Got a bunch of sage from the csa. Never one to use this. Any suggestions on how to use it? Best I could come up with online is to brown it in butter with onion and garlic add pasta and pasta water and Parmesan to make a quick meal.
Thanks in advance for your suggestions.
LSHA
I like it with pork...I used to chop some leaves and mix with breadcrumbs, Parmesan and lemon zest and use it to coat pork chops. The flavor of fresh sage goes really well with lemon and Parmesan. Is great with sausage too (think of sausage and sage stuffing), and makes a good add-in to pesto. Also yummy in soup and pasta sauce.
i minced fresh garlic, sage and thyme together and added sugar salt and pepper and rubbed it all over some pork chops then seared them in real butter. served it over rice but you could serve it over the pasta as well.
Sage goes well with hearty sausages or bratwursts and onions. First, caramelize the onions. Thinly slice two large onions (yes, you'll have a lot, but once they are caramelized you'll end up with far less than you started with). Put a couple of tablespoons of oil or butter into a large skillet over medium heat, add the onions, and sprinkle a little salt over them. (I use a combo of half olive oil and half real butter.) Then let the onions cook for at least 45 minutes, up to an hour. Low and slow is the way to do it. The onions will turn soft, golden and amazingly good. Near the end, say the last 15 minutes, add thinly sliced fresh sage leaves. Spoon the onions and sage over your favorite grilled sausages or brats in a hearty roll for a wonderful sandwich.
If you've got sage leaves you don't know how to use up, make a simple compound butter, which is just a butter to which you've added herbs, or spices, or other flavorings. A sage lemon compound butter is delicious, easy to make, and lasts a long long time in the freezer. Just get a pound of good quality real butter (not a spread). Unsalted is preferred. Let it soften to nearly room temp. In the meantime, finely mince the sage, and zest some lemon peel (being careful not to zest too deeply because the white part is bitter). You'll need the zest of two or three big lemons. Then, in a mixer, cream the butter until it's fluffy and light (just a few minutes). You can also do that part by hand with a sturdy wooden spoon and Wonder Woman arm muscles. Add in the chopped sage and the lemon and mix briefly until combined. The butter should be uniformly flecked with the green sage leaves and the yellow lemon zest. Place the entire bunch of butter on parchment paper and spread until it's the shape of a log, about 2 inches in diameter. Use the parchment paper to roll up the butter (like a chef rolls sushi, using the bamboo to control the roundness of the sushi roll) and make the log even. Twist the ends tightly, label the parchment paper, and place it in a freezer bag. When you need it, slice off a quarter inch or thinner slice of the butter and return the log to the freezer. Place the slice of compound butter on a hot steak when it's ready to serve, or on a piece of grilled chicken, on a pork chop or any pork cut when it's done, on hot cooked pasta, or over baked potatoes, or on pureed winter squash.
If you drink alcohol, you can google sage in cocktails and there are lots of recipes. Or add sage leaves to homemade lemonade, along with a couple of summer berries like strawberries and blueberries and raspberries. Lots of recipes online for sage lemonade, some non-alcoholic, some with vodka.
This link contains 45 sage ideas, some with recipes attached, others you'll have to google, but having a starting point will lead you to a recipe:
http://chocolateandzucchini.com/ingredients-fine-foods/45...
Have fun! I love sage.
Yum! Pizza with a little tomato sauce and lots of fresh mozzarella. You can add the basil before or after baking. So delicious!
Will be reading other answers!
Gets rid of ghosts if you burn it. (Only necessary if you have ghosts. Otherwise, try a Sage Gold Rush or Sage Bee's Knees cocktail. And yes try it with pasta, or on a homemade pizza.)
Make homemade sausage? Make a rub for grilled meat...pork, chicken or beef. Make a sage pasta dish. Use it in a crustini type appetizer? Sage butter? Sage potatoes? Use it in fritters? Sage squash soup? Sage roast chicken? Saute green beans with sage and bacon?Now I'm hungry!
Look up sage pork chop. Not sure about the recipe, but I use to make a Parmesan sage pork chop that hubby really liked!
I use fresh sage to flavor chicken, along with thyme and rosemary when I have it. Also good with dried herbs. You can chop it to add to the chicken while cooking or put it under the skin for roast chicken.
