Sage appears in many European recipes, especially Italian dishes. Our sage is grown in Egypt, Turkey, and Spain. It has a slightly sweet and spicy taste that is somewhat bitter and astringent. Sage has a calming and relaxing smell and in some places in Europe the plant is grown specifically for essential oils. We love cooking with sage because of the unique fragrance and flavor that it brings to our fall and winter recipes. The smell while cooking gives a warm and comforting memory of your favorite cold weather recipes!
Garlic Salt is one of our universal seasonings that taste great with almost every cuisine and savory recipe. Garlic salt is native to central Asia, and it was long favored by the Ancient Egyptians. Additionally it has become a staple in Mediterranean cuisines. We mix our garlic granules with high-quality sea salt to produce a strong flavorful blend.
Check out these filling recipes below that will leave you "stuffed"!
SCOTCH EGGS WITH SAGE
Mix sausage meat with sage, thyme, cayenne pepper, black pepper, and wrap mixture around a medium cooked hard-boiled egg until covered. Roll it around in flour, then beaten egg, then fresh bread crumbs. Deep fry for about 4-5 minutes and cut in half and serve immediately to reveal the beautiful layers inside.
STUFFED PORTOBELLO WITH GARLIC SALT
Mix defrosted spinach with tomatoes and let it drain while squeezing excess moisture out. Mix together cream cheese and our organic garlic salt in and place inside a portobello with the rest of ingredients and top with bread crumbs. Bake for about 15 minutes at 400 degrees.
Did you know?
Garlic may be one of the most used spices globally as it has been a food source for over 7,000 years.
STUFFED POTATOES WITH SAGE
Use a corer on a regular potato to create a hole inside. Fill it with a mixture of sausage and our organic rubbed sage leaf along with any other seasonings that you like (try it with our smoked paprika and garlic salt). Bake potatoes along with the "cored" spirals to create a whimsical looking dish!
STUFFED SQUASH BLOSSOMS
Remove the anther on the inside of the flower of a squash blossom. Mix pimentos and cream cheese with some organic garlic salt. Add cheddar cheese, bacon bits, or chives to your liking. Fold petals around the mixture and serve fresh or deep fry to create additional texture. It's a beautiful fall appetizer recipe!
We look forward to seeing what you make with organic sage and garlic!
