Garden-inspired cooking celebrating thirty years of exquisite Hollyhock meals.
Hollyhock - renowned the world over as an unparalleled centre of learning and connection - 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. Serving up exquisite meals for 30 years, the Hollyhock cooks are back with a new collection, boasting over 200 new garden-inspired recipes.
Hollyhock: Garden to Table invites you to join in a celebration of the beauty of fresh, local food -- filled with imaginative ideas, seasoned with global inspiration, and packed with 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.
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 15 years. She is co-author of the bestselling 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, Southeast Asia, Egypt, Israel, Nepal, India, and Hawaii.
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.
