Saturday, August 24, 2013

Sauteed Sage and Sunflower Seed Salad Topper

I'm always interested to learn new ways to use my fresh herbs and garden produce.  Last weekend I tasted fresh sage that had been sauteed in sunflower oil and maple syrup.  I was hooked!  I'd only ever cooked and eaten dried sage.  Oh my!  I've been missing out on truly fresh flavor...that is, until now.

Last night I put together a spinach salad with some fresh-from-the-garden Roma tomatoes and shredded cabbage.  Usually, this is fine just as it is for a salad.  But I decided to give sauteed sage a try and chopped a bunch of sage, sauteed it in sunflower oil and then added a tablespoon or two of Maple syrup and a handful of dried cranberries. 

The mixture is dark but ohhh so flavorful.  I topped the salad with the sage/maple/cranberry mixture and then sprinkled sunflower seeds on top of that.  OH!  SO!!  GOOD!!!

I can imagine that sauteed sage/maple/cranberry/sunflower seed topper would also be wonderful on sweet potatoes, roasted pork or chicken. 
The Sunflower seeds added the perfect crunch and complementary flavors.  And yes!  I'm in a Sunflower craze right now.  I just cannot get enough of these sunny faces that greet me each day from the garden. 
Thought you might enjoy seeing a progression of sunflowers opening over a 4 day period.  So for your viewing pleasure, here you go!

Until next time,

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1 comment:

  1. Beautiful photos Jennifer and its nice to exercise our taste buds thank you for sharing this x


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