Hollyhock: Garden to Table

by Moreka Jolar, Heidi Scheifley, Hollyhock Cooks, Andrew Weil (Foreword by)

Overview

Hollyhock center chefs celebrate thirty years of exquisite meals on Canada’s Cortes Island with more than two hundred sustainable, garden-fresh recipes.

World renowned as an unparalleled center of learning and connection, Hollyhock exists 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 away from the ocean view kitchen. Following their popular Hollyhock Cooks, Moreka Jolar and Heidi Scheifley offer more than 200 new garden-inspired recipes.

Hollyhock: Garden to Table invites you to enjoy the beauty of fresh, local food. The book is filled with imaginative ideas, global inspiration, and invaluable growing tips from Hollyhock's own Master Gardener, Nori Fletcher. 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 & Mascarpone

Product Details

ISBN-13:	9781550925319
Publisher:	New Society Publishers
Publication date:	09/17/2021
Sold by:	Barnes & Noble
Format:	eBook
Pages:	491
File size:	6 MB

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

Foreword
Introduction
Welcome to Hollyhock and Cortes Island
Garden to Table
Blessing

One: Salads and Dressings
Two: Soups and Other Bowls
Three: Mains
Four: On the Side
Five: Accompaniments
Six: Dough-Eyed
Seven: Sweets 'n Treats
Eight: Stratas, Frittatas and Other Things to Rise and Shine to
Nine: Drink Up! Swig and Swallow
Ten: Everything but the Kitchen Sink

Resources
Recipe Index
Index
In Gratitude
About the Authors/Photographers
Hollyhock Presenters