Our Head Chef Rebeka with Second Cook Helene made this delicious recipe, using the yummy fresh spinach our garden manager Holly and her team harvested from the Hollyhock Garden! (By the way, did you know that we are hiring for cooks? Come join us in the kitchen!)
This dish is super simple and so fresh and indicative of Spring/Summer harvest garden bounty. The color was so lovely, the texture both crunchy with fresh spinach and stems and palatable with the marinating of the cabbage. Leftovers could also be added to a sandwich the next day for lunch in lieu of a lettuce leaf, or served again a 2nd time with supper …essentially it will hold up quite well!
Continue reading Spinach and Red Cabbage Slaw With Walnuts
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
- In a small bowl, cover the arame in tepid water and soak for 20 minutes.
- Whisk together all the ingredients for the vinagrette. Set aside in a sealed jar.
- 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.
- 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.
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
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
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)
- Combine the cornmeal, salt, and honey in a medium bowl and whisk in the boiling water. Cover and allow to sit for 10 minutes.
- Beat together the eggs, milk, and butter. Whisk into the cornmeal mixture.
- Sift together flour and baking powder and stir gently into the wet batter.
- 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.
- Top with whatever you like, such as maple syrup, apple butter, fresh fruit, and/or yogurt. Eat immediately and without hesitation!