Tag Archives: Garden to Table

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

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.

Squished New Potato Salad w/ Sugar Snap Peas

This potato salad is an original recipe from the Hollyhock kitchen crafted by 1st cook Tecuana Wooldridge.




Peas come into season later in June

preheat oven to 350

Salad Ingredients

– 2 lbs new potatos washed
– 1 shallot
– 1 small green bell or Anahiem pepper
– 1 cup sugar snap peas
– 1/4 cup butter
– 1/4 c vinegar
– 1tbsp mustard
– 1 tbsp. sugar approx


Boil the new potatos till they are tender strain them then place them on an oiled baking sheet. Using a fork or the bottom of a glass gently press down on the potatos splitting them open and flattening their tops a little.

Melt the butter and pour it over the potatoes before putting them in the oven. Roast them until they are golden brown and crispy. While the potatoes are cooking finely dice your shallot and pepper.

Slice your peas on the bias, about three pieces per pea. In a small bowl whisk together the mustard vinegar and sugar.

Remove the potatos from the oven, put them in a bowl and pour the dressing over. Toss in your veggies and and salt and pepper to taste.

Serve warm.

Thin Crust Pizza | Nettle Pesto, Sweet Potatoes, Asparagus & Chèvre

The forests surrounding Hollyhock are teeming with nettles in the early spring. Take the afternoon to find your local nettle patch. Revel in the time and precision necessary to harvest these prickly spring buds, while you dream of the divine balance of salty dough, sweet roasted sweet potatoes and spice wills-crafted pesto topped with creamy chèvre. You’ll be glad you took the time. We were. 

Makes 2 12″ Pizzas

1 1/2 cups Stinging Nettle Pesto


  • 1 cup warm water (about 115°)
  • 2 tsp honey
  • 3 tsp active dry yeast
  • 1/4 cup olive oil
  • 1 tsp salt
  • 1 1/2 cups whole wheat flour
  • 1+ cup unbleached white flour


  • 3 cups sweet potatoes, chopped into 1/2″ cubes (no need to peel)
  • 2 cups asparagus, cut thin at an angle
  • 5 oz (140 g) chèvre
  • a little extra flour or cornmeal and coarse salt

In a medium mixing bowl, combine the honey with the warm water until dissolved. Gently is the yeast into the water.  Allow to rest 5 minutes or until the yeast bubbles up to the surface. Add the oil, salt and whole wheat flour and mix well with a wooden spoon or mixer. Slowly begin to add the white flour while mixing. When the dough is firm enough to knead, transfer to a dry floured surface and knead in the remaining flour. Continue to knead for two minutes, always folding the dough over itself and pressing and pushing in a circular motion. Depending on the grind of flour you are using, you may need to add a little more. The dough is ready when you can punch your dry fist in and pull it out clean. Place the dough in a lightly oiled bowl,  cover with a damp cloth and set in a warm spot for an hour or until the dough has doubled in size, whichever comes first. Our favourite spots for rising dough are sunny windows or floors, beside wood stoves and on top of dryers.

Preheat oven to 450°. Drizzle the chopped sweet potatoes with a little olive oil, salt and pepper and roast on a baking sheet for 20 – 30 minutes.

Turn oven up to 500°. If you’re using a baking stone, place it in the middle of the oven and preheat for 45 minutes.

Punch the dough down with your fist, popping all the air bubbles that have developed. Divide the dough into two equal-sized balls. Keep one ball covered with a damp cloth while you work the other dough. On a lightly floured surface, use a rolling pin to start working through the dough into a flat round. When it is about 7″ across, lift onto your well-floured fists and stretch it to 12″ across. The dough should be elastic enough that this is very easy. Transfer the finished round onto a pizza peel or an overturned baking sheet lined with parchment. Sprinkled with cornmeal. Drizzle a little olive oil onto the edges o the crust and sprinkle with coarse salt.

Spread  1/2 of the pesto onto the pizza, top with 1/2 the roasted sweet potatoes and asparagus and crumble 1/2 the chèvre. Put the pizza in the oven or slide off the baking sheet and onto the hot baking stone. Bake for 15- 20 minutes. Repeat with remaining dough and toppings. Enjoy immediately.


Moreka JolarMoreka Jolar is most fired up when creating good eats and motivating others to do the same. Her career has taken her from Vancouver’s artisan bakeries to busy island retreat centres. She has been a chef at Hollyhock for 15 years and co-authored the bestselling cookbook, Hollyhock Cooks and just recently, Hollyhock Garden to Table (Spring 2013). Moreka’s passion for fresh, inspired foods is as infectious as her laughter. cookscooperative.com

Recipe: Fresh Avocado Chocolate Pudding

feature photo – Jeannie Fletcher, Flickr Creative Commons
An  Easy, Healthful Valentine Sweet for Your Sweetheart
avocado.02This recipe is from our Garden to Table cookbook and created by  author and Chef Heidi Scheifly. Avocados are  just coming back in season in California, ripening February through September  (with peak output over the summer), Mexico’s crop is pretty consistent year-round.  Avocados contain 20 different vitamins and minerals,   160 calories, 2g of protein and 15g of healthy fats.  Avocados contain no cholesterol or sodium, and pack more potassium than bananas.  They are loaded  with heart healthy mono saturated fatty acids, the majority of which is oleic acid, like healthy olive oil.  Avocados are linked to reduced inflammation and loaded with fibre. Their creamy goodness is delicious and nutritious.
Feel free to serve this healthy and delicious dessert in a bowl with a spoon for everyone or more elegantly in wine glasses with berries or mint for garnish.
Fresh Avocado Chocolate Pudding 
serves 6, Vegan, Gluten-free, Raw
2 c. mashed avocado
1/2 c maple syrup
2 t. vanilla extract
1 t. balsamic vinegar
1/4 t. salt or tamari
3 T. coconut oil
1 c. raw cacao powder
In a food processor, blend all ingredients except the cacao powder. Once well combined and smooth, add the cacao powder and blend again until incorporated.  Taste and adjust with more sweetness if desired.
Chill for one hour before serving.  Super decadent at room temp., but sets up well after some time in the fridge.
Enjoy with your Valentine for a healthful and easy chocolate dessert!