Herbs: Sage

Sage grows like a weed.

Take a stroll through the Horticuture therapy and Peace Garden beds in mid-July and you'll witness them taking over innocent tarragon, lavender, and even dill plants.

So what the heck do you do with sage besides make pot-pourri?

Sage Flatbread

Makes 20-25 flatbreads.

Ingredients:

3 cups whole wheat flour
2 cups regular unbleached flour
2 teaspoons salt
2 1/2 teaspoons dry active yeast
lots and lots of black pepper
approximately 2 1/2 cups of water
half cup loosely packed sage

Place four or five leaves of sage on top one another, and roll them up as if you're rolling up a sleeping bag. Using a sharp non-serrated knife, slice the sage into long strips. Repeat until all the sage is sliced.  Combine flours, salt, yeast, and black pepper in the bowl of a standing mixer or a large bowl. Mix in sage. Gradually add 2 cups only of the water, beginning to knead either with a dough hook attachment on the stand mixer or with your hands, in the bowl. If all the flour does not combine with just 2 cups, gradually add the last 1/2 cup of water 2 tablespoons at a time. If kneading by hand, dump a small amount of flour on a clean surface and knead the dough until smooth and elastic.

Divide the dough into 20-25 balls, and roll these in a very small amount of olive oil. Let rest 10-15 minutes. Using a rolling pin, flatten the dough balls into squares.  Heat one or two large, oiled cast iron skillets over medium heat. Fry breads on each side for 2-3 minutes. Serve with soups, stews, or dips.

*Adapted from http://www.girlichef.com.

Sage Roasted Root Veggies

Serves: 4-5

Ingredients:
1 large sweet potato
1 large beet
1/2 red onion
1/3 cup loosely packed sage
2-3 sprigs thyme
Salt and pepper
Extra virgin olive oil
Optional: toasted pistachios

Preheat oven to 425 degrees Fahrenheit.

Cube potato and beet. Slice onion into chunks. Roll and slice sage as detailed in recipe above (sage flatbread). Toss everything in a bowl with a little less than a quarter cup of oil, sage and a good sprinkling of salt and pepper.

Spread in a single layer on a large baking sheet, and place sprigs of thyme atop veggies. Roast until onions are slightly crispy and potatoes/turnip easily pierced with a fork (approximately 25 minutes). Optional: serve with toasted pistachios sprinkled on top.