From Our Kitchen: Lemon-Glazed Raspberry Ribbon Bars
From Our Kitchen
Makes 24 Ingredients: 1 cup unsalted butter, room temperature 1 cup powdered sugar, divided 1 large egg yolk 1 teaspoon pure vanilla extract 2 ½ cups all-purpose flour 6 ounces raspberry jam 2 teaspoons unsweetened lemon juice 1 teaspoon 2% milk Preparation: Step 1: Preheat oven to 375°F. Cover a cookie sheet with parchment or baking paper. Step 2: In a large bowl, cream butter and ½ cup sugar together. Add egg yolk and vanilla; mix until light in color...
Waste Not; Want Not
Sustainability, From Our Kitchen
About 40% of food in the United States is thrown away every year. Surprisingly, most of this waste happens at home. When food is thrown away, so is time and money. But there are simple things you can do to reduce your food waste at home: Take a look in your fridge and pantry to see what you already have. Keep these items in mind as you decide on your meals for the week and craft your shopping list accordingly...
From Our Kitchen: Balsamic-Grilled Portobello Burgers
From Our Kitchen
Serves: 6 Ingredients: 6 portobello mushroom caps 6 tablespoons balsamic vinegar 3 tablespoons vegetable oil 1 ounce minced garlic 1 1/2 teaspoons ground basil 1 1/2 teaspoons dried oregano 1/2 teaspoon salt 1/2 teaspoon ground black pepper 1 cup of spinach 1 large tomato 6 slices of mozzarella cheese 3 pita wraps Preparation: Step 1: Clean mushroom caps and place smooth side up in shallow pan. Step 2: Whisk vinegar, oil, garlic, spices, salt, and pepper. Pour over mushroom caps...
From Our Dietitians: The Beet Is On!
Nutrition, From Our Kitchen
All of a sudden, the humble beet has become chic. Beet juice, beet smoothies, beet chips, beet chews, crispy beet salad toppings — there’s no shortage of new beet products on the shelves these days. It’s no wonder, because beets can’t be beat when it comes to their nutritional benefits, sports-enhancing qualities, and innovative culinary applications. (No more puns, promise!) The powerful red dye component is probably the most notable feature of beets, and although the staining ability is...
Grilled Eggplant Sandwich with Artichoke Tapenade
From Our Kitchen
Serves 6 Ingredients: 4 3/4 ounces canned artichoke hearts 2 ¼ ounces roasted red peppers 1 ounce Kalamata olives, pitted 2 teaspoons capers ¼ ounce chopped fresh basil 2 teaspoons balsamic vinegar ½ teaspoon vegetable oil 1 ¼ cups eggplant, sliced ½ ounce salt, coarse Vegetable oil (for grilling) 6 ounces roasted red pepper strips 3 ounces arugula 6 ciabatta rolls 6 ounces provolone cheese, sliced Preparation: Drain canned ingredients. Split ciabatta rolls. Lay eggplant slices on sheet pans. Sprinkle...
From Our Kitchen: Pasta Primavera with Marinara Sauce
From Our Kitchen
One of the best things about preparing Italian meals is the accessibility of ingredients. Even if you don’t have an abundance of tomatoes or squash from a garden, all of the ingredients in this dish are quick and easy to find — most are probably already in your fridge waiting to be used! Check out our Chefs making Pasta Primavera with Marinara — a simple, veggie-packed dinner your whole family will love. Get the recipe below. Pasta Primavera with Marinara...
From Our Kitchen: Fried Sweet & Sour Tofu
From Our Kitchen
Sustainable dining isn’t just about what you throw away — it’s also about what you eat, and how it’s made. Research shows that vegetarian and vegan meals are more sustainable because they require less energy to produce. The Shipley School, recently recognized with the 3 Star Certification by the Green Restaurant Association, has incorporated more plant-based meals into their menu. One of the favorite recipes among faculty, staff, and students is Fried Sweet and Sour Tofu. It’s so popular, Wayne...
From Our Kitchen: Grilled Chicken with Spicy Peach Salsa
From Our Kitchen
Use your fresh peaches to top your grilled chicken with this fresh and fiery peach salsa — a perfect warm weather dish! Tip: Ripe, juicy peaches are best. If peaches need softening, place them in a paper bag for a few days. Ingredients: 2 medium peaches ¼ cup chopped red bell pepper ¼ cup chopped red onion ¼ cup chopped jalapeño pepper 1 tablespoon unsweetened orange juice 1 ½ teaspoons salt ¼ ounce minced fresh cilantro 2 pounds boneless, skinless...
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.
