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From Our Kitchen: Antipasto

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Wow your holiday guests with this traditional Italian first course. Antipasto Serves 8 Ingredients: 1 12-ounce jar pepperoncini ½ pound mixed olives 8 ounces stuffed cherry peppers 1 pint cherry tomatoes, halved 8 ounces Ciliegine 8 ounces aged provolone, cut in wedges 1 pound soppressatta 8 ounces prosciutto di Parma Crostini (see below) Preparation: Step 1: Place small amounts of pepperoncini, olives, cherry peppers, tomatoes, mozzarella, and provolone artfully on a serving plate. Step 2: Fold soppressatta in half and...


One-on-One with a SAGE General Manager: Brian Hill

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Meet General Manager Brian Hill (pictured back center), who describes himself as “a laid-back guy who has a good time with his team and gets the job done.” Brian started out his culinary career cooking at home with Betty Crocker cookbooks, and then rose through the ranks of McDonald’s from cashier to team leader even before graduating high school. A skilled professional with 30 years of experience in the industry, Brian’s now the General Manager at McDonogh School. What...


Allergen-Friendly Cookie Recipes for Your Holiday Baking!

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No need for those with certain food allergies to miss out on all of the holiday cookie-baking fun! You never know - Santa may have a food allergy, too! Try our allergen-friendly alternatives to these classic cookies. Here’s a little spin on the popular peanut butter cookie, using sunflower seed butter instead of peanut butter. Sunflower Seed Butter Cookies Yields: 4 dozen Ingredients: 2 cups sunflower seed butter 2 cups granulated sugar 2 eggs 3 teaspoons sea salt Preparation: Preheat oven...


One-on-One with a SAGE Dietitian: Sarah Wechsler

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Meet Home Office Dietitian Sarah Wechsler, who’s celebrating her ninth year with SAGE this month. Sarah shares her thoughts on staying satisfied at work, getting your fruits and veggies, and finding reputable sources for nutrition info. How did you get into the field of nutrition? I went to college for biology, but two things happened. One, I became a vegan and then ran a marathon, so I got really interested in nutrition. Two, I did an internship at an animal...


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