Category: Sage

Slow Cooker Root Vegetable Stew

10/19/2022

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INGREDIENTS

1 large white onion OR 2 leeks (white portion only), chopped
1 lb. butternut squash, peeled, seeded and chopped
1 lb. carrots, peeled and chopped
1 lb. parsnips, peeled and chopped
1 lb. sweet potatoes, peeled and chopped
1 lb. Yukon Gold potatoes, peeled and chopped
2 celery ribs, stems removed and chopped
6 cloves garlic, peeled and thinly sliced
3 cups chicken or vegetable broth
1 bay leaf
1 Tbsp. fresh sage leaves, finely chopped
1 tsp. freshly-cracked black pepper
1/2 tsp. sea salt
2 cups chopped fresh kale

INSTRUCTIONS

Add first eleven ingredients to a slow-cooker, and carefully stir to combine. Cook on low heat for 6-8 hours, or until the vegetables are tender. Remove bay leaf, and carefully stir in the kale. Let the stew continue cooking for 10 minutes or so until the kale is wilted. Season with additional salt and pepper if need be.
Serve immediately, with the option to garnish with Parmesan cheese.

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Hungarian Apple Soup

10/12/2022

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Makes 3 cups
Ingredients

2 teaspoons canola oil
1 medium tart apple, peeled and finely chopped
¾ cup diced peeled Yukon Gold potato
⅓ cup finely chopped yellow onion
¼ cup thinly sliced celery, plus leaves for garnish
¼ teaspoon salt
¼ teaspoon dried sage
Pinch of paprika, preferably hot Hungarian
Freshly ground pepper, to taste
1 14-ounce can reduced-sodium chicken broth
3 tablespoons reduced-fat sour cream

Directions

Heat oil in a medium saucepan over medium heat. Add apple, potato, onion and celery; cook, stirring often, until the onion is translucent, about 5 minutes. Stir in salt, sage, paprika and pepper; cook for 30 seconds. Pour in broth and bring to a simmer. Reduce heat, cover, and gently simmer until the potato is tender when pierced with a fork, 10 to 15 minutes
Blend with and immersion blender or transfer the soup to a large blender or food processor, add sour cream and process until smooth. (Use caution when pureeing hot liquids.) Garnish with celery leaves, if desired.

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Blue Cheese, Apple, Walnut Stuffed Squash

1/5/2022

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Ingredients

2 acorn squash, halved lengthwise and seeds removed
1 Tbsp olive oil
½ cup quinoa, rinsed
1 cup vegetable broth
2Tbsp uinsalted butter
1 shallot finely chopped
1 garlic clove, minced
1 tsp finely chopped fresh sage
1 apple, peeled, cored and chopped into ½ inch pieces
Zest and juice of ½ lemon
¾ cup (3 oz.) crumbled blue cheese
¾ cup walnut halves and pieces
4 Tbsp pure maple syrup

Directions

Preheat the oven to 425° with a rack in the center position. Rub the squash with the oil and roast on a large baking sheet, cut sides down, until tender, about 25 minutes.
Meanwhile, make the filling: In a small saucepan, bring the quinoa and broth to a boil. Reduce heat to simmer and cook, covered, until the liquid has been absorbed, about 15 minutes. Remove from heat and let stand, covere, for 10 minutes; gently fluff with a fork.
Melt the butter in a large skillet, then add the shallot, garlic, and sage. Cook until the shallot is lightly golden, 2 to 3 minutes. Season with salt and add the apple. Cook until the apples are tender, about 2 minutes longer. Transfer to a large bowl and toss with the quinoa, blue cheese, and walnuts. Season with more salt to taste.
Invert the acorn squash and fill each cavity with the stuffing mixture. Drizzle the maple syrup over the squash and return to the oven. Bake until the filling is golden brown, about 30 minutes.

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Honey Bear Squash Roasted in Honey, Nutmeg and Sage

9/9/2020

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4 to 8 servings
4 small Honey Bear squash
2 tablespoons extra-virgin olive oil
2 tablespoons melted butter
2 tablespoons honey
¼ teaspoon grated fresh nutmeg
10 small to medium sage leaves, shredded
Salt and freshly ground black pepper

Preheat the oven to 400°.
Remove the top of the squash as you would a pumpkin top. Reserve the top if desired for serving. Scoop out the seeds. Score the interior flesh of the squash so it can absorb the seasoning.
Place oil, butter, honey, nutmeg, sage, salt and pepper in a small sealable jar. Shake well.
Place the squash cut side up in an oven-proof ceramic baking dish. Distribute the the prepared seasoning liquids into the hollowed squash. Top with the reserved squash lids if desired.
Place baking dish into the oven. Turn oven down to 350°. Bake for 25 to 35 minutes depending on their size.
Remove from the oven, let stand for 5 minutes then serve.

NOTE: If you prefer smaller portions or have larger squash, carefully drain the liquid into a measuring cup, cut the squash in half and serve with the liquids on the side.

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Polenta with Portobella, Shiitakes and Cremini Mushroom Stew

3/11/2020

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Serves 6
STEW
3 tablespoons green olive oil, divided
2 cups sliced shallots
2 large cloves garlic, slightly crushed
2 lbs. mixed mushrooms, cleaned, trimmed and sliced about ½ inch thick
(Portobello, Shiitake and Cremini, work well together)
2 cups diced & drained tomatoes, fresh, frozen or canned
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage, shredded
¼ teaspoon red pepper flakes
2 cups vegetable or chicken broth
2 tablespoons tomato paste, plus more if required
Salt & pepper to taste
¼ cup shredded parsley
POLENTA
1 cup instant polenta
4 cups vegetable or chicken broth (see brand instructions)
Salt to taste

Heat 2 tablespoons of olive oil in a large, wide skillet.
Add shallots, garlic cloves, salt and pepper. Sauté while stirring until onions are translucent.
Remove the garlic from the pan and discard.
Remove the onions with a slotted spoon to a bowl and set aside.
Add the additional tablespoon of olive oil if it is needed, then add the mushrooms to the skillet. Sauté until the mushrooms have released their liquids and those liquids have begun to evaporate.
Add the thyme, sage red pepper flakes and the tomato paste. Stir the additions into the mushrooms well. Add the sautéed onions back to the skillet. Stir in 1 cup of the broth, reduce heat to a slow simmer.
Continue to cook adding broth to keep a gravy like thickness to the liquids. If necessary, add another tablespoon of tomato paste.
While the stew is stewing, prepare the polenta according to the brand instruction. In most case, this consists of heating the broth to a rolling simmer and gradually adding the polenta while stirring.
When the stew is ready place it in a serving bowl and garnish with the parsley. Serve together with the polenta.

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Acorn Squash Roasted with Maple Syrup and Sage Cream

2/27/2019

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Serves 6
2 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
Salt and freshly ground pepper
3 small acorn squash (about 3 ½ pounds)
2 tablespoons Connecticut maple syrup
¾ cup heavy cream
10 to 12 sage leaves, coarsely chopped
2 tablespoons unsalted butter
6 sprigs of fresh sage for garnish

Preheat the oven to 350°.
Halve and seed each squash. Shave a patch of skin from bottom of each half to assure that it will sit flat.
Combine the olive oil and the brown sugar in a small bowl.
Place the squash halves cut side up on a rimmed baking sheet or roasting pan. Brush the cavity of and exposed flesh of each piece with oil brown sugar mixture. Season with salt and pepper.
Roast squash for about 45 minutes to one hour until tender and lightly caramelized in spots. Arrange the squash on a large serving platter and drizzle with the maple syrup.
In a small saucepan, bring the cream to a slow simmer with the cut sage and cook over moderate heat for 5 minutes.
Remove from the heat and let stand for 5 minutes. Add the butter.
Strain the cream into a heatproof spouted cup (measuring cup). Drizzle it over the roasted squash, garnish with the fresh sage leaves and serve.

ADVANCE PREP: The roasted squash and sage cream can be refrigerated separately overnight. Reheat in a 350° oven, loosely covered with foil. When heated through, drizzle with maple syrup and serve as above.

Preheat the oven to 350°.
Halve and seed each squash. Shave a patch of skin from bottom of each half to assure that it will sit flat.
Combine the olive oil and the brown sugar in a small bowl.
Place the squash halves cut side up on a rimmed baking sheet or roasting pan. Brush the cavity of and exposed flesh of each piece with oil brown sugar mixture. Season with salt and pepper.
Roast squash for about 45 minutes to one hour until tender and lightly caramelized in spots. Arrange the squash on a large serving platter and drizzle with the maple syrup.
In a small saucepan, bring the cream to a slow simmer with the cut sage and cook over moderate heat for 5 minutes.
Remove from the heat and let stand for 5 minutes. Add the butter.
Strain the cream into a heatproof spouted cup (measuring cup). Drizzle it over the roasted squash, garnish with the fresh sage leaves and serve.

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Mashed Turnips

2/20/2019

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Serves: 4 to 6
5 to 6 medium turnips, cleaned and cubed
1 bay leaf or 2 large sage leaves, whole
1 to 1½ cups milk (fat free is fine)
1 tablespoon butter, slivered
Salt & pepper to taste

Place the cubed turnips in a generous pot of cold salted water. Cover and bring to a boil.
Reduce to a simmer for about 30 minutes, until the cubes are tender throughout.Drain the turnips.
Remove the bay or sage leaves.
Place the turnips in a blender. Season with salt and pepper and puree in batches if necessary.
Place turnips in a serving bowl. Distribute the slivers of butter and serve.

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Slow Cooker Root Vegetable Stew

Hungarian Apple Soup

Blue Cheese, Apple, Walnut Stuffed Squash

Honey Bear Squash Roasted in Honey, Nutmeg and Sage

Polenta with Portobella, Shiitakes and Cremini Mushroom Stew

Acorn Squash Roasted with Maple Syrup and Sage Cream

Mashed Turnips

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