Using up the last of the herbs from the summer garden–this week: Sage. This savory herb is great inside a whole roasted chicken, I also like to make this sandwich, with a fresh take on pesto using sage.
Chicken sandwiches with sage pesto
- 4 chicken breasts
- 2 garlic cloves chopped
- 1/4c vinegar (I used VOM FASS calamansi–light and citrusy)
- 1/3c olive oil
- Granny smith apple
- 1/3c sage leaves
- 1/2 bunch arugula
- 1/4c walnuts (or pine nuts)
- 1/3c parmesan
- 1 clove garlic
- Olive oil, salt and pepper
Tenderize chicken, marinate in garlic/olive oil/vinegar mixture for at least a couple hours. Make the pesto by processing sage, arugula, walnuts, parmesan and garlic in a food processor or blender. Add oil until the mixture is smooth. Season with salt and pepper. Grill the chicken. Top baguette with chicken, sage pesto and sliced granny smith apples.
My mom (a master gardener) is the caretaker for the Runestone Museum heirloom garden in Alexandria, near our lake place. She brought home a huge bag (estimating 3lbs) of various heirloom tomatoes — small yellow, apricot gold (golf ball size) and red cherries.
This roasted tomato recipe is great for using up end of season tomatoes–the ones that might be a bit overripe or otherwise “imperfect”. Any variety works, as well as using several varieties. I decided to use it for spaghetti and meatballs and pulled the last of the basil and threw in some oregano too. The boys couldn’t believe there wasn’t any cream in the sauce, as it was so thick and luscious.
A delicious last meal to celebrate the season’s best! Thanks Mom! I imagine using this recipe this winter when the tomatoes are, well, “meh” and I need to be reminded why I live here.
Roasted Tomato Sauce
- 3 lbs tomatoes, cut to consistent size (I left the small yellows whole, halved the grape/cherry size and cut the golf ball size apricot ones into quarters)
- 1 onion quartered
- Olive oil, salt and pepper
Toss tomatoes and onion in olive oil, season with salt and pepper. Roast at 400 for 30 min until juices burst and edges are singed. Puree.
I could have used this as is, but added a few basil and oregano leaves and some chopped garlic, sauteed in olive oil.
Yup, you read correctly: Kale Balls. They are going to be famous at next year’s Minnesota State Fair. At least according to Avery, who honestly, genuinely and lovingly requests these from his mother. I can’t promise they are for everyone, because he definitely has a refined palate–by age 3 he knew gouda from cheddar. 😉
2 bunches greens–kale, beet tops, swiss chard, spinach all work, chopped
1 onion, diced
3 cloves garlic, minced
1 bunch cilantro, chopped
1/3 cup feta
1 cup+ breadcrumbs
1 egg, whisked
1 tsp cumin
Salt and pepper
Saute onion in olive oil until soft, about 10 min. Add garlic, cook for 30 seconds. Add herbs–cilantro, cumin, salt and pepper. Add greens and saute until cooked, 2 min or so. Set mixture aside to cool, add egg, cheese and breadcrumbs until mixture holds together (moist, but retains shape). Roll into balls, roll balls in additional breadcrumbs. Freeze.
Balls can either be brought to room temperature (about an hour) or sauteed frozen in a covered pan in olive oil over low-medium heat, turning to brown.