From Our Kitchen: Shakshuka

This traditional Israeli breakfast is healthy, delicious, and vegetarian. Break from your normal brunch rut and give this savory one-skillet dish a try. It can also be enjoyed with a side salad and a loaf of crusty bread for dinner. Trust us on this one—you won’t regret it. Serves 8 Ingredients: ¼ cup canola oil 1 medium onion, chopped 1 medium green bell pepper, diced 1 medium yellow bell pepper, diced 7 garlic cloves, minced 1/3 cup tomato paste 1...

Summer Reading Recommendation: In Defense of Ruth Reichl’s Delicious!

Food-writer-turned-foodie-author Ruth Reichl has whipped up a stellar beach read in her first novel, Delicious! (Random House 2014, 374 pp.). Abounding with self-discovery, new beginnings, and characters who begin to feel like friends after only a few pages, it’s a book best read in a single sitting on a long, sunny midsummer afternoon. A driven college dropout gifted with a supernatural palate but paralyzed by a lack of self-confidence, Billie Breslin is an understated superhero—complete with an elusive alter...

Herbs & Spices: How to Use Those Dust-Collectors

If you’ve ever bought an unusual spice only to have it sit unused in your cabinet for years to come, this article’s for you! SAGE Food Service Directors share their best tips on how to use up any unfamiliar spices collecting dust in your cupboard. Allspice is great in dry rubs for barbecued meats. Anise is excellent for rice pudding or fruit salad. Any desserts including a syrup are great with a little touch of anise. Use apple pie spice...

From Our Kitchen: House-Made Trail Mix

From Our Kitchen: Lobster Rolls

As stifling summer heat winds its way across North America, there’s nothing like a cool, creamy lobster roll. Enjoy this indulgent New England staple at home! Lobster Rolls Yield: 8 Rolls Ingredients: ½ cup unsalted butter, melted 1 shallot, minced 2 tablespoons minced fresh parsley ¾ cup mayonnaise 8 New England-style hot dog rolls 1¼ pound cooked lobster claw meat ½ teaspoon salt ½ teaspoon ground black pepper Preparation: Step 1 In a frying pan on low heat, melt the...

Chef-Recommended Spices & Herbs

Have you ever looked into a sparse spice cupboard and wondered how a chef would restock it? Wonder no more! We interviewed three SAGE Chefs on their go-to spices, herbs, and flavor combos. Stock up on these, and you’ll always be prepared for a delicious meal. Steve Freas, Chef for 32 years “Salt and pepper are my go-to’s, because underseasoned food is as bad as poorly prepared food. I like the freshness that thyme and lemon thyme bring to food, especially...

Herbs & Spices 101

Spices and herbs are seasonings used to flavor foods. Specifically, spices are derived from the bark, roots, leaves, stems, buds, and seeds of certain plants, and generally dried. “Herbs,” on the other hand, are small, tender plants that are fragrant and flavorful, and can be used fresh or dried. Both are a great way to add flavor without adding salt, sugar, or saturated fat. History: Seasonings of all sorts were valued greatly in ancient times because they were so...

One-on-One with a SAGE Food Service Director: Kerry Watts

Kerry Watts is the SAGE Food Service Director at Hargrave Military Academy in Chatham, VA. Kerry’s been with SAGE for eight years, all of which she’s spent with her community at Hargrave. How did you get started with food service? I got a job at the local pizza joint during college. It felt very natural. I picked up restaurant gigs when I moved to Colorado, and then to Santa Fe, where I started working in restaurants that actually got press...