SAGE CAMPBELL RECIPES

Steps:

• Heat oil in a 6-qt. saucepot over medium heat. Add squash, apples and onion and cook until almost tender. Stir in sugar, coriander and red pepper. Cook and stir for 2 min. Add broth. Heat to a boil. Reduce heat to low. Cook for 10 min. or until tender. Place half squash mixture with slotted spoon into an electric blender container or food processor. Cover and blend until smooth. Repeat with remaining squash mixture. Add additional cooking liquid to make soup of desired consistency. Heat butter in 8” skillet over medium heat. Add sage leaves and cook until crisp. Remove and drain on paper towels. Divide soup among 4 serving bowls. Drizzle each bowl with some sage butter and top with 3 fried sage leaves. Serve with crackers.

Steps:

• Season pork generously with salt and pepper. In a large skillet, heat oil and butter over medium; add pork. Cook until browned and opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover loosely with aluminum foil to keep warm.
• Make sauce: Add shallot to skillet; cook over medium, stirring until softened, 1 to 2 minutes. Add sage, thyme, and wine. Simmer until sauce is reduced to about 1/3 cup, 2 to 3 minutes; stir in any accumulated juices from plate with meat. Transfer chops to plates, drizzle with sauce, and serve with Parmesan Rice.