From Our Chefs: Coffee-Making Tips
From Our Kitchen
Brew great coffee with these tips from our SAGE Chefs and coffee vendors: It starts with the beans; buy coffee beans instead of ground coffee when possible. Ground coffee loses flavor pretty quickly. Coffee grinders are inexpensive and easy to find. The best way to brew coffee is with 3¼ ounces of coarsely ground Arabica beans in a standard 64-ounce drip brew glass pot. Arabica beans are much less bitter than other beans when brewed. When it comes to the...
From Our Kitchen: Spring Salad Dressings
From Our Kitchen
Spring has sprung, and so have lettuces and other fresh vegetables! There are few meals more healthy and delicious than a crisp, garden-fresh salad. But don't settle for the same old salad dressing, day in and day out. Shake up your spring green routine with these versatile SAGE favorites. Try them on coleslaw, with crudités, alongside buffalo wings, atop grilled meats or veggies, and of course, to dress your salad! A Note from Our Chefs We've suggested pairings for these...
From Our Kitchen: The Breakfast Flavors of Spain
From Our Kitchen
In Spain, breakfast is a very light meal, as the three-course lunch served between 2 and 4 p.m. is the largest meal of the day, and dinner is often eaten as late as 11 p.m., or even midnight! Typical Spanish breakfast foods include strong coffee and a toasted baguette topped with crushed tomato and garlic, hot chocolate and churros, or fresh-squeezed orange juice and magdalenas. Magdalenas are light, lemony cakes—almost a cross between a cupcake and a muffin...
From Our Kitchen: Beet & Arugula Salad with Goat Cheese
From Our Kitchen
Spring’s here! It’s time to lighten up with fresh vegetables and greens. Try this simple, fresh salad that brings together the nuanced flavors of vibrant citrus, peppery arugula, and smooth, creamy goat cheese. Serves 8 Ingredients: For Salad3 red beets, washed, and destemmed 1 pound arugula, washed 8 ounces goat cheese, crumbled 1 cup orange vinaigrette dressing For Vinaigrette ½ cup fresh-squeezed orange juice ¼ cup balsamic vinegar 2 tablespoons Dijon mustard 1 tablespoon honey ½ teaspoon kosher salt ¼...
From our Kitchen: Red Quinoa Tabbouleh
From Our Kitchen
This light, easy Middle Eastern salad packs a lot of superfoods into one fresh, healthy dish! Ingredients: 1 cup red quinoa, prepared and cooled ¼ cup fresh lemon juice (from approximately 2 lemons) ¼ cup olive oil 2 teaspoons kosher salt 1 teaspoons ground black pepper 1 bunch scallions, minced (both white and green parts) 1 cup chopped parsley 1 cup chopped mint 1 cucumber, seeded and diced 1 red bell pepper, diced Preparation: Step 1. In a medium bowl...
From Our Kitchen: Chocolate Pots de Creme
From Our Kitchen
If your Valentine is a chocolate-lover, this may be the perfect ending to your Valentine's Day meal. A Pot de Creme is a light French dessert custard, usually looser than other custards, flans, or cremes caramel. The recipe dates back to the 17th century, and the name means "pot of custard" or "pot of cream," which refers to the porcelain cups in which the dessert is served. Yields: 8 Servings Ingredients: 5 ounces high-quality semisweet chocolate, chopped 2 cups whipping cream 1/2 cup...
From Our Kitchen: Gyudon (Japanese Beef Rice Bowl)
From Our Kitchen
This authentic Asian recipe, literally meaning "stewed beef over rice," is easier than you think. So when a takeout craving hits, don’t be afraid to make this instead! You’ll find yourself coming back to it time and again! This recipe for Gyudon has been added to our Pacific Thyme station recently, and it’s been very well-received at several of our schools! Yields: 8 servings Ingredients: 2 cups dashi (recipe below) ¾ cup shoyu (Japanese-style soy sauce) 1/3 cup sake (optional)...
From Our Kitchen: Cinnamon-Pear Muffins with Cranberry Topping
From Our Kitchen
There’s nothing better than enjoying a wonderful breakfast on Christmas morning while opening gifts, so we’re wrapping up our month of baking with these sweet-but-tart breakfast muffins! Get your kids involved in prepping this easy recipe, and their holiday memories will include more than the gifts they opened. Enjoy! Yields: 24 muffins Ingredients: 3 cups all-purpose flour 1¼ cup brown sugar, divided 1 tablespoon ground cinnamon 4 teaspoons baking powder ½ teaspoon salt 2 eggs, beaten 2 cups vegetable oil...
About Us
At SAGE Dining Services®, our unparalleled expertise in nutrition, sustainability, and culinary trends produces exceptional dining experiences that delight the senses, inspire minds, and foster community.
