Freeze pineapple juice in ice cube trays if making iced tea.
Bring 1 quart bottled water just to a boil and pour over the sage leaves.
Stir in honey and lemon or lime juice to taste.
Steep for 20 minutes.
Bring to a boil and then strain into tea cups.
If enjoying iced cool in refrigerator and pour in a tall glass filled with the pineapple ice cubes.
Garnish with pineapple sage leaves and or flowers.
eat down very low. Cook for 10 minutes without lifting the
Steep bags of tea in boiling water for 5 minutes.
Remove from heat and add honey and pineapple sage.
Let steep for 15 minutes. Strain and pour into glasses.
eat for one minute after each addition.
Beat in the sage
For the sage crepe batter, heat the milk
For the sage and onion gravy, heat oil
Stir 1/4 milk and sage leaves together in a microwave-safe bowl. Microwave for 1 minute; cool. Strain and discard leaves and reserve 'scented' milk.
Whisk remaining milk, egg, brown sugar, and vanilla extract together in a bowl. Add sage-scented milk to egg mixture and whisk.
Soak challah bread slices in the egg mixture until saturated, about 2 minutes per side.
Heat vegetable oil in a large skillet over medium-high heat. Cook soaked bread slices in hot oil until golden and crispy, 2 to 3 minutes per side.
First Option:
Place crushed leaves in jar top with sugar. Let sit for 1 day - 1 week.
Second Option:
Or place leaves and sugar in blender and blend pulsing to pulverize.
o 24 hours. (Fix the Pineapple Salsa now so it can
ariety of bell pepper colors for extra splash: red, orange, yellow
prinkle the garlic and chopped sage over them. Press a whole
n a baking pan. Bake for 45 mins, or until soft
he ricotta in the refrigerator for at least 8 hours or
Heat oil in a large frying pan over medium heat. Season pork and cook for 10-15 mins, turning, until browned and cooked to your liking. Let rest, covered, for 5 mins. Slice thinly.
Meanwhile, combine lettuce, tomatoes, apple and nuts.
For the sage-honey vinaigrette, whisk together all ingredients. Season.
To serve, toss salad with vinaigrette. Distribute between serving plates. Arrange pork over top.
Peel zucchini and remove seeds from center.
Cut into chunks and place in a large kettle.
Add sugar and pineapple juice. Bring to a boil and simmer for 20 minutes.
Pack into clean jars for canning.
Place filled jars in a canner of boiling water and process for 20 minutes.
Use in recipes calling for pineapple.
ayonnaise, cloves of garlic, fresh sage, olive oil, and fresh lemon
Heat oven to 350\u00b0.
Lightly grease 2-quart casserole.
In small skillet, cook and stir celery and onion in margarine for 4 to 5 minutes or until vegetables are tender.
Making the fried sage leaves, if using:
Pour
Place ingredients in blender in the order ingredients are listed.
Process until smooth.
TO PREPARE PINEAPPLE:
Preheat the broiler.