Hollyhockrenowned the world over as an unparalleled center of learning and connectionexists to inspire, nourish, and support people who are making the world better. At the heart of this unique institution, located on beautiful Cortes Island, is Hollyhock's spectacular organic garden, just steps from the ocean view kitchen. Serving up exquisite meals for thirty years, the Hollyhock cooks are back with a new collection, boasting over two hundred new garden-inspired recipes.
Hollyhock: Garden to Table invites you to join in a celebration of the beauty of fresh, local foodfilled with imaginative ideas and seasoned with global inspiration. The versatility of whole grains, healthy oils, and natural sweeteners is showcased in mouthwatering creations such as:
- Thin-Crust Pizza with Nettle Pesto and Roasted Sweet Potatoes, Asparagus, and Chevre
- Black Sesame Crusted Albacore Tuna with Ponzu Sauce
- Soft Polenta with Roasted Butternut Squash, Caramelized Onions, Peas, and Smoked Cheddar
- Honey Roasted Pears with Balsamic and Mascarpone
Focusing on sustainable seafood and garden-fresh foods from wherever you are, Hollyhock: Garden to Table will have you leafing through its pages for your next great meal again and again. Welcome to the Hollyhock kitchen!
Moreka Jolar has been a chef at Hollyhock for fifteen years. She is co-author of the best-selling cookbook Hollyhock Cooks.
Heidi Scheifley is a certified gourmet natural foods chef who has cooked in kitchens from Hollyhock on Cortes Island, Canada to Greece to Southeast Asia, Egypt, Israel, Nepal, India, and Hawaii.
|Publisher:||New Society Publishers|
|Product dimensions:||7.90(w) x 8.90(h) x 1.00(d)|
About the Author
Moreka Jolar has been a chef at Hollyhock Lifelong Learning Centre for 15 years, where she also teaches cooking workshops. She is co-author of the bestselling cookbook, Hollyhock Cooks and co-owner/operator of Cook’s Cooperative. Her passion for growing food and the inseparable relationship between garden and table is evident in her fresh and light style of cooking intuitively with what is available and seasonal.
Heidi Scheifley has spent the past 15 years in kitchens in Greece, Southeast Asia, Egypt, Israel, Nepal, India, Hawaii and Hollyhock Lifelong Learning Centre on Cortes Island, British Columbia.. She received her certification as a Gourmet Natural Foods Chef at the Bauman College of Holistic Nutrition & Culinary Arts. Heidi is co-owner/operator of Cook’s Cooperative and is passionate about pure, local, and organic foods.
Table of Contents
Welcome to Hollyhock and Cortes Island xi
Garden to Table xiii
1 Salads and Dressings 1
2 Soups and Other Bowls 23
3 Mains 41
4 On the Side 79
5 Accompaniments 103
6 Dough-Eyed 123
7 Sweets 'N Treats 155
8 Stratas, Frittatas and Other Things to Rise and Shine to 187
9 Drink Up! Swig and Swallow 209
10 Everything But the Kitchen Sink 219
Recipe Index 237
In Gratitude 258
About the Authors/Photographers 260
Hollyhock Presenters 261