Adapted from Epicurious website 1 c. cornmeal 1 c. flour 1 T. baking powder 3⁄4 t. salt 2 t. chopped fresh sage plus 12 leaves 1 c. milk or dairy substitute 1/2 c. honey 1 egg 1/2 c. butter or Earth Balance Heat 10-inch cast iron skillet in oven 10 minutes. Whisk first 4 ingredients […]
Pasta with Cabbage, Prosciutto, and Sage
Adapted from www.realsimple.com 8 ounces pappardelle or some other wide pasta 1 T. olive oil 1 onion, sliced Kosher salt and black pepper 1/2 head Savoy cabbage, quartered, cored, and sliced (8 cups) 1 c. low-sodium chicken broth 1/4 lb. sliced prosciutto, cut into strips, cooked (you can substitute bacon if you do not have […]
Fettuccine with Brown Butter and Sage
Adapted from “Bon Appetit” website 1 package fettuccine (or similar pasta) 4 1/2 T. butter 10-15 fresh sage leaves, stemmed 4 1/2 T. beef, chicken, or vegetable broth 5 T. grated Parmesan cheese plus additional for serving Cook pasta in large pot of boiling salted water until tender, stirring occasionally. Drain, reserving 1/2 cup cooking […]
Sage Pesto
Adapted from Delicious Living publication This is a great spread for chicken breasts or to brush onto fish before poaching. 1/2 c. sage leaves 1/2 T. pine nuts 1 clove garlic 1/4 t. salt 1/8 t. black pepper 1/2 T. olive oil 1 T. parmesan cheese, freshly grated Puree all ingredients except for the parmesan […]
