Category Archives: Recipes

Black Rice, Beet & Kale Salad w/Apple Cider & Flax Dressing

Receipe by Hollyhock Head Chef & Kitchen Manager, Rebeka Carpenter.
Feature Photo from New York Times

We never ceased to be amazed by the creative minds in the Hollyhock kitchen, and their endless ability to surprise and delight our senses! This healthy and delicious salad is the perfect compliment for the turn of the season.

Serves 4-6
Time 2 hours

Ingredients

  • 1 lb beets, washed quartered, ends cut, skin left on, lightly tossed w/oil and salt and pepper {we used chiogga or candy striped beets}
  • ⅔ cup uncooked black rice (sometimes called “forbidden rice”)
  • 1 ⅓ cup water
  • ½ cup walnuts, roughly chopped and dry pan roasted
  • 2 cups packed, shredded raw kale  {we used Russian red kale}

Apple Cider Flax Dressing

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons cold-pressed flaxseed oil OR extra virgin olive oil
  • 1 tablespoon whole grain mustard
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme (whole, not ground)
  • 1 teaspoon sea salt, plus more to taste

Preparation

  1. Preheat oven to 400 degrees. Add beets to a sheet of parchment-lined foil. Crunch into a ball. Roast for 1 1/2 hours, or until tender. Add to a large bowl. ( we used a covered oven proof pan, and the beets turned out wonderful, tender, not mushy is the goal}
  2. In a medium pot, add rice and 1 1/3 cups water. Bring to a boil, reduce to a simmer, cover and cook for 40 to 45 minutes. If there is extra water in the pan, drain off, test rice for doneness, as you want some firmness, and not mushy. Cool a bit, fluff with a fork and add to beets, along with kale and walnuts.
  3. In a small bowl, whisk together all dressing ingredients or shake in a jar. Add to salad. Toss to combine, cover and refrigerate for at least 3 hours (overnight is best). Before serving, taste and adjusting seasoning if desired. We kept it at room temperature until meal service, and it was sublime.
  4. This salad will keep in the refrigerator for 3 to 4 days.
  5.  Additionally, we had no flax oil on hand, and substituted 3-4 tablespoons of rough ground flax seed to the vinigarette. It gave a good consistency and the hit of flax nutrition!

Try it out and let us know how it goes for you in the comments. Enjoy!

Arame, Kale, and Avocado Salad with Sesame Vinaigrette

By Heidi Lescanec of Hollyhock Cooks

This is the kind of salad that goes straight to your blood bank. It’
s so iron rich that even the ocean gets jealous. While kale is all the rage right now, seaweed is just catching up. They’re sure to be BFFs.

Ingredients (Serves 6-8)

  • 1 cup loose dry arame (seaweed)
  • Sesame Vinaigrette:
    • 1/3 cup extra virgin olive oil
    • 2 tbsp rice vinegar
    • 2 tsp soy sauce
    • 2 tsp grainy mustard
    • 2 cloves garlic, minced
    • 2 tbsp chopped cilantro (optional)
    • 2 tbsp chopped chives or green onions (optional)
    • salt and pepper to taste
  • 2 bunches kale, such as Lacinato, Red Russian, or curly Winterbor, stems removed
  • 1/4 cup toasted sesame seeds
  • 1 avocado

Directions

  1. In a small bowl, covImage result for arame kale salader the arame in tepid water and soak for 20 minutes.
  2. Whisk together all the ingredients for the vinagrette. Set aside in a sealed jar.
  3. Coarsley chop the kale. Steam the kale leaves for 1-2 minutes, just until tender and transfer immediately to ice water. This stops the cooking process and preserves their bright color. Drain.
  4. Drain the arame and toss with kale leaves, vinaigrette and sesame seeds. Cut the avocado into long slices and arrange on top immediately before serving.
  5. Enjoy!

 

Bombay Chai

From Garden to Table, by Moreka Jolar, Heidi Scheifley, and the Hollyhock Cooks

Finally! This is the result of many years of hunting for the perfect Chai – with just enough spice to warm the gullet. It’s easy to make this Chai without dairy. The potent fennel falvor and undertones of cardamom will transport you right into the busy streets of Bombay. Or a Cortes Island potluck.

Ingredients – Makes 7 Cups

  • 3 cups water
  • 1 tbsp fresh ground fennel
  • 2 tsp fresh groundcardamom
  • 1 inch of fresh ginger root, sliced thin
  • 4 cups milk (dairy or non-dairy alternative)
  • 7 quality Assam tea bags
  • 3 tbsp honey
  • 1 tsp vanilla extract

Continue reading Bombay Chai

Honey Kissed Hazelnut Bran Muffins

By Heidi Scheifley from Hollyhock: Garden to Table

Bran muffins shouldn’t be something you eat just because they’re good for you. The addition of ground hazelnuts adds a subtle nutty taste, but more than anything, they help create a moistness that is lacking in most bran muffins. A perfect vehicle for a slathering of butter and a smear of homemade blackberry or banana jam.

Ingredients – Makes 12

  • 2 eggs, lightly beaten
  • 1 cup plain yogurt
  • 1/2 cup butter, melted and cooled slightly
  • 1/4 cup honey
  • 2 tbsp blackstrap molasses
  • 1-1/2 cups wheat bran
  • 1/2 cup ground roasted hazelnuts*
  • 1 cup whole wheat flour
  • 1/4 cup cane sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp ground nutmeg
  • 1 cup dried fruit or 1 cup fresh or frozen berries, optional

Continue reading Honey Kissed Hazelnut Bran Muffins

Blueberry Polenta Pancakes

By Moreka Jolar from Hollyhock: Garden to Table

Do you think there’s no such thing as a foolproof pancake? Think again. These are substantial while remaining surprisingly light. They are easy to make gluten- and dairy-free, and tasty with just about anything on top, including maple syrup of course. Welcome to the pancake celebrity hall of fame!

Ingredients – Serves 4 

  • 1 cup cornmeal (also known as polenta)
  • 1 tsp salt
  • 1 tsp honey
  • 1 cup boiling water
  • 2 eggs
  • 1/2 cup milk beverage (dairy or alternative such as soy or coconut milk)
  • 2 tbsp melted butter or alternative (sunflower or coconut oil is great)
  • 1/2 cup whole grain flour – wheat, spelt, of gluten-free flour mix
  • 2 tsp baking powder
  • 1 cup blueberries, fresh or frozen (or blackberries, huckleberries, or raspberries)

Instructions

  1. Combine the cornmeal, salt, and honey in a medium bowl and whisk in the boiling water. Cover and allow to sit for 10 minutes.
  2. Beat together the eggs, milk, and butter. Whisk into the cornmeal mixture.
  3. Sift together flour and baking powder and stir gently into the wet batter.
  4. Spoon 1/3 cup (or less for baby pancakes) onto a hot oiled griddle or cast iron pan. Sprinkle a few berries onto each pancake. Cook on medium heat until the pancakes are speckled with little bubbles. Flip and continue to cook until the underside is lightly browned.
  5. Top with whatever you like, such as maple syrup, apple butter, fresh fruit, and/or yogurt. Eat immediately and without hesitation!