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,
Cheers!
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Beautiful photos Jennifer and its nice to exercise our taste buds thank you for sharing this x
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