Ingredients: 12 ounces butternut squash, cut into 1/4-inch cubes (about 3 cups) 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons finely chopped fresh sage leaves 1/2 teaspoon McCormick Hot Shot Red and Black Pepper *a must have in all kitchens 3 tablespoons butter, divided 1/4 cup dry red wine (such as Pinot Noir) 2 tablespoons […]
Print Summertime Greek Orzo Salad with Shrimp, Lemon, and Fresh Dill Rating: 51 This orzo salad is delightful in the summer months when the heat outside is so hot, all you want to eat is lighter fare. It is delicious and holds well when chilled.This recipe makes enough for 20 people, so adjust accordingly for […]
Sage Gourmet to host Ally Philips from Ally’s Kitchen Date: November 11, 2015 Time: 3:00 pm and 6:30 pm Theme: Book Signing and Adventure Cooks Cookbook Club…. Hosts: Laurie Bakke and Chrissy Filka Ally’s Website: allyskitchen.com Ally’s Bio: http://allyskitchen.com/for-the-media/ Where: Sage Gourmet Kitchen and Wine Boutique 416 N. Main Street Hendersonville, NC 28792 […]
PrintChewy Pecan Squares Serving Size: 20 Large Squares This is a wonderful combination of cookie and candy, with the crumbly crust serving as counterpoint to the chewy caramel topping. The pecan squares are wonderful to cut up in fours and mix with other pick-up desserts.IngredientsCrust 1 1/4 lbs. Unsalted Butter – at room temperature 3/4 […]
PrintHorseradish Crusted Grilled Salmon Salad with English Cucumbers, Capers and Fresh Dill Serving Size: 4 to 6 Instead of tuna salad for lunch or a light dinner, I decided to try a simple salmon salad. I have been obsessed with salmon salad because it brings just a different edge for a light dinner. […]
PrintStuffed Gourmet Meatloaf Serving Size: 8 to 10 Part of the “Dinners to Go” line-up from the Cafe, this wonderful dish makes an excellent choice for a dinner party, family meal or for a great sandwich the next day.This is wonderful served with Stuffed Red Potatoes with Basil Pesto and Balsamic Grilled Asparagus with Goat […]
