From Our Kitchen: Gluten-Free Apple Pie

Learn how to make this fall staple at home. You can use any apples, although our Chefs recommend tart baking apples like Braeburns or Granny Smiths. If you’d prefer, the gluten-free flour can be swapped easily for regular all-purpose flour. Grab your vanilla ice cream and enjoy! Yields: 1 Pie Ingredients for Crust: 2 ½ cups gluten-free all-purpose flour 1 teaspoon salt 2 sticks cold, unsalted butter, cut into small pieces 8 tablespoons ice-cold water Crust Preparation: Step 1 Cut...

From Our Kitchen: Shakshuka

This traditional Israeli breakfast is healthy, delicious, and vegetarian. Break from your normal brunch rut and give this savory one-skillet dish a try. It can also be enjoyed with a side salad and a loaf of crusty bread for dinner. Trust us on this one—you won’t regret it. Serves 8 Ingredients: ¼ cup canola oil 1 medium onion, chopped 1 medium green bell pepper, diced 1 medium yellow bell pepper, diced 7 garlic cloves, minced 1/3 cup tomato paste 1...

From Our Kitchen: House-Made Trail Mix

From Our Kitchen: Lobster Rolls

As stifling summer heat winds its way across North America, there’s nothing like a cool, creamy lobster roll. Enjoy this indulgent New England staple at home! Lobster Rolls Yield: 8 Rolls Ingredients: ½ cup unsalted butter, melted 1 shallot, minced 2 tablespoons minced fresh parsley ¾ cup mayonnaise 8 New England-style hot dog rolls 1¼ pound cooked lobster claw meat ½ teaspoon salt ½ teaspoon ground black pepper Preparation: Step 1 In a frying pan on low heat, melt the...

From Our Chefs: Grill This, Part II

As the summer months approach, grilling is a great way to bring everyone together, away from screens, and out of the house. Here are some great grilling tips from some SAGE Chefs. Keep Your Cool Don't grill on high heat! Use a medium to medium-high heat for even cooking. ‘Tis the Season Be sure to season both sides of the meat—try a blend of cumin, oregano, and smoked paprika to taste. Sauce Optional It's okay not to add sauce! If...

From Our Chefs: Grill This, Part I

Barbecues, grills, marinades, rubs, sauces—it can be hard to sort out what’s what when it comes to creating amazing summer flavor. SAGE is here to help with all of your questions—and share some delicious recipes! What’s the difference between grilling and barbecuing?Grilling is a quick, high-heat method. Barbecuing is cooking meat slowly over low heat in a smoker, so it’s flavored with wood smoke. If you don’t have a smoker, don’t worry. You can make delicious barbecue with your...

From Our Kitchen: Blueberry Sorbet

This perfectly sweet and slightly tangy sorbet makes a wonderfully refreshing summer treat! Blueberry Sorbet Yields 5 cups Ingredients: 1 cup granulated sugar ½ cup water 5 cups fresh blueberries ¼ cup lemon juice Preparation: Step 1 In a small saucepan, combine water and sugar. Bring to a simmer, stirring occasionally to dissolve the sugar. Step 2 Set aside to cool completely. Step 3 Purée blueberries. Step 4 Strain purée through a fine mesh sieve into a medium bowl, pressing...

From Our Kitchen: Asparagus & Ricotta on Herbed Flatbread

For a light, savory spring supper, enjoy this chewy flatbread topped with smooth ricotta and bright asparagus. Asparagus & Ricotta on Herbed Flatbread Yields: 2 14-inch flatbreads Serves: 8 If you’re short on time, substitute pita from a local bakery for the fresh-baked flatbread, and mix the herbs in with the ricotta. Ingredients: 2 cups all-purpose flour 1 tablespoon minced garlic 1 tablespoon minced fresh thyme 1 tablespoon minced fresh parsley 1 teaspoon kosher salt 1 teaspoon ground black pepper...