Type what you have

Ingredients

• ✓ sage leaf
• prosecco
• blackberry juice

Instructions

1. 1 Combine 2 tablespoons Prosecco, blackberry juice, and sage leaves in a glass; mash with a cocktail muddler. Pour in remaining Prosecco; stir gently.
2. 2 Strain cocktail into a chilled stem glass.

By Cocktail Jim

Ingredients

• ✓ sage leaf
• butter
• heavy cream
• pumpkin puree
• nutmeg
• cinnamon
• parmesan cheese

Instructions

1. 1 Melt butter in a saucepan over medium heat; cook and stir sage leaves in hot butter until the butter takes on the sage flavor, about 5 minutes.
2. 2 Whisk cream, pumpkin, nutmeg, cinnamon, and Parmesan cheese into the butter; cook until the cheese melts, about 5 minutes.

By @m

Ingredients

• ✓ sage leaf
• black olive
• garlic
• red chile pepper
• rosemary
• red bell pepper
• sesame-ginger seasoning
• pepperoncini pepper
• oregano
• feta cheese
• olive oil

Instructions

1. 1 Place a layer of olives, sage, garlic, chile pepper, rosemary, bell pepper, sesame-ginger seasoning, pepperoncini pepper, and oregano into the bottom of a container. Add a layer of feta cheese. Repeat layering with remaining ingredients.
2. 2 Pour olive oil into the container to cover feta mixture completely. Cover and refrigerate until serving.

By sono1helen

Ingredients

• ✓ sage leaf
• sweet potato
• egg
• butter
• milk
• kosher salt
• cayenne pepper

Instructions

1. 1 Place sweet potatoes on a microwave-safe plate. Prick sweet potatoes with the tip of a knife. Microwave until very soft, about 10 minutes. Let cool briefly until safe to handle.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Halve sweet potatoes and scoop flesh out into a bowl.
4. 4 Separate egg whites and yolks into individual mixing bowls. Generously butter four 5-ounce ramekins.
5. 5 Transfer 1 cup mashed sweet potato to the bowl of egg yolks. Pour in milk. Season with salt and cayenne. Whisk until smooth, slowly at first and faster once mixture starts to come together.
6. 6 Add a pinch of salt to the egg whites. Beat with a clean whisk until peaks are well-defined but still soft. Transfer 1/2 of the egg whites to the sweet potato mixture. Fold in with a spatula somewhat gently until most of the white streaks disappear. Add the remaining egg whites and fold in very gently, turning the bowl and scraping the sides, until whites are mostly blended in; a few streaks should still be visible.
7. 7 Gently spoon sweet potato mixture into the ramekins.
8. 8 Bake in the preheated oven until fully inflated and browned, about 15 minutes. Garnish with sage. Unmold or serve in ramekins.

By John Mitzewich

Ingredients

• ✓ sage leaf
• olive oil
• butter
• shiitake mushroom
• shallot
• salt
• red pepper flakes
• turkey
• vermouth
• egg
• white pepper
• olive oil
• creme fraiche

Instructions

1. 1 Heat 1 tablespoon olive oil and butter in a skillet over medium-low heat. Stir in shiitake mushroom, shallot, salt, sage, and red pepper flakes. Cook and stir until shallot is translucent, about 5 minutes. Mix in turkey and vermouth; stir until heated through, 1 to 2 minutes. Remove the skillet from heat.
2. 2 Beat eggs with a fork in a bowl until well blended; season with a pinch of salt and white pepper.
3. 3 Heat 2 teaspoons olive oil in an omelet pan over medium heat until hot. Pour beaten eggs into the pan. Use a spatula to gently stir eggs just until they begin to set, 1 to 2 minutes; shake the pan to cover the bottom completely with egg. Smooth the top of partially set eggs with the spatula; cook until the bottom is firm and the top is still slightly soft, then turn off heat.
4. 4 Spoon turkey mixture into the center of omelet, filling about the middle 1/3 of the omelet; dot with small dollops of crème fraiche. Do not overfill omelet. With the spatula, fold the upper 1/3 of the omelet over filling. Gently tip the skillet and shake omelet towards the edge of the skillet. With the spatula, fold omelet over one more time, forming a loose cigar shape. Gently tip omelet onto a serving plate.

By chefblackhat

Ingredients

• ✓ sage leaf
• chicken cutlet
• salt
• black pepper
• prosciutto
• olive oil
• white wine
• chicken broth
• butter

Instructions

1. 1 If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness using the flat side of a meat mallet or the bottom of a small, heavy skillet. Season with salt and pepper. Place 2 large sage leaves on top of each cutlet, then wrap 2 slices prosciutto crosswise around each cutlet, holding sage in place.
2. 2 Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons olive oil and remaining 4 cutlets.
3. 3 Pour wine into the same skillet; simmer, scraping up any browned bits with a wooden spoon, about 1 minute. Pour in broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat; add butter and swirl the skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet to serve.

By SandyG

Ingredients

• ✓ sage leaf
• beef short rib
• salt
• garlic
• tomato paste
• black peppercorn
• black pepper
• rosemary
• bay leaf
• red wine
• salt

Instructions

1. 1 Place meat in a large mixing bowl. Sprinkle all sides generously with 1 tablespoon kosher salt.
2. 2 Place chopped garlic and a pinch of salt in a mortar and mash with pestle until pastelike. Add tomato paste; mash until blended. Transfer mixture into bowl with beef and rub onto all sides of meat. Add crushed peppercorns and ground pepper. Distribute evenly over all sides of beef. Transfer to a deep skillet or Dutch oven bone side down. Tuck sage leaves, rosemary, and dry bay leaves between pieces of meat. Carefully add wine along the side of the pan to avoid washing over the top of the meat.
3. 3 Place pan over high heat and bring to a simmer; reduce heat to low. Cover tightly. Cook until meat is fork tender, turning pieces every 30 minutes or so, about 3 1/2 hours. Transfer pieces of meat to a warm bowl.
4. 4 Increase heat to high and bring braising liquid to a boil. Simmer until liquid is reduced by about half or until slightly thickened, 8 to 10 minutes. Remove bones from meat.
5. 5 When sauce is thickened, transfer meat back to skillet. Reduce heat to medium-low and spoon sauce over meat. Cook until until heated through, about 5 minutes.

By John Mitzewich

Ingredients

• ✓ sage leaf
• chicken thigh
• salt
• olive oil
• bacon
• onion
• chicken broth
• apple cider
• apple
• thyme
• butter

Instructions

1. 1 Season chicken thighs with salt; set aside.
2. 2 Heat oil in a large skillet over medium heat. Add thighs; cook until browned on both sides, 7 to 10 minutes. Transfer to a plate; set aside.
3. 3 Cook bacon in the skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels; drain excess grease from the skillet.
4. 4 Cook onion in the skillet over medium heat until soft, 5 to 7 minutes. Add 1 cup chicken broth and 1 cup apple cider; cook until reduced by half, about 10 minutes. Add cooked bacon, apples, sage, and thyme; simmer for 2 minutes. Add remaining 1 cup each chicken broth and apple cider.
5. 5 Return chicken thighs to the skillet; reduce heat to medium-low. Cook and stir until thighs are no longer pink in the centers, about 15 minutes.
6. 6 Transfer thighs to a serving platter. Remove skillet from heat; add butter, swirl to combine with sauce. Pour sauce over thighs.

By Jeff

Ingredients

• ✓ sage leaf
• red onion
• olive oil
• salt
• sage
• black pepper
• cinnamon
• almond
• red wine vinegar
• beef broth
• bread
• olive oil
• parmesan cheese

Instructions

1. 1 Make the soup: Peel onions and cut in half. Cut along the grain lengthwise into thin slices.
2. 2 Heat oil in a very large skillet over medium-high heat. Add onions and kosher salt. Cook and stir until starting to turn translucent, 5 to 7 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until very soft and sweet, about 1 hour.
3. 3 Add sage leaves, pepper, cinnamon, and almonds to the onions. Cook and stir until fragrant, 3 to 5 minutes. Transfer mixture to a soup pot. Pour in vinegar and broth and bring to a simmer over high heat. Reduce the heat to medium-low and simmer until flavors blend, about 30 minutes.
4. 4 When the soup is almost finished, make the toast: Preheat the oven to 400 degrees F (200 degrees C). Line a small baking sheet with aluminum foil.
5. 5 Place Italian bread onto the prepared baking sheet. Drizzle some olive oil over the bread; sprinkle sliced sage and some Parmesan cheese on top.
6. 6 Toast in the preheated oven until browned, about 15 minutes.
7. 7 Ladle soup into serving bowls and top each with a piece of toast. Drizzle remaining olive oil over the toast and sprinkle remaining Parmesan cheese on top. Dunk toast into the soup and let soak for a few minutes before serving.

By John Mitzewich

Ingredients

• ✓ sage leaf
• olive oil
• onion
• carrot
• garlic
• kosher salt
• butternut squash
• chicken broth
• maple syrup
• cider vinegar
• cayenne pepper
• creme fraiche
• chive
• butter

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Start the soup: Drizzle olive oil into large roasting pan. Add onion, carrots, garlic cloves, and a big pinch of salt; toss until vegetables are coated in oil. Place squash halves onto the chopped vegetables with the cut sides facing up. Sprinkle squash with additional salt.
3. 3 Roast in the preheated oven until squash is tender and easily pierced with the tip of a knife, about 1 hour. Remove from the oven and allow vegetables to cool a bit.
4. 4 While the vegetables are cooling, make the brown butter: Melt butter in a saucepan over medium heat. When butter foams and starts to turn golden brown, reduce the heat to low. When butter turns from golden to a light, nutty brown, remove from the heat and immediately stir in sage leaves.
5. 5 Finish the soup: Scoop out squash flesh and place into a large stockpot with remaining roasted vegetables. Stir in chicken broth, brown butter mixture, and maple syrup. Place the pot over high heat and bring to a simmer. Reduce the heat to low and slowly simmer to blend flavors, 45 to 60 minutes. Remove from the heat.
6. 6 Blend with an immersion blender until very smooth, 3 to 4 minutes. Pass mixture through a strainer to remove any remaining fibrous bits.
7. 7 If soup seems too thick, add a few tablespoons of water or chicken broth. Stir in cider vinegar, a pinch of salt if needed, and cayenne pepper. Garnish each serving with a dollop of crème fraîche and chopped chives.

By John Mitzewich

Ingredients

• ✓ sage leaf
• olive oil
• bacon
• pork shoulder
• salt
• black pepper
• onion
• garlic
• chicken broth
• creme fraiche
• sage
• red pepper flakes
• olive oil

Instructions

1. 1 Pour 1 tablespoon olive oil into a skillet, place over medium heat, and cook bacon, stirring often, until crisp and bacon fat has rendered into the skillet, about 5 minutes.
2. 2 Season pork cubes generously with salt and black pepper. Remove bacon from pan and set aside, reserving fat in pan. Turn heat to medium-high and brown pork pieces in bacon drippings until well browned on both sides, about 5 minutes per side. Transfer meat to a bowl, leaving pan drippings in skillet.
3. 3 Turn heat to medium and stir in chopped onion and a pinch of salt. Cook and stir onion until translucent and slightly browned, about 5 minutes. Stir garlic into onion and cook until fragrant, about 1 minute.
4. 4 Pour chicken broth and crème fraîche into onion mixture; whisk until smooth. Scrape up and dissolve any browned bits of food on the bottom of the skillet. Bring mixture to a simmer.
5. 5 Return bacon to sauce and stir in 2 tablespoons chopped sage. Place pork pieces into simmering sauce along with any accumulated juices from the meat. Reduce heat to low, cover, and simmer until meat is almost tender, about 1 hour.
6. 6 Raise heat to medium and cook uncovered until pan sauce reduces and thickens and meat is very tender, about 20 more minutes. Stir red pepper flakes into sauce; adjust seasonings to taste.
7. 7 Heat 1/4 cup olive oil in a small skillet over medium heat; drop whole sage leaves into hot oil and cook, lightly tossing leaves in oil, until crisp, 10 to 15 seconds. Drain sage leaves on paper towels and crumble over pork.

By John Mitzewich

Ingredients

• ✓ sage leaf
• onion
• bacon
• garlic
• nutmeg
• red pepper flakes
• chicken broth
• cannellini bean
• parmesan cheese rind
• sun-dried tomato
• swiss chard
• orzo
• pastina
• basil
• parmesan cheese
• olive oil

Instructions

1. 1 Cook onion, bacon, garlic, nutmeg, and pepper flakes in a large saucepan over medium heat until onion is translucent, about 5 minutes.
2. 2 Add chicken broth and cannellini beans; bring to a boil. Stir in cheese rind and sun-dried tomatoes. Reduce heat to a simmer; simmer about 10 minutes.
3. 3 Meanwhile, cut stems from chard leaves; slice stems into ¾-inch long pieces. Cut chard leaves into 1-inch wide ribbons; set aside. Stir chard stems and pasta into soup. Reduce heat to a simmer; cook until pasta is tender, about 10 minutes. Stir in chard leaves, sage, and basil; simmer until just wilted, 3 to 4 minutes.
4. 4 Divide soup among bowls. Top with grated cheese; drizzle with olive oil.

By Callinectes Sapidus

Ingredients

• ✓ sage leaf
• challah bread
• olive oil
• salt
• black pepper
• butter
• corn
• olive oil
• onion
• garlic
• heavy cream
• vegetable stock
• parmesan cheese
• egg
• parsley
• butter

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Butter 2 baking sheets.
2. 2 Spread challah bread cubes onto prepared baking sheets. Drizzle cubes with 2 tablespoons olive oil and season with salt and pepper.
3. 3 Bake bread in the preheated oven until toasted and lightly browned, 5 to 7 minutes. Transfer toasted cubes to a large bowl.
4. 4 Reduce oven temperature to 350 degrees F (175 degrees C). Butter a baking dish with 2 tablespoons unsalted butter.
5. 5 Cut corn kernels from the cob into a large bowl. Scrape corn juices from the cob into the bowl with the kernels.
6. 6 Heat 2 teaspoons olive oil in large skillet over medium heat. Cook and stir onion and garlic in hot oil until soft, 5 to 10 minutes. Add corn, pinch salt, and pinch pepper; cook and stir until corn softens, about 2 minutes.
7. 7 Stir corn mixture together with toasted bread cubes.
8. 8 Whisk cream, vegetable stock, Parmesan cheese, eggs, 2 tablespoons parsley, pinch salt, and pinch pepper together in a bowl. Pour cream mixture into bread mixture and stir until completely combined. Transfer bread mixture to the prepared baking dish.
9. 9 Bake stuffing in the preheated oven until stuffing is cooked through and the top is toasted, 20 to 25 minutes.
10. 10 Melt 2 tablespoons butter in a small skillet over medium heat. Cook whole sage leaves in hot butter until butter is slightly brown and sage leaves are crispy, 1 to 2 minutes. Transfer leaves to a paper towel to drain. Crumble sage leaves and remaining 2 tablespoons parsley over stuffing.

By foodwinefashion

Ingredients

• ✓ sage leaf
• mozzarella cheese
• ginger
• lasagna noodle
• black pepper
• salt
• nutmeg
• honey
• parmesan cheese
• cornstarch
• milk
• spinach
• onion
• garlic
• mushroom
• olive oil
• butternut squash

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Place squash, cut-side up, on the prepared baking sheet. Cover with aluminum foil. Bake in the preheated oven until squash is tender, 45 minutes to 1 hour 15 minutes.
3. 3 Heat 1 ½ teaspoons olive oil in a skillet over medium heat; cook and stir mushrooms and garlic until mushrooms are tender, 5 to 10 minutes.
4. 4 Heat remaining 1 ½ teaspoons olive oil in a separate skillet over medium heat; cook and stir onion until softened, about 5 minutes. Add spinach and cook until spinach is heated through, 3 to 5 minutes.
5. 5 Heat 6 cups milk in a 5-quart saucepan over medium heat until simmering, about 5 minutes. Whisk remaining 1 cup milk and cornstarch together in a bowl until smooth; whisk into hot milk. Cook and stir until thickened, about 5 minutes. Whisk 1 ½ cups Parmesan cheese, honey, sage, nutmeg, salt, and pepper into sauce until smooth. Cover and keep warm over low heat.
6. 6 Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
7. 7 Reduce oven temperature to 375 degrees F (190 degrees C). Scrape flesh from butternut squash with a fork into a bowl; mash. Stir ginger, salt, and pepper into mashed butternut squash.
8. 8 Spread about 1 cup white sauce in the bottom of a 9x13-inch baking dish. Layer noodles, half the squash mixture, one-fifth of the remaining white sauce, noodles, spinach mixture, one-fifth white sauce, noodles, half the mozzarella, mushroom mixture, one-fifth white sauce, noodles, remaining squash, one-fifth white sauce, remaining noodles, remaining white sauce, remaining mozzarella, and ½ cup Parmesan cheese.
9. 9 Bake in the preheated oven for 30 minutes. Uncover and bake until bubbling and cheese is browned, about 15 minutes more. Let stand for 10 minutes before serving.

By rachaefia

Ingredients

• ✓ sage leaf
• aluminum foil
• parmesan cheese
• black pepper
• salt
• chicken broth
• vegetable broth
• balsamic vinegar
• white wine
• arborio rice
• thyme
• garlic
• mushroom
• salt
• onion
• leek
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Heat a large cast-iron or saute pan over medium heat. Add the olive oil, leek, onions and a pinch of salt. Cook until tender but not brown, about 5 minutes. Add mushrooms, garlic and thyme and cook, stirring occasionally, for 7 minutes until tender and slightly brown.
3. 3 Add the rice and cook until the kernels are well coated with the oil and mushrooms, about 2 minutes. Add wine, balsamic vinegar, broth and a pinch each of salt and pepper. Bring the liquid to a boil and then remove from heat. Transfer the mixture to a deep 9x13-inch baking dish. Wrap the top tightly with Reynolds Wrap® Aluminum Foil. Bake for 30 minutes until the rice is tender but al dente.
4. 4 Remove baking dish from oven and add the Parmesan and sage. Stir, adjust seasoning if necessary and serve immediately.

By Reynolds Kitchens

Ingredients

• ✓ sage leaf
• olive oil
• parmesan cheese
• black pepper
• salt
• french bread
• tomato
• kale
• swiss chard
• cabbage
• potato
• celery
• carrot
• onion
• olive oil
• salt
• bay leaf
• garlic
• chicken broth
• water
• cannellini bean

Instructions

1. 1 Sort and rinse the beans before placing them in a large pot with the water. Bring to a boil over medium-high heat and cook 5 minutes. Turn off heat, cover, and let stand 1 1/2 hours. Drain.
2. 2 Place the beans, chicken broth, garlic, sage leaves, bay leaves, and salt in a large pot. Bring to a boil over medium-high heat. Reduce heat to low and simmer until beans are tender, about 2 hours. Cool. Remove 1 cup of beans. Discard the bay leaves and sage leaves. Blend the remaining bean mixture with a hand mixer until smooth. Set aside.
3. 3 Heat the olive oil in a large pot over medium-high heat. Add the onions; cook and stir until transparent, about 10 minutes. Combine the carrots, celery, potatoes, cabbage, Swiss chard, and kale with the onions. Stir in the tomatoes. Season with salt and pepper to taste. Cover, and cook until greens have wilted, stirring at least once, about 20 minutes. Stir in the pureed bean mixture, and cook 40 minute until the mixture thickens. Stir in the reserved beans. Adjust seasonings to taste. Add the toasted bread slices; cook until bread is soaked, about 10 minutes longer. Cool, and refrigerate overnight.
4. 4 Reheat the soup over low heat until heated through, about 20 minutes. Serve each serving garnished with 2 tablespoons Parmesan cheese and a drizzle of olive oil.

By JOSIE

Ingredients

• ✓ sage leaf
• chive
• apple
• green pea
• cayenne pepper
• celery
• carrot
• bay leaf
• rosemary
• thyme
• chicken broth
• heavy cream
• horseradish
• dijon mustard
• apple cider vinegar
• apple juice
• apple cider
• garlic
• yellow onion
• vegetable oil
• black pepper
• salt
• pork shoulder

Instructions

1. 1 Season pork chunks generously with salt and pepper; toss to distribute seasonings evenly.
2. 2 Heat vegetable oil in a large pot over high heat. Brown pork in batches so meat isn't crowded, about 7 minutes per batch. Transfer pork to a plate.
3. 3 Place onions into the same pot; cook and stir until translucent and the edges brown, 3 or 4 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in apple cider and apple cider vinegar.
4. 4 Increase the heat to high and stir in mustard and horseradish. Transfer browned pork pieces back to the pot, along with any accumulated juices. Pour in cream and 1/4 cup chicken broth; add more chicken broth to cover if needed. Add sage, thyme, rosemary, and bay leaf; season with a pinch of salt. Bring to a simmer, then cover and simmer over low heat for 30 minutes.
5. 5 Add carrots, celery, and cayenne pepper; season with more black pepper. Leave uncovered and simmer until meat is tender, about 1 hour. Add peas and simmer for 10 minutes. (Optional: for a thicker sauce, raise heat and simmer until sauce is reduced, 5 to 8 minutes.)
6. 6 Garnish individual servings with apple strips and chives.

By John Mitzewich