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One Organic Oven

By Renée Downing (Edible Baja Arizona)
Eating organic before organic was cool, Steve and Renee Kreager have been putting pure food on Tucson tables since 2005.

“Restaurant years are way longer than dog years, which makes 2005 a long, long time ago in Tucson restaurant history—not the food-Precambrian, maybe, but certainly the deep Jurassic of local food consciousness. But 2005—the height of the real-estate bubble, the year that the first YouTube video went up—was when Steve and Renee Kreager, both just 27, opened the doors on a pioneering organic pizzeria at Tanque Verde Road and Sabino Canyon Road.

The Whole Foods on Speedway was still a Wild Oats, the local farmers’ markets were a fraction of their current size, and the food-truck round-up was a vague rumor from the Southern California coast. Children, it was another age.”
Read More at Edible Baja Arizona

Vegetable, Egg, and Cheese Tarts

By Megan Kimble (Edible Baja Arizona)

“With these vegetable tarts, it’s so easy to change up your favorite ingredients and add seasonal fruits and vegetables.

Start with a savory pastry shell formed into 4 ¾ inch diameter into a fluted tart mold with a removable Bottom for easy plating. Use either homemade pastry dough that you’ve made ahead of time, or use store bought.”
Read More at Edible Baja Arizona

AZ Central – Things to Do

“Renee’s was organic before organic was a grassroots food trend. That wasn’t good for business when it opened. But Renee’s stuck with it. A year ago, this placed changed its name from Eclectic Pizza to Renee’s Organic Oven to emphasize that this is where to get pizza topped with ingredients that are fresh and natural, not grown with chemicals or laced with artificial flavorings.”
Read More at AZ Central

Distinctly-Rounded Dining at Renee’s Organic Oven

By Anna Stokes (Tucson Edge)

“At Renee’s Organic Oven last weekend, I order the Maya Bourbon, and my friend gets the Miel de Vida. I’m not a big bourbon drinker, and the lightness of the Maya surprises me: the fresh citrus rides brightly on the tongue. The blackberry sage tea, from local Maya Tea Company, rubs up soft against the cocktail’s spirit-y side – Four Roses Bourbon and Cointreau.”
Read More at The Tucson Edge

Tucson Lifestyle: Home-Cooked for the Holidays (excerpt)

Renée Kreager
Chef/Owner, Renée’s Organic Oven

“My husband Steve and I hosted holidays at our home for most of our 20s. We rejoiced in our friendships and created our own kind of family here in Tucson. We have all begun new traditions as our families have grown and changed over the years. Food has proved to be the perfect bridge to bring a bit of ourselves to share around the table.

“Holiday meals for our family now are celebrated at my mother-in-law’s home, where we all enjoy quite the spread of traditional favorites. For my part, I like to create a fresh seasonal salad complete with some of my favorite ingredients, which I can prepare in my kitchen at home; it travels well and sits beautifully at the table.”

Roasted Pumpkin and Apples With Quinoa, Cranberries and Pepitas

Serves 6-8 as a side
Preheat oven to 400 degrees

– Two cups of cooked quinoa, prepared according to package directions (I recommend Ancient Harvest Quinoa; it is organic and already rinsed and ready to cook.)
– Medium organic pumpkin (washed and skinned, cut into 1- x 1-inch pieces)
– 3 apples (washed and cored, cut into 1- x 1-inch pieces – Pink Lady works well)
– 3 Tbsp. organic coconut oil
– ½ tsp. curry powder
– Dash of black pepper and salt to taste
– 1 cup organic pepitas
– 1 cup dried cranberries

In a 13 x 9 roasting or baking pan, line with diced pumpkin and apple pieces. Drizzle coconut oil and coat on all sides. Sprinkle the curry powder, salt and pepper. Roast at 400 for about 20 minutes.

Once your pumpkin and apples are cooked perfectly, gently fold in the cooked quinoa. Incorporate 1 Tbsp. of coconut oil, and 1/2 tsp. of curry powder into the mixture. Drizzle 2 Tbsp. of honey over the mixture. Warm in the oven for approximately 3–5 minutes.

– ½ tsp. ground ginger
– ¾ Tbsp. white wine vinegar
– 1 tsp. honey
– Dash of sea salt
– 2 Tbsp. olive oil

Place ingredients in a bowl and whisk in the olive oil. Taste to see if this is the acid balance or sweetness you enjoy. Adjust accordingly if needed. Evenly pour this over the pumpkin, apple, and quinoa in the pan. Drizzle honey over mixture just before adding dried cranberries (about 1 cup) and organic pepitas (about 1 cup). Plate just before serving.)

Arizona Daily Star – Caliente: Healthful, organic food is the name of the game at Renee’s – Healthy – organic and tasty, too

Caliente May 2012

Eating organic or just eating healthier can be done – at home or out – if you know what to look for. In fact, it’s easier than ever thanks to eateries such as Renee’s Organic Oven, which doubles as a pickup point for locally grown produce.

Four simple words are painted in black on the dark orange walls of Renee’s Organic Oven: Eat well. Feel good.

Article appeared May 10, 2012
View on Arizona Daily Star site

DesertLeaf: Renee’s Organic Oven Pizza

DesertLeaf March 2012
Article appeared in the March 2012 issue pp. 44-45

Arizona Daily Star: County, restaurants joining to offer up healthier choices

Renee Kreager, owner of Renee’s Organic Oven located at 7065 East Tanque Verde Road, pulls a small pie of the “Old Town Classic” pizza from the oven. Half of the pizza qualifies as 700 calories or less. Some local restaurants are offering dishes that are 700 calories or less as part of a county-led healthy living grant.

March 2012 Arizona Daily Star.
View on Arizona Daily Star site

Tucson Home – Fall 2010 issue – To Your Health

3 local chefs create nutritious recipes exclusively for Tucson Home readers.


Ready, Set, Thrive!