Sage

Chamomile • Sage • water hot

sage • rosemary • water hot

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 •

fresh loosely packed sage • extra virgin olive oil

bone-in chicken thighs (eight pieces) • olive oil • paprika • black pepper • garlic powder • onion powder • Italian seasoning (sweet basil, thyme, rosemary, oregano, sage, crushed red pepper)

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: •

rubbed sage divided • ground black pepper • uncured pork belly skin removed • salt divided

Jasmine rice • water • large onion • ground sage • salt • chunks of porkchops • To taste ground black pepper • granulated garlic powder • butter • oil

pound end of beef rib eye with bone in, 1 1/2” thick, rubbed with pepper and flaked seasalt • Dough crust: cup cake flour, 1/2 stick butter, 2 Tbs lime juice, sage • Served with chunks of roasted apple, roasted potatoes, roasted cabbage, roasted tomatoes and roasted onions, sage • Poutine gravy: dough crust, mushroom bouillion cube, Tbs butter • Wasabi horse radish on the side • California Zinfandel red wine

ground turkey • onion (chopped) • celery stalks • olive oil • earth balance butter • fresh sage • garlic cloves minced • onion powder • garlic powder • chicken broth • fire roasted tomatoes • red kidney beans (drained and rinsed) •

Olive oil • Mary B open kettle dumplings • Freshly ground black pepper • Kosher salt • Dried rosemary • Dried sage • Dried thyme • Chicken bouillon paste • Low-sodium chicken broth • Moutard de Beaune Dijon mustard • ribs Celery, diced • Evaporated milk (canned) •

white bread toasted (15 slices) • large garlic cloves minced • large onions • chopped carrots • apple chopped • oil of choice • salt • dry parsley • dry sage • fennel • fenugreek • dry basil •

serving of Pasta of your choice • finely grated Parmigiano Reggiano • finely grated Pecorino Romano • Tbso Cold Unsalted Butter • whole milk • fresh Sage • Large Pot • Large Pan • Wooden Spatula • Collender or Pasta Basket • Pot Holder with space on the counter for the large pan • Tongs

Lavender • chamomile • little sage • small cinnamon

Unsalted Butter • Onion - Diced • Celery - Diced • Stale Bread - Cubed • Poultry Seasoning • Salt • Ground Sage • Pepper • Eggs • Milk

Salt • white pepper • black pepper • dried sage • pork shoulder coursely Minced • pork belly Coursely Minced • bread crumbs • Ice cold water

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 •

Olive oil spray • (or ½ tbsp other salt) Diamond Crystal kosher salt • Black pepper • Garlic powder • Paprika (regular or smoked) • Onion powder • Dried sage • Dried thyme • Boneless pork shoulder butt roast

turkey • kerrygold butter • dry rub • ea thyme, rosemary, sage, tarragon • Spray bottle of duck fat • a lemon, zest and juice

–9 lbs Bone-in turkey breast • Baby carrots • Apple • Lemon • Onion • bulb Roasted garlic • Butter • Sage (fresh or dried) • Rosemary (fresh or dried) • Thyme (fresh or dried) • Salt • Black pepper

medium butternut squash • small honeynut squash • chicken broth - warm • thyme • rubbed sage • honey (optional) • ground sausage of your choice (I used skinless cheddar jalapeno brats) • pepitas (optional for garnish)

Whole Chicken about 1 - 1.2 KG • Rosemery • Thyme • Sage • Paprika • Black Pepper Fine Grind • Salt • Salted Butter

Pork: 1 Kg fatty pork shoulder (about 20% fat) - remove any silver skin • Salt or 1.5 of sea salt • Dry Breadcrumbs • Fresh Sage or 1 tbsp dried • Ground Nutmeg: • Ground Mace: • White Pepper: • Black Pepper: • Cayenne Pepper: 1/4 tsp (optional, for a little heat) • Ice cold Water • About 1 meter of natural hog casings

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) •

unsalted butter • chopped yellow onion • diced carrots • diced celery Stalks (optional) • roughly chopped mushrooms • garlic cloves Finely Chopped • AP flour • salt • fresh ground pepper • dried thyme • finely chopped dried rosemary OR dried sage • chicken stock or turkey stock (I also boiled the bones and froze •

oil • butter • flour • diced medium onion • cut up carrots • cut stalks celery • chicken breast (1 lbs) • chicken broth • Italian seasoning • lemon pepper seasoning • paprika • ground thyme •

butternut squash halved and cubed • extra virgin olive oil • fresh sage chopped • feta cheese drained • fusilli pasta • garlic minced

turkey rinsed, patted dry • butter, unsalted ¼ cup • fresh sage chopped • coarse kosher salt • apple cider fresh, refrigerated • chicken broth low sodium • apple cider sweetened • cornstarch

unsalted butter softened • fresh sage finely chopped • sea salt • garlic minced • ground black pepper • boneless turkey breast

medium butternut squash enough to make 3 cups • large pasta shells 5.6 oz/ 160 grams • ground nutmeg • pure maple syrup • butter unsalted • heavy cream • parmesan cheese grated and divided • fresh sage packed and roughly chopped • garlic salt