Fresh Sage

Fresh sage is a fragrant, slightly peppery herb with soft, velvety green leaves. Its robust flavor adds depth to both savory and sweet dishes.

Notes

Handle fresh sage gently to preserve its delicate leaves. Remove the leaves from the stem before using for optimal texture and flavor.

Uses

Seasoning for roasted meats like pork and poultry
Flavoring for soups, stews, and sauces
Infusing butters and oils for a fragrant finish
Enhancing stuffings and grain dishes
Pairing with squash and root vegetables

Replacements

Dried sage (use 1/3 the amount of fresh)
Marjoram for a milder flavor
Thyme for a similar earthy note

Freekeh

Freekeh is an ancient grain made from young green durum wheat that has been roasted and rubbed to remove the chaff. Originating in the Middle East, particularly in countries like Egypt, Syria, and Lebanon, it has been consumed for centuries. Freekeh has a distinctive smoky, nutty flavor with a slight tanginess and offers a firm, chewy texture that holds up well in dishes. In cooking, it behaves similarly to other whole grains, absorbing flavors from broths and spices while maintaining its integrity. Its high protein and fiber content make it a nutritious choice for a variety of dishes.

Dry Orzo

Tiny, rice-shaped pasta that dances gracefully in simmering water, offering a tender yet firm bite. Its neutral canvas absorbs flavors beautifully, making it a versatile staple in any pantry.

Recipes to try

Mushroom and Lentil Bolognese over Spaghetti

A hearty, savory Bolognese packed with earthy mushrooms and protein-rich lentils, served over perfectly al dente spaghetti.

Vegetable Lasagna with Spinach and Ricotta

Layers of tender pasta, creamy ricotta, and a vibrant mix of spinach and veggies come together in a comforting, cheesy casserole.