Category Archives: Recipes

From Our Kitchen ~ Yummy Braised Beets with Coriander & Cumin

From our newly published cookbook Hollyhock Garden to Table, available here. 

Recipe by Hollyhock Kitchen Manager Rebeka Carpenter

BRAISED BEETS WITH CORIANDER & CUMIN

More often than not, it’s the simplest of dishes that are the most popular. This is one of those. We can never seem to make enough. Try this recipe with a combination of red, gold and striped beets, cooked separately and combined just before serving. Serve on a bed of spicy greens such as mustard and arugula.

Serves 4 – 6
Vegan

• 1/2 tsp coriander seeds
• 1/2 tsp cumin seeds
• 4 medium betts, peeled and quartered
• 3/4 cup water
• 1/4 cup thinly sliced shallots
• 1+ tbsp sherry or red wine vinegar
• 2 tbsp extra virgin olive oil
• salt & pepper to taste
• chives, chopped for garnish

CRUSH the coriander and cumin seeds under a heavy glass or dish on a cutting board. In a medium covered saucepan, bring the water to boil with the beets, shallots and crushed spices. Reduce to simmer until the beets are truly tender, about 15 minutes. Drain the remaining liquid into a small bowl. Add the sherry or red wine vinegar and slowly drizzle in the olive oil while whisking. Coat the beets with the vinaigrette, season with salt and pepper and serve warm, topped with chives.

I make this salad quite regularly.  It is an integral part of my repertoire.  I had the pleasure of serving this dish while cooking this winter in Hawaii on the beautiful remote island of Molokai.  I was at P’u O Hoku  Ranch.  The last Friday I was there, I was asked to make lunch for a group of locals who in conjunction with the Ranch care for the gorgeous Halawa Valley.  I had all but closed up the kitchen and was scrambling a bit for ingredients; the gardener and I settled on beets…  Red freshly picked, with a spring of rainy goodness.  I peeled the beets carefully so as to not get beet juice everywhere- I do recommend a non-porous cutting board, rather than your good wood one.  I was so pleasantly surprised as to how quickly the beets cooked up.  Fresh food cooks faster, more tender, me thinks!  I saw a few of the guests, leaving in their cars; later, we passed on the road, and they all stopped me to comment on the meal , and the beet question was asked. How did you prepare those beets?  So get ready for the question, how did you prepare those yummy beets.

And most of all-

Have fun!

Rebeka

Carpenter.1

From Our Kitchen ~ Shaved Lemon Asparagus

By Heidi Scheifley

Shaved Asparagus with Lemon Parmesan

All these years, asparagus has been green with envy, longing to be thrilled on a fork like spaghetti. We’re happy to report that dreams do come true. Shaving asparagus spears with a vegetable peeler and marinating them in lemon juice softens them and creates a tangle of noodle-like ribbons. It’s time to really let asparagus fulfill its destiny. Twirl away!

Serves 4

  • 20 large asparagus spears
  • 3 tbsp fresh lemon juice
  • 4 tbsp extra virgin olive oil
  • salt and pepper
  • 1/2 cup finely grated Parmesan

Asparagus

Snap off the tough ends off the asparagus. Working with one spear at a time, use a vegetable peeler to shave into long thin ribbons. It helps to hold the tip of the asparagus and press down firmly with the peeler. The tips can remain intact and do not need to be shaved.

Transfer the asparagus ribbons and tips to a bowl. You should have about 5 cups of asparagus.

In a small bowl, combine lemon juice and olive oil and whisk thoroughly to combine. Generously season with salt and pepper. Pour over asparagus and toss to coat. Set aside and allow to marinate for 30-60 minutes. Just before serving, grate fresh Parmesan and sprinkle over salad. Season with salt and pepper.

Cook’s tip: Forget the salt shaker; instead use a smal bowl and add pinches as you cook and taste. This way you’ll have more control over the amount.

From our best-selling cookbook Hollyhock Garden to Table.


Heidi-ScheifleyHeidi Scheifley‘s experience with food over the past 15 years has brought her into kitchens around the world.  She received certification as a Gourmet Natural Foods Chef at California’s Bauman College of Holistic Nutrition & Culinary Arts. Heidi has been a chef at Hollyhock and co-authored Hollyhock Garden to Table (Spring 2013). She spends her days growing food by the ocean, dreaming of goats and a wood-fired oven.  cookscooperative.com

Garden to Table: Tuscan Kale Pesto

Tuscan Kale Pesto

Makes 1 cup

If all that’s left of summer’s fresh basil is a lingering memory, and you think your days of fresh pesto are behind you, turn to that strong, determined over-wintering kale that’s standing tall in your garden.  This pesto recipe, courtesy of Dr. Andrew Weil, is packed full of flavour and loaded with those good-for-you dark leafy green nutrients.

Continue reading Garden to Table: Tuscan Kale Pesto