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.
By Rebeka & Tec from the Hollyhock Kitchen
We at the Hollyhock kitchen really 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
with Orange Vinaigrette
by Heidi Scheifley
Warm salads are the answer to a rainy night’s cry for comfort.
Warm roasted vegetables are draped over crisp kale. Soft goat
cheese melts just enough to become extra creamy. All of this is
finished with a sweet, earthy ruby-red beet dressing. Continue reading From Our Kitchen ~ Roasted Vegetable Salad