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...
Allergen-Friendly Cookie Recipes for Your Holiday Baking!
From Our Kitchen
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...
From Our Kitchen: Cinnamon and Currant Scones
From Our Kitchen
The tender crumble of these subtly sweet, spicy scones is a welcome addition to any breakfast or tea table. Drizzle with a simple glaze (see below), serve with warm salted butter, spread with tangy orange marmalade, or top with a nutty dollop of clotted cream. Try a spicy chai or a fruity herbal tea for a pleasing pairing. Cinnamon and Currant Scones Yield: 8 Scones Ingredients: 1 ¾ cups all-purpose flour, sifted ¼ cup granulated white sugar 2 teaspoons baking powder ¼ teaspoon salt 1/3...
From Our Kitchen: Roast Turkey with Harissa Paste
From Our Kitchen
Give your turkey a kick this holiday by marinating it with harissa, a spicy, aromatic chili paste widely used in North African and Middle Eastern cooking. This versatile paste can also be added to roasted vegetables, blended into hummus or dips, or stirred into soups. Harissa Paste: Yields 1 cup Ingredients: 8 dried guajillo chilis, stemmed and seeded 8 dried New Mexico chilis, stemmed and seeded ½ teaspoon caraway seeds ¼ teaspoon coriander seeds ¼ teaspoon cumin seeds 1 teaspoon dried...
From Our Kitchen: Quinoa Salad with Butternut Squash and Cranberries
From Our Kitchen
This filling quinoa salad will catch your eye with the rich, autumnal allure of its golden-brown squash and bright burgundy berries. For a satisfying vegan option, forgo the feta and swap agave for honey. Quinoa Salad with Butternut Squash and Cranberries Yield: 8 -1/2 cup servings Ingredients: 2 cups butternut squash, cubed 1/4 cup olive oil, divided 1 teaspoon salt, divided 1/2 teaspoon ground black pepper, divided 2 cups quinoa 1/2 cup feta, crumbled 1/4 cup sweetened dried cranberries 2 tablespoons fresh...
From Our Kitchen: Quiche-Stuffed Bell Peppers
From Our Kitchen
Try this fun, kid-friendly recipe for quiche-stuffed peppers! Colorful, delicious, and nutrient-dense, they’re sure to become a staple on your family menu for years to come. Quiche-Stuffed Bell Peppers Serves 4 Ingredients: 2 bell peppers 1 tablespoon olive oil 1/4 cup onion, diced 1/4 cup broccoli, chopped 1/4 cup tomato, diced 3 eggs 1/8 cup whole milk 1/8 teapsoon cayenne pepper, ground 1/8 teaspoon salt 1/8 teaspoon black pepper, ground 1/4 cup cheddar cheese, shredded Preparation: Step 1 Preheat oven to 375˚F. Step 2 Halve, core, and...
From Our Kitchen: Grilled Coconut Chicken
From Our Kitchen
Perfect for a late-summer barbecue bash, these flavorful chicken thighs never last long off the grill. The smooth cream of coconut milk and toasty warmth of sesame oil play well with any number of flavors, from the bright tang of lime to the sweet bite of red onion. Find out for yourself this weekend! Grilled Coconut Chicken Yield: Serves 8 Ingredients: 1 medium onion, chopped 1/2 teaspoon garlic, minced 1 cup light soy sauce 3/4 cup coconut milk 1 cup water...
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.
