Sage leaf

Turkey sausage • Ziti (or penne) • Kale, chopped • Yellow onion, thinly sliced • Chicken broth • Coconut milk, shaken • Coconut oil • Garlic, minced • Salt • Black pepper • Ground cinnamon • Ground nutmeg •

For the hens: • whole cornish hens, 1 1/4 pound each • water with 3 chicken bouillion cubes, or • chicken broth • For the stuffing: • native wild rice • basmati rice • california raisins • bouillion from the cornish hens • chopped fresh sage leaves • diced mild shallot • Make the jelly coating: •

butter, room temperature • + 1 small can chicken broth • (10-12 pound) turkey • bay leaves • capfuls vegetable oil • salt • cayenne pepper • chili powder • Italian seasoning • seasoning salt • smoked paprika • garlic powder •

Acorn squash • italian sausages, casing removed • cooked rice or quinoa (any kind)-ideally day old cooked rice • kraft stove top Stuffing mix • small onion, diced • garlic cloves, minced • beef broth • dried basil • dried thyme • sage leaf, finely minced (optional) • fresh spinach, roughly chopped • shredded cheese per half squash (optional) •

porkchops bone in • salt, porkchops • rubbed sage leaves • ground white pepper powder • finely ground black pepper • carrots • salt, carrots

zucchini, cubed • button mushrooms, thinly sliced • dried linguine noodles • fresh sage (about 15 to 20 leaves) • shallot, finely chopped • garlic, minced • Juice of 1/2 lemon • freshly grated Parmesan cheese • Truffle oil (optional)

Dijon mustard • to taste Ground pepper • Lemon or white wine vinegar • large or 10 small Capers • large or 8 small Anchovy fillets • Walnut kernels • Nutmeg • Worcestershire sauce • Egg yolk • (about 200g each) Filet steak • Basil leaves • Sage leaves •

cross cut beef shank, bone-in • Marrow of the beef bone • Black garlic powder • Flaked seasalt • Aleppo pepper • Olive oil • Flour for searing • organic tomato paste, fried dark brown • red wine • beef stock • Pan drippings • diced celery •

large thick lamb shoulder chops over 1” thick, 1 1/2 pounds each • olive oil • garlic confit • Aleppo red chili pepper • smoked paprika powder • fresh rosemary leaves • dried sage leaves • flaked seasalt • For the Aleppo pepper flakes: • Sweet red fresh grilled paprika • red cayenne pepper • smoked dried paprika powder

quantity of leftover spaghetti (~160 cal) • tbsp vodka sauce (~50 cal) • torn basil and/or spinach leaves (~2 cal) • large frozen shrimps (~65 cal) • dusting of Parmesan Cheese (~5 cal) • Oregano • Basil • Rosemary • Thyme • Sage

The roast: • Lamb saddle roast, 6 pounds • leek confit oil • Very freshly ground black Pepper • Flaked Madon seasalt • The sausages: • ground lamb • sage • thyme • saffron • cold unsalted butter • sherry vinegar •

For the meatballs: • cups, 1/2 pound ground lean pork (or lamb or veal substitute) • steel cut rolled oats • boiling water • chopped mushrooms • fresh farm egg • Tomato paste • Sage • Sweet paprika • Granulated Garlic • For the sauce: • diced Roma tomatoes •

Double 8 Cattle Company Fullblood Wagyu Pulled (Cooked) Beef • Grapeseed Oil • Large Yellow Onion (small diced) • Dry Sherry • Kosher Salt • Freshly Ground Black Pepper • Unsalted Butter (divided) • Roasted Hazelnuts (roughly chopped, divided) • Fresh Sage (leaves only, divided) • Kosher Salt (divided) • All-purpose Flour • Large Eggs •

chopped cauliflower stems • cauliflower green leaves • walnuts quarters • boiled and peeled chestnuts • mushrooms • grassfed butter • sweet potato • chopped fennel • vegetable broth • heavy cream • granulated garlic • mace •

fennelroot, white part chopped, greens dried in oven • white onion, chopped • diced roma tomato • small whole garlic bulb • lemon • olive oil • each crushed bay leaf, sage, thyme, rosemary, pepper • saffron tea • Optional 1/2 Tsp turmeric powder for more saffron color • clam broth • water • white cooking wine •

chicken breast halves, boneless and skinless • unsalted butter • fresh sage (about 2 dozen leaves) • dry linguine • large shallot, finely sliced • fresh lemon (finely grated rind and juice) • Freshly grated parmesan for garnish

3-to-3½-pound butternut squash • canola or vegetable oil • Kosher salt and freshly ground black pepper • sage • Bouquet Garni made of 8 sprigs thyme, 2 sprigs Italian parsley, 2 bay leaves and ½ teaspoon blar peppercorns • thinly sliced leeks (1 small leek) • thinly sliced carrots (2 small carrots) • thinly sliced shallots (1 large shallot) • thinly sliced onions • garlic cloves, peeled and smashed • honey • vegetable stock, more if needed •

Jimmy Dean Sage sausage • butter • medium onion • carrot • celery • gloves minced garlic • flour • heavy cream • chicken broth • dried thyme leaves • dried parsley • About 2 1/2 lbs of russet potatoes •

broken dried bread (5 qt bucket full) • chopped onion • chopped celery • real butter • leaf sage • to taste Salt & pepper • baking powder • eggs • rubbed sage • milk (approx.)

salt • ground allspice • ground coriander • ground paprika • curry powder • ground yellow mustard powder • ground nutmeg • kosher salt more if needed • dehydrated minced onion • minced garlic • sliced onions • real good balsamic vinegar •

Short Pasta (Rigatoni, Penne, Rotini) • Sage Leaves • Salted Butter • Parmesan cheese, shredded • Salt & Pepper • Garlic Cloves, peeled • Capers • Chili Flakes (optional)

chicken breast sliced in half • shallot julienned • yellow onion julienned • Chicken Schmaltz • Salt / Pepper • minced garlic • fresh sage diced • fresh bay leaves • corn • Rosemary • Chardonnay • cream cheese room temperature •

All Purpose Flour + more for rolling • Parmesan, grated • Salt • Warm Milk • Active Dry Yeast (or one package) • Honey or Maple Syrup • Eggs (1 beaten for brushing) • Salted Butter at room temperature (leave about 2 tbsp on the side) • Garlic Cloves • Sage Leaves

large pack of ravioli. I use a pack of 4 servings of beef ravioli • butternut pumpkin, cut into 1-2cm cubes • brown onion, diced • passata • dried sage • chili flakes • garlic powder • beef stock cubes • Worcestershire sauce • olive oil • butter • Parmesan cheese •

pork loin chops, boneless • flour • large eggs • panko breadcrumbs • unsalted butter • fresh sage leaves • Juice of half a lemon

dried wild mushrooms • olive oil • unsalted butter, plus more for greasing the pan • mixed fresh mushrooms, such as cremini or shiitake, trimmed and sliced ¼-inch thick • large (or 12 medium) fresh sage leaves, thinly sliced, plus more for garnish, if desired • small shallots, halved and thinly sliced • cognac (optional) • kosher salt, plus more to taste • Black pepper • medium leeks (340 grams or 12 oz), white and pale green parts only, halved lengthwise, thinly sliced and well washed • large eggs • heavy cream •

Kosher salt and freshly ground black pepper • medium shells • cauliflower, cut into small florets 1 large head) • roughly chopped fresh sage leaves • capers, drained • minced garlic (3 cloves) • grated lemon zest • crushed red pepper flakes • Fontina, grated • Bechamel sauce (optional) • fresh ricotta cheese • panko (bread flakes) •

homemade or store-bought low-sodium chicken stock • powdered unflavored gelatin (30 to 45g) • (28-ounce; 800g) can peeled whole tomatoes, preferably San Marzano • extra-virgin olive oil • ground beef chuck (about 20% fat) • ground pork shoulder (about 20% fat) • ground lamb shoulder (about 20% fat) • Kosher salt and freshly ground black pepper • unsalted butter • finely diced pancetta • large onion, finely minced (about 8 ounces; 225g) • carrots, finely chopped (about 8 ounces; 225g) •

onion • pumpkin • thyme twigs • sage leaves • pasta shells • ricotta • tomatoes