Tuesday, July 13, 2010

Sage Apple Cornbread

So, in addition to lemon cucumbers, my co-gardener across the city has a bumper crop of sage. There is sage drying for burning, and I managed to abscond with some so I could cook something with it.

Most of the things I'm familiar with using sage for are things like my Gnocchi, Sage, and Butternut Squash, which is very wintery and not what you want to make out of your nice summer garden. After a bit of looking around, this is what I landed on:

Apple Sage Cornbread (based on the cornbread recipe on the corn meal box!)
1c cornmeal
1c flour
.25c sugar
1tbsp baking powder
1tsp salt
1c milk (almond milk, around here)
1/3c oil
1 egg

Mix all those ingredients together, as your base mixture, then lightly sauté the following:
half an onion, finely chopped (do this first, it has to cook the most)
about 10 chopped sage leaves
1 cob of corn, kernels cut off
1 apple, chopped finely

Add these to the mixture, bake at 400 for about 20-25 min (8x8 pan).

Simple Sage Bean Salad
This is a nice, simple cold dish that paired well with the cornbread.

1 can white beans, rinsed and drained
half an onion, finely chopped
sage leaves, chopped
fresh chives, chopped
1 roma tomato, chopped (more if you like tomatoes more than I do!)
half a red pepper, chopped
about 2oz gorgonzola

top with oil, balsamic vinegar, salt, pepper. Let sit in the fridge for a while to chill and let the flavors blend.

All in all, this meal was a nice use of some fresh ingredients, and made for a good summer dinner!

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