Category Archives: Recipes

Golden Sunshine Healthy Chai

By Risa Salsberg, Hollyhock Chef

Every time I make this Golden Chai, it’s different according to the day, the weather, the stories and feelings of the moment. I improvise from this basic recipe. Be creative, enjoy the process of making something unique!

This recipe truly is a general recipe that will give you the very basic groundwork needed to make your own unique dairy-free-healthy-warming-your-soul chai tea.

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Sauteed Apple Salad

By Rebeka Carpenter (Hollyhock Head Chef) & Tecuana Wooldridge (Hollyhock 1st Cook)

Tecuana Wooldridge, one of our 1st Cooks, made this simple and delicious salad yesterday for lunch for 75 people. Our wonderful gardeners have been busy harvesting apples from our many trees, so we put them out in our communal fruit basket to enjoy and we cook them at most meals at this time of year.  We start with the early transparents, which are great for a quick nibble and most certainly for baking and apple sauce.  Then we move into other varieties as we wind down from summer and into fall. These include many of our old trees from homesteading of years past, variety names unknown.

This salad is best with tart apples. We used a mix of 2 varieties from our old trees in the Hollyhock garden. Our weather is so amazingly beautiful in BC at this time, so making a quick, easy, barely-cooked and fast put-together dish is just the thing to nourish us. We now have ample space in our day to enjoy the outdoors for a hike or a swim to cool off, or to take on a picnic on the water in a kayak or boat, or simply to the beach or lake and soak up the sunshine.

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Spanish Salmorejo

By Rebeka Carpenter, Hollyhock Head Chef/Kitchen Manager.

Salmorejo, was prepared and served to rave reviews in our Hollyhock Kitchen at lunch, today.   Tecuana Wooldrige, 1st Cook, has traveled extensively and has enjoyed this meal in her travels in Central America, as part of fusion Latin American cooking. We served tuna fish on the side and omitted the traditional Iberian Ham, as used in Spain.

Salmorejo, gazpacho’s richer, deeper cousin, is a cool, creamy soup typically topped with chopped hard-boiled eggs and salty prosciutto or Iberian ham; omit the pork to make it vegetarian.

Ingredients

  • 3 tbsp. kosher salt, plus more to taste
  • 8 plum tomatoes, cored, halved, and seeded
  • 1 clove garlic, crushed
  • 1 baguette (about 10 oz.), cut into large pieces
  • 12 small yellow onion
  • 1 cup extra-virgin olive oil, plus more for drizzling
  • 2 tbsp. sherry vinegar
  • Freshly ground black pepper, to taste
  • 3 hard-boiled eggs, chopped
  • 1 12 cups finely chopped Iberian ham or prosciutto or substitute 2 cans of tuna fish

Instructions

Place salt, tomatoes, garlic, bread, and onion in a bowl, cover with boiling water, and let sit for 1 hour. Drain vegetables, reserving 1 cup soaking liquid; place in blender. Squeeze water from bread; place in blender with reserved soaking liquid, oil, and vinegar. Purée until smooth; season with salt and pepper, and chill. Pour into serving bowls; top with eggs, ham, and a drizzle of oil.

TIP: Spend a little bit extra and get the reddest, ripest tomatoes available. The authenticity and flavor of your Spanish Salmorejo doesn’t depend on a recipe, but on the quality of the tomatoes. Also, the bread should be dense, artisan bakery quality bread for best results.

Enjoy! Let us know when you think in the comments below.

For more culinary delights, visit our Hollyhock kitchen on Cortes Island!

Photography by: Amanda McNaughton

Eggplant Parmesan

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

Spinach and Red Cabbage Slaw With Walnuts

 

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!

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