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by Moreka Jolar (Author), Heidi Scheifley (Author), Andrew Weil (Foreword by)
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
Back Jacket
GARDEN-INSPIRED COOKING CELEBRATING 30 YEARS OF EXQUISITE HOLLYHOCK MEALS
"The blend of flavors, textures and aromas that come from the Hollyhock kitchen are as rich as the blend of people, experiences and ideas that Hollyhock is famous for."
ELIZABETH CROOK, author, president of Orchard Advisors, workshop leader at Social Venture Institute
"Hollyhock is social change made edible."
ANDY ROBINSON, trainer, consultant and author of Selling Social Change and Big Gifts for Small Groups
HOLLYHOCK -- renowned as an unparalleled centre of learning and connection -- exists to inspire, nourish and support people who are dedicated to making the world a better place. At the heart of this unique institution, located on stunning Cortes Island, is its spectacular, thriving organic garden nurtured by Master Gardener Nori Fletcher.
Hollyhock: Garden to Table is a celebration of the beauty of fresh, local food -- filled to the brim with imaginative ideas and seasoned with global inspiration. The versatility of whole grains, healthy oils and natural sweeteners is showcased in this collection of over 200 mouthwatering creations. Focusing on sustainable, 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!
"Eating Hollyhock's kitchen creations is like being injected with nature, life and beauty; the food heals."
LORI GOLDBERG, artist and teacher
"Fresh, local, organic and exotic food ideas filled with love."
RHIANNON, singer, teacher, solo artist and veteran collaborator
"Turns out you can take the spirit (and recipes) of Hollyhock home with you after all."
LAURIE ANDERSON, Executive Director, Simon Fraser University's Vancouver campus
MOREKA JOLAR has been cooking professionally for 25 years; 15 have been in Hollyhock's kitchen. She is a teacher, farmer and co-owner of Cook's Cooperative, and the 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.
Author Biography
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.
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