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Sage hangs out in our garden enjoying the cooler days longer than any other herb plant it seems making it an ideal addition for almost any autumn dish. Sour cream or creme fraiche becomes a bit more special with just one extra layer of it’s earthy goodness.
Sage scented slightly sweet roasted squash is a flavorful simple side dish perfect for brightening up a chilly day. Any winter squash will do, but I prefer butternut since it is easy to peel and cut into cubes.
Fillers and additives in sausages often turn me off from buying, but adding fresh sage and just a bit of salt and pepper to ground turkey (or even pork) makes these flavor-packed patties simple for breakfast or even as a protein addition for dinner. You could even mix the meat and patty them up the night before. Place between wax paper in the fridge, then sear them up the next day.
Ricotta cheese is melted with a bit of milk and sage butter to be tossed on to pasta. Easier then an alfredo sauce while lending a more interesting texture and flavor.
Playful veggies are brought together with vegan tempeh all drizzled with a barbecue sauce enhanced dressing. Find a low-processed favorite store-bought variety or make your own sauce such as the Asian Plum Barbecue Sauce or the Blackberry Barbecue Sauce. This recipe is brought to us by the talented Jaime Mayfield of the Seasonal Veg Head. Make this gluten-free by using a wheat free soy sauce. This is easily vegan by omitting the goat cheese and yogurt.
