Prep: 15 minutes Cook: 1 hour Ingredients, Serves 6 3 cups vegetable broth 1 onion, chopped 1 stalk celery, chopped 1 green bell pepper, chopped 1/2 teaspoon garlic, minced 1/2
teaspoon sage leaves 1/2 teaspoon marjoram 1 -LSB-...]
Ingredients, Serves 6 3 cups vegetable broth 1 onion, chopped 1 stalk celery, chopped 1 green bell pepper, chopped 1/2 teaspoon garlic, minced 1/2
teaspoon sage leaves 1/2 teaspoon marjoram 1 tablespoon soy sauce 1 carrot, thinly sliced 1 1/2 cups fresh mushrooms, chopped 1 1/2 cups cauliflower florets 1 cup cabbage, thinly sliced 1 cup green beans, cut in 1 inch pieces 2 tablespoons cornstarch mixed in 1/3 cup cold water Freshly ground pepper to taste 3 cups mashed potatoes paprika for garnish
Not exact matches
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
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
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
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.
Sage Roasted Nuts 2 cups mixed nuts (pecans, walnuts and almonds) 1 cup fresh sage leaves 1 tablespoon olive oil 1/4 teaspoon and a generous pinch
Sage Roasted Nuts 2 cups mixed nuts (pecans, walnuts and almonds) 1 cup fresh
sage leaves 1 tablespoon olive oil 1/4 teaspoon and a generous pinch
sage leaves 1 tablespoon olive oil 1/4
teaspoon and a generous pinch salt
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
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
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 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
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.
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
biscuits 1 cup spelt flour (light or whole) 1/4 cup organic yellow corn flour 1/2
teaspoon baking soda 1
teaspoon sea salt 2 tablespoons fresh
sage leaves, finely chopped 1 garlic clove, grated (or 1/4
teaspoon garlic powder) 1/4 cup quality olive oil 1/4 cup plain plant milk 1
teaspoon apple cider vinegar
2 tablespoons extra-virgin olive oil 2 bunches green onions, trimmed and cut into 2 - inch pieces 20 fresh
sage leaves, coarsely chopped 1
teaspoon coarse salt 3/4
teaspoon coarsely ground black pepper 2
teaspoons minced fresh thyme 1
teaspoon grated lemon zest 4 (3/4» to 1» thick) bone - in pork chops (about 2 pounds total) 1 1/2 pounds peeled and chopped butternut squash (or other hearty squash such as delicata, which doesn't need to be peeled if using)
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.
1⁄2 cup extra-virgin olive oil 1⁄2 cup finely chopped shallots 1 cup fresh or frozen cranberries (thawed if frozen) 1⁄4 cup balsamic vinegar 1
teaspoon chopped fresh rosemary
leaves 1 fresh
sage leaf, chopped 1⁄3 cup water 1 tablespoon maple syrup 1⁄2
teaspoon sea salt
In a food processor, combine 1 2/3 cups of the chickpeas (reserve the rest), lemon juice, tamari,
sage, the remaining 1/4
teaspoon of salt, and the sauteed mixture, and partially puree (
leaving some chunkier consistency).
1/2 cup pure olive oil 20 whole chicken legs Salt and freshly ground black pepper 4 large Spanish onions, halved crosswise and thinly sliced 20
sage leaves 6 bay
leaves 2 cups mixed dark and golden raisins 1
teaspoon crushed red pepper 2 quarts plus 2 cups apple cider 1 cup cider vinegar 3 quarts chicken stock or low - sodium broth 1/2 cup chopped flat -
leaf parsley Preheat the oven to 400 °.
Cider - Braised Chicken Legs with Onion - Raisin Sauce Recipe - Morgan Brownlow 1/2 cup pure olive oil 20 whole chicken legs Salt and freshly ground black pepper 4 large Spanish onions, halved crosswise and thinly sliced 20
sage leaves 6 bay
leaves 2 cups mixed dark and golden raisins 1
teaspoon crushed red pepper 2 quarts plus 2 cups apple cider 1 cup cider vinegar 3 quarts chicken stock or low - sodium broth 1/2 cup chopped flat -
leaf parsley Preheat the oven to 400 °.
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 garnish)
Scatter the
sage leaves in the spaces in the pan, and season with the remaining 1/2
teaspoon salt.
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 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)
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
• 1/4 cup ground almonds • 10 - 12 fresh
sage leaves • 1 garlic clove • 1/2 tablespoon olive oil • 2 eggs • 2 tablespoon coconut oil • 2 tablespoons water • 1/2
teaspoon salt • 3 tablespoons coconut flour • 1/4
teaspoon baking soda • 1/2 a grated courgette
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 garnish
Chop up a bunch of garlic (about 6 garlic cloves) and throw it in the pot along with two bay
leaves, a tablespoon of ground cumin, and a couple of
teaspoons of chopped fresh
sage and chopped fresh oregano (Mexican oregano if you have it).
1 3/4 cup organic cashews 1 cup unsweetened nondairy milk (or regular milk if you don't care about this being vegan) 1/2 vanilla bean, scraped or 2
teaspoons vanilla extract 6 roughly chopped fresh
sage leaves 1/4 cup maple syrup / agave / honey 1 cup water 1/4 cup chopped crystalized ginger 1/4
teaspoon sea salt 3 tablespoons cocoa nibs (optional, sub chocolate chips if you like it sweeter)
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
For the dry rub: 2 tablespoons sweet paprika 2 tablespoons hot Hungarian paprika 2 tablespoons celery seed 2 tablespoons cracked black pepper 2 tablespoons ground cumin 2 tablespoons brown sugar 1 tablespoon dried oregano 1 tablespoon ground cayenne pepper 1 tablespoon Colman's Dry Mustard 2
teaspoons sage 2 California Bay
leaves, crumbled
Add the chicken broth, tomatoes and their juice, thyme,
sage, the bay
leaf, 1 1/2
teaspoons of salt, and ⅛
teaspoon of pepper.
1 cup baking soda 1/4 cup dried
sage leaves, ground 1/4 cup rosemary
leaves, crushed 1
teaspoon cream of tartar
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.
Add the chicken broth, tomatoes and their juice, thyme,
sage, the bay
leaf, 1 1/2
teaspoons of salt and ⅛
teaspoon of pepper.