Source: Adapted from Food.com

By ~Leslie~

Ingredients:

2 1/2 lbs spaghetti squash

3/4 cup heavy cream

1 garlic clove, pushed through a press

3 teaspoons finely chopped fresh sage or 1/2 teaspoon dried sage

1/4 cup parmesan cheese

salt and pepper

Prep Time: 10 mins

Total Time: 55 mins

Directions:

1. Pre-heat oven to 400°F.

2. Prick squash in several places and bake 45 min until tender.

3. Allow to cool slightly, cut in 1/2 and scoop out seeds.

4. Pull out squash strands from each side with a fork.

5. Transfer to a warm bowl.

6. While squash is baking: Heat cream, garlic and sage in pan over med. heat.

7. Cook 10 min until cream is thick enough to coat the back of a spoon.

8. Pour sauce over squash, toss lightly until combined.

9. Add salt and pepper to taste, sprinkle with parmesan cheese.

10. Serve immediately.

Servings: 6

Source: Food.com

By Barb Gertz

Ingredients:

nonstick cooking spray

2 (4 ounce) boneless skinless chicken breast halves

1 dash salt

1 small sweet red peppers or 1 small green sweet pepper, cut into 1 inch pieces

1/2 cup apple juice or 1/2 cup apple cider

2 tablespoons chopped onions

3/4 teaspoon snipped fresh sage or 1/4 teaspoon dried sage, crushed

1 clove garlic, minced

1/8 teaspoon black pepper

2 teaspoons cold water

1 1/2 teaspoons cornstarch

1 medium cooking apple, red or green,cored and thinly sliced

Prep Time: 15 mins

Total Time: 35 mins

Directions:

1. Coat a medium nonstick skillet with cooking spray.

2. Heat over medium-high heat.

3. Sprinkle chicken with salt.

4. Place chicken in skillet.

5. Cook for 8 to 10 minutes or until chicken is done (170 degrees F), turning once.

6. Remove from skillet cover and keep warm.

7. Add sweet pepper, apple juice, onion, dried sage (if using),garlic, and black pepper to skillet.

8. Bring to boiling; reduce heat.

9. Simmer, covered, for 2 minutes.

10. In a small bowl combine water and cornstarch; stir into apples. Add to the sweet peppers, apple juice,onion, sage and pepper mixture.

11. Cook and stir until thickened and bubbly.

12. Cook and stir for 2 minutes more.

13. IF using, Stir in FRESH SAGE.

14. Return chicken to skillet; heat through.

Servings: 2

Source: Food.com

By What's Cooking?

Ingredients:

1 cup quinoa, uncooked

2 cups chicken stock or 2 cups vegetable broth

2 tablespoons olive oil

1/2 onion, diced

3 garlic cloves, minced

1 carrot, chopped finely

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon ground cardamom

1/2 teaspoon ground sage

1/4 cup lightly toasted pine nuts

1/4 cup raisins

Prep Time: 10 mins

Total Time: 25 mins

Directions:

1. Heat olive oil in 1-quart saucepan over medium-high heat.

2. Add onions, and sauté until they begin to brown.

3. Lower heat to medium and add garlic and carrots.

4. Sauté for 1-2 minutes, then add quinoa, pepper, cardamom and sage.

5. Stir constantly for 2-3 minutes.

6. Add chicken or vegetable stock and salt, and bring to a boil.

7. Cover and simmer on low heat for 15 minutes or until all liquid is absorbed and quinoa is tender.

8. Gently stir in raisins, cover and allow to sit for 2-3 minutes.

9. Add lightly toasted pine nuts, fluff with a fork, and serve.

Servings: 6

Source: Food.com

By I'mPat

Ingredients:

1 kg potato (unpeeled, Desiree recommended)

1/3 cup sage leaf (finely chopped)

1 tablespoon lemon zest (finely grated)

1 1/2 tablespoons extra virgin olive oil

1 tablespoon water

2 garlic cloves (large, crushed or minced)

1/2 teaspoon ground black pepper

extra sage leaf (to garnish) (optional)

Prep Time: 20 mins

Total Time: 1 hr 20 mins

Directions:

1. Preheat oven to 200 degree celsius.

2. Place potatoes in a large saucepan (with a lid) and cover with plenty of cold water.

3. Cover and bring to the boil, reduce heat to medium and cook, partially covered for 10 minutes, or until tender but still firm.

4. Drain well and while still warm, cut them into quarters.

5. While potatoes are cooking, in a small bowl combine the finely chopped sage, zest, oil, water, garlic and pepper.

6. Spray a 3 litre (12 cup) capacity baking dish with cooking spray.

7. Place the potatoes in the dish, pout over the sage mixture and gently toss until potatoes are evenly coated.

8. Bake, turning once halfway during cooking, about 35 to 45 minutes or until golden and crisp.

9. Garnish with the extra sages leaves if using.

Servings: 8

Source: Food.com

By NcMysteryShopper

Ingredients:

2 lbs thin asparagus, ends trimmed

2 teaspoons olive oil

salt

4 tablespoons unsalted butter

30 sage leaves

3 tablespoons fresh lemon juice

1/2 shredded lemon, zest of

parmigiano-reggiano cheese, for shaving

Prep Time: 5 mins

Total Time: 12 mins

Directions:

1. Preheat the oven to 450°. Toss the asparagus with the olive oil and 1/2 teaspoon of salt. Spread on a baking sheet and roast in the oven for about 5 minutes, or until the spears are just tender when pierced with a knife.

2. In a small skillet, melt the butter over moderately low heat. Add the sage leaves and cook, stirring often, until the butter is lightly browned, about 2 minutes. Stir in the lemon juice and 1/4 teaspoon of salt.

3. Transfer the asparagus to a warmed platter and spoon the sage-lemon butter on top. Garnish with the lemon zest, top with shavings of Parmigiano-Reggiano cheese and serve.

Servings: 6

Source: allrecipes.com

By: USA WEEKEND columnist Pam Anderson 

Ingredients:

1 (1 pound) loaf crusty Italian or French bread, cut into 1/2-inch cubes or, if drying and toasting bread is too much trouble, buy unflavored croutons or bread cubes

4 tablespoons butter

2 onions, diced

2 celery stalks, diced

1/4 cup minced fresh parsley leaves

1 teaspoon dried sage, rubbed between fingers

1 teaspoon dried thyme leaves

3/4 teaspoon salt

1/2 teaspoon ground black pepper

2 cups low-sodium chicken broth

2 large eggs

Diections:

1. Spread bread cubes in a single layer on two large sheet pans and let dry for a few hours or overnight. Adjust oven racks to lower- and upper-middle positions. Heat oven to 400 degrees. Bake bread until golden, 12 to 15 minutes. Reduce heat to 350 degrees.

2. Meanwhile, heat butter in a large skillet over medium-high heat. Add onions and celery; saute until soft, 8 to 10 minutes. In a large bowl, mix bread, vegetables and remaining ingredients. Turn into a greased 3-quart baking dish. Cover with foil and bake until steamy, 30 minutes. Remove foil; bake until crusty, 10 minutes longer. Serve immediately.

Servings: 16

Source: allrecipes.com

By: National Pork Board 

Ingredients:

1/4 cup olive oil

1 cup balsamic vinegar

3 tablespoons fresh rosemary, sage, or thyme

1 teaspoon chopped garlic

2 pork tenderloins

Salt and pepper to taste

Directions:

1. Combine oil, vinegar, and garlic with rosemary in a self-sealing bag. Add pork tenderloins and marinate them for 30 minutes in the refrigerator.

2. Remove from marinade and discard remaining marinade. Season tenderloins with salt and pepper. Grill over medium-hot fire, turning occasionally, for 15-25 minutes, until meat thermometer inserted reads 155-160 degrees F. Slice to serve.

Servings: 4