out in the field. The sun would emerge occasionally, and with the constant, cool, breeze it was a garden utopia. We spent the afternoon harvesting onions. Unlike their difficult garlic cousins, onions are much easier to unearth. Into the totes, and onto the wagon they went to be laid out and cured in the hot house. As I rode with the onions on the wagon, I consciously appreciated every cool gust of wind. Maybe I am not lying to myself to get through rough weather. I think the extremities make beautiful days a little sweeter.
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Filed Under: Clay Coyote Blog, Recipes, Vegetables Tagged With: cazuela, clay, clay coyote, clay pot, cooking, cookware, flameware, foodie pots, garlic festival, hutchinson mn, local food, loon organics, Minnesota, rice pilaf

Roasted Garlic Zucchini Dip

August 5, 2011 By Valerie in the Gallery Leave a Comment

Freshly picked garlic from Loon Organics

8 More days until the Garlic Festival here in Hutch. It is all things garlic this month here at Clay Coyote. We will be featuring our tastiest garlic recipes prepared with our favorite Clay Coyote pieces. I will be creating my dishes from my weekly produce box from Loon Organics. I was inspired to create this dish after a recent discussion on different methods of preparing baba ghanoush. I thought, “Zucchini might be a tasty alternative to eggplant.” Mmm mmmmmm I was right! I had previously roasted and then frozen multiple heads of garlic, so this recipe was prepared in less than 10 minutes.
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Filed Under: Clay Coyote Blog, Featured, Potter's Life, Recipes, Vegetables Tagged With: clay, clay coyote, clay pot, Clay Pot Cooking, cooking, cooking with clay, garlic, garlic festival, garlic recipe, garlic roaster, homemade vinegar, hutchinson garlic festival, hutchinson mn, local food, loon organics, Minnesota, organic recipe, roasted garlic, slow food movement, vegan recipe, vegetarian dish, vegetarian recipe, Vinegar, vinegar crock

Paula Wolfert’s Orange, Romaine, and Walnut Salad

The Food of Morocco has arrived!!!

The end of the harvest season…

Walla Walla Onion Pilaf

Roasted Garlic Zucchini Dip

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