Recipes From In The Kitchen

Vernacular Cooking 2017 - 2018

In Praise of Herbs and Spices 2018 - 2019

Sage & Thyme / October 20

Polenta with Wild Mushrooms, Garlic and Sage
Kale and Radicchio Salad with Pear-Thyme Vinaigrette
Figs baked with Olive Oil, Balsamic vinegar and Fresh Thyme
Anti-oxidant Bonus recipe: Apple Crisp with Chinese Five Spice, Allspice, Cinnamon and Ginger

Alliums & Mustard / December 1 & 8

Roasted Garlic White Bean Dip
French Onion Soup
Herb Roasted Vegetable Panzanella Salad
Pacific Northwest Whole-Grain Mustard with Horseradish

Chile Peppers / January 12

Harissa Paste
Shawarma Spice Blend
Chimichurri Sauce
Whole Roasted Cauliflower with Shawarma Spice Blend and Harissa Paste
Whole Roasted Cauliflower with Guiana Spice Blend
Spinach-Black Bean Salad with toasted walnuts
Apple Cider Vinaigrette

Curry Spices / February 23

Yellow Lentil Dal with Cilantro and Tadka
Citrus-Scented Brown Basmati Rice
Tandoori Mushrooms
Spinach, Cilantro and Pistachio Chutney

Lemon & Floral / April 6

Tzatziki made with Coconut Milk Yogurt
Coconut Milk Yogurt and Labneh
Roasted Broccoli Raab with Lemon Scented Olive Oil, Garlic and Lemon Zest
Stuffed Chard, Collard or Grape Leaves
Chamomile Infusion with Dried Prunes
Lemon Scented Olive Oil
Preserved Lemons

Rosemary, Savory & Tarragon / May 11

Steamed Artichokes
Creamy Lemon Tarragon Sauce
Cannellini bean, Leek, Fennel and Savory Salad
Socca Pizza
Italian Bean and Vegetable Soup (Zuppa all Frantoiana)
Herbes de Provence

Chives, Dill, Mint & Parsley / June 22

Chilled Parsley and Pea Soup
Middle Eastern Chickpea Burgers
Mint Cashew Green Sauce
Summer Fruit Salad with Matcha-Ginger Vinaigrette

Regional Produce / Global Spices 2019-2020

Mary Scott, ND, LAc
3439 NE Sandy Blvd. #307 / Portland, OR 97232