Recipe Page: Sage

Brown Butter Sage Pork Chops

Duration: 30 minutes

Succulent pork chops basted with sage and browned butter.

Utensils

  • Skillet

Ingredients

  • 4 bone-in pork chops
  • 8-10 fresh sage leaves
  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • Salt and black pepper to taste

Instructions

  1. Season pork chops with salt and black pepper.
  2. In a large skillet, heat olive oil over medium-high heat. Add pork chops and sear on both sides until browned and cooked through, about 5-7 minutes per side.
  3. In the last minute of cooking, add fresh sage leaves to the skillet, letting them crisp up.
  4. Remove the pork chops and sage from the skillet and set aside.
  5. In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant.
  6. Pour the brown butter and garlic sauce over the pork chops and sage.
  7. Serve the brown butter sage pork chops with lemon wedges.

Butternut Squash and Sage Risotto

Duration: 45 minutes

A rich and delicious risotto made simple.

Utensils

  • Large pan

Ingredients

  • 1 cup Arborio rice
  • 4 cups vegetable broth, kept warm
  • 1 small butternut squash, peeled and diced
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 8-10 fresh sage leaves, chopped
  • 1/2 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. In a large pan, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
  2. Add minced garlic and diced butternut squash to the pan. Sauté until the squash is slightly tender. Stir in Arborio rice and chopped sage, coating the rice in the oil.
  3. Pour in the white wine and cook until it evaporates.
  4. Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
  5. Continue this process until the rice is creamy and cooked to al dente texture.
  6. Stir in grated Parmesan cheese, salt, and black pepper.
  7. Garnish with extra sage leaves before serving.

Sage and White Bean Stuffed Mushrooms

Duration: 40 minutes

Simple and delicious, with a rich umami flavour.

Utensils

  • Baking sheet

Ingredients

  • 12 large mushrooms, cleaned and stems removed
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 8-10 fresh sage leaves, chopped
  • 2 tablespoons nutritional yeast
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a food processor, combine white beans, chopped sage, nutritional yeast, salt, and black pepper. Blend until smooth.
  3. In a skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and cook for an additional minute.
  4. Stir the bean mixture into the skillet, combining well with the onions and garlic.
  5. Stuff each mushroom cap with the sage and white bean mixture.
  6. Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20-25 minutes or until the mushrooms are tender.
  7. Serve the sage and white bean stuffed mushrooms warm.