Cannellini Beans with Spinach

Ingredients:

• 1 1/2 cups dried cannellini (white kidney) beans, soaked overnight, drained
• 1 head of garlic, halved crosswise; plus 2 garlic cloves, crushed
• 3 sage leaves
• 6 tablespoons olive oil, divided, plus more for serving
• Kosher salt
• 1/2 teaspoon crushed red pepper flakes
• 2 bunches mature spinach, trimmed (or another green, like Kale, Chard, Dandelion Greens, Turnip Greens)
• 1 tablespoon finely grated lemon zest
• 2 tablespoons fresh lemon juice

Preparation:

1. Bring beans, head of garlic, sage, 3 Tbsp. oil, and 6 cups water to a boil in a large saucepan over medium heat. Reduce heat, add several generous pinches of salt and simmer gently until beans are creamy all the way through but skins are still intact, 35–45 minutes. Let cool.
2. Heat 3 Tbsp. oil in a large skillet over medium. Cook crushed garlic and red pepper flakes, stirring, just until garlic is golden, about 1 minute. Working in batches, add spinach, letting it wilt slightly before adding more, and cook, tossing often, until leaves are just wilted, about 5 minutes; season with salt.
3. Using a slotted spoon, transfer beans to skillet with spinach and cook, tossing gently, until beans are warmed through. Add lemon zest, lemon juice, and 1/4 cup bean cooking liquid and toss, adding more cooking liquid if needed, until coated (mixture should be saucy but not submerged in liquid; don’t cook too long or beans will get mushy). Taste and season with salt. Serve drizzled with oil.

https://www.bonappetit.com/recipe/broccoli-rabe-and-provolone-grinders 

Brown Butter Pasta with Tat Soi

Ingredients

• Your pasta of choice, preferably curved or with ridges
• 1/2 stick unsalted butter 
• Salt and pepper 
• Leaves of 2 to 3 bunches of tatsoi, rinsed 
• 1/2 cup chopped sage and/or basil
• Freshly grated parmesan 
• Lemon wedges, optional 

Instructions:

1. Cook pasta to al dente in salted water.
2. When pasta almost done done, melt butter in a skillet. Swirl the butter in the pan as it foams. (At this point, remove pasta from the heat and drain well in a colander.)
3. When butter begins to brown, toss in pasta and mix to coat with butter. Salt and pepper to taste.
4. Add tatsoi and sage and cook until slightly wilted, about 1 to 2 minutes.
5. Plate and serve immediately with grated parmesan and lemon wedges on the side.

https://www.washingtonsgreengrocer.com

Sage Brown Butter Sauce

This is delicious over pasta.

8 tablespoons butter
12 sage leaves

In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

From: thefoodnetwork.com

Butternut Sage Orzo

Serves 4

1 cup chopped onion
In large frypan sauté over medium heat in 1 tablespoon oil until tender, about 6 minutes.

1 clove minced garlic
Add and sauté until fragrant, about 1 minute.

4 cups butternut squash – peeled, seeded, and cut into ½ inch pieces
Add and stir to coat.

½ cup vegetable or chicken broth
½ cup white wine or additional broth
Add and simmer until squash is almost tender and liquid is absorbed, about 10 minutes.

4 cups water or broth
1 cup orzo
While squash cooks bring liquid to a boil in a large saucepan and add orzo. Boil until tender but still firm to bite, about 8 minutes. Drain. Transfer to a large bowl. Stir in squash mixture.

½ cup Parmesan cheese – freshly grated
2 tablespoons fresh sage – chopped
Stir in. salt and pepper to tastes.

Alison Froese-Stoddard, Winnipeg, Manitoba
From: Simply in Season

Plant Profile: Sage

By Nina Berryman

Salvia officinalis is in the mint family, Lamiaceae. Mint and basil are also in this family. Common characteristics of this family are a square stem and leaves which are opposite from one another. It is originally from the Mediterranean. It got its name from the Latin “salvare” meaning to save, which indicates it has many purposes. There is a Latin saying, “Cur moriatur homo cui Salvia crescit in horto?” which means, “Why should a man die when he has safe in his garden?” Sage is both great for cooking, and for healing. Try eating it on bread with butter. Or in soft cheddar cheese on eggs (see the recipe page). Sage and sea salt can remove tartar and whiten teeth. You can make a mouthwash out of sage, rosemary, peppermint and comfrey. Stuffing a turkey with sage also aids in preventing discomfort from indigestion. Sage leaves in the soil can deter nematodes which are common garden pests. Sage is antibiotic (kills bacteria), antifungal (kills fungus), astringent (constricts body tissues), antispasmodic (suppresses spasms), and a diaphoretic (promotes perspiration). Smudge sticks are commonly made out of dried sage that is wrapped together in a bundle. Burning a smudge stick like incense is supposed to purify a physical space.

Eggs Buerre Noir

Eggs
Butter
Sage
Cider vinegar

Fry eggs in a buttered, covered skillet.

Remove when done and place on a platter in a warm (200 degree) oven.

Put a lump of butter for each egg in skillet and cook until brown.

Add ¼ teaspoon cider vinegar for each egg.

Mix and spoon over eggs with finely minced fresh or
dry sage