herbs1.jpgherbs2.jpgherbs3.jpg

Recipes with Sage

A. PENNE WITH ASPARAGUS, SAGE AND PEAS


Ingredients

1/2 pound penne

2 tablespoons extra-virgin olive oil

3 garlic cloves, minced

1 pound thick asparagus, cut into 1-inch lengths

2 cups chicken stock

2 cups (10 ounces) shelled English peas or frozen baby peas, thawed

1/4 cup heavy cream

2 tablespoons unsalted butter

1 tablespoon chopped fresh sage

1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

Salt and freshly ground pepper

 

Directions

  1. Bring a large pot of salted water to a boil. Add the penne and cook, stirring occasionally, until al dente. Drain.
  2. Meanwhile, in a large skillet, heat the olive oil. Add the garlic and asparagus and cook over moderately low heat, stirring occasionally, until the garlic is fragrant, about 3 minutes. Add the stock and boil over high heat until reduced by half and the asparagus are tender, about 5 minutes.
  3. Add the peas and cream to the skillet and boil over high heat until the sauce has thickened, 3 minutes. Stir in the penne and cook until heated through. Remove from the heat and stir in the butter, sage and the 1/2 cup of cheese. Season with salt and pepper. Transfer the pasta to bowls and serve right away, passing additional cheese at the table.

 

B. CHICKEN BREASTS WITH MUSHROOM SAGE SAUCE

Ingredients

  • 3 Tbsp butter
  • 1/2 cup chopped shallots
  • 8-10 ounces mushrooms, cremini or shitake, thickly sliced
  • 1 teaspoon chopped fresh parsley
  • 1 cup dry vermouth or dry white wine (such as Sauvignon Blanc)
  • 2/3 cup heavy whipping cream (light cream may curdle, so use heavy cream)
  • 3 Tbsp chopped fresh sage
  • 1 Tbsp olive oil
  • 1 1/4 to 1 1/2 pounds skinless, boneless chicken breasts, pieces pounded to an even 1/4 inch to 1/3 inch thickness
  • Salt and freshly ground black pepper

 

Directions

1 Melt butter in a large sauté pan on medium high heat. Add shallots and sauté for one minute. Add mushrooms and parsley and sauté for 5-10 more minutes, until the mushrooms have browned. If you are using unsalted butter, sprinkle on a pinch of salt. Add vermouth and deglaze the pan, scraping up any bits that may be sticking to the bottom of the pan. Stir in the cream. Bring to a boil and cook the sauce down until it is thick enough to coat the back of a wooden spoon (about 10 minutes).

 2 While the sauce is reducing, heat olive oil in another large sauté pan on medium high heat. Sprinkle salt and pepper over both sides of the chicken breast cutlets. Add cutlets to pan and cook for about 3 minutes on each side, until browned and cooked through.

3 Stir in sage to sauce, season to taste with salt and pepper. Pour sauce over chicken to serve.

Serve alone (for low carb version) or with rice, mashed potatoes, or pasta (use gluten-free for gluten-free version). We used bow-tie pasta which worked great. Garnish with chopped fresh parsley.