Category Archives: Recipes

From Our Kitchen ~ Almond Cranberry Thumbprint Cookies

Almond Cranberry Thumbprint Cookies

Our favourite is Cranberry-Orange Sauce, but these cookies can be a vehicle for any of your preserves. You can’t go wrong…strawberry-rhubarb, ginger-peach, blueberry, blackberry, raspberry, apple butter, marmalade…. Time to get some of that dusty canning off the shelf and give it new life.

Makes 2 dozen

  • 3/4 cup Cranberry–Orange Sauce (see below)
  • 1 cup almonds
  • 1/4 cup confectioners’ sugar
  • 1 1/2cups unbleached white flour
  • 1/4 tsp salt
  • 3/4 cup butter, softened
  • 1 tsp vanilla
  • 1/2 tsp almond extract

Preheat oven to 350°.

Toast almonds in the oven for 8 minutes, remove and allow to cool. Combine nuts and sugar in food processor until finely ground. Add flour and salt and pulse until combined. Add butter, vanilla and almond extracts and pulse a few times until dough comes together. Roll dough into 1.” balls and place on a parchment-lined baking sheet. Using your thumb, make a small indent in the middle of each cookie. Fill holes with 1 tsp Cranberry Orange Sauce and bake for 12–15 minutes.

Cranberry Orange Sauce

Makes 2 cups

  • 1 cup fresh orange juice
  • 1 tsp grated orange zest
  • 4 cups cranberries, fresh or
  • frozen
  • 1/2 cup honey (or more to taste)

Bring orange juice and zest to a boil in a heavy-bottomed pot. Add cranberries and honey and simmer uncovered for about 15 minutes, or until cranberries burst and sauce thickens. Serve warm or chilled.

Moreka Jolar

Cookbook-GardentoTableFrom our newly published cookbook, Hollyhock Garden to Tableavailable here.

Cook with our cookbook authors, Moreka Jolar and Heidi Scheifley, Oct 18-23, on Cortes Island. Click here for info. And, find out more about what Moreka and Heidi are up to by checking out their blog.

Join the founder of Fungi Perfecti, Paul Stamets, for Mushrooms: Wild & Mysterious at Hollyhock, Oct 23-27.

 

 

From Our Kitchen ~ Arugula Pesto Penne with Fresh Tomatoes and Pan Seared Summer Squash

Arugula Pesto Penne with Fresh Tomatoes and Pan Seared Summer Squash

This dish highlights the fresh flavors of sweet tomatoes and peppery arugula, with smoky undertones from the pan-seared summer squash. If you have some extra ingredients on hand, make a few batches of this pesto and freeze it in ice cube trays for those cold winter days – toss it with pasta, or roasted potatoes; spread it on crostini or add it to eggs.

Serves 4

  • 2 cups penne pasta
  • ¾ cup Arugula Pesto (recipe below)
  • 1 medium-sized summer squash, sliced into large rounds
  • 1 large perfectly ripe, sweet and delicious tomato, diced
  • 1 cup fresh basil, for garnish
  • Arugula Pesto – makes ¾ cup
  • 2 tbsp hemp hearts
  • 1 large clove garlic
  • 3 cups packed fresh arugula
  • ¼ cup extra virgin olive oil
  • ½ cup grated aged mizithra or Parmesan
  • 1 tsp fresh lemon juice

Pesto

Combine all ingredients in a food processor or mortar and pestle and blend until smooth. Taste and adjust seasoning with salt and pepper – we recommend not adding these until after tasting the pesto. The peppery notes from the fresh arugula and the saltiness from the cheese may be enough all on their own.

Cook the past in a large pot of boiling salted water until tender. Drain, reserving ½ cup of the cooking liquid.

For the summer squash, warm a skillet (cast iron is best) until very hot. Place squash in dry pan (no oil needed), and serve over high heat for 1 minute on each side. The result should be a caramelized exterior and a slightly crisp interior. You want to do this quickly over high heat and remove from the pan before the squash releases any juices.

Add the cooked past to the pesto and stir to coat, adding enough reserved cooking liquid to moisten. Add fresh tomatoes and pan-seared squash to toss to coat. Season with salt and pepper and garnish with fresh basil.

Heidi Scheifley

Hollyhock_GardentoTableFrom our newly published cookbook, Hollyhock Garden to Tableavailable here.

Cook with our cookbook authors, Moreka Jolar and Heidi Scheifley, Oct 18-23, on Cortes Island. Click here for info. And, find out more about what Moreka and Heidi are up to by checking out their blog.

Join the founder of Fungi Perfecti, Paul Stamets, for Mushrooms: Wild & Mysterious at Hollyhock, Oct 23-27.

 

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