By Rebeka Carpenter, Hollyhock Head Chef/Kitchen Manager.
I made this dish last night to rave reviews for a Bistro Themed supper at Hollyhock on a lovely summer eve. It has a much lighter adaptation, and is similar in approach to the Roasted Vegetable Lasagna in our 1st Cookbook, Hollyhock Cooks. When one witnesses most guests coming back for 2nd helpings, it is an indicator of a sure fire winner of a dish!
Eggplant are lovely summer veggies, as are tomatoes, so feel free to substitute fresh, and simply simmer the sauce longer, and perhaps add some tomato paste to add richness and thickness. The bread crumb topping is not essential, but adds nutritional protein value.
This recipe is an adaptation by Marion Burros of the NYT, and is an adaptation of one found in Jamie Oliver’s book, Jamie’s Italy. It’s a healthier version than the traditional Italian-American oil soaked version; it omits breading and frying the eggplant, and instead calls for roasting the eggplant until golden brown. Continue reading Eggplant Parmesan
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
by Rebeka Carpenter, Hollyhock’s Head Chef and Kitchen Manager
Who knew that the nutritious, but slightly bitter rhubarb could be turned into such a delectable treat?! This recipe doesn’t require the help of an ice cream maker, so you can cool yourself off with this delightful desert anywhere you go!
Continue reading Rhubarb Ice Cream
It is almost unimaginable that we get to eat the tender spirals of a fern’s first buds. Often compared to the asparagus of the forest floor, fiddleheads are nothing short of earthy, robust and elegant. And here they’re dressed up in nutty brown butter, fresh parsley and pine nuts. “Hunny, the forest is coming to dinner.”
Continue reading Fiddleheads (or Asparagus) with Brown Butter and Parsley
This was originally adapted for a Vegetarian Thanksgiving, but we thought it was perfect for the winter holidays that are, just around the corner! Bon Apetit!
by Mama Lola via Bear & Lion
:: POTATOES ::
Baked Sweet Potatoes Stuffed with Feta, Olives and Sundried Tomatoes
From Gourmande in the Kitchen
Roasted Garlic Mashed Potatoes
From Steamy Kitchen
:: STUFFING ::
From Novel Eats
:: INSTEAD OF TURKEY ::
Homemade Tofurkey with Brown Rice Stuffing
Tofu Skin Roulade with Mushroom Stuffing
From Veggie Belly
:: GRAVY ::
From Two Lazy Gourmets