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RECIPE LIST

The Herbalist’s KitchenISBN: 978-1-61212-690-6

Pea Green and Radish Salad with Yogurt Mint Dressing

Baked Eggs with Parsley Pesto

Spanakopita with Fresh Herbs and Wild Greens

Nourish: Support for Mind, Body, and Spirit

• Braised Beef Shanks with Gremolata • Ghee• Shiitake Mushrooms in Tarragon

Cream Sauce • Ratatouille• Grandma’s Chicken Soup • Roasted Red Lentil Dhal• Oven-Poached Salmon with Crème

Fraîche and Caper Dressing• Greens with Garlic, Ginger, and

Turmeric• Deep-Sea Purple Kraut• Burgers with Sweet Pepper and

Mint Salsa • Baked Eggs with Parsley Pesto• Chicken Liver Pâté• Lavender Fizz• Lavender After-Dinner Tea Invigorate: Recipes to Enliven and Energize

• Vegetable Curry with Thai Basil• Cilantro Lemonade • Spinach and Grapefruit Salad with

Toasted Pumpkin Seeds• Steak with a Lavender–Black

Pepper Crust• Cucumber Raita with Dill and

Black Mustard Seeds• Apricot-Cashew Bars with

Coconut and Rosemary• Vital Roots Kimchi • Mint and Feta Bruschetta with

Chive Blossoms• Composed Salad with

Marjoram Vinaigrette • Sauce Verte with Lentils, Prosciutto,

and Boiled Eggs• Sage Honey• Thyme and Jalapeño

Pickled Carrots • Lavender Salt Scrub• Mint Hydrosol

Comfort: Demystifying the Body’s Cravings

• Sweet Potato Rice• Braised Chicken with Shallots and Figs• Cannellini Beans and Potatoes with

Dandelion Greens and Parsley• Garlic-StuffedRoastPork• Roasted Onions with Sage Butter• Crispy Sage and Roasted Garlic

Risotto• Lavender and Rose Tapioca• Cheddar and Dill Crackers• Baked Ricotta• Creamy Feta and Herb Dressing • Spanakopita with Fresh Herbs and

Wild Greens• Naan with Ghee, Garlic,

and Cilantro• Centered and Focused Tea Challenge: Satisfying Our Survival Instincts

• Oregano Pesto• Cilantro Pesto• Wilted Dandelion Greens with

GarlicConfit• Dandelion Greens with Garlic-

Mustard Vinaigrette• Pickled Daikon with Cilantro and

Lime Zest • Fresh Herb Dolmas• Roasted Eggplant with Chickpeas,

Spicy Peppers, and Mint Oil• Apple and Parsley Salad• Hazelnut Cornmeal Cake with

Rosemary Honey• Watermelon Radish Salad with

Feta and Fresh Mint• Basil Bitters• Tarragon-Infused Vinegar• Turmeric Fire Cider

ß Storey Publishingstorey.com

RECIPE LIST

The Herbalist’s KitchenISBN: 978-1-61212-690-6

Lavender and Dandelion FlowerMuffins

Deep Sea Purple Kraut

Vegetable Curry with Thai Basil

Mint and Feta Bruschetta with Chive Blossoms

Transform: The Magic of Cooking

• Parsley and Tomato Steamed Eggs• Lactofermented Dilly Beans• Homemade Sausage • Almond-Wasabi Pesto • Herbed Flax Crackers• Red Pepper and Feta Amuse-Bouche• Coconut Fish Chowder• Bone Broth• Oregano-Crusted Chicken• Poached Peaches with Tarragon• Thyme-Infused Polenta with

Parmesan • Rose-marry-berry Syrup• Sage and Orange Peel Throat

Soother Tea• Mint Tisane Adapt: Living with the Seasons

• Wild Herb and Green Garlic Soup• Pea Greens and Radish Salad with

Yogurt Mint Dressing • Lemon Roasted Asparagus with

Baked Goat Cheese • Red Quinoa Salad with Radish and

Carrot• Poached Eggs with Béarnaise • Lavender and Dandelion Flower

Muffins• Garlic Scapes in White Wine• Roasted Tomatoes with Basil and

Olive Oil• Miso Peanut Sauce• Spicy Black Bean Salad• Herbes de Provence• Herbal Balsamic Vinaigrette • Sautéed Blueberries with Lavender

Essence and Whipped Cream• Mountain Tea• White Fish with Herb Butter• Chicories with Warm

Vinaigrette • Root Vegetable Pie• Baked Sweet Potato with Sesame-

Peanut Aioli • Leek and Gorgonzola Custard• Breakfast for Champions • Herbal Masala Chai

• Shepherd’s Pie• Roast Carrots with Dijon and

Parsley• Lemon-Thyme Roast Chicken • Black Bean and Sweet Potato Chili• Herb Salad • Hot and Sour Soup with Tarragon

Vinegar Share: The Sustenance of Giving

• ButternutSquashStuffedwithFrench Lentils and Walnuts

• Elderberry-Thyme Syrup • ElderflowerandMintMojito• White Bean Spread with Rosemary

and Mellowed Garlic • Black Olive and Parsley Tapenade • Basil Oil• Red Grape Chimichurri with Dill

and Oregano • Rosemary–Olive Oil Tea Cake • Prosciutto-Wrapped Dates with

Sage• Warm Potato Salad with Cilantro

and Soft-Boiled Egg • Seared Duck with Bacon, Toasted

Pecans, and Frisée and Endive Salad

• Beet Hearts• Garlicky Braised Lamb• Herbed Pizza Dough• Basil-Lavender Tea