Like you, cookieee, I think of fall when I think of sage! Turkey, butternut squash, etc.
I planted sage a few years ago and, even though I've read that it should be torn out and replanted every couple of years, mine is still going strong. I trimmed it severely this spring and now it's a big, bushy thing with loads of purple flowers.
This is, hands down, my favorite summertime use of sage. I serve it with a grilled vegetable and pasta salad, and use the chicken sausage with spinach and asiago from Sam's Club.:
Tuscan Grilled Chicken, Sausage & Sage Skewers
by Tony Rosenfeld
The crisp, intensely flavored sage leaves are delicious eaten with the chicken and sausage on these skewers. Serves 6-8
2-1/2 lb. boneless, skinless chicken thighs (about 7 or 8), trimmed of excess fat and cut in half (the pieces should be roughly equal in size; if the thighs are large, cut them in thirds or quarters)
1/2 cup plus 2 Tbs. Rosemary-Garlic Oil
1 tsp. chopped fresh rosemary
Kosher salt and freshly ground black pepper
1-1/2 lb. sweet Italian sausage links, cut into 2-inch pieces
24 large fresh sage leaves
Up to a day ahead and at least a couple of hours before serving, toss the chicken in a medium bowl with 2 Tbs. of the oil, the rosemary, 1 tsp. kosher salt, and 1/2 tsp. pepper.
Heat a gas grill to medium or prepare a medium-hot charcoal fire. Divide the remaining 1/2 cup oil into two small bowls (one for grilling and one for serving). Alternately thread three pieces of sausage, three pieces of chicken, and four sage leaves onto each of six 12-inch metal skewers (or wooden skewers that have been soaked in water for 1/2 hour).
Grill the skewers, covered, until one side is browned and has good grill marks, about 4 min. Brush with some of the rosemary-garlic oil, flip, and cook the other side until it, too, has good grill marks, about 4 min. Brush with more oil and flip again. Continue cooking, flipping, and brushing with oil until the sausage and chicken are both cooked through (check by slicing into a couple of the thicker pieces), about 10 min. more.
Let cool for a couple of minutes and then arrange on a platter, drizzle on the remaining oil, and set out for guests to serve themselves.
Fine Cooking 80 , pp. 37
August 1, 2006
nutrition information (per serving):
Size : based on eight servings; Calories (kcal): 510; Fat (g): 40; Fat Calories (kcal): 360; Saturated Fat (g): 10; Protein (g): 34; Monounsaturated Fat (g): 22; Carbohydrates (g): 2; Polyunsaturated Fat (g): 6; Sodium (mg): 750; Cholesterol (mg): 120; Fiber (g): 0;
by Tony Rosenfeld
This wonderfully fragrant oil is the flavor base for many of the dishes in the Tuscan grilling menu. It involves little more than heating the oil so that the garlic and rosemary infuse it. You can make the oil up to five days ahead. Yields 1-1/2 cups.
1-1/2 cups extra-virgin olive oil
6 cloves garlic, smashed and peeled
3 sprigs fresh rosemary
Heat the olive oil and garlic in a small saucepan over medium heat, stirring occasionally, until the garlic starts to bubble steadily, 3 to 4 min. Add the rosemary, remove from the heat, and let cool to room temperature. Transfer to a clean glass jar or other storage container, cover, and refrigerate. Use within five days.
I have kept this successfully for a month or longer. It's great as a pasta salad dressing with white balsamic vinegar, also brushed over chicken before grilling, and a million other things...
Can't you just eat what I put in front of you? Do you have to know what it is?
Ria Parkinson, Butterflies (BBC, 1978-83)