From Our Kitchen: Blueberry Sorbet
From Our Kitchen
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
From Our Kitchen
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...
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...
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.
