Stuffed Peppers
Winter Squash with Kale and Pear
Black Bean Chili with Chinese Herbs
Winter Citrus with Fennel, Radicchio and Greens
Coconut Yogurt and Labneh (salted, strained, non-dairy spread)
Miso Soup
Masala Oatmeal
Chickpea Omelet
Mary’s Cooking Class Relish
Muhammara Sauce
Beet Kvass
Dill Pickles
Fermented Sweet Orange Ginger Carrots
Homemade Fruit Vinegar
Hummus with Miso
Kimchi
Pan-seared Tempeh
Roasted Winter Slaw with Tahini Cream Dressing with Orange
Sauerkraut with Savoy Cabbage, Carrots and Garlic
Spicy Fermented Vegetable Soup
Dried Fruit Compote with Fresh Apple
Cauliflower-Leek Soup
Dill-Pumpkin Seed Pesto
Swiss Chard with White Beans and Job's Tears (aka Hato Mugi)
Microgreens with Asparagus, Carrots and Walnuts
Spearmint and Lemon Balm Sun Tea with orange slices
Roasted Garlic and Lemon Soup
Collard Wraps with Spearmint and Lemon Balm
June Garden Salad
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
Roasted Garlic White Bean Dip
French Onion Soup
Herb Roasted Vegetable Panzanella Salad
Pacific Northwest Whole-Grain Mustard with Horseradish
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
Yellow Lentil Dal with Cilantro and Tadka
Citrus-Scented Brown Basmati Rice
Tandoori Mushrooms
Spinach, Cilantro and Pistachio Chutney
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
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
Chilled Parsley and Pea Soup
Middle Eastern Chickpea Burgers
Mint Cashew Green Sauce
Summer Fruit Salad with Matcha-Ginger Vinaigrette
Mushroom Paté with Walnuts and Thyme
Balsamic Roasted Brussels Sprouts, Winter Squash, Beets & Shallots
Spinach, Arugula, Apple Salad with Apple Vinaigrette
Sage-Berry Sauce with Ripe Pears
Elderberry Glycerite
Fermented Roasted Garlic
Golden Sauerkraut
Mustard-Roasted Broccoli Paté with Leeks & Lemons
Beet Hummus
Cultured Cashew Spread
Susanne’s Seed Crackers
Castagnaccio (Tuscan Chestnut Cake)
Butternut Squash Miso Soup with Sea Vegetable & Wasabi
Wild Rice, Cannellini Bean, Roasted Garlic Carrot Salad
Kale Salad with Filberts & Warm Olive Oil, Smoked Paprika & Meyer Lemon
Rosehip & Cranberry Compote with Cashew Cream
Toasted Buckwheat Pilaf with Mushrooms, Broccoli & Scallions
Red Salad with Beet, Red Cabbage & Red Onion
Sturdy Winter Greens with Carrot, dried Black Currants & dried Bing Cherries
Nut Milk
Golden Milk
Mary Scott, ND, LAc
216 NE 24th Ave. / Portland, OR 97232
drmaryscottpdx@icloud.com