1 cup baking soda 1/4
cup dried sage leaves, ground 1/4 cup rosemary leaves, crushed 1 teaspoon cream of tartar
Not exact matches
1 — 1 1/4 pounds ground dark - meat turkey 2 tablespoons sifted coconut flour 2 tablespoons dairy - free milk, broth or water 1 egg or flax gel 1/2 teaspoon
dried sage 1/2 teaspoon
dried thyme 1/2 teaspoon ground marjoram, oregano or basil 1/2 teaspoon ground cumin or
dry mustard 1/4 teaspoon ground black pepper 1 clove garlic, minced or pressed 1/4
cup minced fresh parsley or 1 tablespoon
dried parsley flakes 1/2 — 1 teaspoon salt 1/2
cup minced onion or 1 tablespoon freeze -
dried onion or shallot flakes 2 tablespoons extra-virgin coconut oil, palm shortening or ghee, divided
6 slices bacon, finely chopped 1/2
cup chopped onion 1 large leek, finely chopped 4 stocks celery, chopped 3 fresh
sage leaves 1/4
cup brown sugar 1 L Kitchen Basics gluten free chicken broth 1/2 tsp
dried sage 2 large eggs 1 pkg Udi's gluten free hot dog buns
1 1/4 — 1 1/2 pounds chicken tenders, about 1 - inch thick 1 1/2
cups shredded, unsweetened, flaked coconut 1/3
cup sifted coconut flour 1/3
cup cornstarch 1 1/2 teasoons salt 3/4 teaspoon ground black pepper 1 teaspoon
dried thyme or
dried, rubbed
sage or poultry seasoning, crumbled 1 teaspoon garlic powder (not garlic salt) 1/4
cup + 2 tablespoons cool water 1/4
cup + 2 tablespoons unsweetened lite coconut milk 6 tablespoons extra virgin coconut oil, ghee, palm shortening or olive oil or a combination of two of these
1 pan Cracked Pepper Cornbread, crumbled 8 slices bacon 2 tablespoons olive oil or grape seed oil, divided 2 1/2
cups yellow onions, chopped 4 stalks celery, chopped 3 tablespoons fresh
sage, chopped, or 2 teaspoons
dried sage 1 tablespoon fresh thyme, chopped, or 1 teaspoon
dried thyme 1 1/4
cups dried cranberries 3
cups tart apples (Granny Smith, Pink Lady, McIntosh), peeled and chopped 1
cup gluten - free, dairy - free turkey or chicken broth 1 teaspoon salt - Pepper, to taste, optional 1 egg, beaten - Pan drippings, to finish
lean ground beef 1 egg, lightly beaten 1/3
cup fresh breadcrumbs (I just grate up a white hamburger bun) 1 large clove of garlic, finely minced 1/4
cup onion, finely chopped 1 teaspoon salt 1 teaspoon black pepper 1/4 teaspoon
dried sage 1/4 teaspoon
dried parsley 3 tablespoons ketchup 1 tablespoon Worcestershire sauce A dash Montreal steak seasoning 3 slices of thick - sliced center - cut bacon 1 can condensed tomato soup (recommended: Campbell's)
1 16 oz can chickpeas, drained and rinsed 1/4
cup extra virgin olive oil 1
cup vital wheat gluten 1
cup plain breadcrumbs 1/2
cup vegetable broth or water 1/4
cup soy sauce 1 teaspoon
dried thyme 1 teaspoon paprika 1/2 teaspoon
dried sage Olive oil for pan frying
Crust: 8 sheets Phyllo Dough, thawed and covered with a towel Generous 1/4
cup vegan butter, melted 2 tablespoons
dried rubbed
sage
sea salt 1/4
cup poultry seasoning or combination of
dried sage, oregano + thyme 1/4 -1 / 3
cup water
1 1/2 pounds ground pork 1/4
cup dry white or red wine 1 teaspoon fennel seeds 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon ground
sage 2 teaspoons coarsely ground black pepper 1 1/2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil (EVOO) 2
cups whole almonds 4 large free - range organic eggs 1 1/2
cups half - and - half 1 teaspoon vanilla extract 1 teaspoon almond extract Freshly grated nutmeg 2
cups freshly grated Parmigiano - Reggiano cheese 8 slices (3/4 inch thick) good - quality Italian or white bread 3 to 4 tablespoons butter, melted Warm honey, for drizzling Fresh berries of any type, for garnish A splash of Amaretto
What's in it: 1/2 butternut squash, peeled and cut into 1/2 inch cubes (about 2 - 3
cups) Prepared cornbread *, cut into 1/2 inch cubes (about 3 - 4
cups) Multigrain bread, cut into 1/2 inch cubes (about 3 - 4
cups) 1/2 small onion, chopped 2
cups chopped kale 1 1/2 -2
cups chicken or vegetable broth 2 large eggs 1/2
cup dried cranberries 4 fresh
sage leaeves 3 sprigs of fresh thyme (or 1 tspn
dried thyme) Salt and pepper to taste For vegetarian version: 2
cups roughly chopped portobello mushrooms For non-vegetarian version: 3 lean turkey italian sausages
In a bowl stir together your Cheddar cheese, 1/4
cup Parmesan cheese, heavy cream,
dried sage, minced garlic, salt and pepper.
Mix the cooked garlic and sprout mixture along with 1
cup of whole milk ricotta, 1/2
cup of Panko bread crumbs, 1
cup of parmesan cheese, 1 tablespoon of
dried thyme, 1 tablespoon of
dried basil, 1 teaspoon of
dried marjoram and 1 teaspoon of
dried sage.
1.25
cups canned pumpkin (about one 15 oz can) 2 tbsp
dry whole wheat breadcrumbs 2 tbsp fresh grated Parmesan cheese 1/2 tsp salt 1/2 tsp minced fresh
sage 1/4 tsp freshly ground black pepper 1/8 tsp ground nutmeg 30 round wonton wrappers 1 tbsp cornstarch Cooking spray 1
cup fat - free milk 1 tbsp all - purpose flour 1.5 tbsp butter 1/2
cup (2 ounces) crumbled Gorgonzola cheese 3 tbsp chopped walnuts, toasted
2 large acorn squash, halved and seeded 2 tablespoons butter, melted 2 cloves of garlic, chopped 1/2 teaspoon ground
sage, divided 1 pound pork sausage 1/2
cup onion, finely chopped 1 celery stalk, chopped 1
cup mushrooms, chopped 1 apple, cored and chopped 1/2
cup plain bread crumbs 1/4
cup grated Parmesan cheese 1/4
cup pumpkin seeds handful of
dried cranberries salt and pepper 1 egg, beaten
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)
2 ounces
dried mushrooms (such as morels, porcini, shitakes, and chanterelles) 3 tablespoons unsalted butter or extra virgin olive oil 1
cup pearl barley 1 stalk celery, cut into 1/4 - inch dice 1 medium leek (white part only), split lengthwise, cut into 1/4 - inch slices 1 medium onion, cut into 1/4 - inch dice 1 medium carrot, cut into 1/4 - inch dice 1 medium turnip, cut into 1/4 - inch dice 2 cloves garlic, finely chopped Salt 6
sage leaves, finely chopped (reserve stems for the herb sachet) 3/4 pound assorted fresh mushrooms, trimmed, cleaned, and cut in half 3 1/2 quarts unsalted vegetable stock * Herb sachet (6 reserved
sage stems, 4 sprigs Italian parsley, 2 sprigs thyme, 1 bay leaf, 1/4 teaspoon fennel seeds, 1/4 teaspoon coriander seeds, and 1/4 teaspoon black peppercorns) Freshly ground white pepper
1 pound Jerusalem Artichokes, peeled, rinsed and chopped 2 1/2
cups water 2 medium russett potatoes, scrubbed and quartered (peel if not organic) 1/2 onion, chopped 1 Tablespoon
dried sage 1/4 teaspoon black pepper Place all the ingredients in a large saucepan and bring to a boil.
«Kitchen Sink» Minestrone ----------------- 1 tbsp olive oil 1
cup chopped onion 1
cup diagonally sliced carrot 1 green bell pepper, chopped 3
cups diced tomato 2
cups diced peeled butternut squash (about 1 small) 1/2
cup sliced mushrooms 1 zucchini, sliced 2
cups water 1/2 teaspoon salt 1/4 teaspoon black pepper 2 (16 - ounce) cans fat - free, less - sodium chicken broth 1 (16 - ounce) can cannellini beans, rinsed and drained 2 garlic cloves, minced 2
cups small broccoli florets 2
cups thinly sliced collard greens 1/2
cup uncooked small seashell pasta 2 teaspoons
dried sage 3/4 teaspoon
dried thyme
6
cups gluten - free bread cubes (about half a 2 - to 3 - pound loaf) 3 tablespoons extra virgin olive oil 1/2
cup chopped onion 1/2 teaspoon ground nutmeg 2 teaspoons
sage 1/2 teaspoon marjoram 1/2 teaspoon salt 1 teaspoon pepper 1
cup chopped carrots 1
cup chopped celery 2
cups chopped and peeled apples 1/4
cup dried cranberries 1/2
cup chopped pecans or walnuts, optional 1/4
cup flaxseed meal 2
cups gluten - free vegetable broth
(if not organic, peel off the skin) 1/2 cauliflower, cut into small pieces 1 1/2
cups dry white wine 1 tablespoon
dried parsley 1 tablespoon
dried sage 1 tablespoon fresh rosemary, minced 1 tablespoon
dried basil 1 teaspoon
dried oregano 1 tablespoon
dried leeks / parsley / fennel mix 1/4 teaspoon ground black pepper 1/4 teaspoon kelp powder 8
cups water
I added
sage and thyme, a good handful of spinach, and about 1/2
cup of
dried cranberries.
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
6 small sugar pumpkins extra virgin olive oil salt, pepper & allspice, to taste 1 medium onion, diced 2 tbsp olive oil 3 cloves garlic, minced 2 carrots, peeled and chopped 2 parsnips, peeled, cored, and chopped 1 container button mushrooms, sliced 1/4
cup flour 3
cups chicken stock 2
cups diced chicken (roasted, grilled, or leftover from your chicken soup) 2 tbsp fresh thyme 1 tbsp fresh
sage (or 1 tsp
dried) s & p, to taste 1 pkg puff pastry, cut into squares (or 6 puff pastry squares, plus additional for decorating) 1 egg + 1 tbsp water, for eggwash
Ingredients: 3 tablespoons olive oil or bacon drippings 1
cup thinly sliced onion 1 teaspoon salt 1 1/2
cups thinly sliced leeks — white and light green bits only 3 tablespoons minced fresh garlic 1
cup thinly sliced celery 1
cup thinly sliced carrots 1/2
cup thinly sliced fresh shiitake mushrooms 1 pound boneless rabbit meat 1 tablespoon each fresh minced rosemary leaves, fresh thyme leaves and minced fresh
sage leaves 1 teaspoon smoked Spanish paprika 1
cup dry white wine 1 1/2 -2 quarts of rabbit stock (or chicken stock, if you must — or water, if you haven't anything else) 1 1/2 pounds freshly shelled horticultural beans the meat from the rabbit stock, if you have any 1 bay leaf salt and freshly ground pepper to taste 2 tablespoons minced fresh herbs — I used rosemary, thyme,
sage and flat - leaf parsley — for garnish
crimini mushrooms -3 T fresh thyme -1 / 2 t salt -1 / 2 t pepper -2 T fresh
sage -5
cups vegetable broth -2 1/2
cups wild rice blend (I used Bob's Red Mill)-1 1/2
cups dried apples, coarsely chopped -3 / 4
cup flat - leaf Italian parsley
WHOLE GRAINS RICE QUICK COOK Slow - Cooker Pumpkin Risotto Recipe from EatingRules.com INGREDIENTS 2 tablespoons olive oil 2 teaspoons
dried sage 1 tablespoon crushed garlic 1/2
cup chopped onion 1-1/2
cups Arborio rice 4
cups vegetable broth (or water) 2 teaspoons salt 1 teaspoon pepper 2
cups roasted pumpkin -LSB-...]
Ingredients 2 tbsp olive oil 3 large leeks (white and pale green parts only), cut into 1 - inch pieces (4
cups) 1 1/4
cups chopped celery 1 tablespoon minced garlic 2 Granny Smith apples, peeled and cut into 1 / 2 - inch cubes 10 ounces pitted prunes, chopped into 1 / 2 - inch pieces 1/2
cup sherry or vermouth (or warm water to avoid alcohol) 6
cups (1 / 2 - inch) white bread cubes (soft Italian or French bread) 2 large eggs, beaten to blend 2 tsp crumbled
dried sage 1 tsp chopped thyme 1/2
cup chopped flat - leaf parsley Large pinch ground cloves Large pinch grated nutmeg 1
cup (+ / --RRB- either beef, chicken or vegetable stock Kosher salt to taste Freshly ground black pepper to taste
1 cinnamon stick 1 whole nutmeg, halved 1 stalk lemongrass, chopped 2 cardamom pods 1 one - inch piece of fresh ginger, peeled and chopped 2
dried chipotle chilis 1/4
cup extra-virgin olive oil 1 large leek, white and pale green parts, rinsed and finely chopped 3 pounds butternut squash, peeled and cut into 1 - inch cubes 1
cup drained canned or jarred chestnuts, chopped 2 tablespoons chopped fresh
sage 8
cups water
2 teaspoons extra virgin olive oil 1 large onion, diced 4 carrots, diced (about 1 1/2
cups) 4 stalks celery, diced (about 1 1/2
cups) 4 small red potatoes, diced (about 1 1/2
cups) 1 small zucchini, diced (about 1
cup) 1 small turnip, diced (about 1
cup) 1 pound
dried split peas 3 cloves garlic, minced 4
cups low - sodium vegetable broth 5
cups water 1 teaspoon minced fresh rosemary 1 teaspoon minced fresh thyme leaves 1 teaspoon minced fresh
sage leaves 2 tablespoons chopped fresh flat - leaf parsley 1 bay leaf 1/2 teaspoon caraway seeds, or more to taste Generous pinch smoked salt (optional) 1 tablespoon low - sodium tamari Freshly ground black pepper Salt to taste
1
cup buckwheat flour 1
cup barley flour 3 teaspoon salt (level - not heaping - even below level) 6 tablespoons olive oil (I used 2 tbp basil EVOO, 4 tbsp regular EVOO) 4 teaspoon
dried Rosemary (or any other herb) 2 teaspoon
dried dill 2 teaspoon
dried basil 2 teaspoon
dried sage 2 teaspoon
dried thyme 2.5
cup water Mix all ingredients well leaving no lumps.
1 pound ground chuck 1/2 pound pork sausage 1 egg 1/2
cup oat bran 1 green pepper, diced fine 1 large celery rib, finely chopped 1 medium carrot, shredded 1 medium onion, finely chopped 8 ounces tomato sauce 1/4 teaspoon
dry mustard 1/4 teaspoon ground
sage 1/4 teaspoon
dried thyme 1 teaspoon salt or Vege - Sal 1/4 teaspoon pepper 1/8 teaspoon nutmeg
1/2
cup finely diced onions 1/2
cup finely diced celery 1/2
cup finely diced carrots 2 garlic cloves; minced 2 tablespoons unrefined corn oil 1/2 teaspoon ground
sage 1/4 teaspoon
dried basil 3 tablespoons vegetable stock base (
dried) 1 teaspoon sea salt 1/8 teaspoon black pepper 1
cup water 2
cups cubed
dry whole wheat bread
1 onion 1
cup chickpea flour (also called garbanzo bean flour) 3/4
cups plus one tablespoon water 1 teaspoon
dried parsley 1 teaspoon
dried sage 1 teaspoon
dried basil 1 teaspoon
dried oregano 1 teaspoon vegetable oil 1/2 bag frozen mixed vegetables (8 oz) or 1 1/2
cup finely chopped vegetables (carrots, string beans, corn, peas) tahini dressing
Ingredients 1/2
cup finely chopped onion 1 large garlic clove 1 tablespoon chopped fresh
sage 1
dried arbol chile, or pinch of red pepper flakes kosher or sea salt 2 tablespoons extra virgin olive oil 2
cups roasted winter squash about 1/2
cup vegetable or beef stock 2 - 4 tablespoons Parmigiano Reggiano or Winchester Sharp Gouda Cheese, plus cheese for shaving 1 tablespoon pumpkin or extra virgin olive oil
The filling: 1 onion, finely chopped 1 celery stalk, finely chopped 2
cups frozen mixed vegetables or 2
cups diced fresh vegetables: peas, carrots, string beans, corn, etc. 16 oz tempeh, tofu or your favorite veggie meat, sliced in thin one inch long, 1/4 inch wide strips or 1 can of beans, rinsed and drained (white, pink, kidney, etc.) 1/3
cup all purpose gluten - free flour 1 teaspoon tumeric 1 teaspoon onion power 1 teaspoon garlic powder 1 teaspoon
dried sage 1/2 teaspoon dill 1/2 teaspoon thyme 1/4 to 1/2 teaspoon salt 2
cups water 1/4 unsweetened,
cup non dairy milk
1 16 - ounce can chickpeas, rinsed and drained (or substitute any white beans) 1 14 - ounce can potatoes, rinsed and drained (or 2
cups boiled potatoes) 1 1/2 teaspoons vital wheat gluten (optional, for firmer texture and ease of flipping) 1⁄8
cup dried bread crumbs 1 teaspoon
dried parsley 3⁄4 teaspoon chicken - style seasoning (or 1/2 teaspoon rubbed
sage) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon salt (or to taste) 1/4 teaspoon black pepper (or to taste) 4 tablespoons olive oil, divided Dipping sauce: barbecue sauce, ketchup, and / or sweet mustard (optional)
ingredients TURKEY SALTIMBOCCA 4 turkey cutlets 6
sage leaves (large) 4 large proscuitto slices 1
cup flour 1/4
cup olive oil 2 tablespoons butter (divided) 4 shallots (peeled, thinly sliced) 1
cup dry white wine 4 tablespoons chicken stock 1/2 lemon (juiced) 1/4
cup parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste)
-LSB-...] Coconut flour bread or almond flour bread (1 loaf)-- where to buy coconut flour Butter, ghee or coconut oil (6 TBSP)-- where to buy coconut oil Onion, white or yellow (1) Celery (2 stalks) Parsley, ideally fresh, but you can use
dried (3 tablespoons) Thyme, ideally fresh, but you can use dried (3 tablespoons) Sage, ideally fresh, but you can use dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB
dried (3 tablespoons) Thyme, ideally fresh, but you can use
dried (3 tablespoons) Sage, ideally fresh, but you can use dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB
dried (3 tablespoons)
Sage, ideally fresh, but you can use
dried (3 tablespoons) Chicken or beef stock, homemade (2 cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional: Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB
dried (3 tablespoons) Chicken or beef stock, homemade (2
cups) Ground pork or beef sausage, from pastured animals (1 pound) Optional:
Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4 cups)-- where to buy organic dried fruit -LSB
Dried or fresh fruit, such as apples, cranberries or raisins, and / or soaked nuts, such as pecans or walnuts (4
cups)-- where to buy organic
dried fruit -LSB
dried fruit -LSB-...]
8 Gardein ™ scallopini * 1/4
cup vegan butter (try Earth Balance brand) 1
cup finely diced onion 3/4
cup finely diced celery 3 ounces assorted wild mushrooms, thinly sliced (try shiitake and oyster) 1 teaspoon
sage 1/2 teaspoon
dried thyme 1/2 teaspoon
dried rosemary Salt and pepper to taste 1/2 loaf French bread, cut into 1/2» cubes and toasted in a 300 ° F oven to
dry out 1
cup faux chicken broth or vegetable stock
ingredients POTATOES: 4 - 5 medium Russet potatoes (scrubbed and
dried) olive oil cooking spray PUMPKIN HUMMUS: 1
cup pumpkin puree 1 15 - ounce can garbanzo beans (drained, rinsed) 2 tablespoons tahini 1 teaspoon sea salt (plus additional to garnish) 2 large garlic cloves (peeled, roughly chopped) 1/4 teaspoon ground nutmeg 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground black pepper
SAGE BROWN BUTTER: 1/4 cup unsalted butter 1/2 cup fresh sage leaves (plus more for garnish, optio
SAGE BROWN BUTTER: 1/4
cup unsalted butter 1/2
cup fresh
sage leaves (plus more for garnish, optio
sage leaves (plus more for garnish, optional)
ingredients OVEN - BRAISED PORK CHOPS WITH APPLES, ONIONS, AND
DRIED CHERRIES 1/2 cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to gar
DRIED CHERRIES 1/2
cup dried cherries 1/2 cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh sage leaves 1/4 cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to gar
dried cherries 1/2
cup dry white wine 4 center - cut bone - in pork chops (about 1 1/4 - inches thick, about 3 pounds total) 1 teaspoon Kosher salt (divided) 3 tablespoons extra-virgin olive oil 4 cloves garlic (crushed and peeled) 2 medium onions (each cut into 6 wedges through the root end) 2 large Golden Delicious apples (peeled, cored and cut into 6 wedges) 8 large fresh
sage leaves 1/4
cup white wine vinegar 2 tablespoons honey 1 sprig rosemary (to garnish)
ingredients SPAGHETTI PIE unsalted butter (for greasing the pan) 2 tablespoons extra-virgin olive oil 1 medium yellow onion (finely chopped) 2 cloves garlic (peeled, finely chopped) 1/4 pound broccoli or broccoli rabe (trimmed, stems and florets chopped into 1 / 4 - inch thick pieces — about 2 1/2
cups) 1 pound hot or sweet Italian sausage (removed from casings) 1 tablespoon tomato paste 1 28 - ounce can whole peeled tomatoes (drained, crushed by hand) Kosher salt (to taste) 1 pound
dried spaghetti 3/4
cup whole milk 3 large eggs 2 teaspoons freshly ground black pepper 2 1/2
cups sharp yellow cheddar cheese (grated, 8 - ounces) 2 1/2
cups fontina cheese (grated, 8 - ounces) 1 1/2
cups Parmigiano - Reggiano cheese (freshly grated, 3 - ounces, divided) 1 tablespoon fresh
sage (finely chopped)
2 large waxy potatoes 1 small eggplant (aubergine) 1 medium red pepper (capsicum) 1 large zucchini (courgette) 4 — 5 cloves garlic 30 ml (2 Tbsp) olive oil 120 ml (1/2
cup) tomato passata 2 tsp mixed
dried herbs such as marjoram, parsley, basil,
sage, thyme salt and freshly ground black pepper
dry breadcrumbs as needed
3 medium potatoes, cut into small dice 4
cups chicken stock 1 15oz can tomato sauce / tomato puree 3 tablespoons tomato paste 1 teaspoon
dried basil 1/2 teaspoon
dried sage 1/4 teaspoon sea salt (or to taste) Pepper — couple shakes 12 (approx.)
1/2
cup plus 1 teaspoon organic high - oleic safflower oil 1/2
cup white whole wheat flour 3 medium onions, chopped (about 3
cups) 3 stalks celery, chopped (about 2
cups) 3 medium green peppers, chopped (about 3
cups) 3 portobello mushroom caps, gills scraped off, chopped (about 2
cups) 3 large cloves garlic, minced 1/2
cup dry sherry 4
cups chicken - style vegetable broth (recommend Imagine's No - Chicken Broth) 1 tablespoon vegetarian Worcestershire sauce (use regular if you're not a veg) 3 bay leaves 1 teaspoon
dried thyme 1 teaspoon
dried oregano leaves 1 teaspoon
dried sage leaves 1 teaspoon white pepper 1/2 teaspoon cayenne pepper, or more to taste 1/2 teaspoon salt 1/4 teaspoon smoked paprika, or a bit more to taste 4 vegetarian sausages, sliced (I used Field Roast smoked apple sausage) 1 16 - ounce package chicken - style seitan
1 1/4 pounds Chicken Breasts, boneless and skinless Salt and Pepper 3 tablespoons Olive Oil 1/3
cup Flour 2 Eggs 1 Lemon, juiced 4
Sage Leaves 1/2
cup Dry White Wine (such as sauvignon blanc) 3/4
cup Chicken Broth 2 tablespoons Butter Additional Lemon Wedges, for garnish
2 heads garlic (you read that right) 2T + 2 tsp olive oil 1 medium onion, chopped 1 tsp salt Dash of pepper 1/2 tsp fennel seeds, crushed 1 tsp
dried sage 2 vegan bouillon cubes 4
cups water 2 cans white beans, rinsed and drained 1 bay leaf 1T lemon juice
* 3 tablespoons coarse sea salt * 1 tablespoon
dried rubbed
sage * 1 whole organic, pastured turkey (approximately 14 pounds), neck and giblets removed * 1/4
cup organic butter * 1/4
cup chopped fresh
sage * 1 small apple, halved * 1 onion, quartered * 4 fresh thyme sprigs * 2 medium yellow onions, chopped * 4 - 5 large carrots, chopped * 3 ribs celery, chopped * 5
cups vegetable or chicken stock, preferably homemade * 3/4
cup apple cider * sea salt and fresh pepper - to taste
INGREDIENTS 4 tablespoons olive oil 1 30g packet
dried porcini mushrooms 2 brown shallots (finely diced) 3 cloves garlic (finely chopped) 4 - 5 large
sage leaves 4 - 5 stems thyme (whole) 1 small stem rosemary 1 bay leaf 4 x portabello mushrooms (about 300g)(chopped) 1
cup white wine 1 ripe tomato (chopped) 300 ml chicken stock Salt & pepper