Well-Seasoned

Sage

There are over 500 varieties of the sage plant; some are fruity and mild, while others are stronger and more aromatic – such as Berggarten and the common gray type, Salvia officinalis.

Rubbed, dried, or fresh – sage makes a fabulous stir-in to soft cheeses, bean and soup recipes, or stuffing, and fresh sage complements any fatty meat. Fresh sprigs can be tucked under the skin of roasting turkey, chopped and blended into sauces, tempura battered and fried, or even tossed onto hot coals when grilling. Pizzas, focaccias, pasta and egg dishes all benefit from a pinch of sage. Store fresh leaves whole, in zippered plastic bags, in the refrigerator or freezer. Cuttings can be hung upside down to dry, but store as whole leaves, ready to pulverize in your palm and "rub" into any recipe.

All is Well Holiday Cheese Spread

6 oz. each: softened cream cheese, feta cheese, plain yogurt
1 Tablespoon chopped pimento
1 Tablespoon chopped fresh, or 1 teaspoon rubbed, dried sage
onion salt to taste

Mash the feta with a fork and blend in the remaining ingredients. Spread on your favorite crackers, melba toast, or sliced veggies.