Sage City

sage ROASTED CHICKEN

Ingredients:

• 2 organic chicken breasts
• 1/4 cup of Sage City ghee
• pinch of sea salt and pepper

Directions:

Preheat oven to 390°F. Wash chicken breasts and pat it dry with a towel. Place them side-by-side in an oven-proof pan. Add a quarter of a cup of Sage City ghee to a non-stick pan. When ghee is melted, add salt and pepper. Let seasonings simmer for a couple minutes. Pour ghee mixture on top of the chicken breasts. Bake for 25 minutes. Chicken is done when juices run clear.

Makes 2 servings.

gluten-free butternut squash gnocchi 

Sage and butter, what more could you ask for? Lee makes this recipe when she wants a quick and easy dinner. You can buy store-bought gnocchi, or make your own using this simple, delicious butternut squash gnocchi recipe.

• 1 small squash, peeled and cut in 1" cubes
• 1 medium potato, peeled and cut in 1" cubes
• 1 1/2 teaspoons freshly grated nutmeg 
• 1 teaspoon salt
• 1 large egg, beaten 
• 2 cups gluten-free All Purpose flour (Cuisine Soleil is a brand I like)
• 1 tablespoon sorghum to help bind the flour
• 1/3 cup Sage City ghee
• grated Parmesan cheese 

Bring a large pot of salted water to a boil. Add potatoes and squash to pot. Boil until soft. Drain, cool and mash with a potato masher. Combine mashed potatoes and squash, flour and egg in a large bowl. Knead until dough forms a ball. Shape small portions of the dough into long snake-like shapes. On a floured surface, cut dough into approximately 1 cm wide pieces. Press pieces with a fork to flatten.

On medium-high heat, melt ghee. When ghee is hot, add gnocchi pieces and fry them until they are golden brown on each side. Serve hot with extra melted ghee drizzled on top, with salt, pepper and grated Parmesan cheese.

Makes 4 servings.

root vegetable puree

• 1 medium turnip, cut into chunks
• 1 small carrot, cut into chunks
• 1 small parsnip, cut into chunks
• 1 small sweet potato, cut into chunks
• 1 small rutabaga, cut into chunks
• 1-3 tbsp Gold Standard, Plain Jane or Sage City ghee, at room temperature
• Freshly ground black pepper
• Sea salt to taste
• 3 tbsp vegetable broth, almond milk or rice milk

In a medium saucepan, combine the turnips, carrots, parsnips, sweet potato and rutabaga and cover by 2" of water. Add a pinch of sea salt and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, 30-40 minutes. Drain the vegetables and then return them to the saucepan to dry out over medium heat for 2 minutes. Transfer the vegetables to a food mill and puree. Add ghee, sea salt and pepper to the puree and add liquid broth or milk if necessary to moisten.