Category Archives: Recipes

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)


  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!

Recipe: Almond Cranberry Thumbprint Cookies

This recipe is from our Garden to Table cookbook and created by  author and Chef Moreka Jolar.
Our favourite is Cranberry-Orange Sauce (see recipe below), 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.

Frijoles de la Olla (Stewed Beans w/Pico de Gallo)

By Rebeka and Tec from the Hollyhock Kitchen

Did you know that 2016 is the year of the Legume? The recipe that follows is something all our Chefs at Hollyhock make most weeks, if not multiple times.  Beans are so healthy for us, and delicious!

Continue reading Frijoles de la Olla (Stewed Beans w/Pico de Gallo)

Concord Grape Pie

By Tecuana & Rebeka of the Hollyhock kitchen

For the Pastry:
• 2 cups all-purpose flour ( Pamela’s artisan GF baking flour is a good alt. option)
• 3/4 cups cold butter cut into pieces ( or vegetable shortening for vegan)
• 3 tbsp. sugar
• 7 tbsp. (approx) cold water

Combine the flour, butter and sugar in a food processor and pulse until the butter is fully incorporated. Add cold water one tablespoon at a time, processing on high for at least 30 seconds between additions. When the pastry clumps together and forms a ball remove it, cut it in half and place the two pieces in the fridge to rest for 10 minutes.


For the Filling:
• 6 cups Concord grapes
• ½ to 1 cup sugar
• Pinch of salt
• 3 tablespoons corn or potato starch
• 2 teaspoons water plus extra
• 1 tablespoon unsalted butter
• 1 large egg


1. Slip the skins off of the grapes (take one in each hand, press near the bottom opposite the stem end, and apply firm pressure; the entire grape pulp should pop out), reserving skins in a heatproof bowl. Place pulp in a saucepan and bring to a boil, stirring occasionally. When the seeds start to separate from the pulp, place a strainer over the bowl with the skins and press the pulp through the strainer. Discard seeds. Stir in lesser amount of sugar, taste and adjust. Stir in salt. Combine cornstarch and 2 teaspoons of water to make a slurry, then stir into grape mixture. Cool slightly while you work with the pastry.

2. Roll out 1 pastry disc on a lightly floured piece of parchment paper to a 12-inch round; transfer to dish by placing pie plate face down in centre of the pastry, then flipping the whole lot over with your hand under the parchment paper to hold it in place. Lightly press the pastry down into the pie plate and then gently peel the parchment off. Roll the excess dough around the edges under itself and pinch it with your fingers to create a high-fluted edge. Roll out the other piece of pastry and use a small paring knife to cut leaf shapes. Roll small balls of pastry and vines by hand.

3. Position rack in centre of oven. Preheat oven to 350°F. Scrape mixture into prepared crust, dot with butter, and arrange decorative cutout pieces, if using. Whisk together egg and a little water to make an egg wash and brush over crust edges and decorative pieces.

4. Bake for about 40 to 50 minutes or until filling is bubbling. Cool on rack.

This pie is amazing with very plain whipped cream or vanilla ice cream. Enjoy!

Apple & Butternut Squash Salad

By Rebeka & Tec from the Hollyhock Kitchen

We at the Hollyhock kitchen reallyImage result for apple and butternut squash salad like this recipe, as these are ingredients that we are presently using in our kitchen to feed approx. 60 people, 3 meals per day.  This is a yummy lunch or dinner side dish or salad.

There are so many wonderful varieties of apples and hard/fall squashes available at this time from our gardens, local Farmers’ markets, and conventional stores.
Continue reading Apple & Butternut Squash Salad