Celeriac Soup with Thyme


  • 1 medium celeriac (celery root) (roughly 9 oz)

  • 2 carrots (roughly 4 oz)

  • 2 medium russet potatoes (roughly 14 oz)

  • 1 medium shallot (roughly 3 oz)

  • 2 cloves large garlic

  • 2 tablespoons olive oil

  • 1/4 teaspoon salt

  • 3 to 4 cups low sodium vegetable broth

  • 5 sprigs thyme

  • 2 tablespoon olive oil

  • 10 fresh sage leaves

  • 1 to 2 tablespoons heavy cream (optional)


  1. Preheat oven to 425° F.

  2. Cut off skin and roots of celeriac. Dice celeriac, carrots, and potatoes into 1/2 inch cubes. Place on a baking sheet or in roasting pan. Roughly mince shallot and garlic. Add to dice vegetables. Drizzle with olive oil and sprinkle with salt. Toss until all the vegetables are well coated. Roast in the oven 35 to 40 minutes or until the vegetables are beginning to caramelize and brown.

  3. While vegetables are roasting, heat 2 tablespoons olive oil over medium-high heat until hot. Fry sage, 3 to 4 leaves at a time until crisp. Remove from heat and set aside.

  4. When vegetables are done roasting, transfer them into a blender. Add thyme leaves from 5 sprigs into blender with 3 1/2 cups vegetable broth. Puree until smooth. Add more vegetable broth to achieve the consistency you desire.

  5. Transfer soup to a medium pot. Bring to boil over medium heat. Serve with crispy sage, extra thyme and a drizzle of heavy cream.

    Tips & Tricks: Be sure to wash and peel celeriac before using it in any recipe.

    If you are using an immersion blender or regular blender (not high speed), be sure to peel the potatoes before roasting to achieve a smooth consistency in the soup.

    The soup consistency is on the thicker side. After pureeing, add more broth if desired to get a thinner soup.

Tuscan Bean Salad with a Walnut Sage Vinaigrette


  • 3 cups cooked cannellini beans (or alternitively 2 15 ounce cans drained and rinsed)

  • 1/2 cup finely diced red onion

  • 1/3 cup walnut pieces toasted in a 350F oven for 8 minutes

  • 1/3 cup olive oil

  • Juice of one lemon

  • 4 tablespoons torn sage leaves

  • 1 clove rough chopped garlic

  • 1 tablespoon walnut oil

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1/3 cup water

  • 1/2 cup chopped Italian parsley

  • Salt and pepper to re season if desired


  1. Cool the walnut pieces after toasting them and then rough chop them and place in the bowl of a mini food processor along with the olive oil, lemon juice, garlic, sage leaves, salt, pepper, walnut oil and water. Process until smooth.

  2. Combine the beans with the diced red onion and add the dressing. Stir in the chopped parsley and refrigerate for a couple of hours to let the flavors blend. Remove from the fridge and bring the salad up to room temperature. Re season with salt and pepper if desired.

Sage Chicken & Roasted Root Vegetables with Honey Mustard Sauce


  • 1/2 tsp sea salt

  • 1/2 tsp ground black pepper

  • 3 cloves garlic, minced plus 3 whole cloves, divided

  • 1/3 cup fresh sage leaves, minced

  • 1/3 cup minced shallots

  • 1 tsp safflower oil

  • 1 5-lb whole chicken, giblets removed

  • 1 lemon, halved


  • 1 lb turnips, peeled, trimmed and chopped in 3/4-inch pieces

  • 4 carrots, peeled and chopped

  • 1 1/2 tbsp garlic powder

  • 1 tbsp safflower oil

  • 3/4 tsp fresh ground black pepper

  • 1/4 tsp sea salt

  • Juice of 1 lemon

  • 2 tbsp Dijon mustard

  • 2 tsp raw honey

  • 1/4 cup chopped fresh chives


  1. Preheat oven to 425°F. In a small bowl combine 1/2 tsp salt, 1/2 tsp pepper, minced garlic, sage, shallots and 1 tsp oil. Pat chicken dry with paper towels. Using a sharp knife, gently loosen chicken skin. Use your fingers to spread seasoning mixture under skin. Stuff whole garlic cloves and lemon halves inside chicken cavity. Tie ends of legs together with twine. Place chicken, breast side up, on a rack in a roasting pan. Roast, uncovered, until temperature reaches 165°F when tested with a food thermometer in thickest part, about 1 1/2 hours.

  2. Meanwhile, place turnips and carrots in a large resealable plastic bag; add garlic powder, 1 tbsp oil, 3/4 tsp pepper, 1/4 tsp salt and lemon juice. Seal bag and shake until vegetables are coated.

  3. On a foil-lined baking pan, spread vegetables in an even layer. During last 20 minutes of chicken roasting time, place pan with vegetables in oven. Meanwhile, in a small bowl, combine mustard and honey.

  4. Remove chicken from oven and cover with foil; set aside for 15 minutes. Continue roasting vegetables for a total of 35 minutes. In last 5 minutes of roasting, sprinkle chives over vegetables.

  5. Transfer chicken to a cutting board to carve. Transfer vegetables to a bowl; drizzle in mustard mixture and toss.

Butternut Squash & Barley Risotto with Crispy Sage


  • 2 tbsp olive oil, divided

  • 1 cup hulled whole-grain barley, rinsed

  • 3 cloves garlic, minced

  • 1/2 cup dry white wine

  • 3 1/2 cups low-sodium vegetable or chicken broth

  • 1 bay leaf

  • 4 cups peeled, seeded and diced butternut squash

  • 1/2 cup fresh sage

  • 1/2 tsp ground black pepper

  • 3/8 tsp (1/4 + 1/8 tsp) sea salt

  • 1/4 cup raw unsalted pine nuts

  • 1/2 cup grated Parmesan cheese


  1. Preheat oven to 425°F. In a large saucepan on medium, heat 1 tbsp oil. Add onion and sauté, stirring frequently, until tender, about 4 minutes. Add barley and garlic and sauté for 1 minute. Add wine and cook, stirring constantly, until most of the liquid has evaporated, about 1 minute.

  2. Add broth, bay leaf and 1/2 cup water and bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, until barley is tender yet still slightly chewy in center, about 50 minutes.

  3. Meanwhile, line a rimmed baking sheet with parchment paper. In a bowl, toss together squash, sage, remaining 1 tbsp oil, pepper and salt. Arrange in a single layer on prepared sheet. Bake, without turning, until squash is tender, about 25 minutes. Remove from oven and sprinkle with pine nuts. Bake until pine nuts are golden, about 4 minutes more. Transfer sage to a plate; set aside.

  4. In the last 10 minutes of cooking, add three-quarters of the squash mixture to the barley. Once cooked, remove from heat and break up squash completely with the back of a wooden spoon. Add cheese, stirring to combine. To serve, top with remaining squash mixture and sage.

Sage Corn Muffins


  • 1 cup old-fashioned rolled oats (or 3/4 cup oat flour)

  • 1 cup cornmeal

  • 2 tsp baking soda

  • 1/4 tsp sea salt

  • 2 eggs

  • 3/4 cup buttermilk

  • 1/4 cup raw honey

  • 2 1/2 tbsp safflower oil

  • 3 oz baby spinach, finely chopped

  • 2 1/2 tbsp sage leaves, minced


  1. Preheat oven to 400°F. In a blender, blend oats to the consistency of flour. In a large bowl, combine oat flour, cornmeal, baking soda and salt. In a medium bowl, whisk eggs, buttermilk, honey and oil. Fold wet ingredients into dry ingredients, and stir. Stir in spinach and sage.

  2. Line 12 muffin cups with paper liners. Fill three-quarters full with batter. Bake muffins for 15 minutes, or until a toothpick comes out clean when inserted in center. Let muffins cool in pan for 5 minutes before removing to a wire rack to cool completely.