TIPS: Sage

Preservation:

Note from Megan: I have been using http://www.preservingyourharvest.com for years to save specific food that I can only get rarely.  Here's what they say (in my own words) about preserving sage.

How to air-dry sage:

Poke a few holes in a paper bag.   Place the sage into the bag so the stems are sticking out of the opening.  Close the opening and the stems together with a rubber band and hang stems-side up anywhere in your house.

How to oven-dry sage:

Put oven on lowest temperature.  Place washed and dried sage leaves on a baking sheet and place in oven for 2-4 hours, or until they crumble in your hands.  Store in an airtight container after they are completely cool.

How to freeze sage:

Chop up cleaned and dried leaves as small as you can.  Put 1 teaspoon into each icecube section of your icecube tray.  Top off with a little water and freeze.  Use in sauces or allow to melt and use only the leaves later.

Other tips:  Always use sage cooked, and add to the end of the cooking process. If roasting a chicken, add sage and lemon inside the cavity.  Sautee or steam carrots, then add a little butter and sage and cook until golden.

RECIPE: Delicious Weeknight Brown Butter Sage Pasta

Optionally:

- Add 1 cup of Parmesan cheese at the end of cooking

- 1 chopped onion and/or 3-4 smashed/chopped cloves of garlic can be cooked with the butter in the first step

Ingredients:

- One bunch sage - 20-30 leaves, washed and stemmed

- 4 Tablespoons butter

- 1 pound pasta

Cook pasta according to package directions BUT: drain the pasta 2 minutes before it’s done and reserve one cup of cooking water before draining.

Meanwhile, in a large saucepan on medium-high heat, melt the butter.  (If adding onion and garlic, do so now and cook them down before adding the sage.)

When the butter is done frothing, add the sage and cook until butter is light brown and the sage is wilted.  Add the cooked pasta and 3/4 of the reserved pasta water. Cook for a few minutes until the pasta is done. (Add Parmesan cheese now, if using.)  Add the rest of the water if necessary.

Season with salt and pepper and eat while hot.

How to Store Fresh Herbs

There are two popular methods to store fresh herbs: the paper towel method and the mason jar/plastic bag method. Both work, but you have to know which herbs work best for which method. Fresh herbs can last up to two weeks depending on the variety and method! See what works in your home environment, as well. If your home is too warm, perhaps don’t leave the herbs out on the counter or a windowsill and use the refrigerator method.

PUT SOFT HERBS IN A JAR!
Soft herbs include parsley, cilantro, dill, basil, tarragon, and mint. Basil and/or mint can be left out at room temperature (I’ve put mint in the fridge and it survived just fine). All other herbs should be refrigerated. This method helps the herbs retain moisture and keeps oxygen from browning the leaves.

Directions for soft herbs:
1. Cut bottom of the stems
2. Make sure your herbs are completely dry. Avoid rinsing until you are about to use them, to avoid mold or wilting.
3. Fill a jar or glass with about one inch of water, or enough to submerge the base of stems. “Plant” stem ends into water in jar.
4. Cover loosely with with plastic or ziplock bag, bound at the base with a rubber band.
5. Place in fridge. Change water every few days if water becomes discolored.

HARD HERBS IN A DAMP PAPTER TOWEL! 
Hard herbs include rosemary, thyme, chives, oregano, and sage. The paper towel method keeps the herbs moist to avoid drying out and again keeps oxygen from getting in.

Directions for hard herbs:
1. Wrap herbs loosely in a damp paper towel
2. Store in an airtight container or a Ziploc bag in your crisper.

TIP: How to Store Fresh Herbs

Note: I have tried the paper towel method and the mason jar/plastic bag method. Both work, but you have to know which herbs work best for which method. My herbs last up to 2 weeks depending on the variety and method! See what works in your home environment, as well. If your home is too warm, perhaps don’t leave the herbs out on the counter or a windowsill and use the refrigerator method!

PUT SOFT HERBS IN A JAR!

Soft herbs include parsley, cilantro, dill, basil, tarragon, and mint. Basil and/or mint can be left out at room temperature (I’ve put mint in the fridge and it survived just fine). All other herbs should be refrigerated. This method helps the herbs retain moisture and keeps oxygen from browning the leaves. 

Directions for soft herbs:

1.      Cut bottom of the stems

2.      Make sure your herbs are completely dry. Avoid rinsing until you are about to use them, to avoid mold or wilting.

3.      Fill a jar or glass with about one inch of water, or enough to submerge the base of stems. “Plant” stem ends into water in jar.

4.      Cover loosely with with plastic or ziplock bag, bound at the base with a rubber band.

5.      Place in fridge. Change water every few days if water becomes discolored.

HARD HERBS IN A DAMP PAPTER TOWEL!

Hard herbs include rosemary, thyme, chives, oregano, and sage. The paper towel method keeps the herbs moist to avoid drying out and again keeps oxygen from getting in.

Directions for hard herbs:

1.      Wrap herbs loosely in a damp paper towel

2.      Store in an airtight container or a ziplock bag in your crisper.

Bruschetta 5 Ways

Bruschetta is a general term for a classic Italian dish with endless styles and variations. We often think of Bruschetta as tomatoes on bread, but really anything put on thick, grilled bread, and even the bread itself is considered to be Bruschetta. Often eaten during the day for lunch, or as an appetizer to dinner, the fresh flavor of the vegetables and crispy bread is the most simple and fantastic way to start a meal or enjoy your summer harvest.

All Bruschetta starts with good bread. Rustic bread in big, thick slices, brushed with olive oil seasoned with salt and pepper and lightly grilled until the outside is crispy with grill marks but still soft and tender inside. Slice the bread too small, too thin, grill or bake it too long and you’ll end up with something more like a crostini and that’s not what this is all about. Rub the grilled bread with the inside of a clove of garlic, brush with a little more olive oil and you’re ready to pile on whatever. Or just eat it like that…

Tomato

Assorted Tomatoes – Dice tomatoes if you’re using big ones; halve and quarter if you are using smaller varieties

Olive Oil – A good amount, enough to coat tomatoes

Balsamic Vinegar – 1 teaspoon, optional

Yellow Onion or Shallots – Minced optional

Herbs – Chopped parsley or basil chiffonade, optional.

Salt and Pepper

Combine all ingredients and mix gently. Season to taste.

Mushroom

Assorted mushrooms – Any kind of mushrooms will do. They don’t have to be assorted but it’s nice if they are. Sliced or roughly chopped to your preference

Olive Oil or Butter for sautéing – I prefer half and half

Herbs – Chopped parsley, tarragon or thyme. You can also sauté the mushrooms with a sprig of sage and remove it when they are done

Salt and Pepper

Sauté mushrooms until brown. Remember, don’t crowd the pan!

Season to taste. If using herbs, add just before removing the mushrooms from the pan. You can skip the herbs if you don’t want to overpower the mushrooms. Add a drop of cream or a drizzle of truffle oil to bring it the next level.

Zucchini

Assorted Zucchini – Green, yellow or a combination of both, sliced thinly lengthwise.

Olive Oil

Salt and Pepper

Crushed Red Pepper, optional

Herbs – Chopped parsley, optional

Rub sliced zucchini with olive oil, salt and pepper. Grill on high until zucchini has grill marks and is beginning to fall apart. Shred grilled zucchini lightly with two forks. Season to taste, add herbs if using and a good glug of olive oil.

Eggplant

Assorted Eggplant – Any kind will do, sliced thinly lengthwise

Olive Oil – A lot of olive oil, otherwise the eggplant will be dry

Parsley – Chopped, optional

Garlic – 1 clove through a garlic press, optional

Salt and Pepper

Rub sliced eggplant with olive oil, salt and pepper. Grill on high until eggplant has grill marks and is beginning to fall apart. Shred grilled eggplant lightly with two forks. Season to taste, add herbs if using and a good glug of olive oil.

Roasted Peppers

Bell Peppers – Red, yellow, orange or a combination of the three

Olive Oil

Garlic – A few cloves smashed

Parsley – Chopped, optional

Salt and Pepper

On a gas stove, place peppers directly on flame and turn until charred all over. Place charred peppers in paper bag and let steam for 5-10 minutes. Remove stem and core and rinse peppers under cold water until most, but not all, of the charred skin is removed from the flesh. Small pieces of the charred skin add to the character of the dish. Dry and slice into thing strips. Add smashed garlic cloves, salt and pepper and herbs if using. Drizzle a good amount of olive oil and mix gently until combined. If you desire to store in fridge for a longer period of time, place peppers in mason jar and cover with olive oil.

Bruschetta is great for the summer. It’s refreshing and makes a great lunch, whether you are home or going on a picnic. It’s also a great way to start a dinner or party. Having the bread grilled in a basket and the vegetables set up in bowls lets your guests make bites to their own tastes. Serve alongside thinly sliced soppressata, prosciutto and capicola rolled and stacked. Some baby arugula gives the option for a little spiciness. Don’t forget a big piece of mozzarella or burrata and a harder cheese like provolone or scamorza. A jar of pesto and some good extra virgin olive oil with a little balsamic is a nice touch. Assorted olives, stuffed hot peppers, artichoke hearts and sun-dried tomatoes round out the antipasti and make the perfect Italian lunch.

Spinach and Mushroom White Lasagna

SPINACH AND MUSHROOM WHITE LASAGNE

Filling

1 lb. Fresh Mozzarella

1 lb. Whole Milk Ricotta

1 cup shredded Parmesan

1 tbsp. Lemon zest

2 tsp. Sage

1 tsp. Rosemary

Salt, Pepper, Red Pepper

Béchamel & Assembly

¼ cup Unsalted Butter

¼ cup All-Purpose Flour

5+ cups Half and Half

1/8 tsp. Nutmeg

1 Bay Leaf

Salt, Pepper

1 lb. Lasagna Noodles

¾ cups Parmesan

3 bunches Spinach

3 lbs. Assorted Mushrooms

1.      Cook vegetables, season well. Set aside

2.      Mix cheese, herbs, lemon zest in a bowl and season with salt, pepper and red pepper. Place in refrigerator.

3.      Melt butter in large saucepan. Add flour and stir until slightly thickened. 2-3 minutes.

4.      Increase heat. Slowly whisk in half and half to prevent lumps. Add nutmeg and bay leaf.

5.      Reduce heat to low and cook until milkshake consistency. Béchamel should coat the end of a wooden spoon. Season with salt and pepper and remove from heat.

6.      Cook lasagna noodles to al dente. Approximately 8-9 minutes.

7.      Assemble in lasagna pan beginning with layer of béchamel and lasagna noodles. Make 3 layers and top with remaining béchamel and parmesan cheese.

8.      Bake in oven at 375­­^o for 45 minutes. Remove foil and broil. If freezing, let lasagna return to room temperature before cooking.

Alternate:

Use Lamb, Spinach & Mushrooms; Kale and Mushrooms; Sausage & Broccoli Rabe; Squash or any combination or vegetables for the filling.

Use thinly slices strips of Zucchini instead of Lasagna Noodles.

RECIPE: Butternut Squash, Brussels Sprout, and Bread Stuffing with Apples

Difficulty Level: EASY

1 pound butternut squash, cubed

1 pound brussels sprouts, halved
1 medium gala apple, cut into a 1/2 inch dice
2 shallots, thinly sliced
3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
1 cup onion, diced
1 cup celery, diced
10 slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
1 1/2 cup vegetable broth (plus extra as needed)
2 teaspoons fresh rosemary, chopped
1 teaspoon fresh thyme
1 teaspoon chopped fresh sage
1/3 cup dried cranberries
1/3 cup pecans or walnuts
Sea salt and pepper to taste

1.Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender and remove from oven. Reduce oven heat to 350.

2.Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.

3.Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot. And delicious.

RECIPE: Maple-roasted Butternut Squash

Level of Difficulty: Easy
Active Time: 20 min.
Total Time: Approx. 60-80 min.
Servings: 6

Ingredients:

1 large butternut squash

1 head of garlic, separated but not peeled
2 Tbs. olive oil
2 1/2 Tbs. pure maple syrup
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 oz. thinly sliced pancetta, chopped
16 whole fresh sage leaves

Instructions:

1. Preheat oven to 400 degrees. Peel and seed the butternut squash and then cut it into 3/4- to 1-inch cubes. Place squash and whole, unpeeled garlic cloves on a sheet pan in one layer.

2. Toss the squash & garlic with olive oil, maple syrup, salt and pepper. Bake for 20-30 minutes, until squash begins to brown, turning once during baking.

3. Sprinkle the pancetta and sage leaves evenly over the butternut squash and continue to bake for another 20-30 minutes, until the squash and garlic are tender and caramelized. Season taste with salt & pepper and serve hot.

Note: the roasted garlic spreads easily onto crusty slices of bread, such as a baguette.

 

 

RECIPE: Roasted Tomato Soup

Difficulty level: Easy

4 pounds ripe tomatoes, cored and quartered

1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup balsamic vinegar
12 large garlic cloves, roughly chopped
3 teaspoons fine sea salt
1 teaspoon freshly ground pepper
1 to 2 small red onions, coarsely chopped
1/4 cup lightly packed chopped fresh basil
2 tablespoons finely chopped fresh flat-leaf parsley
1 to 1 1/2 tablespoons finely chopped fresh sage
5 cups cold water

Note: adjust everything according to how many tomatoes you have. I used mint and parsley-AMAZING! Just be creative.

1. Preheat the oven to 450°F (232°C).

2. In a large bowl, toss the tomatoes with 1/4 cup of the olive oil, the vinegar, garlic, 2 teaspoons of the salt, and the black pepper. Transfer the tomato mixture (including all of its liquid) to a large, heavy rimmed baking sheet. Arrange the tomatoes in a single layer, skin side down. Roast until the tomatoes are charred on the edges, about 40 minutes. Let cool slightly. Slip the skins off the tomatoes.

3. Meanwhile, heat the remaining 2 tablespoons olive oil in a heavy pot over medium heat. Add the onions and the remaining 1 teaspoon salt and cook, stirring often, until the onions are quite soft, about 10 minutes. Add the basil, parsley, and sage and sauté for about 1 minute.

4. Stir in the roasted tomatoes and garlic along with all the accumulated juices from the baking sheet and bring to a simmer. Add the water and simmer gently just until the flavors meld, about 8 minutes. If a smoother consistency is desired, blend all or a portion of the soup with an immersion or standing blender.

RECIPE: Butternut Squash Sage Soup

Difficulty level: Intermediate (easy if you omit the garnish of seeds and fried sage)

Ingredients

Olive oil

1 (2-pound) butternut squash, cut in half with seeds scooped out and reserved

Ground cumin

Ground coriander

9-10 whole fresh sage leaves

1 shallot, minced

1 teaspoon Madras-style curry powder

2-3 fresh sage leaves, minced

1 garlic clove, minced

3 cups veggie stock

Salt

1/4 cup heavy cream, plus more for garnish

Directions

1. Preheat the oven to 400 F degrees. Rub the butternut squash with olive oil and place it face side down on a parchment-lined baking sheet. Roast the butternut squash for 30-35 minutes, until it's tender with a fork. Remove and set aside until it's cool enough to handle.

2. Meanwhile, let's make the garnish. Rinse out the seeds, discarding any pulp. Sprinkle the seeds with a pinch of cumin, pinch of ground coriander and a pinch of salt. In a small skillet, add a teaspoon of olive oil. When hot, add the seeds, toasting them on both sides, about 2-3 minutes. Remove them with a slotted spoon and set aside.

3. To the same skillet, heat a tablespoon of olive oil until hot. Add sage leaves and fry until the leaves are crispy and the edges are lightly browned, about 1-2 minutes. Remove with a slotted spoon and set aside.

4. To a stock pot, placed over medium heat, add a tablespoon of olive oil. Add the minced shallot and cook until translucent, about 3-5 minutes. Add the spices: 1/2 teaspoon ground cumin, 1/4 teaspoon ground coriander, Madras-style curry powder, minced sage leaves and minced garlic clove. Cook until the spices and garlic are fragrant, about 1 minute. Scoop out the butternut squash flesh and add it to the pot, along with the veggie stock. Cover the pot, turn the heat to medium low and simmer for 10-12 minutes. In batches, carefully transfer the soup to a blender and pulse until very smooth.

 

Transfer the soup back to the pot and salt to taste. I added about 3/4 teaspoon. Stir in the heavy cream and heat until warm. Divide the soup between bowls and garnish with butternut squash seeds and fried sage leaves.

 

Submitted by Sarah Marder

RECIPE: Deep-Dish Rutabaga-Fennel Gratin

Difficulty level: Easy
Serves 2

Rutabagas are old-fashioned vegetables that have a subtly sweet taste and firm texture. You can also use them in place of potatoes and turnips in stew recipes.  If you don't have any fennel, omit it; the dish still tastes great.

• ¾ cup grated low-fat Cheddar cheese
• ⅓ cup all-purpose flour
• 2 Tbs. chopped fresh sage
• ¾ tsp. salt
• ¼ tsp. ground black pepper
• 1 small rutabaga, thinly sliced (5 oz.)
• 1 medium russet potato, sliced (5 oz.)
• ½ small yellow onion, thinly sliced (½ cup)
• ½ small fennel bulb, thinly sliced (½ cup)
• 1 cup low-fat milk

1. Preheat oven to 350°F. Grease 1-qt. baking dish with oil. Combine cheese, flour, sage, salt, and pepper in bowl.

2. Layer half of rutabaga, potato, onion, and fennel in prepared baking dish. Season with salt and pepper, if desired, and sprinkle with half of cheese mixture.

3. Top with remaining vegetables; season with salt and pepper, if desired; and pour milk over top. Sprinkle with remaining cheese mixture.

4. Bake 1 hour, or until liquid is absorbed and vegetables are tender. Let stand 15 minutes before serving.

RECIPE: Sage and Honey Cornbread

A great recipe if like me you have lots of leftover sage...

 

1 cup cornmeal (preferably whole grain, medium grind)

1 cup unbleached all purpose flour

1 tablespoon baking powder

1 teaspoon salt

2 teaspoons chopped fresh sage plus 12 whole fresh sage leaves

1 cup whole milk

1/2 cup honey

1 large egg 

1/2 cup (1 stick) unsalted butter

 

Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes.

Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend.

Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart.

Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). Pour batter over sage leaves in skillet. Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter. If necessary, reposition sage leaves atop cornbread.

RECIPE: Delicata Squash with Rosemary, Sage, and Cider Glaze

Makes 6 servings.

2 medium delicata squash (about 2 pounds) or other firm winter squash
3 tablespoons unsalted butter
1/4 cup very coarsely chopped fresh sage
1 tablespoon coarsely chopped fresh rosemary
1 1/2 cups fresh unfiltered apple cider or juice
1 cup water
2 teaspoons sherry vinegar
1 teaspoon salt
Freshly ground black pepper

1. Squash. If using delicata squash, peel it with a vegetable peeler, cut it lengthwise in half, and scrape out the seeds with a spoon. Cut each piece lengthwise in half again, then crosswise into 1/2-inch -thick slices. Other types of squash should be peeled with a chef's knife, seeded, cut into 1-inch wedges, then sliced 1/2-inch thick.

2. Herb Butter. Melt the butter in a large (12-inch) skillet over low heat. Add the sage and rosemary and cook, stirring, until the butter just begins to turn golden brown, 3 to 5 minutes. Do not brown the herbs. Cooking the herbs in butter mellows their flavor and improves their texture.

3. Cooking the squash. Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook, stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper, and additional salt if needed.

RECIPE: Farmhouse Ragoût with Pesto

For the pesto:

1 cup packed basil leaves

2 cloves garlic

6 Tbs. olive oil

3 Tbs. water; more or less as needed

Pinch salt

1/2 cup grated Parmesan cheese

 

For the ragoût:

3 Tbs. extra-virgin olive oil

2 bay leaves

2 medium onions, cut into large chunks

7 plump cloves garlic, halved

3 sprigs fresh thyme

6 fresh sage leaves

3/4 lb. carrots, scrubbed, peeled if necessary, cut into 2 inch lengths (or baby carrots, left whole)

3/4 lb. small new potatoes, scrubbed

Salt and freshly ground black pepper to taste

1/2 lb. green beans, ends trimmed, halved crosswise

1 yellow bell pepper, cored, seeded, and cut into 1-inch pieces

1 lb. summer squash, cut into 1-inch rounds

5 plum tomatoes, peeled, seeded, and cut into large chunks

1 15-oz. can top-quality white beans, rinsed and drained (or about 2 cups cooked white beans)

 

Make the pesto: In a blender, process the basil and garlic with the oil, adding a little water to loosen if needed. Add the salt and the cheese, if using. Taste and adjust the seasonings if needed. Refrigerate until 30 minutes before using.

Make the ragoût: In a large flameproof casserole or Dutch oven with a snug lid, heat the oil with the bay leaves over low heat. When fragrant, add the onions, garlic cloves, thyme sprigs, and the sage, stirring to coat everything thoroughly with oil. Cover and cook over low heat as you prepare the rest of the vegetables.  Add the carrots to the pot. If the potatoes are the size of large marbles, leave them whole, but quarter larger ones or cut fingerlings in half lengthwise. Add the potatoes to the pot in one layer; season with salt and pepper. Add the green beans, bell peppers, and summer squash to the pot in layers, seasoning each layer with a little salt and pepper as you go. Add the tomatoes, sprinkling their juices over all. Cover and cook over low heat until the vegetables are tender, 40 to 65 min. If tightly covered, the vegetables will produce plenty of flavorful juices. There's no need to stir, but if the pot seems dry, add a few tablespoons of water or dry white wine, if you like. Add the beans and cook until heated through, adding a little more water if needed.

Ladle the ragoût into soup plates, drizzle some pesto over each dish, and serve.

RECIPE: Roasted Vegetable Salad with Sherry Dressing

Ingredients

For the vegetables:
2 TBSP vegetable oil
6 cloves garlic, quartered
1 small onion, cut into 1/2-inch pieces
1 small sweet potato, peeled and cut into 1/2-inch chunks
2 small carrots, cut into 1/2-inch chunks
1 small celery root, peeled and cut into 1/2-inch chunks
2 medium Yukon Gold potatoes peeled and cut into 1/2-inch chunks
1/2 tsp salt
1/4 tsp freshly ground black pepper

For the salad and dressing:
1/2 lb. hardy greens (spinach, kale, or escarole), stemmed if necessary
1 tsp chopped fresh marjoram
1 tsp chopped fresh sage
1/4 cup sherry vinegar
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper to taste
About 1 oz. shaved or grated Parmesan cheese


Roast the vegetables:
Heat the oven to 425°F. In a large bowl, toss the oil, garlic, onion, carrots, potatoes, sweet potato, celery root, salt, and pepper to coat the vegetables well. Spread them out in one layer on rimmed baking sheets and roast, stirring frequently, until tender and brown, 25 to 30 min.

Make the salad and dressing:
When the vegetables are almost finished, put the greens in a large stainless steel mixing bowl; set aside. (If you don’t have a stainless bowl, see below.) In a small bowl, whisk the herbs, vinegar, and olive oil. Season with salt and pepper. Drizzle half the dressing (reserve the rest) over the greens and set the bowl over a burner heated to medium. With tongs, toss the greens in the bowl over the heat just until the greens begin to wilt.

(If you don’t have a stainless bowl, heat half the dressing, reserving the rest, in a small saucepan and toss it with the greens in a mixing bowl off the heat.)

Add the hot cooked vegetables to the greens and toss well. Distribute the salad among four plates, top with the Parmesan, and drizzle on the remaining dressing or pass it at the table. Serve warm.

RECIPE: Savory Kale, Cannellini Bean, and Potato

Savory Kale, Cannellini Bean, and Potato

Ingredients:
2 tablespoons extra-virgin olive oil
1 onion, diced
3/4 cup diced carrot
4 cloves garlic, minced
3 cups low-sodium chicken broth
2 cups water
1 cup white wine
3 potatoes, halved and sliced
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
1 (16 ounce) can cannellini beans, rinsed and drained
2 cups finely chopped kale leaves
1 small red chile pepper, seeded and chopped fine
ground black pepper to taste


Directions:
Heat the olive oil in a large Dutch oven over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and garlic, and cook for 5 minutes more.

Pour in the chicken broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes.

RECIPE: Butternut Squash Soup with Parmesan and Fried Sage Leaves

From Bon Appetit

Serves 6

Ingredients:

3 tbsp butter, divided
1 onion, coarsely chopped
1 tbsp chopped fresh sage
2 3/4-pound butternut squash, halved, peeled, seeded, chopped (about 5 cups)
5 cups canned low-salt chicken broth
1/3 cup freshly grated Parmesan cheese
24 fresh sage leaves

Procedure:
1. Melt 1 tablespoon butter in heavy large pot over medium heat. Add onion; cover and cook until soft, stirring occasionally, about 7 minutes. Add chopped sage; stir 1 minute. Add squash and broth. Increase heat to high and bring to boil.

2. Reduce heat and simmer until squash is tender, about 25 minutes. Cool slightly.

3. Puree soup in batches in blender until smooth. Return soup to pot. Mix in cheese. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)

4. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add sage leaves and saute until brown and toasted, about 2 minutes. Bring soup to simmer. Ladle into bowls. Garnish with fried sage leaves.