Brown Butter Sage Pork Chops
Duration: 30 minutesSucculent pork chops basted with sage and browned butter.
Utensils
- Skillet
Ingredients
- 4 bone-in pork chops
- 8-10 fresh sage leaves
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- Salt and black pepper to taste
Instructions
- Season pork chops with salt and black pepper.
- In a large skillet, heat olive oil over medium-high heat. Add pork chops and sear on both sides until browned and cooked through, about 5-7 minutes per side.
- In the last minute of cooking, add fresh sage leaves to the skillet, letting them crisp up.
- Remove the pork chops and sage from the skillet and set aside.
- In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant.
- Pour the brown butter and garlic sauce over the pork chops and sage.
- Serve the brown butter sage pork chops with lemon wedges.
Butternut Squash and Sage Risotto
Duration: 45 minutesA rich and delicious risotto made simple.
Utensils
- Large pan
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth, kept warm
- 1 small butternut squash, peeled and diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8-10 fresh sage leaves, chopped
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- In a large pan, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
- Add minced garlic and diced butternut squash to the pan. Sauté until the squash is slightly tender. Stir in Arborio rice and chopped sage, coating the rice in the oil.
- Pour in the white wine and cook until it evaporates.
- Begin adding the warm vegetable broth one ladle at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth.
- Continue this process until the rice is creamy and cooked to al dente texture.
- Stir in grated Parmesan cheese, salt, and black pepper.
- Garnish with extra sage leaves before serving.
Sage and White Bean Stuffed Mushrooms
Duration: 40 minutesSimple and delicious, with a rich umami flavour.
Utensils
- Baking sheet
Ingredients
- 12 large mushrooms, cleaned and stems removed
- 1 can (15 oz) white beans, drained and rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8-10 fresh sage leaves, chopped
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a food processor, combine white beans, chopped sage, nutritional yeast, salt, and black pepper. Blend until smooth.
- In a skillet, heat olive oil over medium heat. Add chopped onions and sauté until translucent. Add minced garlic and cook for an additional minute.
- Stir the bean mixture into the skillet, combining well with the onions and garlic.
- Stuff each mushroom cap with the sage and white bean mixture.
- Place the stuffed mushrooms on a baking sheet and bake in the preheated oven for 20-25 minutes or until the mushrooms are tender.
- Serve the sage and white bean stuffed mushrooms warm.