I particularly am intrigues with the use
of the sage leaves....
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
An onion is added for good measure, and there are plenty
of sage leaves used for flavor.
The earthiness
of the sage leaves and beets pairs perfectly with the bright sweetness of the squash.
While I had my eye on Galatke (Serbian Semolina Baklava), Colcannon, and Yachae Kalguksu (Korean Knife Noodle & Vegetable Soup), I chose this chicken dish because we still have plenty
of sage left in the garden that I wanted to use up before winter comes.
Not exact matches
The impression
left in the mind
of an American reader, after he finishes Andrzej Franaszek's exhaustive new biography
of Czesław Miłosz, is the absurdity that this man was ever considered a political
sage.
Destructive biblical criticism, exemplified for years in the work
of the so - called Jesus Seminar, eviscerates the gospel narratives
of all theological power and
leaves us, at best, with a Jesus made in our own image — political agitator, cynic
sage, new age guru, etc..
Add well - dried
sage leaves to the pan along with salt and pepper and fry, stirring, for a couple
of minutes until crispy.
Place 3
sage leaves at the bottom
of two old - fashioned glasses.
All I changed was the miso — I only had a rich red barley one (which might explain the richer colour I got in my sauce) so only used 1 heaped tablespoon, I omitted the olive oil, and just the 1/2 tsp
of rubbed
sage leaves and I added a cup
of frozen peas to the pasta cooking water a couple
of minutes before the end.
2 tablespoons unsalted butter 2 garlic cloves, chopped 2 leeks, including light green parts, sliced and thoroughly rinsed 1 celery stalk, diced 1 small onion, diced 3 1/2 cups diced, peeled pumpkin 1 bay
leaf 2 sprigs
of fresh thyme 2 fresh
sage leaves 2 quarts chicken stock 1 tablespoon kosher salt freshly ground black pepper, to taste 3 Tablespoons Fino sherry
When pizza is out
of the oven, top with crispy
sage leaves, pine nuts, and Maple Cinnamon Drizzle.
I didn't have thyme so I bundled rosemary,
sage, and a bay
leaf and wrapped it with a strip
of leek!
Once butter is just melted, add the one tablespoon
of finely chopped
sage leaves.
Bring the stock and 3 cups
of water to a boil in a medium saucepan and add the bay
leaf,
sage, thyme, garlic, and salt.
Not that garlic needs help in the flavoring department, but fresh thyme and
sage, plus a bay
leaf balance out the super savory leanings
of the garlic.
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
Cut slits in the flesh
of each half and tuck in 5
sage leaves on each side.
2 medium leeks 1 tablespoon butter 2 tablespoons olive oil 1 tablespoon water 1/2 teaspoon salt, or more according to your taste few twists
of freshly ground pepper large stem
of thyme,
left intact 1/2 teaspoon fresh thyme
leaves 1 large stem fresh
sage (about 8 to 10
leaves),
left intact
This sweet potato cake with brown butter
sage frosting and a crown
of fresh
sage leaves would be the perfect centerpiece for a seasonal gathering.
Slide 2 slices each
of lemon and orange and 5
sage leaves on each side
of breast between skin and meat.
Evenly top each with the prosciutto, caramelized shallots, crumbles
of remaining goat cheese, and
sage leaves.
Quickly scatter a third
of the onion, olives and
sage leaves over the batter and carefully return pan to the oven on the pizza stone.
A great compliment to the sweetness
of pumpkin and butternut squash finished off in fragrant buttered
sage leave.
Place the sweetpotato mash in the middle
of a plate, place mushrooms on top, and some
sage leaves for decoration.
In a small saucepan on low heat saute 1 Tablespoon
of butter and 6
sage leaves until fragrant about 2 - 3 minutes.
In a small dish, combine 2 tablespoons
of extra virgin olive oil with a teaspoon
of thyme
leaves, parsley and crushed rosemary
leaves, 1/2 teaspoon each
of rubbed
sage, black pepper and sea salt.
Heat the last tablespoon
of oil in the skillet and fry the
sage leaves for about 30 seconds, until crisp.
Fry the
sage leaves with a pinch
of salt until just crispy (don't burn them - it will take less than a minute).
I use quite a lot
of ras el hanout in Moroccan cooking, and compared the aroma
of this mixture to the small bit I had
left from my last purhcase, either from My Spice
Sage or Frontier.
I often use the same method for cutting large -
leaved herbs like
sage and it would work for all kinds
of greens.
Macadamia Herb Cream 2 cups macadamia OR pine nuts — soaked for 1 hour or more 1/2 cup purified water 1/4 cup Pinot Grigio 1 small shallot — peeled and chopped about 8
sage leaves 1 tablespoon thyme
leaves zest
of 1 lemon 1 1/2 tablespoon freshly squeezed lemon juice 1 tablespoon white truffle oil OR walnut oil pinch
of ground nutmeg sea salt
Pick the
leaves off the stalks
of the thyme and
sage, slice the garlic and add to the dish, then grate over the zest
of the lemon and season well with salt and pepper.
You spread whipped goat cheese on your toasty baguette slices, and add a generous amount
of Ocean Spray ® Canned Cranberry Sauce — I prefer Whole Berry, plus a few fresh
sage leaves.
can) 1 egg (I used powdered Ener - G Egg Replacer to respect our temporary veganism) 3 fresh
sage leaves, minced 1/2 cup sliced, pitted Kalamata olives (I
left them out this time) Squeeze
of fresh lemon juice 1/2 cup toasted bread crumbs, or more if needed (I used Panko bread crumbs) Salt Fresh ground pepper
Healthy Recipes: 10 Days
of Healthier Thanksgiving Recipes
Sage and Butternut Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size seeded butternut squash cut lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay leaf 1 tablespoon cut - up fresh sage leaves 24 whole sage leaves for embellishing Salt and pepper 1 32 ounce carton chicke
Sage and Butternut Squash Soup Serves: 12 Total Time: 1 hr 20 min / Prep Time: 20 min Ingredients 2 2 1/2 pound size seeded butternut squash cut lengthwise 4 tablespoon good olive oil 2 diced medium celery stalks 2 large, thinly cut shallots 1 medium carrot, diced 3 stems fresh thyme 1 fresh or dried bay
leaf 1 tablespoon cut - up fresh
sage leaves 24 whole sage leaves for embellishing Salt and pepper 1 32 ounce carton chicke
sage leaves 24 whole
sage leaves for embellishing Salt and pepper 1 32 ounce carton chicke
sage leaves for embellishing Salt and pepper 1 32 ounce carton chicken...
But this ugly duckling bean burger is a tasty mixture
of cannellini (navy) beans, caramelized onions, roasted garlic, fresh
sage leaves and Kalamata olives (which I skipped this time).
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
I added fennel
leaves to the egg mixture with the
sage and added a dollop
of strained and peppered greek yogurt with each serving) and MA'AM.
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
Accompaniments: agave nectar and a sprig
of small tender fresh
sage leaves (yes,
sage!
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
So I decided to garnish the pancakes with some
of their most small and tender
leaves to add a subtle
sage - y flavor.
150 g spaghetti (I used «spaghettoni») extra virgin olive oil, to taste 250 g cooked chickpeas 1 garlic clove, peeled and halved 1 small red chili pepper, cleaned and minced a large handful
of fresh
sage leaves, cleaned and pat dried freshly ground black pepper, to taste
In a mixing bowl, add the chicken, white wine vinegar, lime juice, 1/2 teaspoon rosemary (or 1 sprig
of rosemary
leaves), 2 pinches dried thyme, 2 pinches dried
sage, 4 - 5 cloves
of garlic (place the garlic pod on a clean surface, place the blade
of a knife over it and hit the blade with the heel
of your palm, crushing it lightly) with the skin on — it roasts ever so beautifully this way, 1/2 teaspoon sea salt, 1 tablespoon olive oil, and 1/2 teaspoon pepper powder, and mix them all up.
Half a dozen
sage leaves impart an amazing amount
of flavor.
4 lbs roasted butternut squash 4 tablespoons olive oil 4 garlic cloves Coarse kosher salt 1 cup heavy whipping cream 4 - 5
sage leaves roughly chopped 1/4 cup (1/2 stick) butter 1 cup
of diced onion 7 cups low - salt organic chicken broth, or homemade chicken stock is the best!
1 butternut squash 1 acorn squash 1 (whatever choice
of squash you have on hand) Olive oil 1/2 yellow onion, diced 2 garlic cloves, minced 2 medium carrots, peeled and diced 8 cups
of vegetable broth 1/2 cup
of coconut milk 10 fresh
sage leaves, sliced Salt Pepper
Sauce: 1 Sausage 1 cup
of chopped White Mushrooms 1/2 chopped onion Chopped garlic 1 Parsley branch chopped 100g
of cottage cheese 2 tbsp
of Olive Oil Salt and pepper 1 egg yolk per ravioli 1 tbsp
of butter
Sage leaves
150 g spaghetti (I used «spaghettoni») extra virgin olive oil, to taste 250 g cooked chickpeas 1 garlic clove, peeled and halved 1 small red chili pepper, cleaned and minced a large handful
of fresh
sage leaves, cleaned and pat dried freshly ground black pepper, to taste [click to continue...]