Place vegetable oil and fresh sage leaves in a small saucepan over
an, fat-side up.
Using a sharp knife, score the
o a boil.
Add fresh ravioli and cook for about
arely simmer.
Add 6 sage leaves (the remaining ones are for
3 tablespoons olive oil, and sage leaves in a large container and
igh heat. Lightly sprinkle dried sage and pepper.
Add to
arnish with a sprinkle of fresh sage leaves if desired.
Muddle 2 quartered Meyer or regular lemons, 1/4 cup fresh sage leaves, 1/2 cup Simple Syrup, and 1/2 teaspoon kosher salt in a pitcher. Just before serving, add one 12-ounce can club soda and stir to combine. Divide among 4 rocks glasses filled with ice.
utter is foaming, scatter the sage leaves in the pan and heat
he tomatoes, capers, bay leaves, and thyme leaves. Bring to a simmer
ntil golden. Stir in the sage, mascarpone and seasoning to taste
epper.
Now, dip the sage leaves one by one in the
Cook noodles according to package directions; drain.
Melt butter in the empty pot; simmer onion and sage leaves 5 minutes. Add salt and pepper
Toss with noodles.
Top with parmesan cheese just before serving.
Bring about 3-quarts salted water to boil in a large saucepan. Add rice and boil over high heat for 16 minutes.
Drain the rice, turn it onto a serving dish and sprinkle with cheese.
When rice is almost ready, heat butter with sage leaves in a skillet until butter turns chestnut brown.
Pour over the rice and serve.
ooker with verjuice, stock and sage; secure lid. Bring cooker to
1. In a large resealable plastic bag, combine the marinade ingredients.
2. Put the chicken with the smooth side up between 2 sheets of parchment paper.
3. Using the smooth side of a meat mallet, lightly flatten the chicken to a thickness of 1/4 inch, being careful not to tear the meat. Add to the marinade.
4. Seal the bag & turn to coat. Refrigerate for 30 minutes to 8 hours, turning occasionally. Discard the marinade.
5. Grill chicken. Garnish chicken with lemon slices & sage leaves.
Cut into squares or rounds using a knife or cutter. Place
4 cups of water and sage leaves; set aside.
Place (used
prinkle the garlic and chopped sage over them. Press a whole
Halve the garlic cloves and sage leaves. Using a paring knife, cut slits