FRESH SAGE RECIPES RECIPES

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CRISPY POTATO STACKS WITH FRESH SAGE RECIPE - EATINGWELL



Crispy Potato Stacks with Fresh Sage Recipe - EatingWell image

These little cute stacks are everything you want in a potato side dish: tender in the middle, devilishly crispy on the outside, and seasoned with sage and butter throughout. For best results, use a mandoline to slice the potatoes extra-thin.

Provided by Mary-Frances Heck

Categories     Gluten-Free Thanksgiving Side Dish Recipes

Total Time 1 hours 25 minutes

Number Of Ingredients 5

4 tablespoons unsalted butter
2?½ pounds medium Yukon Gold or Red Bliss potatoes (4-6 ounces each)
2 tablespoons chopped fresh sage plus 12 medium sage leaves, divided
1 teaspoon kosher salt, divided
½ teaspoon ground pepper

Steps:

  • Preheat oven to 375 degrees F. Place butter in a metal 9-by-13-inch baking pan and set in the oven while it preheats until the butter has melted.
  • Meanwhile, trim both ends from potatoes (discard or save for another use); very thinly slice the potatoes with a mandoline (1/16-inch or thinner).
  • Coat the pan with the butter, then pour the excess into a large bowl. Add chopped sage, salt and pepper and mix well. Add the potato slices and mix with your hands until evenly coated.
  • Place 12 potato slices in the prepared baking dish, about 1 inch apart. Place one whole sage leaf on each slice. Then, using slices that are as close to the same size as possible, gather the remaining potatoes into 12 stacks, about 2 inches tall, and place a stack on each sage-topped potato slice.
  • Bake the stacks until crispy and the potatoes are very tender, 1 to 1 1/4 hours. To serve, run a metal spatula under each stack and gently flip over so the sage leaf is visible.

Nutrition Facts : Calories 101 calories, CarbohydrateContent 15.2 g, CholesterolContent 10.2 mg, FatContent 4 g, FiberContent 1.6 g, ProteinContent 1.9 g, SaturatedFatContent 2.4 g, SodiumContent 177.6 mg, SugarContent 1.2 g

TUSCAN VEGETABLE SOUP WITH FRESH SAGE RECIPE - FOOD.COM



Tuscan Vegetable Soup With Fresh Sage Recipe - Food.com image

Mom found this recipe in her CURVES' magazine winter 2006. I didn't have to change very much in this soup recipe. Other seasonal vegetables can be substituted;-asparagus, broccolini, Toscano kale, etc.

Total Time 25 minutes

Prep Time 0S

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 14

3 tablespoons extra virgin olive oil
4 tablespoons sage leaves, coarsely chopped (NOT dried)
3 garlic cloves, minced
1 cup fresh green peas or 1 cup frozen green pea
1 cup green beans, cut into 1/2-inch pieces
1 cup carrot, cut into coins
1 cup zucchini or 1 cup yellow squash, diced
1/2 cup celery & leaves, stalks diced and leaves minced
1 medium sweet potatoes or 1 potato, peeled and diced
1 (16 ounce) can cannellini beans, rinsed and drained
6 cups sodium-free vegetable broth
1/4 teaspoon red pepper flakes
salt, to taste
fresh ground black pepper, to taste

Steps:

  • In a soup pot heat up the olive oil on low-medium heat and lightly saute the sage leaves; about 5 minutes. With a slotted spoon, remove leaves from pot and set aside. In same pot, saute the garlic until soft, only a minute or two.
  • Add the green peas, green beans, zucchini, carrots, potato and cannelini beans. Stir mixture over medium heat for 5 minutes.
  • Add the vegetable broth and red pepper flakes. Simmer until the vegetables are tender, about 15-20 minutes.
  • Season with salt and pepper to taste. Divide and ladle the soup into 4 individual soup bowls. Garnish each serving with the sauteed sage leaves.
  • Enjoy immediately! Don't forget the Italian bread and pop in a Bocelli CD (Furtiva Lagrina on the Viaggio Italiano recording) while you're at it!

Nutrition Facts : Calories 336.3, FatContent 11, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 63.3, CarbohydrateContent 47.2, FiberContent 12.1, SugarContent 7.2, ProteinContent 14.9

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