Sage and Be Well

So while the deciduous trees burst with brilliant Autumn color above, my herbs have surprisingly flourished.  The decreased rainfall over the summer repressed their growth, but the fall precipitation and enjoyable temperatures have them all sprouting green.

Their appetizing leafiness has inspired me to pull back out my recipes focusing on fresh herbs which I thought I could tuck away until next summer.

Sage is one of my favorite herbs.  It’s name, Salvia officinalis, derives from the Latin word salvere meaning  “to be in good health.”  Its fleshy, hairy leaves and earthy aroma remind

me of Thanksgiving at my grandmom’s.  But in addition to stuffing a turkey, sage is valued for its healing properties and can be used as an astringent, antiseptic, anti-inflammatory, and muscle relaxer, and the list continues.  One of my choice applications of this warming herb is in a tincture with monarda and echinacea to ease upper respiratory infection symptoms.

Today I made a simple tomato and white bean sauce and ate it over quinoa.  Because the recipe contains only a few ingredients, the wonderful flavor of the sage is star of every bite.  I originally found the recipe a few years ago on the inside packaging of the herb from the grocery store and have refined it to this delicious lunch or light dinner dish.

White Bean Tomato Sauce

• 2 Tablespoons olive oil
• 3 cloves garlic, minced
• 1 28 ounce can of chopped tomatoes
• 1 14 ounce can cannellini beans, drained and rinsed
• 1/4-1/3 cup chopped sage leaves
• salt and pepper to taste
• parmesan cheese, for topping

In a large skillet, heat olive oil over medium heat.  Saute garlic for 30 seconds or until fragrant.  Add tomatoes and beans, simmer over low heat for 20 minutes.  Add sage leaves and season with salt and pepper.  Serve over quinoa, pasta, or grain of choice.