Fry
the sage leaves for 1 - 2 minutes until crispy and drain on kitchen paper.
Pass around sliced
sage leaves for topping if you'd like.
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 chicken...
Heat the last tablespoon of oil in the skillet and fry
the sage leaves for about 30 seconds, until crisp.
Place the sweetpotato mash in the middle of a plate, place mushrooms on top, and
some sage leaves for decoration.
Not exact matches
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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.
Fry
sage leaves in oil
for 1 minute on each side, removing to a paper towel to dry.
FOR THE AROMATICS 1 red apple, sliced 1/2 onion, sliced 1 cinnamon stick 1 cup water 4 rosemary sprigs 6
sage leaves Canola oil
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.
1 pound ground dark turkey (or chicken, pork, beef or a combination) 1 1/2 teaspoons marjoram or 1/2 teaspoon rubbed
sage 1/2 teaspoon thyme 1/2 teaspoon salt 1/2 teaspoon white pepper 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground fennel seeds ⅛ teaspoon cayenne pepper, to taste 1 small pear or apple, cored and finely diced, optional (may
leave skin on) 2 tablespoons dried cranberries or cherries, chopped, optional - Olive oil, grape seed oil or coconut oil,
for sautéing
Add the whole
sage leaves and cook
for 30 - 40 seconds or until crispy.
Add the garlic,
sage leaves and crushed red pepper; cook
for an additional minute, until fragrant.
Transfer the mixture to a serving dish, add a
sage or thyme
leaf on top
for decor then pour over the clarified butter and chill until firm.
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
In a small sauce pan, heat oil on medium, add
sage leaves and cook
for about 1 minute until crispy, turning over once.
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
ingredients BUTTERNUT SQUASH RAVIOLI WITH
SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh sage leaves Kosher salt and freshly ground black pepper (to ta
SAGE BROWN BUTTER 1 pound butternut squash (peeled, cut into 2 - inch pieces) 2 tablespoons olive oil 1 egg (separated, divided) 1/4 cup Parmigiano - Reggiano (grated, plus more
for serving) 1/4 teaspoon ground nutmeg 1/4 teaspoon cinnamon 1/4 cup flour (
for dusting) 1 package wonton wrappers 2 tablespoons water 5 tablespoons unsalted butter 12 fresh
sage leaves Kosher salt and freshly ground black pepper (to ta
sage leaves Kosher salt and freshly ground black pepper (to taste)
For the stuffing: 1 recipe Southern - Style Cornbread, cut into cubes, stale 8 tablespoons (1 stick) unsalted butter, divided 1 medium white onion, small diced 2 - 3 stalks celery, small diced 1 bulb fennel, trimmed and small diced 2 large baking apples, peeled and small diced 3 large cloves garlic, minced 1 tablespoon minced fresh
sage 1 tablespoon minced fresh thyme
leaves 1/4 cup chopped fresh parsley 2 - 2 1/2 cups vegetable broth, divided 1/2 -3 / 4 teaspoon Kosher or sea salt 1/2 teaspoon freshly cracked black pepper
I made this tonight and though I had to make some substitutions (
sage for bay
leaves) it was tasty and satisfying and the perfect thing
for a brisk fall day.
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
1 pkg Udi's gluten free french baguettes 2 cups finely chopped pumpkin 1/4 tsp cumin 1/2 Tbsp oil 1/4 tsp nutmeg and cinnamon 2 Spolumbo gluten free spicy italian sausages 1 large bunch kale 7 fresh
sage leaves 1 cup toasted walnuts 1/2 -3 / 4 cup olive oil 1/4 cup freshly grated parmesan cheese 1 tsp Maldon sea salt Parmesan cheese to thinly slice
for topping
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
Reduce the heat to low, add the garlic, rosemary,
sage, and bay
leaves, and cook
for about 2 minutes; the mixture should smell very aromatic.
12 fresh
sage leaves (
for garnish)
2 large red - skinned sweet potatoes (about 2 pounds) 1 teaspoon sea salt 1/2 teaspoon ground nutmeg 1/4 teaspoon freshly ground black pepper, plus extra
for serving 2-1/2 to 3-1/2 cups all - purpose flour, plus extra
for rolling 1/2 cup vegan margarine 1/2 cup fresh
sage leaves
For this dish, I use panko bread crumbs, finely chopped walnuts, and butter - fried
sage leaves.
Try to use fresh
sage; dried just doesn't have quite the same flavor, plus any extra fresh
sage leaves make a nice garnish
for the cornbread.
Add the salt and pepper, cayenne, thyme, paprika,
sage, and bay
leaf; cook
for another 3 minutes.
Ingredients
for 4 servings of pasta sauce: 6 T unsalted butter / 1/2 cup of small fresh
sage leaves or large
leaves cut into strips / lemon wedge (optional)
An onion is added
for good measure, and there are plenty of
sage leaves used
for flavor.
I use fresh
sage leaves when roasting the squash and a rich Maytag blue cheese to complement the dish, but you could sub a mild chevre or
leave it off
for a vegan side dish.
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.
ingredients BAKED PUMPKIN MAC AND CHEESE: unsalted butter (
for greasing) 1 pound Cavatappi pasta 2 1/2 cups pumpkin puree (TK - Libby's) 1 cup full - fat yogurt 1 cup vegetable stock or chicken stock 1 1/4 cup Pecorino romano (finely grated, divided) 1/2 lemon (juiced) 1 cup low - moisture mozzarella (freshly grated, divided) Kosher salt and freshly ground black pepper (to taste)
SAGE BREADCRUMBS: 2 tablespoons unsalted butter 10 whole sage leaves (roughly chopped) 1/2 cup panko breadcr
SAGE BREADCRUMBS: 2 tablespoons unsalted butter 10 whole
sage leaves (roughly chopped) 1/2 cup panko breadcr
sage leaves (roughly chopped) 1/2 cup panko breadcrumbs
take the pan off the heat and let it cool at room temperature
for 15 minutes, then take the
sage leaves out and transfer the earth balance to a small bowl.
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)
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
I had half of a butternut squash in the fridge, so we diced that and roasted it with the cauliflower,
left out the rosemary and used
sage in place of the mint (some slivered and cooked in the sauté pan, some flash - fried whole in olive oil
for a bit of crunch), and tossed in toasted walnuts instead of pine nuts.
INGREDIENTS
for the labneh: 1 cup of 2 % pain greek yogurt 1 tablespoon of honey 1/2 teaspoon of maldon sea salt or kosher salt
for the crust: 1 cup of all - purpose white flour (plus a couple of tablespoons to roll out the dough) 1/2 cup of buckwheat flour 1/2 teaspoon of sea salt 1/2 cup (typically one stick) of very cold sliced butter 1/2 cup of water with ice
for the apple filling: 3 apples, cored, halved, and thinly sliced 2 tablespoons of coconut palm sugar (or regular white sugar) a pinch of sea salt 1/2 teaspoon of cinnamon 1 tablespoon of pistachios, roughly chopped 5 - 6
sage leaves, roughly chopped
ingredients RICOTTA GNUDI WITH BROWN BUTTER AND
SAGE 1 pound whole milk ricotta 1 cup parmesan (freshly grated, plus more for serving) 3/4 teaspoon nutmeg (freshly grated) 1 pound semolina flour (divided) 4 tablespoons unsalted butter (cubed) 15 sage leaves 1/4 cup pasta water (reserved) Kosher salt and freshly ground black pepper (to ta
SAGE 1 pound whole milk ricotta 1 cup parmesan (freshly grated, plus more
for serving) 3/4 teaspoon nutmeg (freshly grated) 1 pound semolina flour (divided) 4 tablespoons unsalted butter (cubed) 15
sage leaves 1/4 cup pasta water (reserved) Kosher salt and freshly ground black pepper (to ta
sage leaves 1/4 cup pasta water (reserved) Kosher salt and freshly ground black pepper (to taste)
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
Add the
sage leaves and fry
for one minute on each side or until crisp.
1 pound small red beans 2 tablespoons olive oil 1 large onion, diced 6 cloves garlic 3 medium green peppers chopped 3 stalks celery, chopped 2 bay
leaves 1/2 teaspoon ground
sage 1 teaspoon dried oregano 2 chipotle peppers (from canned chipotles in adobo), finely chopped 1/4 teaspoon cayenne pepper 3 cups vegetable stock 2 - 3 cups water 1 tablespoon vegan and / or gluten - free Worcestershire sauce 1/2 cup chopped scallions,
for garnish Cooked rice,
for serving Tabasco sauce,
for serving
For the risotto: 2 quarts chicken broth (can substitute vegetable broth) 1/2 cup coarsely chopped applewood smoked bacon 2 tablespoons olive oil 1 medium Vidalia onion, finely chopped 1 clove garlic, minced 1 1/2 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground ginger 2 cups arborio rice (risotto) 1 teaspoon finely chopped fresh sage 1/2 cup white wine (Riesling works well here, though a Chardonnay is fine) 4 tablespoons butter 1 tablespoon finely chopped fresh flat leaf parsley, or more to taste Sea salt and freshly ground pepper Asiago cheese shavings, for garnish Fresh sage leaves, for garn
For the risotto: 2 quarts chicken broth (can substitute vegetable broth) 1/2 cup coarsely chopped applewood smoked bacon 2 tablespoons olive oil 1 medium Vidalia onion, finely chopped 1 clove garlic, minced 1 1/2 teaspoon ground cinnamon 1 teaspoon ground allspice 1 teaspoon ground ginger 2 cups arborio rice (risotto) 1 teaspoon finely chopped fresh
sage 1/2 cup white wine (Riesling works well here, though a Chardonnay is fine) 4 tablespoons butter 1 tablespoon finely chopped fresh flat
leaf parsley, or more to taste Sea salt and freshly ground pepper Asiago cheese shavings,
for garnish Fresh sage leaves, for garn
for garnish Fresh
sage leaves,
for garn
for garnish
Gardeners know that herbs grow like, well, weeds — and those who purchase their
sage, parsley, and thyme are often
left with more than they need after using them
for that one dinner recipe.
2 Tbs Olive Oil 1 Cup Chopped Cremini Mushrooms (measured after chopping) 1 Pinch Salt 2 Fresh
Sage Leaves, chopped 1 Stem Fresh Thyme,
leaves only 1 tsp White Wine Vinegar Black Pepper 3 Tbs Earth Balance Margarine 3 Tbs Flour 1 Cup Vegetable Broth Soymilk,
for thinning
2 Tbs Olive Oil 2 - 3 Shallots, chopped finely 10 Cremini Mushrooms, chopped (1 cup after chopping) 2 Ribs Celery, chopped 1 Box Trader Joes Prepared Chestnuts (about 1 1/4 cups, chopped) 7 Fresh
Sage Leaves, chopped 2 Thyme Sprigs,
leaves only 1 Tbs Fresh Chopped Marjoram 5 Cups Cubed Bread, (
for homemade, see note) 1/2 to 1 Cup Warm Vegetable Broth Salt Pepper
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
When the potatoes have baked
for 20 - 25 minutes, take them out and layer the baking sheet with radicchio
leaves, grapes, shallots, and
sage.