604 sage recipes

Italian sausage stuffed shrimp with vegetables and homemade seasoning blend. Large butterflied shrimp topped with spicy sausage stuffing and baked until golden.

Herbed focaccia layered with fresh basil, thyme, rosemary, and sage in the dough plus a topping of olive-oil-soaked onions, kalamata olives, and a cornmeal-crusted bottom for shattering crunch.

Vegan wild rice crepes stuffed with a savory trio of shiitake, oyster, and button mushrooms, finished with a silky nutty almond sauce. Elegant plant-based entertaining at its finest.

We have updated this spicy cajun recipe with more clear directions and adjusted it to be less spicy and use less salt.

Homemade chicken shawarma: yogurt-marinated thigh meat layered with spinach and roasted red peppers, baked into a stacked loaf, sliced thin, and served on fresh chapati flatbread with tzatziki.

A fancy turkey pot pie baked in Mini squash halves and topped with whole wheat herbed biscuits.

Stuffed red and yellow bell peppers filled with ground turkey, rice, navy beans, and a spiced picante tomato sauce. A low-fat dinner with real depth - Madeira deglazes the wok, fennel and rosemary do the heavy lifting.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

Homemade sago biscuits press together just four pantry staples, sago, desiccated coconut, sugar, and breadcrumbs, into crisp, golden rounds. A simple, eggless Sri Lankan teatime biscuit with toasty coconut flavor.

Pork tenderloin casserole layered over scalloped potatoes and a seasoned bread crumb dressing with sage. A comforting one-dish dinner baked covered until fork-tender.

Traditional Scottish hough soup made from beef shank simmered for hours with carrots, onion, and turnip, then thickened with sago. A hearty, old-fashioned broth from the bone.

Indian sago and vermicelli kheer with golden raisins and cardamom simmered in milk. A creamy, fragrant pudding dessert served hot or chilled.