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50g of sage.

Incorporate sage into stuffing, poultry, or brown butter sauces for a warm, peppery taste.

Recipe 1: Brown Butter Sage Pork Chops

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:

• Season pork chops with salt and black pepper.
• 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.
• In the last minute of cooking, add fresh sage leaves to the skillet, letting them crisp up.
• Remove the pork chops and sage from the skillet and set aside.
• In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant.
• Pour the brown butter and garlic sauce over the pork chops and sage.
• Serve the brown butter sage pork chops with lemon wedges.

Recipe 2: Butternut Squash and Sage Risotto

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:

• In a large pan, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
• 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.
• Pour in the white wine and cook until it evaporates.
• Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
• Continue this process until the rice is creamy and cooked to al dente texture.
• Stir in grated Parmesan cheese, salt, and black pepper.
• Garnish with extra sage leaves before serving.