Tag Archives: Vegetarian

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

Apple & Butternut Squash Salad

By Rebeka & Tec from the Hollyhock Kitchen

We at the Hollyhock kitchen reallyImage result for apple and butternut squash salad 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.
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Rhubarb Ice Cream

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!

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