Remove sage leaves and drain on paper towels.
Remove the sage leaf and stir in the lemon juice.
Remove the sage leaf (trash) and the garlic cloves (add to beans).
Not exact matches
Fry
sage leaves in oil for 1 minute on each side,
removing to a paper towel to dry.
2 cups chicken or vegetable stock 3 - 4 cups water 1 bay
leaf 2
sage leaves 1 sprig fresh thyme,
leaves removed, stems discarded a dozen medium cloves of garlic, smashed peeled, and chopped 1 teaspoon fine grain sea salt
Rolls: 4 tablespoons butter, divided 8 ounces
sage sausage or breakfast sausage,
removed from casings 1 small onion, finely chopped (about 3/4 cup) 1 stalk celery, finely chopped (about 1/2 cup) 4 medium cloves garlic, finely chopped 1/4 cup minced fresh
sage leaves 1/4 cup minced fresh parsley
leaves Kosher salt and freshly ground black pepper
Once hot, add the
sage leaves and cook until dark and crisp (about 1 minute) then
remove with metal tongs to a plate lined with paper towel.
ingredients STUFFED TURKEY: 1 turkey breast half (skin - on, boned and butterflied) 1/4 cup olive oil (plus 2 tablespoons, divided) 1/2 pound sweet Italian sausage (
removed from casing) 4 onion (peeled, 1 diced, 3 thinly sliced) 2 ribs celery (thinly sliced) 1 pound shiitake mushrooms (thinly sliced) 1 cups bread crumbs (TK type not specified) 1 cup Parmigiano Reggiano (freshly grated) 2 eggs 1/4 teaspoon nutmeg (freshly grated) 2 tablespoons rosemary
leaves (finely chopped) 2 tablespoons
sage leaves (finely chopped) 2 cups dry white wine (divided) Kosher salt and freshly ground black pepper (to taste) FRISEE AND SHIITAKE SALAD WITH BLOOD ORANGE: 4 blood oranges (2 segmented, 2 juiced and zested, juices reserved) 2 teaspoons Dijon mustard 1/4 cup olive oil 1/2 pound shiitake mushrooms (very thinly sliced) 2 heads frisee (cored) 1/2 cup parsley (chopped) Kosher salt and freshly ground pepper (to taste)
Remove from oven and place on serving platter and drizzle with
sage oil, 2 tbsp maple syrup and crumbled fried
sage leaves.
1 cup of hazelnuts, soaked (overnight, or for 3 hours min) 2 cups of water 2 tablespoons of ghee OR olive oil 3 tablespoons of brown rice flour 1/2 teaspoon of kosher salt 1/2 teaspoon of nutmeg 5
sage leaves, minced 5 sprigs of thyme,
leaves removed and minced 1 spring of rosemary,
leaves removed and minced lots of freshy cracked black pepper
Ingredients 3 1/2 -2 lb pumpkins, peeled and cut into 1 - inch cubes 6 leeks, white and light green parts only, halved and thinly sliced 1 stick butter 1/2 cup of water or stock 2 1/2 lbs hot or sweet Italian sausage (I used hot turkey),
removed from the casing 3 sweet onions, chopped 3 fennel bulbs, chopped 1 tbsp fresh chopped thyme
leaves 1/4 cup dry white wine 4 loaves ciabatta, cut into 1 inch cubes 4 cloves garlic, chopped 1/2 cup
sage leaves, coarsely chopped 6 eggs, lightly beaten 2 cups chicken stock 1/2 cup chopped fresh parsley
Add
SAGE LEAVES and sauté about 1 minute, enough to crisp but not burn; remove leaves and place on a paper
LEAVES and sauté about 1 minute, enough to crisp but not burn;
remove leaves and place on a paper
leaves and place on a paper towel.
Remove the
leaves of the thyme, and chop the
sage leaves.
Directions: Melt butter in a large skillet over medium - low heat / Add
sage leaves and cook, stirring often until butter begins to brown and the
sage gives off a nutty, toasty aroma, 3 to 4 minutes / When the butter is brown and the
sage is crispy and literally melts in your mouth,
remove from the heat / At this point, some people give it a few squirts of cold lemon juice for extra flavor and to stop the cooking / Add lightly cooked peas, asparagus, rapini, literally any tender fresh vegetable, prosciutto, parmesan cheese, chopped herbs, whatever you have on hand.
for the
sage + walnut pesto: 1/4 cup of
sage leaves, stems
removed and loosely packed 1 cup of spinach
leaves 1 small clove of garlic, sliced 1/3 cup of walnuts, lightly toasted about 1/2 teaspoon of salt pepper 1/3 cup of extra virgin olive oil for the oatmeal: 1 cup of regular rolled oats (make sure they are gluten - free, if you are avoiding gluten) 3 cups of water a pinch of salt a drizzle of olive oil
Ingredients: 4 cups vegetable broth 1 cup water 2 sprigs thyme 3
sage leaves pinch of saffron 1 palmful flat
leaf parsley 5 tablespoons extra virgin olive oil 1 large leek, white and light green parts sliced (dark green flags washed and reserved) 8 ounces cremini mushroom caps, thinly sliced (stems
removed and reserved) 1 small red bed pepper, chopped 2 cloves garlic, minced 1 small head green cabbage, shredded 1 bunch broccolini, florets only 16 ounces pasta (campanella or penne) 1 cup white wine 1 cup shredded parmesan cheese (for serving) salt and freshly ground black pepper
While your pork is crisping
remove the
leaves from 2 of the sprigs of
sage.
Swiss Chard, Sausage, Apple, and Dried Plum Stuffing: 12 ounces pitted dried California plums, about 20, halved 1/2 cup dry white wine 1 (1 - pound) loaf sourdough bread, cut into 1 - inch pieces 1/4 cup plus 1 tablespoon olive oil 12 ounces Italian sausage, casings
removed, crumbled 2 Granny Smith apples, cored, cut into 1 / 2 - inch pieces 1 large yellow onion, chopped 8 green Swiss chard
leaves, about 12 ounces, ends trimmed,
leaves coarsely chopped 4 tablespoons unsalted butter, softened 2 tablespoons chopped fresh
sage leaves 1 tablespoon chopped fresh thyme 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 cup chicken stock
2 dozen cherry tomatoes sliced in half lengthwise olive oil drizzle celtic sea salt 1 c quinoa soaked in 2 cups of water for 15 mins 1 c chopped broad flat green beans blanched 2 - 3 mins 1 c sliced baby carrots blanched for 2 - 3 mins 2 lg
sage leaves chopped 1 4 - 6 ″ stem rosemary, needles
removed and chopped finely 10 chives chopped 10 basil
leaves chopped 3 tbsp olive oil 1 1/2 tbsp fresh squeezed lemon juice salt & pepper 1 tsp agave syrup or alternative sweetener such as stevia sparingly
Remove from heat and stir in remaining 16
sage leaves.
Off heat, drain the chicken livers in a colander, saving the liquid and
removing the garlic and
sage leaves.
Typical examples of Roman dishes include Saltimbocca alla Romana - a veal cutlet topped with ham and
sage, Carciofi alla Romana - artichokes with the outer
leaves removed, stuffed with mint, garlic, breadcrumbs, and braised, and the internationally - loved Spaghetti alla Carbonara - served with bacon, eggs and pecorino cheese.